Red Copper Pan Review Part 2: 4 Month Update

[@Friscis]

I think the reason the oil on the seasoned pan wasn't as good as the seasoned pan no oil is because the dishwashing soap you used in between tests can eat away at the perfect seasoning coat from immediately out of the oven. It's part of the reason why you only use warm water and a paper towel when cleaning cast iron. Using any soap on it would get rid of the seasoning that helps it perform as well as it does.

[@Freakinreviews]

Perhaps, but I've seen those types of variations before I ever re-seasoned it. That's an interesting thought, though. Even though the instructions call for mild dish soap, I may try cleaning it with no soap and see if I get a more consistent outcome.

[@Friscis]

Freakin' Reviews yeah, it was just a thought. I'm not sure if the seasoning for a ceramic coat of non-stick works the same as a cast iron skillet.

[@rickwaddle333]

I actually came here to say the same thing. A seasoned pan should never be touched with soap, as it removes the oil that you just seasoned into the metal. Despite their instructions, I’d recommend treating it like a cast iron pan. Try just wiping residue out, use a little water if needed, and never use soap.

[@GrannyLaLa1960]

I agree. The soap removes any seasoning even if the water isn't hot. Seen it in all my years of cooking, and burning, foods. Love your reviews.

[@graciesanchez4098]

Just got mine in July, thank you for the info

[@Israfel36]

This is the reason I really like your channel, bud. It's not that just review something but take the extra time to go above and beyond and review a product like a normal consumer would actually use it. I get pretty jazzed when I see a Freakin' Reviews video in my notifications haha.

[@Freakinreviews]

Hey I really appreciate it!

[@virusgrav]

I agree. You are my tie braker if i need one. Thanks for your attention to detail!

[@NoFear67]

Normal? When was the last time u washed a pan with a paper towel and stored it away from all the other pans in the house? Is that normal????

[@Soupy_loopy]

I use a touch of motor oil when I'm cooking nuts and bolts

[@E_Rock]

This is not My real Name kerosene leaves less of an aftertaste

[@cowboybob7093]

@@E_Rock When I use kerosene it doesn't matter what's on TV, the kids come running "What's for dinner!?!"

[@Angelvs.maleficarvm]

Try transmission fluid, it's a little more expensive, but it's well worthed 😅

[@brucea550]

Quaker State is recommended for Dutch ovens...

[@tomrexer1]

Ah,yes. A good choice

[@swabby429]

I have a Gotham Steel version of this and love the thing. I like to use just a touch of oil, only because it helps the food brown better. The only complaint I have is that it is too slippery when I want to flip something like eggs over easy or flap jacks. The food pushes to the side before I can get the spatula underneath. That happens with or without oil. I'm not going to gripe, because chasing the flap jack can become a little game. If the manufacturers read these comments, I wish these were sold with lids.

[@plkthebest]

As Friscis stated. Seasoning is completely destroyed after washing with soap. I use cast iron daily. A nice coat of oil and baked for an hour at 400 for the initial seasoning. After use I wash with warm water and kosher salt to remove anything stuck on.

[@snailnslug3]

bmorefan5220 I just throw all my iron in the oven. They're so non stick now I use metal spatulas and cook anything no problem. Food cooked in cast iron is no joke better

[@Thenormalguy101]

if you season your cast iron properly then soap shouldnt be an issue. What would be an issue though is if you just clean with water and salt, that pan is going to carry flavors from dish to dish.

[@johncooley4472]

I just ordered some of these pans! Not only do I appreciate your reviews on it but I also appreciate the added information you gave on the use of a nonstick pan. Thank you very much for both parts one and two.

[@ferociousgumby]

Wow, it sounds like you really have to baby it. The ads imply the opposite.

[@tonys7155]

Great review on the copper pan, as a chef I can say your handling of the pan was spot on. I've used this pan in a commercial setting in a pinch and killed it in a week(we didn't care for it like you did). If you want a good nonstick try circulon, it's a moderately priced pan but I think it has a lifetime warranty and the material the pan is made of is nonstick so there's no coating and you can use metal utensils

[@brianleblancart736]

I get the same result when I season my cast iron cookware. There's no reason to buy nonstick if you have to season it.

[@brianleblancart736]

@kyrilith That's true. I use an ceramic coated aluminum pan for omelettes. It's much easier to use. I just grease it up.

[@cptnoblivion]

Much more work to deal with cast iron really

[@TheWorldFamousIC]

I actually Like mine.... Kidding aside from how you slide crap off the pan, it's actually helped me cook well. I'm not afraid to toss some cheese on the pan, or even cook fish with the scale side down. I think it's cool to be able to cook all sorts of stuff, and I'm amazed how well it turns out. These remind me of the Foreman grills a bit, probably because I won't put a fork to it. People claim we're overprotective of this stuff, but it works for me. Mine has some scratches on it and I've owned it over 6 months, but eggs still cook the same.

[@great-grandmakirk8828]

I season my cast iron pans the same way and they work just great and are non stick after. I also only wash my cast iron with soap and water. The more I use my cast iron pan and season after years of use it is still non stick and u can use metal utensils. I’ll stick to my cast iron because it lasts a life time and I don’t have to worry about ruining the surface. Keep up with your reviews because I love watching them and find them really helpful.

[@h.al.8801]

Red Copper pan is a master sticker! It was great when new. Moving towards Granite technology to see if it lasts.

[@user-ec1cg8js5h]

It's all marketing bullshit. Do yourself a favor and learn the way to use a proper steel pan on here instead of buying this garbage stuff they come around with and people fall for.

[@betaylor5031]

Did you reseason it after you used it?

[@s.kennedy1989]

Considering how much you babied that pan, how would one know that it's any better than any other modern non-stick pan on the market today?

[@Freakinreviews]

That's actually a very good question.

[@huntingthekaiser6490]

Yeah.

[@dstmars1]

Agreed. Any pan that is only used on low heat and is handled with kid-glove care is useless to the majority of the people in the world. Remember, cooking oils, in general, are meant to be used in high heat cooking for the main reason that it won't burn. I need a pan that I can turn on high and nuke my food until it's done and not worry that my poor little pan can take the heat.

[@10191927]

If you look at the informercials for the copper pan there’s a little disclaimer that says “cooking oil used”, so that further debunks that the pan doesn’t need any oil or butter.

[@tonynathanson7843]

I bought a Cuisinart non-stick pan a few months ago from "Bed, Bath & Beyond, where I also looked at the Red Copper Pan. They were pretty close in price. I didn't like the sharp edges on the Red Copper Pan's handle, so I chose the Cuisinart. I've never seasoned the pan. I put a little butter or olive oil & heat the pan before cooking. I wash it with a little soap & a nylon brush. So far, it's been easy to clean up.

[@CrimFerret]

I've never heard of seasoning a non-stick pan before. Only ever done that with cast iron. And using butter with my cast iron pan I'd have even less sticking issues than you did with oil on those "non-stick' ones. I sure wouldn't pay a premium price for either of those.

[@snailnslug3]

CrimFerret cast iron hands down is the best

[@0799qwertzuiop]

All this care seems pretty silly. I just put my cheap teflon pan in the dishwasher and it still works perfectly after multiple years of use. You should get a higher quality pan if you are prepared to put in that amount of efford.

[@azen96]

is my country the only place where non-stick pan way cheaper than cast iron

[@Brandon-uy1uv]

Azer Azen I'm in Mexico and I haven't seen a cast iron pan in a store before... only in pawn shops or scrap recycling centers.

[@freda45]

Pick up those pans from the scrap places as long as they are not badly rusted. Put it in a fire and burn off the gunk, season with lard several times and enjoy. Try frying potatoes first because it re seasons the pan. Don't cook acid foods or boil stuff in the pan.I love cast iron pans. My eggs slide out every time.

[@stellabecker4416]

How often does it have to be reseasoned. I just got one from the salvation army for $6 and cooked some hamburger on it and it was great. I will just wipe it out eith a washcloth. Oh, the hamburger was cooked and I did add some water.

[@JillontheLake]

You ALWAYS turn heat waaay down after flipping an egg, then finish slowly. Perfect eggs. Very thorough review. Also, I would never put soap directly on a dirty bare pan. I'd use lots of water and a sponge brush and my pans last forever.

[@mgtowp.l.7756]

The Swiss Zepter cookware you need not use any fat or water and cook on a very low heat.. Also I like the German Fissler non stick frying pan to use. What do you think of Zepter, cookware and Fissler cookware?

[@pictureeyecandy]

Great video! The Paula Deen pan cooks faster using the same heat because the pan is dark all dark pans brown faster. I'm not an expert but if you had an infrared thermometer the dark pan will be hotter. I think you when you added oil to the seasoned Red Copper pan and had more sticking egg was you didn't let the pan get hot enough before putting in the oil. If you are using oil in any pan the pan needs to be hot not to the point of the oil smokes but it needs to ripple. If you put a drop of water in a heated pan and it rolls around because of the heat its hot enough to add oil. Then give time for the oil to get hot it doesn't take long about a minute unless you are using tons of oil. Then start cooking in the pan. Just a tip for anyone who uses oil in any type of pan.

[@scottgoodman4776]

There is a steel disk in the RCP. Dean pan does not have this. The steel plate diffuses the heat, reducing the chance you will burn the eggs. All the heat energy goes directly to the eggs in the Dean pan. Not so the RCP. This steel disc is for electromagnetic stoves.

[@yourmajesty3569]

I bought a red copper 10 inch, did the quick season. And use it everyday for eggs. It is my absolute favorite egg pan. But I don't use soap. Wipe out food, rinse only. Soap takes off the seasoning.

[@BitBam]

Saw this pan reviewed on another channel. Had seen comments asking to see a more detailed review over realistic use on the long term. Searched youtube for the pan because I'm interested in the pan, and a better review. Happy to have the chance to subscribe here after watching 100% a better review.

[@leprechaun3677]

So after 4-5 years of owning this I decided to do my own test. No oil or anything, with an egg, sunny side up. I cooked on low - medium heat. Edges of my egg were the first to stick, it was easy enough to break though and once you get under the egg you can flip it with ease without breaking. For each flip, a little residue was left on. However, the egg cooked well, didn’t burn. As far as the “mess” it left. A little dawn soap and a washcloth would be no problem. Scrambled eggs however would be out of the question without oil. Though I will be sticking mine in the dishwasher because no one has time to hand wash. 10/10 would buy again.

[@kimnach]

We've been using our Red Copper pan (9") for a bit over two years--roughly twice a week, perhaps a bit more on average. It has held up extremely well and there is minimal sticking which, when it occurs, implies that it is time to reseason. I will only add butter when additional flavoring is requested. We wash it with only warm water and a paper towel. We also have a Red Copper brownie pan ("each piece is an end piece") which has been an utterly sticky disappointment.

[@nivronnoc4182]

Ive used a red copper about 3 times. Each time the results have been perfect and i was really surprised! Ill probably buy one eventually

[@mikewiser9872]

Good job! Thank you! I have been using the red copper skillets for about five years and find about the same results. I think the suggestion to treat the same as cast iron might be worth trying.😎

[@alexandrumarin8981]

So glad there is someone out there making these tests so I don't have to

[@michaelbaldwin6543]

We have one and I love it. I cook in it almost daily for more than a year with no flaking or chipping of the surface. I've recommended the red copper pan to all kinds of people. For the price, I say buy one and check it out for yourself. I find it works best if you give it time to heat up before you add any food or cooking oil. Also, I usually cook on low to medium heat. It is my go to pan.

[@SpookyDoll]

As someone who has used this pan for over a year, without babying it, I find it to be great. We only use it with oil or butter for extra flavour. Any stuck on food is easily wiped away with a paper towel. Or for extra stuck on food, we just put some warm water with dish soap and let it soak. I personally think you shouldn't have babied it whilst doing a review. Had I watched this before purchasing it, you probably would've dissuaded me from buying it. Now, naturally, people are gonna have different experiences, but we've used it for an array of different dishes and it's held up to it's claims imo.

[@willg4802]

A heavy stainless steel pan, a good one ,heavy, with a copper or aluminum core, can easily be cleaned out. You just heat it until the food residue smokes a little, then you pour water in it. The residue just slides right out. No scrubbing required at all. One should never scrub a pan as you are making small scratches in it and this will make it much harder to get a non stick surface. Pouring water into a hot pan will remove seasoning, and it will warp a thin pan. The heavy "All Clad" and "Cuisinart" ( not the ones with the disk bottoms) are worth the money. They are thick enough so they won't warp when you use the heat and water method to clean them. They can be made non stick by seasoning them. They can be used on high heat.

[@freda45]

The heavy "All Clad" is a piece of hype. Payed a fortune for on and it sticks all over the place. Followed all the directions, just give me my cast iron and I have a set of 3 non stick and I have all I want. I only payed $39 from Sams Club 5 years ago and they are holding up better than The heavy "All Clad" ever did.

[@teleguy5699]

The All-Clads are the best. I used to be a professional cook and the thing about them is you have to learn them. They are fairly easy to clean. You can cook non-stick style if you want, but with other foods you want some sticking for the fond. Another secret is; All-Clad always has factory seconds sales for huge markdowns and the flaws are not even noticeable. Maybe a tiny scratch which happens the first time you cook anyway. They will last your grandchildren's lifetime.

[@nadinetakara]

I might have to reseason my pan. I got the square one. Thank you for the tips. Also maybe I should try without oil too.

[@jayawilder3835]

You tell us that some oils leave a residue at high heat. Could you please tell us which oils these are, just in case we overheat the pan by accident? Many thanks. Great videos, subscribed!

[@Goldies24]

re. Red Copper - It's not bad but I'm always having to scrape food off the un-coated aluminum rivets. I have to season the pan after every dozen times or food will stick. I like the shallow-sloped sides but food will fly off the sides if you're moving the pan too quickly from side to side.

[@bergman078]

After washing pan I think it needs re wiped with a little oil to keep it seasoned,I was gonna buy one but seems like a lot of work just as much as a cast iron pan.Thank you for showing us the testing after 4 months.

[@8bitkame]

I inherited my mother's totally stick red copper pan. Can't cook an egg without a big cleanup mess even with oil. Does anybody have a recommendation of the ultimate durable non-stick pan they like? Or should I just get a cast-iron and treat it like my newborn?

[@jrgalioto]

I never had an issue with it sticking any more than you have. The biggest issue I had was that the metal warped and didn't sit on the electric burner flat.

[@ResedaMickey]

Same problem for me. And I didn't use high heat.

[@6996katmom]

I used a big pan the size of paula deens but it had white inside. I use butter instead of oil and it left the middle of it starting to turn brown in the pan.

[@pcross84]

No wonder it's not working well with the Paula Deen pan. You have to sacrifice one stick of butter to her every time you use it. She probably planned it that way lol.

[@shqiptaramerikan7015]

Shit I wish was her neighbor it be lunch time you got a cup of sugar i can borrow damn whatever ur cooking sure does smell nice lololol

[@krismelysdiaz]

In the commercial they use cheese... Have you tried it with gratted cheese and what happened? Thanks!

[@Fauntazee]

The Red Copper 9.5 Square Pan scratches rather easilly and after several uses it's not as non-stick as when 1st bought. Stuck on food does not come off with a dry towel, but does easily with a wet one. I use oil for some items as it cooks more evenly. I only use this pan for light cooking.

[@MrTarfu]

Maybe someone already said this but the old pan being slightly smaller and thinner from that I can tell it will get hotter then the other pan even with the same heat setting.

[@cathypoellnitz4981]

You can use a eraser sponge to clean your skillet I have my handle is plastic and it's blue on the bottom it's the same alittle it was only 12.99 at Marshall's near me

[@Lumencraft-]

THank you for the update!!!

[@AltView1]

I've read that you prefer broken yolks when frying your eggs, but many people, including us, like them intact "over easy". It would be great if you would demonstrate that when testing nonstick pans. I've cooked eggs many ways in nonstick pans and have found yolks intact, "over easy" to be where most of them fail unless oiled. Please give it a try in future reviews. Thank you.

[@terryrobinson1416]

Great review. I do the same method with cast iron pans. Except I just wipe out the warm pan. I believe as well, your soap use may hinder the seasoning process. I've never been sick from wiping out my pans or rinsing with water. But thanks for doing the many day review. Much apptrciated!

[@parityanimal]

Having owned a Red Copper pan about the same length of time, and taking the same kind of care with it, I concur completely! Like you, I don't necessarily believe all the hype shown in the informercial and the advertising. My frying pan is never going to go into a hot oven or into a dishwasher, nor be used with metal utensils. So far it's been doing great for me and I expect that to continue, assuming I continue to take proper care of it. Having said that, as I don't have room to hang my pots and pans on a rack and have to stack them in the cabinet, I would not want the whole set. It would be too difficult to maintain it and store it without damaging it, and I don't want to have to wash that many items by hand. I love your reviews because I can trust that they are from a REAL person, not someone paid to shill the product. And I don't expect you to try to duplicate the informercials. When the pans are brand new, and just seasoned, no doubt they CAN do everything the infomercial says, but they won't stay new and treating them as harshly as they claim can be done will wear out and ruin any non-stick pan, over time. Possibly over a very short time.

[@venomf0]

I have a question you say you dont use high heat... what kind of pan do you use to sear a steak for example?

[@ccyha1]

Thanks for educating us on these everyday kitchen tools. I misused my copper top pan and swears on never ever buying another TV advertised copper items. Bottom line you are right they do not take the time to cover how it should be used instead they show all these great things you can cook in them. I am a visual person. So reading their manual does not work the same for me. Keep up the great job.

[@timlengert4974]

Would love to see a comparison to The Rock as they are the best coating I have used so far.

[@appleberry7651]

I really want to buy a set, on amazone the price is 79.99 $, that's very cheap .. For super cool quality, is it true that the price is that 

[@esmecullen2512]

just got a 12 inch wok cant wait to try it. making stir fry tonight. glad i was able to watch your videos to see how you use them. i did notice you never showed wiping down or washing the sides or bottom of the pan. love the videos will look for more after my pan gets seasoned.

[@Guardducks]

The Paula Dean pan had not Ben seasoned prior to cooking the eggs , perhaps if the Paula dean Pam had been seasoned like the red copper pan the results could Havre been a bit more equal . The reason I say that is because you're using one that is seasoned at 300° and one that only had oil added.

[@Kekoapono]

I mean, yeah you _could_ cook without butter or oil on a non-stick pan, but personally I continue to cook with butter/oil (especially butter for eggs) because it makes the food taste better! I use butter for eggs and coconut oil for just about everything else, especially beef/steaks.

[@Steve_in_NJ]

I have TWO copper pans! I use the Non-stick spray mostly and after it cools, wipe it down with a paper towel and a sponge wipe with a drop of Dawn!!!

[@carmensmith822]

Hi there, I bought this pan and was kinda disappointed ☹️ I seasoned the pan in the oven and it worked fine twice then after that I had to keep on doing it which became tiring after awhile. I've had my pan for a year and yes it already has cracks in it ☹️ I still use the pan but it's far from what they say about it. Keep you the great videos my friend 👌 Everytime something new comes out I come here to check out your review 🤗 God bless

[@nathanfuelling2577]

I have also experienced this phenomenon of it working better sometimes than others it's usually because I haven't cleaned it through early enough after it dries take a look at it really close and you'll see egg residue

[@brucea550]

I have both frying pans, 10” and 8”. I never seasoned either one- why would you season a nonstick pan? That made no sense to me. After a year, the 8” performs as well as the day I got it, and used almost daily. The 10” was the same until I left it on med heat with nothing in it for 20 minutes by accident. Now things tend to slightly stick. I use both on med heat or lower, don’t eat steak so can’t speak to searing ability. I like the pans just fine. Sometimes I use oil or butter but not always. Wash with soap and water and a sponge, hang to air dry.

[@tdalaska]

I really appreciate your commitment to this review process. Informative and well presented. Wondering what your results would have been if you had used a cotton or microfiber washcloth (although I can't imagine how a polyurethane sponge could degrade a non-stick surface) instead of a paper towel - paper towels contain wood fibers that can scratch delicate materials (eyeglasses, for instance). Also wondering about the effect of relatively undiluted dish soap (chemicals) on the material. As far as the comparison with the Paula Deen pan... the Deen pan appears to have a thinner bottom than the Copper pan. This will affect how the pans handle heat and thus the overall performance of the pan. I'll probably never buy a Red Copper pan (seems more like a marketing gimmick more than a serious kitchen item to me) - T-Fal is my non-stick pan of choice, but I'm glad you put these 2 Red Copper videos out here.

[@Cypeq]

yeah soft side of sponge is definitely much less sharp then paper.

[@dondajohnson5203]

Thanks for reviewing this product

[@kannyyoung7158]

great review, some of the eggs cooking look yummy. I have never found a non-stick that last, they always good on the first few months. However, the best pan I use is the cast iron, high heat no problem, you use oil anyway so cast iron does not stick after years of use with oil, metal ultensils no problem, cleaning, just clean it with water and soap if you want.. only problem with cast iron is that it can rust.

[@hellsing0999999999]

Hi! Could you do a review of the Gotham Steel Diamond? Its pretty much the same as the red copper one but with diamonds and improved coating according to the sticker, looks promising but I don't know.

[@stellabecker4416]

How often do they need to be seasoned?

[@curiosity2314]

Recently purchased the TeCchef infinity 12 and 8 inch, so far perfect. I purchased mine on Amazon. The Warranty by the manufacture: TeChef cookware is warranted to be free of defects in material and workmanship under normal house hold cooking use from the date of original purchase throughout the original purchaser's lifetime. This limited warranty does not apply to damage caused by accident, misuse, or use not in accordance with the product care instructions.

[@Freakinreviews]

There is also a Lifetime Warranty with this pan, but you still have to pay $15.

[@DelawareDevil]

Frying means using oil to fry in. I can't get mine to not stick, so I have a spray bottle of Peanut oil. spray it in, spread it with a paint brush and it works good not great.

[@hoosierarcher]

When you clean a seasoned pan with soap you take away some of the seasoning. I would recommend a rinse occasionally but just wiping out any residue with a soft clothe or paper towel. I would also preseason the pan weekly if I used it as much as you do.

[@corynmay7463]

I appreciate that you continue to use a product for a full review. Thats why i love this channel. Do you think of the red copper as unreliable as you never know from one egg to the next how the pan will perform? Or is it just a slight difference that doesnt bother you while you're cooking? What would you say is the worst thing to make in the pan? Ive seen lots who try marshmallows but i dont find that accurate because most people dont cook them that way. Do you feel that this pan can go into the oven? I know it shows it will on the commercial but they do lots of things you really shouldn't do? Awesome video. You really have a fantastic channel.

[@Freakinreviews]

Hi Coryn, to answer your questions: I do see slight differences from day to day, but it always cleans up and works fine the next time. The worst thing I had was cream of chicken and tuna that completely dried. That was in the Gotham Steel Pasta Pot review. You're supposed to let it soak if that happens, but I just gently used the soft side of a sponge with warm water. I've never really had an occasion to use it in the oven, but I would think it could handle that as long as the temperature wasn't too high.

[@corynmay7463]

Freakin' Reviews thank you for responding as always. I actually was thinking it would be a cream based food or gravy that you might have the problems with. I would like to see this go in the oven. I watched a infomercial for a pan where he seared the steak on the stove then put it right into the oven and ive always wondered if that is a true result or just for the infomercial. Again thank you for responding so quickly.

[@Ed-hd7su]

what are we having today for dinner, oh boy aggs

[@DametjeKelly]

What would the lifetime expectancy be on this pan with the same level of care that you are giving it?

[@bretmaples]

Have you tried the orgreenic ceramic coated pan?

[@alexsebren4664]

Great review. It may not be a large factor I noticed you used a different spatula which could make getting under the eggs a little easier. So for consistencies sake only change the one variable you're testing (pan surface)

[@Freakinreviews]

I will concede that point. If I'm not mistaken, I dropped the first one on the floor and had to quickly grab another. I probably should have washed that one off, though.

[@nathanfuelling2577]

Yeah I would agree with him sometime so I'm feeling extra oily I have noticed that the pan sometimes is less cooperative

[@sandrab8795]

Have you noticed when you first started using these pans after washing them the food tasted like soap. My orGreenic pans did.

[@arkikali5632]

I had two. They both scratched after 4 months and I BABIED them. After the second one wore out, I won't be getting another.

[@kurtp8833]

"They both scratched after 4 months?" Don't you mean, YOU scratched them? I've had mine for almost a year and it's great! The problem lies with the cook, not the pan. Pans don't wear out, people wear them out by cooking on high heat and using the wrong utensils, no matter what type of material it is.

[@NGOCNGUYEN-ul9gs]

Hi, since you did a review on the bamboo miracle pillow and the my pillow can you do a review on the purple pillow?

[@namisill850]

will using a brillo pad on these cookware sets ruin them?

[@fge00]

No, no it won't

[@wyrmbuster]

How often do you like to reseason the pan?

[@MrBobWareham]

Just a suggestion but how about a cook-off with different pans showing how dangerous all the pans are to cook in with a list of the best and safest pan to use and a chemical test of the food when finished

[@mjhonold8530]

Love your reviews . I always look forward to your reviews. God bless you!!

[@Freakinreviews]

I really appreciate it.

[@billh5923]

I've been using a red copper pan for a couple of years now and it's not nonstick anymore.

[@missjewells5063]

Make a perfect over medium egg. I can’t with the scorched eggs! I want the white part to stay white and soft, and the yolk to stay a yolk, no scorching, breaking, busting, etc., otherwise just make scrambled eggs. Once the egg is scorched, it’s ruined.

[@cathypoellnitz4981]

I got one but my handle is plastic I can't stick it in the oven

[@mentabil8]

Please note the difference also the thickness and difference in coating and makes a world of difference.

[@moviemakerwannabe]

It's the soap. All non-stick pans need re-seasoning after using soap. Though those pans say use no oil and don't season them.

[@cfglz06]

Thanks for this review... was ready to purchase a whole set but I guess it's just like any other non-stick pan. Much appreciate the follow up after 4 months.

[@DeeEll86442]

Something I wanted to mention that I don't like about this pan and other like it are when they have rivets on the cooking surface. I realize they use the rivets to make the handles stronger, however, they are to nonstick and food tends to get stuck on and under them. I have many pans that don't have these rivets and I've never had a problem with handle strength. You mentioned that you like to cook on a lower heat and don't use metal utensils to make the pan last longer, but the the commercials for the red copper pan than is sold as a deep fryer not only includes a metal basket an metal streamer plate that is suppose to be put inside the pan when cooking. Not only are THEY giving you a metal item on the nonstick surface of the pan but in order to fry anything you need to have the flame at a high heat. I would love to see what the instructions say on that pan. Obviously you are going to be using a lot of oil in a deep frying pan. I think it's sad to consider how many of these TV products are used as a way to make a quit buck off of the consumer. I realize that not all of the TV items are bad and don't work, but a good majority of them are cheap and don't do what you pay for. So I'm glad to see someone like yourself doing the public a service by testing these things out first. So, thank you. BTW there is something I saw on TV that I haven't seen you test yet and that's the new blood pressure wrist cuff that changes color depending on your blood pressure. Anyway, take care and thank again. Dee😉👍

[@ruthjarnagin7681]

Can you use the red copper on glass top stove/

[@ruthjarnagin7681]

can you let me know?

[@cherylmccormick4585]

Red Copper pan is the best 2 buy !!! I love mine :)

[@nathanfuelling2577]

I have not received in the pan yet at month 3 and have not felt the need to

[@nathanfuelling2577]

Reseasoned

[@dennis_nguyen]

Hi, if you do a part 3, can you do it with chorizo?

[@Brandon-uy1uv]

Dennis Nguyen Why? Do you want to see him suffer cleaning it? xD

[@jackiecarter3268]

I've run into the same problems now that I've had the pan for 3 mos. Sometimes it takes more effort to slide eggs onto a plate. I give it 2 years.

[@daystar862003able]

Thanks so much for this!!

[@hisimagenme]

Lol... indeed... they were not what they were advertised as. I got the medium sauce pan. I have not seasoned it since the first time... gosh 5 years ago but I also wait till cool, wash by hand, no dishwasher... to be fair I don't put ANY pan in the dishwasher... the dry heat cycle just warps pans... period. I still use it, it has a few tiny chips on it, but it never comes off when I'm cooking. I have six cats, they sneak into my cupboards, I believe they are the chippers! Obviously they are not cat proof...lol. but then I haven't found one single thing on earth that is. Great job with your review, I know I'm late to the game but hey... everything else is just depressing to watch these days. At least it's sane, and I get a few giggles here and there watching your reviews. Hope you keep it up... happy holidays and smiles

[@ab85main73]

How often do u have to re season these things?

[@kennethyoung1980]

After how long do you have to re season it?

[@TheTwick]

Is putting in dishwasher bad?

[@jaybraun9113]

How often do you season it?

[@cajmartinez]

I have 2 non-stick pans, 1 Caphalon deep caserole style, cost over $100., the other cuisinart 10" fry pan on sale for $50.00. I purchased both to use for certain dishes that required finishing in 500 degree oven. In the beginning, they were great, but with time they have not held up. Now have scratches, etc on them. After a few months, needed to add spray oil and sometimes needed to use heavy scrubbing to clean which of course didn't help. The cuisinart worst then the caphalon. However, I also have to blame my family, hubby, son and daughter who just cook anyway, high heat, deep frying with oil, metal utensils, etc.....who really ruined them. In future, I would not pay so much money for another pan, knowing how my family is. I keep these pans for them, and hide my good red copper which I use:) I also have an old (20yr) stainless steel wok, that I use for everything. Yes, I treat it like a cast iron, which I have but is too heavy for me to lift anymore:), season it on the stove periodically, as it has a wooden handle and can not place in oven. It also has a patina like my cast iron, but I love this pan most of all.

[@johnsilver7150]

Warranty on these suck. You have to mail pan back. $8.00 and also send them a check for $9.99. Forget about it. $17.99 . You can buy one for that. Their warranty simply lets you buy another one from them. Some warranty.

[@highoni8802]

Great review, Helpful.