So with christmas just around the corner, what are you guys asking for for christmas?

They pad the set with shit you don't need and don't come with shit you need.

but they come at a pretty good discount usually, sell the stuff you don't need, buy the stuff you do.

>buy the stuff you do.
That's what I do without all the horsetrading.

you could save a bunch of money though. A 22-piece set is silly, but I'm looking at 7-piece set right now which is cheaper than if I had just bought the parts of the set I wanted individually. On top of the deal being cheaper even if I throw the unwanted pans away, I have the option to /sell/ the unwanted pans to get a hundred or two back which I can in turn use to buy another pan.

I understand that this might seem pretty complicated, but it's surprisingly simple and can save you hundreds of dollars. But if you would rather pay more to get less, that's fine too. It's your money.

a gallon of real maple syrup

The sweet embrace of death.

what is in the OP's post? Is that copper? What's the benefit of this? I want to know.

I do the majority of my cooking in cast iron pan and a dutch oven. what is the benefit of the pic related?

I want an official Red Ryder, carbine action, two-hundred shot range model air rifle!

it has the opposite properties to those two things. while CI is about heat retention and capacity, copperware is about even distribution and high responsiveness. it's good whenever you want very fine control of the heat, like when making a tricky sauce. if you don't have something like that it'd be a good purchase for you.

Yes, that's copper.

Pros: Copper has a higher thermal conductivity than any other cookware material (well, except for absurd things like silver).

Cons: Expensive as fuck, tarnishes, and the interior may need to be re-tinned periodically. Copper is rarely used "bare" in cookware because it's toxic. Thus the interior of the cookware is a layer of a different, safe, metal. Traditionally that was tin. And the highest performing copper cookware is still tin-plated inside. That coating wears out over time, at which point it needs to be re-tinned. Some cookware has a stainless interior layer. That never wears out and needs replacement, but OTOH it kind of fucks up the fantastic thermal conductivity that copper is known for.

That said, the extra thermal conductivity of copper is rarely needed by most people. Unless you're some kind of sauce specialist who regularly makes sauces that need very careful heat control there's probably no point in buying copper. Modern stainless with a copper or aluminum core (brands like All-Clad or Demeyere) are nearly as good as far as thermal performance goes, but are much more practical. There's really no point in buying copper unless you're rich and want to show off, or if you manage to score a great deal at a yard sale or something like that.

If you want to spend money to improve your cooking performance it would be far better spent on your range.

plus it's heavy as shit and you'll get ripped

Wow, thanks you guys. Posts like this is why this is one of my favorite boards.