Speaker 2
Yeah, that's, that's a really good, um, note because I've, um, I do have copper cookware as well, but I have to admit, I keep it on the wall as decoration at the moment. So it's not, uh, it's not being used. I use on stick pans. I don't want to exactly know what they're coated with, but I'm sure it's some, some ghastly abomination. Should I take these things off the wall and learn how to cook with them? Yeah.
Speaker 1
Absolutely. Yeah. The non-stick coatings aren't particularly nice. I mean, I don't think it's such a problem when the saucepan is new, but once it starts to get scuffed, you'll get microscopic bits of the, of the coating in the food. So yeah, I would, I would counsel you to use those, those very attractive copper, copper saucepans. Uh, I mean, I was lucky enough to inherit some, to inherit a bit, a big load of old, the French copper cookware. And it's just one of the things, one of the best things about copper cookware is just that it is, um, it, it conducts heat. So well, it, it spreads, it disperses the heat very, very nicely over the surface of the pan. That's why, for instance, um, copper cookware is very good for making custard for boiling milk because you don't get hotspots where the, where the milk will start to curdle, which is something that you get with other forms of cookware. So yes, I would, yeah, I would say to, yeah, bit, bin the, bin the, um, bin the non-stick stuff.
Speaker 2
Yeah, I will. It was, it was kind of one of those things that just felt so practical that I didn't even want to, um, you know, research it too much and be a little less to get too scared of my saucepans. But yeah, I, I, I should, I should, that's, you know, it's been on the back burner, but I'll prioritize it. So that's, that's, that's really useful.
