Stay in Touch
Get sneak previews of special offers & upcoming events delivered to your inbox.
Sign in
02-08-2017 12:26 PM
@mima wrote:
@Sherbear1 wrote:Ok I do not understand this pan. How can it be soo good for some and soo bad for others when the same care is taken. I am thinking about the larger one they have and the induction burner. Can you help figure this out?
I think it's the same reason that they make chocolate and vanilla. We all see things differently and sometimes people really don't want something to work. Mine have been amazing. Love them. But like most things I own, I don't abuse them.
02-08-2017 12:29 PM - edited 02-08-2017 12:33 PM
@twinkies wrote:I want to buy this pan but I have very bad arthritis, Is it a heavy pan?
cathy from ma
I'm older and I can't handle my LeCreuset pans anymore. So oI sadly parted with them to my kids. But I don't find these pans heavy at all. I have the two larger pans and a couple of skillets, and none are especially heavy. I think you'll like them, but if they don't work out for you, they can be returned.
02-08-2017 01:46 PM
@Perkup wrote:
@twinkies wrote:I want to buy this pan but I have very bad arthritis, Is it a heavy pan?
cathy from ma
I'm older and I can't handle my LeCreuset pans anymore. So oI sadly parted with them to my kids. But I don't find these pans heavy at all. I have the two larger pans and a couple of skillets, and none are especially heavy. I think you'll like them, but if they don't work out for you, they can be returned.
To that end, a few folks on the TSV thread mentioned purchasing the pan at BB&B using a coupon. They said you won't get the extras (the glass press thing and the tongs, I think?) but supposedly with the coupon it would be cheaper than Q, and much easier to return, if the pan does not work out.
02-08-2017 02:14 PM
I know copper is a good conductor, so it should cook things quickly or on low temps. For things not to stick, it has to have some kind of coating (seasoning) mechanism. I don't know what that is, but I do also know, that when a pan is heated over and over again, the coating (surface) changes and eventually doesn't work as a new pan would.
Personally, I don't believe there is a cooking vessel out there that will continue to be non-stick for long periods of time. If you use oil or other lubricating product when cooking, sure it will stay non-stick. To me, you can use any pan, if you're putting oil in the bottom before you start cooking. You can put water in any pan after cooking and loosen what has stuck during the cooking process.
I just am curious as to why a pan needs to be good to 850 degrees. My expensive oven doesn't even go that high....?
02-08-2017 03:07 PM
@Sherbear1 wrote:Ok I do not understand this pan. How can it be soo good for some and soo bad for others when the same care is taken. I am thinking about the larger one they have and the induction burner. Can you help figure this out? TIA
I did order the Casserole one since I bought the Red Copper pan at Kohl's and used it a few times and love it. I'm hoping that the Copper Chef Pan is as good. I did see the larger one (Copper Chef XL w induction) that you are talking about and I thought if and when QVC offers that one I will buy it then. I thought that the 3 payments of $33.33 is a good price but, QVC would have a better price.
02-08-2017 04:33 PM
@3suwm5 wrote:I know copper is a good conductor, so it should cook things quickly or on low temps. For things not to stick, it has to have some kind of coating (seasoning) mechanism. I don't know what that is, but I do also know, that when a pan is heated over and over again, the coating (surface) changes and eventually doesn't work as a new pan would.
Personally, I don't believe there is a cooking vessel out there that will continue to be non-stick for long periods of time. If you use oil or other lubricating product when cooking, sure it will stay non-stick. To me, you can use any pan, if you're putting oil in the bottom before you start cooking. You can put water in any pan after cooking and loosen what has stuck during the cooking process.
I just am curious as to why a pan needs to be good to 850 degrees. My expensive oven doesn't even go that high....?
I think they are just making a point that high heat doesn't hurt them. So many pans can't take anything above 400 or so. That's why I felt safe in broiling in them.
02-08-2017 06:54 PM - edited 02-08-2017 06:55 PM
The lid on the larger old TSV says oven safe to 350° which luckily most casseroles aren't higher. The print said 60 day limited warranty, maybe they changed it? I plan to try my saute out lots before the thirty days here are up. Hope it works out.
02-08-2017 07:56 PM - edited 02-08-2017 08:04 PM
David just said they have sold over 68,000 of the TSV today. I suppose that's why they are "plugging" them again.
02-08-2017 08:15 PM
@KingstonsMom wrote:I find it funny that even though this is a repeat, there are NO reviews!?
Whatcha' hidin' QVC??
@KingstonsMom New configuration = new item number.
02-08-2017 08:41 PM
Get sneak previews of special offers & upcoming events delivered to your inbox.
*You're signing up to receive QVC promotional email.
Find recent orders, do a return or exchange, create a Wish List & more.
Privacy StatementGeneral Terms of Use
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.
© 1995-2024 QVC, Inc. All rights reserved. | QVC, Q and the Q logo are registered service marks of ER Marks, Inc. 888-345-5788