Copper’s perks have been tested across centuries and proven in kitchens across the globe. This material is known for its durability, capability of uniform heating and overall appearance.
It’s for those attributes that profession chefs and home cooks prefer their copper cookware for dishes that call for precise heating or braising. Extended or heavy use of copper cookware means you’ll have to clean it appropriately to remove blemishes causes by high heat.
The payoffs far outweigh the minimal amount of maintenance required, thus the overall popularity of copper cookware has continued for centuries. A Copper Chef review will further prove the capabilities of these items, including the deep dish options that will allow you to replace other pots and pans used for baking, broiling, steaming and more. If you really want to put your copper cookware to the test, we’ve provided a standout lasagna recipe below for you to try out.
- 3 pound of browned ground beef
- 3 cups of tomato sauce
- 3 cups of ricotta cheese
- 3 eggs
- 2 cups of shredded mozzarella
- 1 pack of ready bake lasagna shells
- 1 cup of grated parmigiana cheese
- Mix the ricotta cheese, eggs, half-cup of parmigiana, 1-and-one-quarter cup mozzarella and set aside.
- Pour a three-quarter cup of tomato sauce into the copper pan.
- Place a layer of lasagna shells on top of the sauce.
- Spoon half of the ricotta mix on top of the shells.
- Add another layer of shells, pressing the ricotta mix gently to spread it.
- Place the meat on top of the shells and pour 1 cup of sauce on top of the meat.
- Place another layer of shells and the rest of the ricotta mix on top.
- Add the final layer of shell and press gently to spread the mix.
- Pour the rest of the sauce on top and spread evenly.
- Sprinkle the remainder of the cheese on top.
- Place the pan on the stove over low heat for 1-and-a-half hours or place in the oven for 1 hour at 375 degrees.