Copper Cookware Question

[Phill]

The Food Lab: Better Home Cooking Through Science https://www.amazon.com/dp/0393081087..._r5ZLwbFY26DK1

Got that for Christmas, haven't cracked it yet. What should I start with?

[Steven S. Dallas]

The introduction- it's pretty interesting and the writing is fine- and then the extra-crispy sunny side up eggs, because you will be desperately hungry after reading 80 large-format pages.

[MarcusBrody]

The introduction- it's pretty interesting and the writing is fine- and then the extra-crispy sunny side up eggs, because you will be desperately hungry after reading 80 large-format pages.

How much of the scientific process is involved in making these eggs? Because I love crispy eggs, but I'm not sure how much extra effort I'm willing to add to my standard cast iron skillet approach.

[bagtagley]

bump

Picked a couple different sizes of these Baumalu tin lined copper sauce pans at TJ Max for like $40-$50 a piece recently. They are fantastically responsive on and off the heat. Makes my trusty Calphalon stuff feel cheap by comparison.

That's a gorgeous pan. I've seen those, and have seriously considered them, but I'm certain I'd overheat and blister the tin at some point and end up feeding tin to my kids. I've managed to warp a Lodge griddle, among other robust pans, so it would just be a matter of time for me.

I'll be interested in your experience.

[Steven S. Dallas]

How much of the scientific process is involved in making these eggs? Because I love crispy eggs, but I'm not sure how much extra effort I'm willing to add to my standard cast iron skillet approach.

Shouldn't be a problem. Does your scanning electron microscope have the optional clamp?

To be clear, the book isn't full of foams and airs and other molecular gastronomy-type shit. It's more about understanding why ingredients react the way they do, similar to the awesome Ruhlmann book Ratio.

[Mazderati]

Shouldn't be a problem. Does your scanning electron microscope have the optional clamp?

To be clear, the book isn't full of foams and airs and other molecular gastronomy-type shit.

How about vodka flashes?

[Steven S. Dallas]

I still get them from time to time.