Will the stainless bottom pan warm up as fast and last as long as the copper bottom pans?
757350
Heat distribution is not the problem. Discoloration and metal seepage are the main issues. And because the layers are so thin the food does not cook as much as it burns. BIG waste of money.
757351
I think the answer you need to hear is YES. However, the heating mechanics involve a lot more than stainless vs copper. These will heat up and retain heat just as well as the Emeril copper pans (no appreciable difference). They can heat differently than the typical triple-clad or multi-ply copper pots and pans (and in my opinion, better--particularly with glass-top ranges)
757352
I think the answer you need to hear is YES.However, the heating mechanics involve a lot more than stainless vs copper.These will heat up and retain heat just as well as the Emeril copper pans (no appreciable difference).They can heat differently than the typical triple-clad or multi-ply copper pots and pans (and in my opinion, better--particularly with glass-top ranges)
2242065
I would not if I were you. I'd get all clad or a heavy bottom pan as they are less likely to warp and qill sit evenly on your cook surface and last longer. On that thought...a disc bottom pan would probably be ideal for you. Don't worry about clad, which is aluminum inside stainless up the side walls. I have both kinds and both work great.
135155
No, they are very heavy grade commercial aluminum so they heat and cool much faster than stainless. Also significantly less expensive than commercial stainless. The other side of the coin is that they will damage more easily. But as heavy as they are they should last for quite some time as long as nobody accidentally bends or crushes one. Good luck!
1530222
I have a ceramic cooktop and use this copper pan as well as other copper pieces and have had no problems. To my knowledge the only surface that won't tolerate copper is an induction cooktop as a magnet doesn't stick to copper (the test for appropriate pans for induction cooktops).
103507
To BC & VP: The only stainless skillet I recently bought was the Cuisinart 722-36H Chef's Classic.. The whole trick to preventing food from sticking is not to have the pan too hot. Also - have a bottle of Bar Keepers Friend on hand for thorough cleaning. Really works. The pan will look like new. Good luck.
1026630
I bought this item for use on an electric cooktop, so I'm not sure. I do know that the pan we received does not have copper core on the bottom-only aluminum core stainless steel. I called amazon to inform them of the lack of copper core and they offered to give me my money back. I kept the pan because the quality is good and we have an electric cooktop. It is at my lake house, so I can't test it with a magnet at this time. I hope this helps.
275056
I have both. I feel the difference is the temperature stays warmer in the stainless. Flavor is great in both.
1725062
Copper conducts heat more evenly. There are no hot spots on the inside of the pan.
631503
Not sure and don't have any experience with induction cooktops but I would call Cusinart's toll-free number and ask one of their customer service reps. They should know if the bottom of this pan has the right kind(s) of metal to react and create heat on the cooking surface.
634832
Sort of. They recommend using pans on low to medium heat. If you use them on high heat it will get hotter and be harder to clean the pans.
281530
I use Barkeepers Friend on the entire pan every 2nd or 3rd use, and it has so far always turned the copper back to its original color/patina. High heat has caused my copper to turn light but the BF restores it every time.
193513
The pan works well on low to medium heat. You just need to allow 3-4 minutes to heat up. New pans need to be seasoned first.
1492017
Sorry this is so late, I just got it. I would say no. I once bought a new ceramic stove it said not to use copper bottom and there was something aboutthe wok and wok ring that I thought I could not safely use it. I bought an electric wok and stopped using my Norpro. Now a decade plus later I am livingwhere I have a gas stove again and I bought the Norpro 10 piece wok set again this time from Amazon.
467061
Only specific type of cookware woks. On my induction heater stainless steel bottom pans work. Hard anodized pans (circulon) does not work.
89377
No, not the same. It will work, though, and in a similar manner. You'll waste heat & time on the sides & handle heating up. This is also a bit easier to clean up, since it is flat stainless plate. Handle doesn't get hot & has a nice little rubber grip. Can also use a larger pan with this, since there are no sides.
1124841
I looked at both and I believe it is a matter of design, not function. The materials seem to be identical. In the time I have had these pans (I started with a saute pan to evaluate them) I have been very pleased both with the functionality and the design. This is an expensive investment, that from my early indicators will last many, many years.
641847
Bottom of the item reads: T 304 Stainless- 5 Ply for even heat- Lifetime Warranty. It is a bit harder to clean than my other stainless steel pans.