Cooking with copper is an absolute treat. Below are some of our favorite tips and/or recipes. Enjoy! For butter or worse: First the fact about thickness of copper cookware and why 1mm is too thin and 3mm is too thick! The 1mm burns too quick and does not hold the heat long enough and the 3mm holds the heat too long, so like the three bears the 2.5mm copper cookware is just right! This is a world wide industry fact by chef's and wxperts and not one made up by our company. Given that our studio in France has been making this cookware since the early 15th Century they definately have it right after all these years. One of the best ways to test 2.5mm copper cookware is to see how it cooks, evenly and locks in the natural juices of the fish, vegetables, and meats. Further, it is important to note that the tin lined cookware is the only copper cookware that has NO BURN RING: when making sauces. The reason is that with the tin lining the entire inner surface of the pan or pot will become the same temperature as the flame under the pot within a short period of time. Where as, with stainless steel lined copper cookware ( plus all regular stainless steel cookware) will continue to heat up above the liquid line and therefore it will be much hotter than the rest of the pot or pan, hence it will burn any of the sauce or gravy above the level of liquid. This is why it will have a different taste. Some call it a burnt taste and some say it taste different. This is of course compaired to the taste of the same sauce made in a tin lined copper cookware pot. This is another best kept secret of the best chef's around the world. Check this out when you move the sauce pan you will hear a sizzle and that is why you have to scrub that ring off every time with a SS pot because it gets too hot and burns! Saute'd fish : - Preheat the 2.5mm copper pan with your favorite oil until the oil just starts to smoke. Prepare the fish as follows ahead of time: First use rice bread crumbs, NOT standard bread crumbs. Reason is that standard bread crumbs soak up the oil and butter and the rice bread crumbs do not! Spice the rice bread crumbs with your favouite garlic, lemon pepper + what ever else you like and mix it up on an open plate. Also whip one or two eggs on a plate depending how many pieces of fish you will cook. Spice the whipped egg with the same spices as the rice bread crumbs. Put the bread crumb plate next to the stove and the whipped egg to the left of that. Dry your fish fillits with a paper towel so that the fish will pick up as much of the whipped egg as possible. Now with pan hot and the rice bread crumbs ready, the fish dried it is now time to cook the perfect fish! Have the butter dish near and a spoon ready to put some butter in the pan that is just showing signs of smoke or very hot with oil in it. Turn the fire down slightly and drop the butter on the right side of the pan - put in the first piece of fish right away and do the same for all three pieces adding butter for each one just before each piece is put in the pan. If the butter is put in too soon it will burn in the hot pan and spoil the taste of burnt butter. Lift the pan and give the pan a shake after each piece is put in to seal the natural juices into the fish - let cook and peak often with your flipper so that when it is perfectly brown get ready to turn the fish over. Just before you turn the fish put another small amount of butter in the pan and turn over and give the pan a shake to seal the fish again. Poke the fish with your finger and make sure not to burn yourself. Tip - the softer the fish is the less done and the harder the fish gets the more well done it is. Of course add amount of fresh lemon to your tastes at the beginning of your cooking! When it is done serve with the other food that you have timed to be ready when the saute'd fish is done so that everything is hot at serving time. The thing to remember when cooking with 2.5mm copper is not to use too much heat as this type of cookware does not require the fire temperature to be at 10 all the time and in fact this is NOT to be done at all. Only use at 10 (maximum temperature) to heat up the pans. 10 / maximum heat will cook your food too fast and your pans will smoke and your food will burn. Remember, turn the heat down and your family will be much happier eating in a smoke free kitchen that smells great with properly cooked food! Saute'd Garlic Prawns :- Remember this most important thing - If the pan burns the crushed garlic when you first put it into the (hot oil based) pan - The pan is still TOO HOT! Once the lower temperature is established the prawns can be put into the pan and they will not burn and will cook slowly and turn out to be a taste sensation with the right white wine or of course a good quality red if desired. Also remember that the pan must always have some oil in to pre-heat the pan! Cooking rice with vegetables - : A great way to test the tin lined copper verses stainless steel cookware is to cook the same rice and vegetables in two different pots using the same ingredience and at the same temperature for the same length of time that it takes to cook the mixture. The tin lined pots will not have a burn ring on the inside of the pot which will be VERY visable in the SS pot. We will be showing two pictures to show and prove the amazing destinction of what we all call good food compaired to fantastic food with NO BURN RING on the tin inside of the lined pot and NO burn taste to the food. It is hard to describe that the food we eat is tainted, however only when you taste the difference do you notice the improvement. Boiled potatoes : Even have a different texture cooked in tin lined cookware. Yes this is right. After the potato water is boiling turn the heat down to at least 5 and this will keep the pot boiling briskly and the potatoes will be done quite quickly. The saute'd vegetables : These are cooked as if they were in a Wok except that you have 100% even heat over the entire servace of our paella pans or frying pans which are all 2.5mm copper cookware. The vegetables dance on top of the surface of the pan and do not wilt or turn black. They keep their individual taste and flavor to shine through the extra sauce that you may have used. Yum eh! Whipping Cream - When shipping the best whipped cream possible these the extras that you can do. 1) Put the copper bowl in the freezer for a few monents. 2) At what ever time you normally stop beating your whipped cream so it does not turn into butter - take about 30 seconds longer and it will be even thicker and creamier. Do not abuse this suggestion, but when whipping cream in this copper bowl it is almost impossible to ruin the whipped cream! Try adding a few different liquors to give different whipped flavors for special deserts or even to dunk fresh fruit in! Now this I love for sure! I have been trying different ways to make the whipped cream last longer and stay perfect for DAYS! I put my KitchenAid mixer on 4 - then 3 drops of pure vanilla and let the mixer slowly fold the whipped cream until it is very fluffy and firm! While this is going on I take 2 ice cubes and run them over the bottom of the copper bowl while it is creating this taste sensation to added to almost any desert imaginable! I then take the finished whipped cream copper bowl; to the table to serve all who are there. The leftovers are put as soon as possible into a sealed container and put into the fridge! You will notice that even in two days there will be ZERO condensation / water and deterioriation of the perfictly whipped cream. The other great aspect of this is that the whipped cream is as creamy and fresh tasting as the first day even though it is the 2nd and 3rd. day. I have never made enough to last any longer! ): I love food! Try it; it really works. EGG Whites : - It is again "imposssible" to ruin egg whites when whipping them in our copper bowl! Again you can whip them 30 seconds longer as the fluffy egg whites will NOT fall once in the oven! When whipped a little longer you can make a very high topping an your lemon pie! Everyone will want to know how you did it! So make sure you tell them it was in your new copper bowl that fits your KitchenAid mixer. I hope to add a scientific article on this web page to explain better than I can what really happens to make it so! Email us and I will attach it to the return email. I found it very informative as I am sure you will. Note from Neil - I bought your bowl to whip egg whites for the Italian Meringue specifically. The copper stabilizes the whites without using cream of tartar! Do not be afraid to make chocolate moose in our fantastic copper bowls that fits 3 models of KitchenAid Mixers. Make the whipped cream and the chocolate separate and then put the KitchenAid mixer on slow ( setting 3 or 4 )to fold in your whipped cream. Let me tell you this is as good as it gets and you will definately taste the difference the copper bowl makes. This is a professional chef's secret all over the world! NOW YOU CAN DARE TO BE AS GREAT!

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