Red Copper Pan Review (12 inch): 21 Day Test

[@rithrius5384]

How dare you doubt the pan that has been INFUUUUUSED WITH COPPAAAAAAAAAAAH!

[@ninjamistysninjanook664]

Best for dank chickie nuggies. 👍

[@Flashdrawzz]

ANTI SCRATCH TECHNOLOGY! AND VIBRANIUM RINGS!

[@nambypamby2147]

It even got 5 Vivian heads

[@thegreatbobinski6819]

"Heeey, it's ya girl Cathy"

[@BigKahuna.]

Jaboody? I love those boys

[@GloGangBruceWayne]

c'mon guys we all know it depends on the trajectory of the moon. the tide can have drastic effects on the non-stickability of these pans. fact.

[@TheICONofShowingOFF]

Your reviews are very satisfying, keep up the good work.

[@kingc3521]

I got exactly the same pan. Had it for 1 year now and it still works like when I first got it. Best pan I’ve ever had.

[@kingpickle3712]

Cast iron. You can use it in battle in the morning and cook cook dinner on it in the evening 🤣😂

[@craigkirby9202]

+1 for that! Except for sugar, and acid. The only downside to my cast iron stuff is it wouldn't play well with making caramel, and doesn't work with slow cooked acidic foods that strip the seasoning from it (obviously, in hindsight :)). You can ruin three generations of family seasoning on your cast iron pot if you slow cook a tomato based reduction for an hour (Doh! Sorry Granny, my bad). It also imparts a slight flavour that is the history of everything ever cooked in it (normally a perfectly good thing unless you are making something like popcorn that you might want to taste perfectly pointless). Also I cracked a cast iron frying pan from the base to the rim of one side of the thing once by deglazing with a glass of wine. It's still in daily use even with the crack (I'm guessing the microscopic crack sealed up with oil, so you can add "self healing" on the plus side, but they *can* crack. In Australia we have a long history of using cast iron Dutch ovens (for those that dont know they are the ones you sit on the coals of your fire and then add coals onto to the specially shaped lid for all round heat to bake bread or whatever) And they often come with three short studs on the bottom to act as legs. I dont think I've ever seen one with all it's legs still intact because cast iron is a little brittle. All that said, I can cook an egg in any of my cast iron kit just as well as seen on non-stick TV. I can also crank the heat to whatever I want. My brother uses these inexpensive non stick pans and always keeps a couple spare in the pantry for when they inevitably crap themselves. I'd also use a non stick pan to do something like Tuna Tataki (キハダ鮪のたたき) (lightly seared pretty much raw tuna) because you dont want it to taste of anything, so I do own a couple.

[@angusandleigh]

@@craigkirby9202 ...I have two types of pans...cast iron (season them out on the BBQ if I damage the seasoning...and for something that I think might pull out the seasoning, I have stainless...both near indestructible...and both will last a lifetime...I stay away from these coated gimmicks...too much hassle (go figure) and what can chip off the pan isn't pleasant...

[@jeffw2192]

Cast iron Is the weapon of choice because once I'm done knocking people out with it I get hungry and want to fry something up

[@oranjekola]

As someone who grew up with a mother that EXCLUSIVELY cooked in cast iron everything taste like "cast iron" so when I was on my own I didn't want one. Lol. Not to say cast iron is bad..I'm just traumatized

[@angusandleigh]

@@oranjekola ...she may not have seasoned correctly...or cooked 'too hot'...or perhaps kept cleaning the pan too far?...I always use a good oil, butter or bacon grease from time to time...I've never had the 'cast iron' taste...but if found going too hot can burn the coating a bit and that taste will get into the food....and it's not a good taste...also every few years I will cut the coating out and freshly season the pan...

[@whillb]

I never knew you were supposed to "season" nonstick pans :o

[@Lighthawk_Demon]

What I don't understand is how these advertisers get away with all these claims. Don't we have laws here in the U.S. against FALSE advertisement? Shouldn't they be held accountable for lies and bogus claims?

[@cimbakahn]

Garry Robinson: That's what i'd like to know!?

[@jayah6227]

No company in the whole world would produce a product that would benefit you. They only care about money.

[@somnia3423]

@@jayah6227 i disagree

[@jujubee2141]

I agree...Everything always comes down to money $! (But honestly I'd like to try this pan 😁. (I don't think I'd put nuts and bolts in it though.) I'll let you all know if I try it 😊

[@StijnNLDutch]

If you run it over with a car and it breaks, doesn’t that give u a chance i court ? This is pure false advertising, and in my country you could file a complain.

[@Mixwell1983]

I find it very odd to season a nonstick pan, you'd usually season cast iron, woks and others to make them essentially nonstick. If a pan is truely non stick you shouldnt have to season it.

[@d.d3670]

mixwell1983 it's just habit these days

[@madthumbs1564]

Stainless steel as well. These companies are exploiting ignorant people.

[@jamessowin2505]

mixwell1983 that's what I was thinking. You season a cast iron pan to soak in the oil. I'm not sure a non stick pan would absorb any oil.

[@januarywilson1956]

@@d.d3670 Please show me Copper non-stick sets mine where stolen and I can't cook bake anything anymore show me a good deal please!

[@culi7068]

@@madthumbs1564 I'd rather season my pans to maintain non-stickness than make PUFAs a core ingredient in my food

[@antonnym214]

another thing to avoid with non-stick surfaces is having salt in the pan. Add your salt after it's on the plate. Salt is really abrasive and will make micro-fine scratches.

[@gigidygigidy6078]

If you have to pamper these pans like this it's not worth it to me.

[@TheAnantaSesa]

Well, no scouring burned food either tho.

[@anthonyrosa5006]

You have to pamper all these non stick pans. They last a while and degrade. You toss it and get another. Sure every kitchen should have one or two for certain jobs but not as a mainstay for everyday cooking.

[@CassieLino]

I've never had to baby a non stick pan like this. For the kind of work required for this pan, I'll get a good old heavy duty cast iron

[@esthermelchor9681]

You have to baby pretty much all cookware. Even stainless, you're not supposed to use high heat on. Cast iron you have to baby as well, in a different way. I pretty much baby all my cookware.

[@glennso47]

We had one for about 6 months and I wore out. Even when we "seasoned" it in the oven according to the directions. it only lasted less than a year. We used something to get baked on food out of it and it lost its non-stick feature.

[@antonnym214]

Excellent review! I'm tired of my electric non-sticks not lasting six months, so I'm going to get one of these. They have them at Wal Mart. Also, I would not salt anything I'm cooking while it is in the pan. Salt is very abrasive. that's a beautiful grilled cheese, by the way.

[@pmcm7350]

You've hit on an excellent method of reviewing something...over a period of time rather than out of the box. A comprehensive review was what I needed before buying. Thanks.

[@littlelamb6804]

I have one of these that I bought on sale and I love it. It has worked well from day one. Have had it for more than two months and use it all the time. It cleans up really well and nothing EVER sticks.

[@SuperPalaver]

Meh. My cast iron pans are exquisitely drained and very non stick. I use a light coat of some sort of fat and I can crank the range add high as I like, throw in a rib eye and let 'er rip. Anything stuck sponges right off.

[@WormyLeWorm]

Agreed. Cast iron and carbon steel is the way to go. Most of my cooking is done in either and they don't even have to be cleaned often if you don't mind that. If I can make a french omelette in all of them, or even a plain aluminum pan with the right technique, what more do I need in terms of nonstick? Nonstick has its place however, like all kitchenware. Sometimes it's nice for ease of use with the conductivity of aluminum. Sticky milk-based sauces and drinks are nice in nonstick as well.

[@alaricdebeauvesierwatson3758]

JerryInDFW same here, I've got 4 cast iron skillet, one being 16" X 3" and can fry a boot over a campfire and it would slide out. Meh!

[@theresevincent2763]

I like cast iron skillets as well. What I find is that cast iron skillets are wonderful for meat, potatoes, etc. I find it hard to cook eggs in them though. I got a ceramic skillet from Wal-mart for around $25. I have taken good care of it. I have found that, like the gentleman in the video said, is has "degraded" slightly. For eggs I do have to use some cooking spray now. But mostly for the eggs. I have found that cooking eggs in a cast iron skillet is difficult as they tend to stick to the pan, especially scrambled eggs. Again, I do find that cast iron skillets are better for fry meat, like you said, as you can use them on a higher heat. That's especially good if someone has a thicker cut of meat.

[@theresevincent2763]

A cast iron skillet would be better for camping, definately. Like you said, over a campfire or a grill.

[@JakeSnake07]

Cast Iron's god for camping and cornbread, but when it comes to anything else, I'll stick to my (regular) 12" stainless. They're less maintenance than cast iron even, seeing as how I can use as much soap as I need, and if I'm lazy I can just chuck it in the dishwasher.

[@nancygoodman8273]

I bought a Tfal 12 " skillet and love it. I also have a small one too. I'll continue to take care of them and see how long they last.

[@barbryll8596]

Bought one of these pans specifically to cook potstickers (Asian dumplings) it worked ok for a few times but now the pan sticks like crazy. Miserable fail.

[@mbdjr1248]

I cook potstickers in my 12" Red Copper pan all the time (for over a year now) and never have any problems with them sticking. With potstickers you need to let them brown on the bottom WITHOUT trying to move them until they are perfectly brown and crispy on the bottom. Avoid the temptation to slide them around in the pan while they are browning.

[@blewyd]

Don't use it. Very bad for your health long term with the chemicals

[@corlissyamasaki3476]

Stopped using all my red copper pans. Epic fail!!

[@RebelLyfeBoxing80]

@@blewyd not true.if that's the case so is everything else...being bad for your health.

[@blewyd]

@@RebelLyfeBoxing80 thanks for replying to a 2 year old comment and copper pans are known for having chemicals and not working in general. You do not know what you are talking about.

[@ReinisChannel]

I really like how you respect the resources put into the product and do not destroy it. There is no point in scratching or running over the pan with a car because it is obviously going to destroy it and it has nothing to do with the usage of the product. What you are doing is great because you focus on real life scenarios, so good job!

[@blacklight4460]

Seems like you babied the pan more than most would, but then used concentrated dish soap to clean it, which is a strong solvent. You're washing out the seasoning of the coating. Use only a drop of soap and 4-6 oz of hot water with the paper towel.

[@JDub777777]

Soap is not a solvent

[@Zavendea]

J W No, it is. It’s able to dissolve things. That’s how it cleans grease

[@joshb6470]

I love these pans, had mine for 4 years and it still works well, actually made a couple grilled cheese on one today

[@chrism1102]

Even manufacturers admit that non-stick pans are only meant to last about a year. I think it's a good idea to have one NS pan but the remainder should be carbon steel or cast iron. You get restaurant quality results with either one and they last a lifetime.

[@madthumbs1564]

Carbon steel is popular in Europe, but not the US. We have All-Clad here which are much better at heat distribution for better pancakes, eggs, french toast, (food that cooks stationary). Today there are other manufacturers of tri-clad pans. Stainless like carbon steel can be seasoned for the same food release properties. The aluminum holds the same amount of heat at a little over half the weight of cast iron.

[@richardrichard3764]

hey . I just bought a triple clad commercial set for $1100. did I waist my money? I was tired of the black coating coming off and ruining my mashed potatoes. cast iron is to much $. anyway just asking you as you seem to have the skill set to answer my concern

[@richardrichard3764]

hey . I just bought a triple clad commercial set for $1100. did I waist my money? I was tired of the black coating coming off and ruining my mashed potatoes. cast iron is to much $. anyway just asking you as you seem to have the skill set to answer my concern

[@phaneserichthoneus8895]

Dump the potatoes out of the black-coated pan and mash them in something else, perhaps? I used to have to make whipped potatoes all the time because my friend saw it as a staple of his life. I boiled potatoes in an 8qt pot that happened to have a black non-stick coating. I used that pot because the lid has a strainer on it. I then dumped all the potatoes into the mixing bowl of a Kitchen Aid stand mixer. I stuck the whisk on it and let it rip until the potatoes were squirt-gun-smooth. No black flakes, except for the pepper.

[@1mulekicker]

I bought 3, (gave one away) 3 years ago. My second one has finally crashed. I beat the hell out of the 1st one doing everything wrong, I was a little disappointed, but I had another in reserve...lol I started off okay still making rookie mistakes but it went a whole year, now it's toast. Looking for a replacement 11 inch, because I have a lid that will fit, I don't expect much for the 20 or 30 buck price point, but I'd like a better beater. Faberware claims to have 5 coats, let me know if you tried them or another viable option cheaper than Ironclad...lol

[@derekpeevey1570]

You use oil. That is your non-stick. If I have to baby the pan that much then it is not worth it. Limited cooking. Limited cleanup. From your review it is a special purpose pan that is really a waste of money. Season a cast iron pan and you can put that one to shame.

[@moolate127]

I baby my cast iron. Scratch up your cast iron and I think you'll see the non stick isn't very good anymore. It's worth it to take care of ANY pan or piece of cookware. Be good to them and they will be good to you, simple as that.

[@charleslloyd3292]

I have this pan, the oven bacon pan and the pig square pot. They all work great and I've had for a while now. I seasoned and only wipe out with a paper towel.

[@geographicoddity9444]

I’ve use my pan virtually every day for the past year. I’ve never seasoned it and it’s still good as new. I 😍 Love 💕 it! Low to medium heat really helps. Also, always wash by hand.

[@hdflame]

I use just about 100% cast iron but was curious about these new pans after seeing the ads. Your review is the first one that is more common sense and realistic. This is how I would use it too. However, after watching your review, I have decided to stick with my cast iron. With proper seasoning and care it will last a LIFETIME! And I don't have to baby my cast iron. I have pans and pots that I use daily that were made in the 1800's and cook even better than when they were new! Your review was excellent and after I watch your follow up review, I may consider getting a set for my daughter. The jury is still out. BTW, thank you for doing the pre-seasoning. No one else did that and it WILL make a difference!

[@GrannyLaLa1960]

To those that are saying he's not supposed to use oil to cook he said he was going to do the review differently and baby the pan to see how long it would last. To see what would happen. Many non-stick have failed the tests over the years. Way back in the past I've had he Teflon peel and flake. I love my cast iron and rarely use non-stick.

[@madthumbs1564]

Reasons to hate cast iron: it's heavy, it heats up slow, it's horrible at heat distribution, ridiculous maintenance. Stainless can be seasoned also for the exact same food release performance. Aluminum (used as a core in clad pans) holds as much heat at a little over half the weight of CI.

[@snailnslug3]

mad thumbs you're completely cast iron ignorant. It's false information like you are spewing that makes new cookers shy away from the best tried and true cooking instruments on the planet. I can post no less that a thousand videos debunking your cast iron myths. The only one I agree is the weight. But even that is fixed with the new age cast iron pans. Google is your friend.

[@TheDeathLove]

@@madthumbs1564 There are cast irons with ceramic plating that are non steak and clean easily. Then there are stainless steel with heavy alluminium bottom to retain and use heat effectively without having to worry about acid making aluminium pans bad. One thing though cast iron holds heat extremely well and distributes pretty evenly so idk what you mean that.

[@GoFarKid271]

We use a few of these pans at work putting them through absolute shit conditions. With high heats and roughly used 8-10 times a night, they still hold up with no problem. Straight from the gas ranges to sinks and back. It’s been a while now and they still work flawlessly.

[@2katlady59]

A Little tip for the copper pans (and all non-stick pans for that matter) is to season them with a tiny bit of oil before each use. Just a tablespoon or two, wipe entire surface with a paper towel to get a thin layer of oil, and you're all set! It'll keep it seasoned and non-stick for years to come. You should also season it with oil in the oven every so often, or as you see food starting to stick a bit more. You really do have to baby most non-stick pans, but you can't beat them for cooking eggs, pancakes, crepes, and anything else you don't want sticking to a pan! Also, I'd be interested in an update with searing some steaks or chicken. Although a traditional skillet is better for this, I want to see how the copper pan can handle it.

[@Freakinreviews]

I've been frying chicken lately, and it's still hanging in there. I'll be sure to include that in a follow-up. Good comment, Kat.

[@chickennugget2108]

Yes, I agree! We actually use all cast iron pans in this house, and our cast iron pans are now non-stick! This is because we always oil it after use. They make "seasoning spray". You just spray it and put it away. If you wash it with soap, you HAVE to rub it with oil again. Dawn dish soap is used after oil spills because it takes away all the oil 😉

[@madthumbs1564]

The thing is; you can season stainless, cast iron, and carbon steel, and all will perform the same as far as sticking goes.

[@jjwest642]

Why can't they preseason it for us? Oh ya, so we ruin it and have to buy another! That's a true scam tactic. Yes, I seasoned mine, but as soon as you "accidentally" put it on high heat for a few minutes its ruined! Cheap as any other non stick pan.

[@jesebsp]

Freakin' Reviews you can't "season" them. putting oil before using isn't "seasoning" as it isn't porous so it won't absorb like cast iron would. what you're doing is putting a coat of oil on to make it more non stick.

[@melissajennings8999]

I bought the orgreenic, didn't last but no special treatment taken, didn't look for directions, knew no dishwasher, etc but don't know if I was supposed to season it. Then I bought the copper chef! It's been 9 months of being the ONLY pan used. It's been through kids using metal utensils, didn't season it, once again, I didn't look, has been put in the dishwasher on the bottom rack EVERY time washed & it still works like it did the first use! Bottom line, I'm not even going to try the red copper because of all the special treatment it needs! Thanks for the review! Now I know which to buy for my daughter this Christmas!

[@cesarp6761]

I think if you have to use oil is no different than other non-stick pans.. and they are probably less "high-maintenance' than this one here..

[@donnas1787]

I've had this pan for a few months now and it is not high maintenance. I seasoned it just as this gentlemen did before I used it and haven't since then. The directions say you only need to season it a few times per year.

[@oscarwong4201]

Donna S do you use only high heat at all? Or do you baby it every time just like he did? I’m a beginner at cooking so I can’t promise that I could baby it just like he did because this would be my first pan.

[@donnas1787]

@@oscarwong4201 I treat this pan just like the other non-stick, Teflon pans. I seasoned it as directed on the label before use. I have sauteed vegetables in it, cooked eggs, and warmed leftovers. I've never used high heat, didn't have to. Mostly medium to low heat; also my pan is a 10". I still put a little butter, olive oil, or water in pan before cooking. I wash my pan with warm soapy water. It's not really babying the pan to me. I use it like any other pan, except for seasoning it a few times a year. It's easy, just put some vegetable oil all around to cover the pan then put it in the oven for the designated time. I believe the Red Copper pan is safer to cook in than Teflon-non stick pans. That's why I like it.

[@adriennegould6618]

Do not use dish soap,just a scrubber for non stick pans,I always use a paper towel first,then a special scrubber for delicate and non abrasive pad.

[@JillontheLake]

I just don't understand how you can season a non-stick pan if it's supposed to be non-stick? How will the oil stick to it? Makes absolutely no sense. I'll stick with my teflon non-stick pans and margarine. But, thanks for the long-haul review. That took commitment!

[@cimbakahn]

Jill Springer Forrest: You may want to watch this video: kzbin.info/www/bejne/ZqakhZl3lLyiiqM

[@wakkywabbit5446]

All new pans have micro pitting or micro dimpling. Peaks and valleys you are unable to see. You need heated oil to obtain a flat, smooth surface.

[@annej5699]

I have owned one of these pans, The very one you have in this video, for a few years now. I did not season it at the start, I am one of those people who just opened it, washed it, and started using it. I have used it frequently at times, and infrequently at times. I do not baby the pan, but I don't abuse it either. My pan might not be quite as perfectly slick as it was when it was new, but it is still pretty darn nonstick. In my decades of experience cooking I like this pan far better than any teflon pan I have ever had, and I have had plenty. Yes, you have to take care of non-stick pans. But these ceramic coating non-stick pans seem to do better than teflon over the long haul, and my red copper pan has held up better than my in-laws' non-copper ceramic nonstick pans.

[@mattcrouch9348]

I think if a reviewer does what the ad says you can do, and the pan fails instantly, the review is good and the pan is bad

[@roxcyn]

True.

[@grannygrumbles4119]

I have one and my directions did say to season it again if anything started to stick. I like mine a lot.

[@yuk747]

I was hoping to see more variety of foods cooked in the pan's 21 day trial.

[@einsp227]

If a non stick pan can't cook an egg without it sticking it's already doomed. It's a great measuring stick.

[@corynmay7463]

i watch Vivian tries and she has the 8' red copper pan. she didnt season it but shes had it for over 6 months and its still perfect. non stick.easy clean. she babies it like you do. no metal. no scrubbers.she uses it atleast 2 a week. maybe more. this was an awesome review. a full three weeks is so much better then one try. (you must really be sick of eggs tho.lol) its good to see what real people do and not the commercials. your right. the commercials really lead you on with what you can do when you really shouldnt.

[@talinatj]

it also depends on it using gas or electric

[@menonunya2984]

Couple questions; do you have to add oil? Do you season it more than just the first use? If you season it after each wash, would you need the oil? If so, what is the point? I have good quality stainless steel pans and they are fairly non-stick too, with a little oil and the right temps. I was actually a little bummed when I bought my Wolfgang Puck set and found the saute pans were coated, because I knew it wouldn't last. The quality of the pans is outstanding, but the non-stick surface was absolutely shameful. It started coming off after about a month of using them, which made the pans worthless to me, even though I continued to use them until I got some new ones. If I could completely remove that coating, I'd have kept them, because the pans were awesome. I still have all the other ones and with a little oil (even better, cooking spray), they are virtually non-stick without any type of factory coating. Plus, if anything does stick, I can scrub them as hard as I want with whatever it takes and then polish them back up with a fine steel wool, if necessary. I'm still interested in these gimmicks though, I have an electric griddle with a ceramic surface (Oster DuraCeramic) that I am not very impressed with as far as being "non-stick''. First time I used it, destroyed a bunch of pancakes. However, cooking spray works good with that too. The problem is that the surface didn't hold up that great and it is harder to wash, the older it gets. (and I always use silicone utensils on non-stick stuff)

[@skyhigh6]

You must have had a better outcome than me. I tempered the skillet just like you said and the instruction stated. I used skillet once, wiped it with a paper towel and gently washed it. Then wiped it down with a light coat of oil. Next time I used it I noticed that the center the skillet was crowned, in other words, the oil all ran to the sides. I put two eggs in the skillet and they stuck, in fact, I had to through the eggs away. That was it, I gave it away, I might as well have taken my money and threw out the window.

[@Freakinreviews]

Ouch, yes that is bad. It sounds like you did everything right, too. Did you use it with high heat? That can instantly kill these new nonstick surfaces.

[@marshaflores2923]

Sky High I bought the red copper square skillet.. I seasoned it (following the instructions) and the first time I used it, it bowed up in the center. I made an omelette. All the egg ran to the outside edges of the pan. Ever see an omelette with a hole?! It was a waste of20 bucks.

[@onemansvintage]

We’ve had the red copper pan for around 6 months and we like it pretty well. We did season it and follow some simple care instructions (light detergent, no olive oil, no metal anything). I did have an incident where a family member used a metal spoon to dish out shrimp but luckily there were no scratches! It’s a pretty good pan but the ads are it’s main problem. Thanks for taking the time to do a long term review

[@KellyAMR]

I will stick with my cast Iron

[@adnanhossain7200]

Kelly Rightmire was that supposed to be a pun?

[@shotgundrums]

Mr. Wazzup Probably not. Properly seasoned cast iron cookware (easy) will not only last forever, it’s tough as hell, will be reasonably nonstick while lasting virtually as long as you want them to. You can bake with them, fry with them, broil with them, and all your cooking is never limited to a temperature limit. Wash them with soap and water too. Oil seasoning polymerizes to the iron so soap won’t attack it. These reinventions will never outperform good ol’ cast iron.

[@thecelticcrone7927]

shotgundrums ... Odd, my GreatNan told me to NEVER use soap & water on a cast iron, but to clean it with simple salt. I inherited hers and I would never want to get rid of a decade of seasoning. :)

[@gregoryeverson741]

The Ultimate Cat Momma it doesnt wash away the season of what you think, it washes off the coating in the pan, and you should about once a year use soap and water on it to clean it and then season it again

[@thecelticcrone7927]

Gregory Everson ..no offense to you Dear...but I'm gonna stick with what my GreatNan told me ;)

[@blacquesjacques7239]

Its one convenience is you need very little oil if any . However , A black cast iron skillet if properly cured holds heat better and is non stick as well . No babying needed . Thanks for your workin saving my money . This makes " I'll pass " #3 .

[@sunnohh]

So stick with the classic 20 dollar tfal, it goes to medium and lasts a year or more without effort....

[@phaneserichthoneus8895]

I've had my pan for at least two years. The finish is still as good as the day I got it. I did season it before the first use, but I still wash it with hot, soapy water and I use one of those Scotch-Brite non-scratching sponges. I used it a lot to make over-easy eggs for my friend. I did have to kind of carefully loosen the eggs from the bottom, but once I did, they swirled around the pan freely. I flipped them gently in the air instead of using a spatula. After flipping and cooking a few seconds, they didn't need to be loosened. They slid right out of the pan and onto the plate. Sure, some things remain in the pan, like some reheated chicken spaghetti with lots of cheesy sauce that didn't completely run out of the pan, but that's to be expected. But even if I let that dry in the pan because of my laziness, just a little soak in some water and all that comes out as easily as if it had never dried onto the pan. I love this pan. I can't say it's really any worse or any better than any other type of non-stick pan, but it's at least as good as any other out there. I'm careful with all my non-stick pans. As long as I'm the only one who uses them, they all remain in perfect condition because I'm careful about what happens to them.

[@Mixwell1983]

I don't get the point of not using high heat, if you cook something like fajitas you need high heat to saute. The pan loses a lot of heat when you put food in so you want to recover that heat to sear because if not you're essentially steaming your food. Overcrowding a pan is also not good if you want to get a sear on your food. This is just from a culinary standpoint.

[@snailnslug3]

mixwell1983 I use cast iron and then throw it in the oven to stay hot (fajita meat) and even cook tortillas in a flat cast iron cooker.

[@brasuca90]

Thank you for the nice review!!! Got my ones from Costco Gotham steel copper! Got sticky after a month. Even with all the care and low heat

[@johnkempter9394]

Just what I want, a pain in the ass pan.

[@robertpenny8706]

I have had the copper pan for nearly a year. This pan is durable enough for what I cook in it. I have seasoned it a couple of times and it still works great.

[@kennyc388]

Fuck all these bullshit gimmick pans. I cook with three cast iron pans, an 8, 10 and 11.5 inch that my Grandmother used for years until she passed. Now I have and use them on a daily basis and they are awesome. I keep them seasoned with a little oil or butter and they are dependable and made to last for many years.

[@gordenwood7853]

Anton Bouchette Don't ever spray cooking spray my one idiot brother used cooking spray on my one good cast iron pan that stuff is gummy and soap wont ever get it off I had to use metal scrubbing sponge on it to get that gummy cooking spray off of it and re-seasoned it..

[@elliemayormaynot]

I have the same skillet. That and the smaller one. I get mine screaming hot, throw on a couple of strip steaks, sear both sides then put the whole lot in the oven. Still works great. I use them daily for everything. Just like my cast iron skillets, I don't use soap to clean them and I reseason them regularly. Mine are a couple of years old and are just as good as the day I brought them home. I do, on occasion "run home to momma" and use my cast iron when I do sauces and I don't think I would use the Red Copper to make cornbread, but there's a first time for everything.

[@astrocanyounaut]

I love the dedication So many eggs 🍳

[@irmern]

Nothing beats a cast iron pan but I also have these and I actually love them for most things. There are a couple things I do or don't do that are shown in this photo. I've used mine for over a year and they are as good as new ( except one that my son dropped a meat mallet in) . I never use the spatula as he does. I only use a rubber spatula, just like the ones you scrape a bowl of cake mix with. And I never use soap to clean mine. They don't need it. Another thing, the first time you get residue "stuck" to it, after cleaning with water and a soft cloth, season it again and it's just like new. Hope that helps.

[@henryjubeda7617]

Cast iron introduces too much iron into your diet which reduces bio availability of testosterone

[@curveballintx]

Why would you season a nonstick pan?

[@isaiahpoole4389]

Mike F makes the non stick coating last longer and work better

[@glennso47]

I understand you are suppose to season a cast iron pan also.

[@americanwoman5435]

I really like the Red Copper pans. Use all the time. Have had them for over 3 months and I cook everyday.

[@mdmcolt]

I got these pans I had them for over a year I think and I don't use any oil or anything and I use a fork a metal spatula and everything in it they're incredible pans

[@lauradanies4620]

You must have got good ones then because mine never worked and yes I properly seasoned the pan.

[@danieladcjv]

How do you clean it?

[@blancaw6280]

I have had mine for a year and have been completely happy with it. I use it several times a week and it remains non stick. My old non stick Teflon type pans always start to break down after about a year and after two or three they are junk. They are just not designed to take high heat. I don't use this for every thing I cook. If I have something that I am going to simmer for a long period of time I will use another pan but for the non stick jobs like eggs and fish this has been great. No complaints. I never cook food with zero oil or butter because I like flavor but I just wipe it with a damp cloth and then throw it in the sink and wash it up with my dishes.

[@sirdukeusa3289]

So wouldn't that be false advertising? She uses a mixer in hers, and a fork I think. My husband swears by his big square pan, but he thinks you don't wash it, just wipe it out. Our fried potatoes slide right out.

[@lusmas99]

I have the Orgreenic non-stick pan that is over 3 years old. Still in great condition. I did season it. I do let it cool before cleaning. I do not use sponge or scrubber on it (warm water, touch of soap and my hand or paper towel). I use PAM. I've used metal spoon in it but mainly plastic utensils. I frequently use very high heat, but having seen this video, will keep it low-medium from now on.

[@chukzombi]

everything you did would work just as well with a cast iron skillet and you could use metal utensils and it would last literally hundreds of years.

[@Freakinreviews]

Hah yeah that is true. But "As Seen on TV" marketers haven't found a way to cash in on cast iron... yet!

[@corynmay7463]

chukzombi ive never used a cast iron skillet. i see alot of people talking about it. is it that good?? from what ive seen it doesnt look easy to take care of and clean. am i wrong and just watching idiots using them or is there alot of care that must go into it.?

[@chukzombi]

cast iron is all i use. its as easy to clean and maintain as what FR did in this video. you just need to keep the griddles oiled or buttered up and cook on a medium heat and at the end of the cook you only need to wipe out a few crumbs or just rinse it in the sink. no soap though. soap will ruin your surface seasoning.

[@corynmay7463]

chukzombi thank you for answering my question. maybe ill look into one to try out. i havent seen any member of my family use one so i just thought it was something a chef would use. i actually just had to throw out a pan cause all it did was scorch on the bottom and i had to let it soak for atleast a day. it didnt matter what i cooked or if i used butter/oil it was always awful. i found a really nice one to replace it but it was satisfying to throw the old one out.lol. off topic.. anyway thank you again. some people get condescending if you ask a question.

[@chukzombi]

i dont mind answering. chefs do use them, they use vintage cast iron pans if they can get them, mine are from the 1920s and 30s, but i also have Lodge pans i bought brand new from walmart. the newer ones are heavier, but cook just as well. search on youtube for cast iron cooking and maintenance and you will get a good education on them and i bet if you dont mind their heavy weight you wont ever use anything else again. the food tastes better too.

[@frescod.9742]

I have been using these for a couple years. I use them constantly, everyday. They are fairly cheap and I dont expect them to last forever. I have been very pleased and Im not really all that careful with them. I dont mind going and buying new ones. I treat them rough and they hold up great

[@lancekoller5284]

This guy is excellent. I just hope he realized there was an animal/creature lurking behind him at 6:09.

[@armandoornelas4973]

His golden retriever

[@lesliefischer6680]

I’m curious. I held off on buying a ‘copper pan,’ mostly because when I was looking to buy them, they seemed to be really poor quality, with chips and dings on the surfaces while in the store. I was in the other day and saw they now have Gotham Steel Stainless Steel Ti-ceramic pans, so I thought I would buy one to try. I don’t use soap, just use paper towel for oil residue, so it isn’t clogging my drains, and just a cloth with water to clean. Yes, lower heat, it I’ve cooked meats on 6 and it worked great. No seasoning, just use a few drops of oil, or if oil is released during cooking, no oil at all. Have you seen or tried these, or heard any reviews? I got it also because it is induction capable.

[@TheHappyWhisk]

"If you run it over with your car, it's probably gonna chip." hahahahahahaha. That is great. Fun review. I also like the same thing, when we have something and use it several times before reviewing. Doing that now with my waffle maker and air fryer. I love both, but for sure, changes happen after more than one use. Anyway, great job. Happy 2018! - Ivy

[@Freakinreviews]

Thanks and Happy New Year!

[@TheHappyWhisk]

Thanks! ❄️

[@esthermelchor9681]

I'd say it's a pretty good pan if all it does is chip after running it over with your car!

[@margiecarson3755]

Have had a set of T-Fall Teflon coated pans for 40 + years and still use it on a regular basis - cared for it directed and non stick intact.

[@Funnygalsproductions]

Works good for the first week don’t matter how much seasoning you do . Garbage

[@paullongfellow92]

Haven't seen a follow up? Have you tested copper knife also? Claims it stays sharp forever?

[@dazaler4]

I love my copper pan. Had it for 6 months now and it still works like the day I got, and I use metal fork and spoon.

[@blackhatter011]

Da fuq u do.

[@jnr121919]

TROLL You are not real

[@chanelles.88]

I really love that you did a long term quality video about this pan. Thank you so much.

[@Freakinreviews]

Hey thanks for the comment Chanel. I'm glad you liked it.

[@MYCHANNELWITHMYSTUFF]

UH a paper towel is more abrasive than a sponge so I'd say a sponge for cleaning is fine. And your care technique is fine if your single and/or your the only one who cooks in your house. try keeping the pan well cared for when your whole family is using it.

[@Incipitone]

exactly... my 3 year old paula dean teflon pans work better than my Ceramic non stick after a month and a half with kids in their early twenties cooking as well. Ceramics just aren't as durable.

[@missjewells5063]

Dan Kriston yes! Wtf?! It annoys the crap out of me, everyone ruins my pans! So I hide my good ones! lol

[@chrisbailey7384]

Paper towels become non-abrasive when wet. you may notice how it feels like a cloth when it's moist.

[@MyerShift7]

I never wash mine like that unless I've done something saucy in them. They stay seasoned that way.

[@rouelibre1]

Every time you use detergent, you wear your seasoning...

[@HFVidShotz]

Don't the instructions state that you need to re-season the pan every so often? I have one and recall it states that on the instructions.

[@ronhoffstein8142]

Right off the top - seasoning the pan. If I have to season a pan I'll go by the generations of tried and true cast iron. End of review.

[@hitsonthehill]

I'm learning that these cookware items still have aluminum under the coating. Is this true? I no longer use aluminum for health reasons. Thank you.

[@TheSandiemt]

Not supposed to use any oils

[@gregoryeverson741]

yes you can, its said butter or oil not required

[@barbaramatlock6543]

Ummm NO your Not suppose to have to use oil or butter to cook, thus the expression NON STICK! Of course butter or oil makes food come out easier. I have one of those pans and definitely give 👎to it.

[@caliwoman]

Works well with a small amount of oil. Then just wipe it off.

[@sandityche]

It's "you won’t need to cook with extra oil, butter, or fat", not DON'T use it.

[@lorrainequercio550]

SaNdra Taylor K

[@cecilia954]

Can you use this in the oven. Like browning something on the cooktop and finishing it off in the oven. Sounds like maybe that would be too hot for the pan.

[@rantallion5032]

if they degrade over time then you are eating it. DO NOT EAT UNKNOWN CHEMICALS. but if you do add some paint chips for flavor.

[@digitalclown2008]

Jeff Brasfield You understand that by that logic, you shouldnt use any pans ever, because they use chemicals to produce those as well. And its not unknown, because you can physically look at what it is online. Its safe. Don't spread missinformation.

[@squishyDanke]

Tinfoil hat much?

[@rantallion5032]

iron pans are the best. or glass.

[@Vanilla0729]

I know what chemicals they use to produce pans... Stainless steel and cast iron use ... Iron, carbon, maybe a little animal or vegetable protein. Non-stick use Teflon, a toxic synthetic fluoropolymer of tetrafluoroethylene. Guess which one I'd rather use.

[@acommonfbiagent6444]

Everything is a chemical, literally.

[@leslei4986]

I’ve tried these pans. I prefer the cast iron as well. I love reading some of these older comments about the cast iron. If you cracked your cast iron it’s because you used cold water/wine on a hot pan. That’s a no no. As for using soap. Sure you could. But many soaps have a grease cutting solvents in them. It will slowly if not immediately ruin the seasoning. I’ve used cast iron daily for breakfast and dinners for years and my pan is over 50 years old. Once a year I’ll fully re-season it and it works fantastically. Cast iron cooking is different and you have to understand how to cook on it. But you can cook almost anything. I do stay away from pasta sauces because of the acidity but unless you have a thin, cheaply made pan it’ll last forever so long as you don’t do something that cracks it like pouring cold liquids in a hot pan. It’s cast iron people. That’s exactly how you crack it.

[@timwilkins2094]

you need to use it like a single male would:...that would be a true test

[@xIntoThePitx]

Max heat, quarter slab of butter, drop food in, burn the hell out of it while it's still raw inside, set off smoke alarm, toss food in garbage, order pizza. Dirty burnt pan sits on stove for a month or two, unused.

[@TheAilmam]

xIntoThePitx damn so accurate

[@babakPourgol]

Story of my life lmao!!

[@TheMrbojangles74]

@@xIntoThePitx For me its ... Start the food, go into the living room and get sucked into what's playing on the television and then 20 minutes later jump up screaming of shitt I'm cooking!

[@charleanastasia5557]

Or clean it like a teenager doing chores would

[@larrypierce2777]

I know you mean well and I enjoyed your testing. Now if I'm not mistaken, paper towels are made from wood pulp which is an abrasive. A sponge is a very soft non scratch tool. Even with the plastic scratch side if you use it gently, it will not scratch the pan. I noticed that you added oil on the second day. What was up with that? When you don't wash a pan, you leave food residue. This itself will cause sticking. If i buy new pans, I need to buy new spatulas. When the eggs starts sticking to the spatula, that really upsets me. Seasoning???? I thought that was for cast Iron skillets. On a non stick pan, there shouldn't be a seasoning needed. I remember reading that somewhere about seasoning it though. You can't use PAM or aerosol sprays on these skillets also. Stains them. I don't know why but it does. I recommend just a good soapy sponge in some nice warm or hot water to clean skillet or a dish rag. I will be testing mine out starting today when they arrive in the mail. I just want a decent egg over easy with it not sticking, some decent pancakes, too. We'll see, I'm good at testing skillets and pans. This family is tough on kitchenware. Thanks for the Video.

[@ThomasShue]

Olive oil on eggs...YUK. Butter my man, butter. Also that dish soap is hell on a pan. Treat it like the old cast iron pans, and I bet you they last for a very long time.

[@princessoffire1107]

I was just thinking that , about cast iron. Even after seasoning with cast iron, you are still NOT supposed to ever use dish soap in it never ever. If you do, be prepared to re-season it at least twice to get it back where it should be.

[@lalaloveshengymwah3171]

Its yum

[@gregoryeverson741]

you can use soap on a cast iron pan, you just have to season the pan again

[@willg4802]

NOPE!!!! The "non stick" degrades because of the heat. You are right about butter though. I cook eggs on stainless steel pans. You need to heat the pan and put butter on it, let it smoke. Then let it cool down. THEN, after it has cooled, you wipe the excess butter off. Then, when you use it, you add butter to it so it melts, don't burn it this time, and then put the eggs in it. Fried eggs can slide around on stainless steel, just as they do at the Waffle House. You don't wash it after seasoning it, you just wipe it dry.

[@digitalclown2008]

Butter is purely preferance. Olive oil and salt works just as fine and can be used to achieve different textures. Remember, not everyone can eat butter.

[@BaltimoreJo]

Ready to but a new set and thinking about red copper, granite rock and blue diamond. ANY RECOMMENDATIONS ?Would have loved to see if you can sear a steak in it and how well it held up, or didn't. Even a small amount of soap can degrade the seasoning. Wonder if you either clean them like cast iron if they would hold up under higher heat. You didn't seem really sure it wouldn't hold up under higher heat, especially if you occasionally re season it. Supposedly induction compatible which uses high heat for short periods of time and also oven safe to 500'.

[@curveballintx]

The fact that you used any oil at all totally negates the purpose of this video. Of course the eggs are going to slide out easily once you coat them with oil by picking them up and placing them on the oil droplets that are already in the pan. I mean...... Really?

[@DeeEll86442]

Hello, There is something I'd like to say about this or any nonstick pan. You talked about using and washing it gently to maintain the surface. The thing is any pan will last longer under gently use. Also, many people like to use cooking sprays like "Pam" in these pans, however I have found that these sprays leave a sticky residue that gets even more gummy over time. Even if you wash them really well, there is something in these sprays that remains stuck to the pan. So if must use something it's best to use butter or an oil. Like you mentioned you don't ever want to get a scratch in these pans because wherever they get scratched is where they will stick. Anyway, that's my experience with the pan. Thanks for the great review. I look forward seeing all of your future reviews. Take care, Dee😉👍

[@rickyburton4642]

You can destroy a good anvil if you use it incorrectly!😃👍👍🇺🇸🇺🇸🇺🇸 take care of it and it will last you a long time! Great video Sir!👍

[@TheSpasticAvenger]

I have two of these pans (picked them up at a yard sale) Round and Square nothing is sticking but the flavor of the food isn't the same?

[@stevereist1509]

Total crap. Cast Iron all the way.

[@JakeSnake07]

Fuck that, I'm sticking to my copper-clad stainless.

[@iblockpuncheswithmyface1490]

I bought a bunch of pans like this. Worked great for three, or four months. After that they stuck like glue. Threw them all away. Pulled out the old cast iron. Re seasoned them. That's all I use now. Properly seasoned cast iron works just as good, but also keeps on working.

[@gingerblack4528]

I am allergic to olive oil so is there another oil that you can suggest to me that will work as well when I am seasoning this pan?

[@markd5067]

Too much damn baby sitting. I'll stick with my cast iron....

[@mbdjr1248]

And you don't think that having to take care of your cast iron pans is "babying" them?

[@glennso47]

@@mbdjr1248 Have you ever heard of seasoning a cast iron pan?

[@carilynn2120]

I just got the Gotham Steel copper pans (basically red copper with another name). I wasn't aware I had to season it, so that was helpful to know!! and also, I must ask, I have heard that when you season a pan, afterwards it's not beneficial to use soap on it... where do you stand on that?

[@ArchieLovesMe]

Nice review. Use common sense and take good care of it.

[@savagep8249]

I just found my new review man! Good stuff bro. A honest serious extensive knowledgeable review.

[@kaizer-777]

The problem I have with my Red Copper Pan is the bottom of the pan is actually convex. This causes the pan to not sit level on my glass-top stove, so it's a chore to get things to cook evenly in it. Also, after a couple of years of use, the coating is finally wearing off in places.

[@maryboling853]

I have thought about purchasing this pan. After many cooking washing wouldn't it be good to re season it from time to time?

[@jsimonfabien]

great work bud' but i see that you don't put any seasonings on your eggs. Is that because they're bad for the non stick surface?

[@DManzaluni]

A few things your review missed: Firstly, why do the sides bow outwards? Surely they should be straight to prevent small vegetables and things spraying all over your kitchen when you toss things in it? Secondly, possibly more importantly, what is that second handle across from the main one and why is it there? I notice you don't use it at all in any of your videos. Doesn't it get in the way and unbalance the whole pan while the user is trying to (for example) toss things in the pan? And under normal cooking circumstances, wouldn't it always be too hot to use for any purpose? is it anything of an advantage in cooking if you have to grab a glove to use it?

[@BestVideosToWatchTV]

I have this same one and after 3 months the pan started to warp, this is because it's so thin but in all it's a good non stick pan. Just make sure that you don't have the stove up too high or it will eventually warp over time.

[@HONEYBADGER210]

I have been seeing similar commercials about the copper chef xl . Have you made any reviews about it? .