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Old 08-09-2009, 03:40 PM   #11
Senior Cook
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Join Date: Jul 2009
Posts: 299
I inherited a set of hand-me-down copper bottom pots and pans from my mother, but I never cared for them. They took extra time to keep clean, and I never felt their even-heat quality was as good as claimed.

Now, I prefer the Wearever extra thick aluminum bottom pots. The heavy bottoms look as if they have been welded on seperately, and I can tell that I get an even heating across them.

Never trust a skinny chef!
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Old 02-12-2012, 11:40 AM   #12
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Join Date: Feb 2012
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stainless steel copper bottom frying pan

I like to know is after washing the frying pan. Why does a oil residue appear after about an hour or so? How to prevent it from happening again?

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