Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

paulraphael

paulraphael

15 hours ago, boilsover said:

 

I see a velouté of confirmation bias.

 

 

How? I've owned every kind of pan in question. I've used them side-by-side. And I've done the math (which supports my experience).

 

I still use heavy copper, and I still think it's awesome. My point is that its real world benefits over other materials—when they exist—are wildly overstated. And that the benefits of tin over stainless are nonexistent.

If anyone wants to contact me offline about this, I'm happy to chat their ear off. Anyone in NYC ... come by with some food. We can do a comparison with some controls..

 

paulraphael

paulraphael

15 hours ago, boilsover said:

 

I see a velouté of confirmation bias.

 

 

How? I have owned every kind of pan in question. I've used them side-by-side. And I've done the math (which supports my experience).

 

I still use heavy copper, and I still think it's awesome. My point is that its real world benefits over other materials—when they exist—are wildly overstated. And that the benefits of tin over stainless are nonexistent.

If anyone wants to contact me offline about this, I'm happy to chat their ear off. Anyone in NYC ... come by with some food. We can do a comparison with some controls..

 

×
×
  • Create New...