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Need advise how to fry egg in copper tin lined pan

Hi everyone!
I have been reading this thread for a while and really appreciate all the information you had provided. :)
I recently bought a Mauviel copper tin lined pan with cast iron handle and a Ruffoni stockpot at a discount store. I have a glass cooktop and from what it seems it is not the best cooktop to use with copper cookware. :(
I tried to make some soup yesterday with the stockpot and it took 1 hour for the pot to get to a boil! I am afraid to crank up the heat so left it at medium heat. Would it harm the pot if I crank the heat up to high to boil water? It is a 14 q stockpot so there is quite a bit of liquid in there.
My other question is how to perfectly fry an egg on my Mauviel pan. Should I heat the pan with oil (medium heat?) then crack the egg?
I love these cookware but it seems to take forever to heat up on my glass cooktop.
Any advise would be greatly appreciated!
Thank you!
Duyen

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  1. You really want Kaleo, but here is my thought.

    14 qt stockpot needs high heat until you get to a simmer or gentle boil. Then turn down to sustain.

    Preheat the fry pan on medium heat, add lubricant (butter for me) and drop in a room temp egg.

    The joy in copper is the fast reaction to temperature changes. The only way the tin will melt is if you walk away for a long while, it boils dry, and the smoke detector needs a battery.

    1 Reply
    1. re: INDIANRIVERFL

      Oh thank you for the quick reply! :)
      So it is safe to preheat the pan on medium heat first then put the oil? Now it gets me thinking, the reason why my egg sticked to the pan is because it is not at room temperature.

      How about how to reheat the stockpot that has in the fridge? Should I reheat it on medium and not high heat (drastic change of temperature from too cold to too hot would damage the tin lining)?
      Thank you!
      Duyen

    2. Hi, Duyen:

      I have the same 13.75Q Ruffoni stocker, and as long as the pot has liquid or mirrepoix in it, high heat is OK. Water can't get hotter than 212F. This volume of liquid takes awhile to boil, but it should not take a hour. If your smoothtop is *radiant* and the stocker's bottom is mirror polished, it can take a bit longer, too. If that's the case, just let the bottom blacken naturally.

      For fried eggs, you can preheat the pan empty but you must be careful. When it's too hot to touch, go ahead and add your salted butter until it starts to foam. Only if your heat goes so high that the butter burns would you be in danger of melting your lining. For "perfect" fried eggs sunnyside, I like to cover the pan to finish.

      Have Fun,
      Aloha,
      Kaleo

      24 Replies
      1. re: kaleokahu

        Hi Kaleo,
        Thank you for your quick reply.
        I have just finished reheating the stockpot at maximum heat and it nearly took 45 min to get to a boil. The stockpot was initially in the fridge. I hope it will get better with time. So no more polishing, at least the bottom :)
        My 1st attempt with the frying pan was a disaster. I heated it at too high heat and not adding the oil in time so it kinda blemished the tin lining and bubbles a bit. To clean up the mess, I used copper cleaner to clean the inside and outside. It just made the interior worse! At least there is no copper showing through the lining. I was kicking myself for not asking for advises earlier.
        I have the Siemens glass cooktop and I believe it is radiant. Should I buy the heat diffuser (William Sonoma) to help with the heating?
        I use all kinds of cookware: Creuset, All Clad and now I start experimenting with copper. If I can get a proper heating time with these, I'll be in heaven! :) They are so gorgeous to look at!

        Thank you
        Duyen

        1. re: Duyen50

          Hi, Duyen:

          You're welcome.

          If you went from reefer to stove, 12Q of 40F liquid is going to take awhile, so I'm not too surprised. You get some loss from the reflections off a polished pan with radiant tops. I have one of these, too, and it generally works well with copperware. You can experiment with just giving the bottoms a matte finish (dry Barkeeper's Friend works well for this). If you still think it's too slow, just blacken the bottoms over time with a little oil or grease. Hi-temp black stove/BBQ paint would probably work, too, but might become more of a mess than it's worth.

          Don't worry too much about the tin. A few bubbles and smears don't affect anything. But I would not use copper cleaner products on the tin again.

          I think you will be pleased with the speed with which your fry pan heats and cools.

          Aloha,
          Kaleo

          1. re: kaleokahu

            Hi Kaleo,
            I think I baby these cookware way too much. It's time for them to develop a patina!
            As for copper cleaner, it won't go anywhere near the tin lining. I will try oiling the bottom of the pan the next time I use them. So I guess you don't polish the bottom of your pan and let it stay black?
            As for BKF, i am not sure I follow that one. I thought using BKF will bring back the shine?
            Are you using copper cookware for all your cooking including searing steak? I have enameled cast iron and I find it works well for frying.

            Thanks!
            Duyen

            1. re: Duyen50

              Hi, Duyen:

              It's completely natural to baby your new babies at first. I'm one who really likes a mirror shine, but I cook in all my many pieces, and so I would have a full-time polishing job if I wanted to keep them all mirrored all the time. I basically polish only twice a year, for Thanksgiving/Christmas and then if I'm having a big party.

              If a mirror finish isn't important to you, *wet* BKF and a blue 3M scrubbie will do a quick, acceptable job of keeping the exteriors clean and semi-matte (although it makes coming *back* to a mirror a bit more work). I suggested dry BKF for the bottoms because even a little dulling to the finish really cuts down on the heat loss from a radiant 'top. Black is most efficient, but if you hang your pans, it looks unclean to some.

              No, I also use a few pans of other materials. My wok is carbon, my omelet pan is extremely thick aluminum, and I use cast iron for high-heat searing/blackening and baking no-knead bread. I also keep one non-stick and one clad skillet for others who cook in my kitchen to use.

              When you say you use ECI for frying, do you mean the black enamel interiors? I came to *hate* those things until I learned to "season" them like I do my omelet pan. Then they work OK, as long as the pan size closely matches the hob size.

              Aloha,
              Kaleo

              1. re: kaleokahu

                ok..so I reheated the stockpot tonight and it took about 20 minutes to get to a boil/ simmer, much faster than last time. However, I let the pot out of the fridge for 30 min before reheating on the stove.

                Next experiment will be frying an egg. I will let you know how it goes. :)

                Is Ruffoni cookware as good as Mauviel? I can't really compare the thickness of the pan and pot since the edge of Ruffoni cookware is rolled.

                Thanks!
                Duyen

                1. re: Duyen50

                  Hi, Duyen:

                  Good job! Keep it up.

                  In general, unfortunately no, IMO Ruffoni is not the equal of Mauviel, unless the only basis for comparison is the M1.5. This 13.75Q stockpot we both have is quite thin, but it is beautiful and functions well as a stock- and soup pot. I admire the Ruffoni styling, though. Mazzetti has Ruffoni beat all hollow, IMO.

                  Making these curvy shapes is not easy. They require split chucks to be mass produced, and must be lathe-turned; they cannot be stamped. So we should admire Ruffoni for that.

                  *Salted* butter for your egg--sticks less.

                  Aloha,
                  Kaleo

                  1. re: kaleokahu

                    Hi Kaleo,

                    I do admire the craftmanship. The stockpot is quite beautiful to look at while it is cooking :) I also have purchased a Ruffoni braiser/ casserole. I believe it is between 5-6 qt. So far, the heat response is much better on this pot. Perhaps it works better because it is smaller. So far, I am quite please with these cookware. I determined to learn how to fry with the copper pan. I have attempted yesterday to fry some tofu and it ended up stucked and breaking apart in the Mauviel pan. I ended up pulling out my ECI pan to finish the job.
                    Btw, do you prefer the tin or stainless lining?

                    1. re: kaleokahu

                      Ok happy to report...fried eggs slided out of the pan!! :D

                      Oh And I tried to rub dry BKF on the bottom and it polished the pan back so i stopped. Before I heated the pan up, I rubbed some peanut oil at the bottom.

                      I am in love with my new cookware! I think now I know that I need the pan somewhat hot before adding the oil. Also as soon as the egg is in the pan, I use the spatula to lift it up before it gets the chance to get stuck. I am not sure which part of it that might contribute to the egg not sticking to the pan but it works!

                      Duyen

                      1. re: kaleokahu

                        Thank you for helping me out. Now I know how to use these cookware, they are the best cookware I have used and none stick!

                        1. re: Duyen50

                          You're welcome, Duyen. Now get out there and cook your butt off!

                          Aloha,
                          Kaleo

                          1. re: kaleokahu

                            Will do! :)
                            By the way, I use silver polish to clean the tin lining and it works! Wonder though if there is any long term issue

                            1. re: Duyen50

                              Hi, Duyen:

                              I have no direct experience with using silver polish on tin linings, but I would not do it, because you are removing tin oxide and therefore some tin with every polish. I prefer to let the tin darken gracefully.

                              If you feel you must polish the tin, I would recommend you find a good non-acid, non-abrasive polish. I use Flitz, which qualifies on both counts, and gives a superb mirror finish on the exteriors.

                              If you polish the lining regularly, let us all know how long the lining lasts. It may last a good long time, and the worst that could happen is you send the pan out to be retinned.

                              Aloha,
                              Kaleo

                              1. re: kaleokahu

                                Hi Kaleo,
                                Since my last polishing of the Mauviel pan, I stopped doing it. I was afraid it might remove some tin along the way. The darkest of the tin is gone but the polishing made the surface dull looking.
                                As for my Ruffoni stockpot, I have not used the silver cleaner on it so it darken quite a bit. However, I have noticed there are spots (penny size) at the bottom of the stockpot that seem to be missing. I don't see any copper showing through but wonder if that is due to the high heat I used to heat up the pot. The pot was in the fridge prior to the reheating. Do you have these kinds of spots in your stockpot?
                                Thanks
                                Duyen

                                1. re: Duyen50

                                  Hi, Duyen:

                                  The tin discoloration--even splotching--is normal. My stockpot's interior is now all dull grey.

                                  Unless your stocker was heated empty, moving it from fridge to hob would not be an issue.

                                  Aloha,
                                  Kaleo

                                  1. re: kaleokahu

                                    I am so relieved to hear that is normal :)
                                    Since I stop polishing the tin lining of my Mauviel pab, I started noticing some purple / rainbow color in the tin lining. Is this normal too? I just hope I did not melted the lining and it is the beginning of the copper showing through.

                                    Thank you
                                    Duyen

                                    1. re: Duyen50

                                      Completely normal, Duyen. If you only scoured once, you shouldn't have worn through the tin.

                                      1. re: kaleokahu

                                        Oh thank you for the great news! This is not ruined afterall :) happy Holiday to you and your family!

                                        1. re: Duyen50

                                          Hi, Duyen:

                                          You're welcome. These linings, while soft, are less delicate and more long-lived than most people think.

                                          Happy Holidays,
                                          Kaleo

                                        2. re: kaleokahu

                                          Just started reading this thread. Can you use baking soda to clean the tin or will that still slowly remove the tin?

                                          1. re: ladyhenry

                                            Hi, lady:

                                            Both, but I'll occasionally boil some baking soda to clean a really dark lining.

                                            Aloha,
                                            Kaleo

                      2. re: kaleokahu

                        Hi Kaleo,
                        I will do some dry scrubbing with BKF tomorrow on the bottom of the pan before making some omelet. I actually don't mind the none polishing look. I just wash the cookware in dish detergent to remove the oily residue from the outside then towel dry. That reminded me of my All Clad skillet. It heats up within few minutes now that the bottom of the pan is black. It used to take forever when the bottom was 'clean' and mirror.

                        My ECI is le Creuset. The interior is beige and I don't need to season the pan. I usually crank the heat up and when the pan feels hot, I add the oil. It seems to work great and the food slides out the pan much easier than the All Clad.

                        You are right about keeping other types of cookware around for guests who wish to cook in your kitchen. I have already restricted my husband from using my copper cookware :) it will avoid someone else ruining the pan unintentionally. :)

                        Duyen

                    2. re: kaleokahu

                      By the way, your should write a tutorial on how to use copper cookware. I am sure many novices like me would be spared from a panic attack for ruining a copper pan :)

                      1. re: Duyen50

                        Kaleo has done exactly that through the years here.

                        From the Master to you.

                        1. re: INDIANRIVERFL

                          Yup you are right. Kaleo is so helpful. Best teacher ever!