Re: Oops...The Salmon Stuck to the Copper Chef

Skididdy · ‎11-05-2013

I did not see that, but that would have been awkward for sure.

I have never purchased a copper chef, but have been tempted many many times.

For some reason , I never ordered....probably because I cook, but I 100% absolutely hate it with a passion.

Cakers3 · ‎06-17-2015

If one is presenting the wonders of Copper Chef, then one should be aware not to have the pan too hot. That is a given with non-stick pans.

We don't know if the pan was too hot but if it had been, then the presenter really didn't do a good job.

"" Compassion is a verb."-Thich Nhat Hanh

happycat · ‎09-18-2010

@grandma petes wrote:
@makena Maybe the pan was too hot, but the whole presentation focused on the non-stick quality of the pan.....both David and Eric said.....nothing will stick to this pan. Except of course Salmon...😊

Yes, and @grandma petesthey both said it over and over, even when it was obvious that the Salmon did stick. I live David, haven't watched Eric enogh to have an opinion, but to me this is a problem.

We are all entitled to our opinions and there was nothing wrong with your post, @grandma petes.

Montana · ‎03-09-2010

Experienced cooks know that food can stick to a too-hot

pan, but inexperienced cooks might not know this. So it makes sense for novices in the kitchen to take the Copper Chef’s non-stick claims literally. Why wouldn’t they?

Trinity11 · ‎11-16-2014

@makena wrote:
@grandma petes wrote:
@makena Maybe the pan was too hot, but the whole presentation focused on the non-stick quality of the pan.....both David and Eric said.....nothing will stick to this pan. Except of course Salmon...😊
Just not that big a deal is all.

Maybe not to you @makena but for those of us who aren't familiar with these pans, @grandma petes did us all a service. Thank you Grandmapetes for your post. I have been very tempted to buy some of these pans.

summerwind · ‎09-28-2013

Would have been nice if they had admitted to it, and given a probable explanation of why it stuck. Would have been very helpful.

Also, they could have shown that it still cleaned up easily.

happycat · ‎09-18-2010

@ Montana wrote:
Experienced cooks know that food can stick to a too-hot
pan, but inexperienced cooks might not know this. So it makes sense for novices in the kitchen to take the Copper Chef’s non-stick claims literally. Why wouldn’t they?

@ Montana, does your post mean that you don't think Eric is an experienced chef? I'm not taking CLAIMS literally, I just know that what David and Eric said was that NOTHING stuck, and what Eric cooked, obviously did.

WORKING GAL · ‎11-15-2011

@grandma petes - I saw the salmon sticking to the pan also. Ironically the same thing happened to me last week. I have the 9 1/2 inch square pan and I sprayed my salmon with the EVO sprayer with oil. My salmon was skin side down and I cooked it as long as I always did with my other pans. When I went to flip it, it stuck to the pan and I had to scrape the skin off with a spatula.

Of course the cheese that he melted didn't stick because when he poured it out, you could see a lot of oil still left in the pan. They put a lot of the CC sets on clearance recently. I think they need to improve them. IMO they are not as non stick as they claim.

minkbunny · ‎03-09-2010

This post reminds me of a long, long time ago in QVC land (before they were even called The Q). Jeffrey (dont call me Jeff) Hewson used to always say -

Nothing sticks to T-Fal but good cooks