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06-14-2018 09:31 AM
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.
06-14-2018 09:38 AM
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.
06-14-2018 09:46 AM
@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.
06-14-2018 11:57 AM
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?
06-14-2018 12:07 PM
@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.
06-14-2018 12:50 PM
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.
06-14-2018 06:42 PM - edited 06-14-2018 07:22 PM
@ 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.
06-14-2018 07:08 PM
@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.
06-14-2018 07:35 PM
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
06-14-2018 07:54 PM
My eggs stick like glue Ive tried real low heat Doesnt matter Also tastes like rubber
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