Copper pots on sale at Tuesday Morning

:D

I thought I'd share.

Got a circular in the mail from Tuesday Morning and they have French copper pots on sale starting Tuesday, November 11.

If you've lusted after copper cookware but were afraid of the cost, Tuesday Morning ought to tickle your bargain jones.

:D

:P

:wink:

:hi:

Don't tell Sparkly where I am.

LOL

:D

:evilfrown:

:rofl:

sale starts Tuesday AM at 0800:

http://s7d1.scene7.com/s7ondemand/brochure/flash_brochure.jsp?company=TuesdayMorningCorporation&sku=November08&config=November08&el=large

Baumalu has a distinctive handle on their loop handled stuff. The lids are distinctive, too. The stuff in the flyer looks like theirs.

I realize most manufacturers don't like saying their stuff winds up at Tuesday Morning, but hey, a sale's a sale. Better that than carrying extra inventory.

It is good stuff. A name brand. As for Ruby Tuesday, they've also had Mauviel, which is top shelf stuff.

This stuff is very nice, albeit thinner than Mauviel. Mauviel is 2, 2.5, and 3 mm. This stuff is all 2 mm. For some, that's a minus, but for others it is absolutely a plus. Copper is REAL heavy. As a practical matter, anything up to an 8 qt pot or a 10" pan would be just fine in 2 mm. A little less able to spread heat; a little more nicely responsive. Strong enough not to bend under a full load when held by one handle. Life is trade offs; so is copper.

I say buy it. You really won't make a mistake with this stuff.

Now, as to what Ruby Tuesday had the last time I saw this stuff there ..... they were seconds. most had nicks in the tin lining. As long as the it is just a nick, not to worry. They say to worry only when the exposed copper is more than the size of a quarter. A nick absolutely will not hurt. Ignore it and enjoy the copper.

:spank:

to any more copper ware.

:scared:

I'm going to head over to Tuesday Morning and see if they have the pans I'm needing to replace. I hope I like them! (Assuming of course that the one close to me has the same sale.)

I've never had copper cookware before so this will be a learning experience. It is the Baumalu brand as you thought it was. I ended up with the fry pan with a lid since that's what I've really been needing. Could stand a new saucepan or two, but since I haven't cooked on this before I decided I should make sure I like it before getting other pieces.

Now I need to figure out what I want to fix in it the first time......

I haven't been to the store yet. Will go after I eat lunch.

Do NOT overheat that thing.

The fry pans are easy to overheat. In most pans, you can preheat them and then add whatever, but not with copper.

Add your shortening (at least) and then turn up the heat. When the oil's hot, add whatever's next.

Or if you're doing naturally fatty food (like .... I dunno .... bacon) add the food to a cold pan and heat the food with the pan.

A little heat goes a long, long way. Err your heat settings on the low side and work up from there. You'll get the feel of it soon enough.

If you overheat the pan, you'll melt the tin coating. To be sure, this can be fixed for not too much money at all, but why risk it ... yanno?

Expect the tin coating to turn grayish and always look sorta dirty. Don't worry. Its normal.

But some Bar Keeper's Friend. It is far and away the best way to clean your copper. It also cleans the tin inside. And there's no need to make it shine after each use. When it gets pretty splotchy and brownish is when to break out the Bar Keeper's. Other than that .... just good old soap and water. If you wash it (or at least rinse it out really well with just plain water and a dish brush) when it is still warm it is far easier to clean.

Enjoy it!

I do that with my stainless and it works perfectly for getting the stuck bits loose. I didn't get any of the copper but am curious. There's always next time. :)

But I'll be honest, except for Sparkly once boiling a pan of eggs dry (and no harm done, my protestations notwithstanding), we've never had anything stick to the copper. The tin lining is less 'sticky' than most other metals. I wash them so quickly just because I don't like the idea of scrubbing the tin lining. I'm literally talking about rinsing t he still-warm pan under running hot water and using a dish washing brush to remove the stuck stuff. This has never taken me longer than 30 seconds for most stuff, up to a minute for stuff like an hours long braise that evaporates down and leaves that stuck food 'ring'.

two $149.00 skillets with lids, one crepe size pan, no lid for $89.00, one micro sauce pan, no lid, one micro + size, no lid, and one medium size saucepan, no lid

All shrink wrapped, no nicks. That is all they had

I've never cooked anything other than a crepe worth the cost of the pot that I couldn't do in my stainless stainless better. Plus/ it's far less fragile and temperamental. It's a pain in the ass to care for IMO. The only piece of copper I'll never part with is my large copper bowl for egg whites. I got rid of the rest long ago and never looked back with a speck of regret.

:)