If you've stumbled upon this article, then you're probably looking for a new pan or piece of cookware made by Copper Chef or Red Copper. Both of their infomercials are all over the airwaves making rather bold claims about their products. In this article, we will answer two important questions:
From our research, both of these products tend to provide the user the ability to cook most things without any additional oil - which is a great thing. There are many similar pans like these on the market (despite the marketing messages saying they are "one of a kind"). If you follow the instructions fully and don't abuse the cookware, you should have something that's going to last a long time and perform great. Copper cookware will most likely be an upgrade to any traditional nonstick Teflon pans you may have used in the past.
It's hard to fully evaluate which one is going to be better for you, as both brands have a wide range of different products and bundles available. For the sake of evaluation, let's compare one large casserole pan from Copper Chef and Red Copper.
During our research, the found two most common complaints for the Copper Chef and Red Copper are the same: The coating doesn't hold up or peels off or that things actually stick to the pan. The problem with most negative reviews is that they rarely take into account how they used the pan. For example, according to the instruction manual of the Red Copper and the FAQ of the Copper Chef both recommend non-metal utensils. Many people fail to follow this (along with other good nonstick maintenance practices) and end up with a damaged pan.
That being said, some other practices are likely to damage these pan as well. This includes throwing them in the sink with other sharp utensils, stacking them improperly with other pots, etc. If you're careless about the use of these pans and don't follow the manufacturer recommendations that come with the products to a T, you're likely going to have some trouble.
In addition, the Red Copper Pan and instructions say that you should season the pan before you use it. This means rubbing it down with vegetable oil and sticking it into the oven. Users who fail to do this step are likely to find themselves with food stuck to their pan right away!
Another thing that people might overlook from the Copper Chef instruction manual is that you cannot use EVOO or cooking sprays - same with the Red Copper.
Cleaning these pans (or any nonstick pans) with abrasive materials is also risky - so be sure to read the manual and see what the brand recommends for whichever unit you end up getting.It's a vicious cycle of stuck food and scrubbing once the nonstick surface gets worn down. However, if you keep their nonstick coating intact, they should be very easy to clean.
This is by no means a comprehensive overview of the instructions for each pan or cookware piece, but we just wanted to give people an idea of what they can expect and the care that they should take while using them. Not doing so will likely lead to ruined pans and a lot more disappointment.
The problem with warranties on products like these is in the fine print. Looking at the instruction manuals for both products both warranties require that you ship the product back at your expense as well as a "processing fee" of some sort.
That being said, don't expect to get a new pan without a hassle if something goes wrong. For this reason, we always recommend buying products like this from Authorized Retailers with solid return policies. It will be much easier to return a piece of cookware to a retailer than to the manufacturer directly.
Based on the amount of people happy with their pans and the relatively low cost (compared to some other kitchen appliances), we would recommend that you check either of these out. We love cooking with ceramic coated pans, but don't like over-promises and hype. Neither one of these brands are superior to the other, so pick the offer you like the best and go for it!
Hey! I’m Michelle and I write product reviews for ThriveCuisine.com. I’m always preparing healthy / plant based foods and I’ve developed a knack for helping people get the best bang for their buck.