💰Should You Invest In Falk Copper Cookware? A Comprehensive Review With Lots of Cooking 

I love living my home cooking dreams vicariously through you Uncle Scott. I'm but a wee lad living with my parents, but one day I hope to have such a beautiful gas range stove, vent hood, and space to store all my beautiful cooking utensils without worrying about people moving them around or breaking them. Been watching for a while now, much love! Keep up the good work my friend and enjoy the gorgeous copper cookware.

I’ve owned three Falk pieces for 20+ years and they’re still going strong. Best cookware I’ve ever owned.

Man, these are heirloom class pots and pans! Nice video Scott!

Extremely helpful. Thanks.

Thank you for your informative and honest reviews. I ordered the Falk try me classical saucier per your recommendation. ☺️

Excellent video. A few comments. First, I love to cook. Second, almost all my cooking is done in cast iron or copper pans. Third, I love my copper pans. There are few culinary sights more impressive than taking a piece of copper cookware from the oven, removing the lid and seeing liquid simmering evenly across the pan. I have one Falk piece. It was called a saute pan, essentially a large, deep skillet with straight sides. It has the cast iron handles including a helper handle, which makes it easier for me to use than my similar Mauviel saute pan. It is great, I love using it. Heavier equipment is the price I am willing to pay for better quality cooking.

I'm always glad when I see another video posted by you, Uncle Scott. I'm even happier when it's about something other than carbon steel stuff. I don't plan on ever getting into carbon steel or cast iron pans (other than enameled cast iron--I love my Staub and Le Creuset).Today's video about the Falk copper cookware was a win-win! I agree that you got a fantastic deal on that big skillet. I marvel at what strong hands you have to be able to pick up those heavy copper pans one-handed! PS: I also wash my potatoes before I peel them, then I rinse them again once they are peeled.

i purchased the try me sauce pan in the copper coeur line and it works great on the induction cooktop. Just fyi for anyone interested in copper for induction.

I did a few videos on my falk copper skillet and even 2 years down the road, i still super enjoy them

As a fellow dad, I appreciate cutting the cheese.

I have a little Falk sauce pan and I love it. It is my most used pan next to my Mineral B cs pan

Hi Scott, great video but please try not to be scared of overheating your tin! If you just cook with fats that have a smoke point of around 350-420 (whole butter, EVOO, animal fats - all the tastiest cooking fats), you never really have to worry about overheating the tin, because if the oil starts to smoke you have plenty of time to turn the heat down before reaching 450F. As you know, copper equalizes heat energy across the pan very well, so e.g. stove flames licking up the sides where there's no food are nothing to worry about, they won't overheat that region if the bottom is in the 200s-300s, which you'll know because the fat isn't smoking. The currently trendy desire for super high smoke point fats for general-purpose cooking is kinda overstated for most cuisines (excepting Asian style stir-fry). Because the moisture in food cools the pan surface throughout cooking more dramatically than is widely understood, ideal surface temps for browning food are lower than most people imagine: the Maillard reaction peaks between about 280-350F, and actually slows down above 350 (some of the proteins and sugars etc burn rather than brown, a different reaction, pyrolysis). So there's really no need for the pan to be approaching 400F in sauteing, browning meat, etc. Even searing a steak quickly for rare is totally doable safely on a tin lining once you get used to how copper responds on your stove - just preheat to where a 400-420 smoke point fat like beef tallow is shimmering, turn the heat up momentarily after adding meat and listen to dial in a steady, not violent sizzle, and turn it back down around medium to maintain that temp, which should be right around the low-mid 300s. Chris Young's recent video "Why ripping hot is too hot" explains in detail and demonstrates why there's really no benefit to the pan being hotter than 350F in the vast majority of cooking tasks. Preheating isn't as important with copper because you can get it back to browning temps very quickly after cooling it by adding food, and also because tin is anti-stick at much lower temps than stainless (it doesn't need to be at the Liedenfrost temp where water skates around - and in fact, according to testing by a friend who has the ThermoWorks surface probe, the Liedenfrost temp is much lower in a tinned copper pan than on steel, around 280 on tin vs 360-400 on stainless-lined copper, carbon steel, iron, etc!) This might be partly because tin is a lower-friction surface than the other cookware metals, but also because of the fourth (after more even heating, faster responsiveness, and tin's low-stick properties), least understood thermal benefit of copper: greater heat transfer coefficient than less conductive metals, meaning copper without the less-conductive stainless layer slowing it down doesn't need to be as hot to cook food at the same rate as regular pans. All this is to say, I think you'll stop being scared of overheating your tin linings when you just get used to cooking on them, and understand that less is more with heat and copper and 450 is a much higher surface temp than it sounds like :) Also as I've said here before, if you ever do melt a tin lining, it'll become clear that it's not the big deal people imagine, it only really causes cosmetic wear and tin's appearance is constantly changing with use anyway.

I love my Falk purchases - I purchased my 1st pan after watching your video review of the saucier. Now I i buy a new piece when they have there holiday sales - A Easter sale might show up tomorrow. Many Thx

Glad you're enjoying your copper. I'm so used to it by now that I'm really disappointed when I visit family or friends and I have to use their All-Clad. Don't be afraid to sear with your skillet -- I use mine for steaks whenever I plan to make a pan sauce. Regarding the cast iron handle, you can season it like any cast iron pan. Just wipe it down with oil and then bake in the oven for an hour (or place the handle over the gas flame).

Great video! I think I got my falk saucier just before you got yours or atleast before the video came out. The only mistakes I have even made with it have been leaving over the burner that the oven vents from as the steam caused surface rust between the handle and the pan body (I was able to remove what was visible and to reseason) and removing the patina.

I am not getting myself a big copper pot or pan anytime soon but I am going to attempt cooking your delicious dishes!

Yes, you really can't beat new Falk copper in terms of bang for the buck. I have the 28cm rondeau and the oval cocotte. My only complaint is that sometimes the sizes of the pans seem on the small side. I have a Bourgeat 28cm rondeau as well. The 5.2 quart size is a bit nicer to work with.

I have some pitting in my All-Clad stock pot from adding salt to cold water. At the time I did this I didn't even know it was something I should not have done. Every time I see the pit marks it reminds me of how much of a learning curve there is to using stainless steel and carbon steel cookware.

Can’t wait for the video on the Aroz mishap. And now I need some Falk in my life. Always the enabler, Scott! 😅🤣

Ok, you've convinced me to dip my toe into the copper pool and look into that small saucier. I also use that size a lot. Btw, I got an email from de Buyer for a promo and it featured an Uncle Scott carbon steel seasoning video. Congrats!

Re: Cleaning. For stainless steel, Barkeepers' Friend makes a spray for stainless steel. It works amazing.

My understanding is that Mauviel and Falk come out of the same factory (I have both) and they're both great tinned or stainless.

Best pots and pans ever!

Hello from Spain! Big fan of yours

Re: popcorn. When making stovetop popcorn, instead of olive oil, use ghee. Buttered popcorn.

Nice review. Would like to see you review the new USA lodge enamel. Couldn't find hardly any reviews on it online. Finally just bought one. If you reviewed it you be one of the few so far.

Have you taken a look at Baumalu's copper? They have a 1.7mm thick 11 inch skillet for around 80 Dollars, and they even have an induction compatible line called B'chef.

All my stainless has some pitting & patina going on. I have Atlantis, All-clad Coppercore, etc.

Oh, boy, I did buy a 16 cm = 6.3 inch = 2 quarts) De Buyer Prima Matera induction compatible copper pot and I am definitely blaming your influence… 😉 Can’t wait to hold it and do some cooking (polenta is my first plan, then tarana and so on). I might end up eating out of the pot because it’s so beautiful. It was a screaming deal - less than 300 USD, induction friendly - how could I resist?

You can passivate those pit marks in the stainless with citric acid.

Thank you for that great Video...I now also bought a Falk 18cm Saucier😊 What is your opinion on using metal utensils in such pans ? (It looks that the whisks you were using are coated, right?) I'm concerned that e.g. a metal whisk will scratch/destroy the stainless steel lining.

What’s the brand of stove that you have? It looks stunning with the stainless steel back splash.

I'm saving up copper wire as we speak.

They don't ship to Canada and unavailable on Amazon Canada...

Haven’t watched all your recent videos but the visuals looks fantastic here compared to older videos. Did you upgrade your camera set up?

For stainless steel lined, falk are my fav. Sorry to be pedantic but the other brand’s stainless steel cooking surfaces are not “mirror” finish but “hairline” stainless steel finish. Thank you for this video. My falk pots are so functional. If you can deep dive into cleaning tin lined copper…

I think its doable to sear with these thick copperpans, but I did definently prefeer to do that with a Deymyere proline pan! Deymyere themselves has 2.0mm of copper in thier flat bottom Atlantis series! its not 2.3mm like FALK but slightly more than FALK copper core and definently more than the French brands. However Deymyere decided to go with a way thicker aluminum construction for thier frypans, in order to have them be able to store more heat for searing. However if your stove is powerfull enough and heats evenly I definently think FALK copper can sear amazingly well too!

A meter is roughly a yard - at just over 39 inches. And a liter is just a bit more than a quart. Question: Do you generally prefer a saucier over a "standard" sauce pan? .

Uncle Scott, how long do you preheat that big copper skillet and over how high a heat?

Uncle Scott - I’m going to have to ask you to go ahead and make a video of what to do when a synthetic cloth gets mixed in with the cotton towels and you mistakenly try to rub the seasoning oil into the hot new De Buyer crepe pan. And said towel becomes one and the same with half the pan. And if you can post that video tomorrow it would be great, mmmmkkkaaayyy?

A bechamel and cheese sauce is a mornay sauce.

I was wondering how Falk compares to De Buyer copper? I am wanting to purchase a few pots and pans and am not sure which brand is "better" or which one to go with. Any advice appreciated, thank you!

Hello Scott A friend of mine has a few pieces of that brand and they like them so much that they told me that I should “ Get Falk “ too. 😂😂

Those prices are outrageous, even when other brands are even more expensive

I am really on the fence of buying more Falk, I really mind the sharp dent in the sauciers / pans. I think I will bite the bullet and spent 2x-3x on the Bourgeats .... also hope they won't be scratched by a whisk as easily as the falk, with them beein 16/10 instead of 16/8 steel. I oiled the handle and outside of the Falk before use, it prevented rust very well so far. If you make that much bacon do it in the oven on tin foil.

which brand is the oven?

My Mom had an old set of Revere Ware from the 50s. Used daily all my life at home. I was born in 58. I miss it and wish I had it. I learned to cook on the stuff as a kid. Made popcorn too.

1:30 on that note people ask about preheating.. i asked.. they said yes... i have preheated everytime for over 2 years.. still super flat.. this isnt tin anf technology has improved on bonding

Hey Uncle Scott. I'm about to launch a cast iron care product and was wondering if you'd be interested in checking it out.

Hate to see those pit marks. My wife was going to boil something the other day in our all clad pot and I saw her reaching for the salt. I had to stop her and tell her to dissolve it first in 1/4 to 1/2 cup of water first then add to the pot to avoid the pitting.

Pan prices should be in C (centigrade 0-100) not in F (fahrenheit 150?! 200?!) ! 😆

12.6 the point 6 is 600 thousands of an inch or a little over 1/2 of an inch to keep it simple. This was taught in school. What were you doing, looking at the girls in math class? 😂

Hey Scott, I have seen channels with much less subscribers then you have that have companies sponsoring them. I think you should reach out to this company FALK in regards to those pits. You gave them a plug to thousands of viewers, they should at least let you know why this happened or replace the pans as they may be defective? I can see scratching on Stainless steel but pits like that should not happen. Maybe at this point Copper may leech into the food because the metal is very thin? Its weird why it only happened in certain areas. Salt should not pit a metal like as you that. Think about all the grains of salt that are just in a pinch of salt. Maybe it was the potato masher that could have made the pits? Regardless at that price things like pitting marks should not be happening. I would consider getting that FALK frying pan but at that price in Canadian dollars, if I would get a pit like that I think I would be very upset. I love how the heat distribution is on that pan though!!!! Keep up the great work. I really think you should get all these companies that you give such great reviews for sponsor your channel.

32:17 "Paella adjacent" 😉

Those stainless steel handles make it look really cheap.

Uncle Scott if I may it should be belgian not belgish.

Surely that one pan wasn't $100 or more just to make some oatmeal in the morning?!

Stainless copper clad is nothing but cooking on stainless True copper cookware is tin clad Anything else is a waste of time and money Especially from a guy who mainly cooks on carbon steel

Salt won't pit the right type of stainless steel. That's a real drag and a sale killer for me with these expensive pans. The rainbow effect is a direct result of high heat with steel. It goes from straw to a dark purple almost black before the steel starts to get red hot.

My Mauveil looks much thicker than these!

Collecting and rarely using items can be symptomatic of compulsive buying or hoarding tendencies. This guy is so well off, he buys thousands of dollars worth of kitchenware he will use twice. In addition, the accumulation of rarely used kitchenware raises questions about sustainability and waste. From an environmental perspective, the production, shipping, and disposal of these items contribute to resource depletion and pollution. Ethically, this behavior can be seen as wasteful, especially when the items are not put to frequent use. Watching this channel puts a bad taste in my mouth.

Not sure whats happening...i have posted a comment like 3 times and it keeps disappearing...i give up on that query...if this sticks i guess i will add it here

Excellent show featuring many details and most definitely by a long shot the best Falk video probably on the internet that could be found. The real deal usage taking it through the paces gives a much broader perspective of cookware. ✌😎 🥢🍽🔪🍳🥘 ( pending self future thoughts to add )

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