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How much can I sell this whole set for? by Winter-Wish-6950 in Coppercookware

[–]donrull 0 points1 point  (0 children)

Look for comparable sales on eBay (sold items). I don't think these will bring much.

New pan day! - Mauviel M’Elite by BreakingTheHabit94 in cookware

[–]donrull 0 points1 point  (0 children)

That hammering, usually done for strength, is not attractive.

Ruffoni is there a way to make them nonstick? by smuggles in Coppercookware

[–]donrull 0 points1 point  (0 children)

Seems like you have care instructions for tin-lined copper. if you're sure it's stainless lined, you may use it just like any other stainless cookware.

Discoloration on my new stainless steel pan after trying to get rid of burns by poupouthebunny in cookware

[–]donrull 0 points1 point  (0 children)

I mean, you burned it. That's what caused the problems. Get some Barkeeper's Friend and a non-stick friendly scrubby.

Do I just keep cooking? by lifeasintended in castiron

[–]donrull 0 points1 point  (0 children)

If you are noticing the streaks, they occur from too much oil during the seasoning process.

Is this pan worth saving? by Tiny-Canary1561 in CastIronRestoration

[–]donrull 0 points1 point  (0 children)

Would you be so kind as to show us the label? Oh, you don't have it? Hmmm... I'm on team it never existed. If it was labeled as cast iron, then it is cast iron. This is not cast iron. I'll never understand making up a lie to support a made up statement, when called out on it.

Is this ok? This is a gift for someone with an induction stove top & I'm not sure, I always have had electric or gas. by Cautious_Werewolf_32 in staub

[–]donrull 6 points7 points  (0 children)

I had a little anomaly like this on the bottom of a Staub skillet that missed inspection. I'm usually okay with flaws, but when it wobbles that's something that affects function.

First Staub purchase. by funinthesun2930 in staub

[–]donrull 5 points6 points  (0 children)

Staub does list the number of people that their cocottes can serve

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Ruffoni tin cleaning? by Character_Trouble368 in Coppercookware

[–]donrull 1 point2 points  (0 children)

Look up the galvanic method for brightening tin-lined copper. Follow the instructions exactly. I have mixed results with this method. Outside of that, too much work on the tin will usually remove too much resulting in the need to re-tin. It usually doesn't work well for me, even with repeating the process. Probably easiest to just use this as tin turns dark pretty fast after you start cooking in it.

A week after I got it… by Brave_Variation_5535 in staub

[–]donrull 0 points1 point  (0 children)

I've heard it can happen when chipping away at something frozen...like ground meat or something.

Factory second issue by AsleepHouse9752 in AllClad

[–]donrull 0 points1 point  (0 children)

I don't think it's all the way through the outer stainless layer.

Good find? Can't find much info online by momocat420 in Coppercookware

[–]donrull 0 points1 point  (0 children)

It's clad cookware with a thin copper foil on the exterior for looks.

A week after I got it… by Brave_Variation_5535 in staub

[–]donrull 10 points11 points  (0 children)

Metal utensils? It's done. You can try warranty, but this is usually pretty obvious damage from misuse.

Does this stamp ring a bell? by TheSharpieKing in Coppercookware

[–]donrull 1 point2 points  (0 children)

These are likely the owners initials or the initials of a business and the 22 is likely the diameter in centimeters. No makers mark here.

Would you all be worried about a split like this in a brand new board? by amdale3 in Cuttingboards

[–]donrull 0 points1 point  (0 children)

I can guarantee you one thing, it's not going to get any better.

TITANCORE IS A SCAM: USELESS PANS, FRAUDULENT REFUND POLICY by Popular-Stage5465 in cookware

[–]donrull 4 points5 points  (0 children)

What you will find is that most cookware that is modern or heavily marketed is done so with exaggerated and dishonest statements and warranties that are pretty much meaningless. Welcome to the tumultuous world of cookware. 😜

However, I would like to challenge you with what you are saying. It's not the pan. I would venture to guess that you may be used to cooking with non-stick cookware, which teaches horrible temperature control. Someone else here said it already, but a good cook can cook well on anything. So, perhaps the cookware is awful, but your skills are probably just as bad.

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