Chili Con Carne

Quite often  people call me  and ask for my opinion on what copper pots they should choose from our Falk Copper Cookware website. What is my favourite Falk Copper pot? All Falk pots are made from the same professional grade thick copper. Easy choice, no thickness to choose from, just the best quality you can find.  When I put together the sets we sell online I had a cook in mind who often cooks for 4 maybe 5. Your own style of cooking will determine if one of my sets suits you or if you like to assemble your own set. As for what pan is my most favourite I have to say I am a big fan of the sautepan. If I could only have one pan, this is the one I would pick. The sautepan has straight edges so the diameter of the bottom is the same as the top.  This makes it a good frying pan too. Perhaps not for frying eggs as the side is quite high and for eggs you like the side lower such as in a frying pan, easier to get them out. Sautepan works great for frying meat or a stir fry. Quite often I make my pasta sauce in it and once the pasta has been cooked to perfection in a casserole pan and has been drained, I add the pasta to the sauce in the sautepan so it can be nicely mixed together and served straight from the pan. Of course there is no limit to what you can use the pan for. The picture here shows a tasty Chili Con Carne.

The Falk copper pots I use for frying get washed with very hot water, I do not use dish soap in them too often, only when it is just too greasy. A pot scrubber and hot water are all I need and  this way I am seasoning them as I use them. They become almost non stick and what is best of all I can use metal forks or spoons in the pan, something that is a big no-no in every Non Stick pan.

As you can see I have not cleaned my pan on the outside lately. I can not remember if I ever did. I like the patina that develops as the pan gets used. It is easy though to get it back to what it looked liked when I first got it. Just a bit of Barkeeper’s Friend on a wet cloth and some elbow grease and a few minutes of rubbing and the pan is all shiny and new again on the outside. So no fear it is not a big chore and really up to you if you do it at all.So much easier to maintain the brushed copper outside of a Falk pan than the smooth shiny surface of other copper pots.The cast iron handles like a bit of olive oil once or twice. If the handles stay wet for an extended time they might rust a bit, I am talking overnight wet.If you dry them after use that will never happen. But if it does rub them with steel wool and finish with olive oil and the handles are as good as new. Now if you had chosen the stainless handles you would never have a chance of rust but there is something to say for either. The stainless handles are somewhat lighter and the cast iron ones age together with the copper patina. When I picked my pot for home use the stainless was not around yet. Easy, I did not have to make a choice. Both are absolutely stunning. Love yours as much as I love mine.