Posted: 10/30/2007 11:18:15 AM EDT
|
I was given a crapload of copper kitchen stuff. Pots, pans, spoons, even a paper towel holder and candle holders. What makes it so great? I like my non stick stuff better, I think. I'm thinking ebay. |
mmmm stove top popcorn!! then drowned it in Carmel!! Man my teeth hurt just thinking about it! |
|
Solid copper pans with a tin lining are pretty old. New copper pans have a stainless lining bonded to the copper. Copper pans are about as good as it gets for cooking. The heat distribution is about as good as you can get. Gold or silver might be a little better. Mane sure they are real solid copper, not just some copper plating. They should be some of the heavist pans you have, right up there with thick cast iron. You do not want to cook against bare copper (there are some special exceptions). This is the reason for the tin lining on older pans. The pans are so good you can stil have them re-tinned if it os worn or badly damaged. Cooper bowls are well known for producing better meringues than any other material. Look around before offering it for sale. A 9.5 inch 0.10 inch thick copper skillet goes for over $300. |
Yeah, but then there is. "See this SVT-40? Russia used it in WWII and I traded some copper pans for it and now it is worth thousands of dollars." 
|
|
Well, not the goldmine, but certainly worth your time to toss it up on eBay, I'll bet you are surprised by what it brings...Be careful to only use cleansers/polish designed for copper before cleaning it up...only soft cloths, no scrubbies...Post in the listing what product you used for polish...awful smell polishing copper by the way~ some collectors/foodies like to see what it looks like before it's polished, that way they know some very harsh, destructive abrasives were not used to remove tarnish...so don't put it all up at once...good luck! Or, we may have to melt it down for bullets after the next election 
|
