MasterPan Thermally-Efficient Anti-Scratch Copper Pan, 10-Inch
Last updated: June 1, 2023
Unlike other metal pans with non-stick surfaces, this copper pan won't scratch or chip when metal utensils are used. It can be placed directly on your stovetop and then transferred to the oven when needed. The 10-inch pan also heats evenly and consistently, thanks to its aluminum body.
We looked at the top Copper Pans and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Copper Pan you should buy.
Product Details
Key Takeaway: You won't find any harmful chemicals, like PFOA or PTFE, in this copper pan.
In our analysis of 74 expert reviews, the MasterPan Thermally-Efficient Anti-Scratch Copper Pan, 10-Inch placed 7th when we looked at the top 15 products in the category. For the full ranking, see below.From The Manufacturer
MasterPan Copper tone pan non-stick ceramic cookware for today’s health conscious consumer. MasterPan Copper tone non-stick ceramic pan is made without the use of synthetic chemicals PFOA and PTFE yet even the stickiest foods slide right off with ease. Fry eggs, flambe desserts, broil savory flaky fish and even caramelize sugar without the need to butter, fat or oil. Versatile enough to be used on the stovetop or oven while withstanding up to 500 Degree Fahrenheit temperatures, MasterPan Copper tone Non-Stick Ceramic pan is the versatile non-stick pan for all your cooking needs. Available in both 10″ Or 12″. Dishwasher-safe and scratch-resistant surface will provide you with years of dependable service.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
