Paderno Sets - Copper or not?
Hey just a quick question for anyone who may know.
I am a new homeowner looking to purchase a set of pots and pans. I have found 2 different Paderno sets that I am considering. Please, any comments or advice would be much aapreciated. The two sets I am considering at:
Paderno 12 pc. Hearthstead (MSRP: $749.99)
Pro's of this set are:
1.Glass lids (I dont really care but my girlfriend likes the look and utility of them
)2.Larger Pot (The largest pot in this set is an 8L stock pot)
Con's of this set are:
1.Small Pot (Smallest pot is a 1L which seems to small to do anything with)
2.Two Frying Pans (Already bought a set of Logostina pans so these are just extra's)
The other set I am considering is:
Paderno 12 pc. Copperline (MSRP: $799.99)
Pro's of this set are:
1.Copper Lined (Is this really that big of advantage? Will I notice it for obviously not being a professional, scratch that, not really a cook at all
)2.Small Pot (Smallest pot is a 1.5L which is a bit better than the other one)
3.Steamer (Is this like a strainer? Is it useful?)
Con's of this set are:
1.Large Pot (Largest pot is only a 5L which may be a bit small for doing larger meals)
2.Stainless Steel Lids (As mentioned my girlfriend likes the clear lids)
I can get both of these sets for the same price so the cost is really not an issue. I just really want to know if the copper is really better to go with or being that we are not huge cooks would we even notice a difference?
As mentioned any information you may have would be appreciated. Thanks in advance!
The advantage of copper is its superior heat conductivity and responsiveness--just like an electrical wire. You heat one end and immediately the heat disperses itself through the entire copper medium. You turn off the heat and voila, immediate cool-down. This is an advantage depending upon what you are cooking (such as a sauce) and your heat source--if you have a smooth-top surface that works properly and your pan doesn't extend beyond the element--you may not see a real difference. Having said that, copper needs to be thick to be useful, certainly a couple of millimeters. Copper is extremely expensive, shouldn't be put in the dishwasher, and is not magnetic and won't work on induction. Because the copperline set isn't significantly more money, can be put in the DW and works on induction, I have to believe that the copper is more of a wash or coating and too thin to be useful.
I would buy cookware based on what I like to cook. The first set you posted has two non-stick fry pans, which I have never found useful, and several large pots, which I never use. I prefer the copperline pieces, as I'd rather have a SS fry pan and several saucepans.
Small saucepans can be used to boil eggs and make 1 or 2 servings of rice. A strainer can be used as a colander and for steaming vegetables. Glass lids can be purchased from Bed Bath and Beyond, or probably from the company itself.
As many people here know, I'm a zealot for copper. Less so for copper clad, unless the copper layer is demonstrably thick. If it is thin, it is more of a gimmick, usually used to extract a higher price from the consumer.
HOWEVER... There are a few factors at work here that keep me from dissing these sets, especially the copper clad one. First, Paderno is a reputable, if not well-known maker. Their straight-gauge copper is very fine cookware indeed. Therefore the brand is a sign that the presence of a copper layer in the Copperline set is not just a gimmick.
Second, the way I read these (very brief) descriptions, the other set is also probably clad, but with SS over aluminum. Both copper and aluminum make good conductors, but if even heat is the goal, an aluminum core needs to be a lot thicker than copper. I think you should try to get the thicknesses from Paderno (or measure) and WEIGH. Unless the Copperline set is substantially heavier across the same-sized pans, either you're not getting much copper OR extra aluminum is making the weights more equal. If the Copperline pan is heavier, I would buy that set. If they are substantially the same, it is more of a toss-up.
Third, with respect to the GF, trying to watch your food cook through a glass lid is a frustrating experience at best. At worst, glass scratches and/or breaks when dropped.
Fourth, as may folks here say, a larger stockpot than 5L can basically be made of anything. I prefer to say that the difference between the best and the worst is smaller with regard to stockers than any common type of pot. My point is that you can always add a very inexpensive stocker later for boiling pasta, etc.
Good Luck. Hope this helps.