- Welcome back to Kitchen Gadgets.
We are not shooting an infomercial today.
We are testing an infomercial product.
- [Announcer] Introducing Copper Chef,
the non-stick all round square pan.
It's induction plate channels heat quickly and evenly
with no hotspots, so you can sear meat in a flash.
It replaces a roasting pan, a rice cooker, a steamer,
a stock pot, a wok, and a baking dish.
Delicious, amazing.
- Incredible!
Let's see if the Copper Chef is even worth close
to its $60 price point.
So why is it $60?
Well it comes with the actual pan, a lid,
four utensils, a fry basket and a steamer.
We are focusing just on the pan.
There are different shapes to the Copper Chef,
but today we're testing the square shape
because that's the most popular one.
In a round pan it can be difficult
to position your spatula to flip a delicate omelet.
With the Copper Chef's square pan,
you get more room to maneuver the utensil
and make a perfect flip.
The greatest thing that they say about this pan
is it's completely nonstick,
and you don't need any oil or butter.
It holds up to 850 degrees of heat.
Today we're gonna do a flour test just to see burn pattern.
We're gonna make an omelet.
We're gonna burn the (bleep) out of some cheese
and see how (laughs) it holds up,
and then we'll do some steak.
See this?
This probably means we'll have a little bit
of uneven cooking surface
because the edges will heat up a lot slower.
We're just gonna sprinkle some flour evenly.
This is square shaped,
and so the edges are definitely going to be less hot
than directly in the center
because most stove tops are round, and this pan is square.
Even though there is more space in the surface
in terms of even heating,
it'll definitely lose out on the edges.
(energetic music)
Oh, browning happening.
As I predicted it's happening right in the middle of the pan
just where that round stainless surface is,
that's the part that's getting dark.
Second test, nonstick.
We're just gonna burn the (bleep) out of some cheese
and see if the pan will take it off.
(energetic music)
As a side note, this looks disgusting.
Again you can tell, like the center
is definitely hotter than the edges,
but will it come out?
(energetic music)
That's pretty decent.
It comes right out.
Wow.
(energetic music)
When it comes to nonstick, yes.
Look at that.
I would say that's a pretty good test.
Omelet time.
We're gonna make an omelet,
because I feel like eggs are the best thing to test
when you're looking for nonstick or even heating,
but I'm still gonna test this without any fat.
(energetic music)
Normally with an omelet I would start with a pan on low heat
and add some fat and then put the omelet in,
but with this, I don't know this pan.
I'm starting without preheating it at all,
and I want it to rise up to the temperature.
Honestly, there's not that much of a difference.
Like why would I do this
in a circular pan over a square pan?
(energetic music)
The edges of the pan were heating up very slow,
and the middle was like cooking a lot faster.
Just to give it a fair shot,
we're gonna preheat it and see if that works better.
(energetic music)
Actually, this is looking quite nice
and it was a lot quicker.
Yeah you can see browning, obviously right in the center.
(energetic music)
Ta-da, the omelet tested really well in the Copper Chef.
Recap, flour test fail.
Nonstick test, pass.
Omelet test, pass, semi pass.
I would say pass.
And last but not least, the steak,
because this will see how hot this pan actually gets,
because this is all in one.
They say that this will replace every pan in your kitchen.
Just a standard New York strip, and I'm using no oil.
You wanna get your pan pretty screaming hot for this
because you are searing meat.
What I wanna see on a steak is a beautiful, even sear
and I like my steak rare or mid rare,
so you know you wanna be able to get
that really nice char without cooking it too much.
Not having to use oil or butter,
I think it's pretty nice because it's super clean
and obviously if you're watching your weight or health,
it's super good for you not to eat excess oil or fat.
Yeah, so it's crazy to see the steak
moving around in the pan like that
because usually you say don't touch the steak
'cause you want that even beautiful sear,
but this one is just like moving by its own.
I'm gonna flip this.
(energetic music)
Okay, yeah.
Steak's out.
I'm gonna let it rest for a little bit before slicing it.
One side looks pretty decent, nice sear,
but what we found is the other side,
that looks like (bleep).
The problem is that the edges are completely steamed
and the sear is only happening in the middle again.
Well this is why people use cast iron for steak
and not a nonstick skillet.
This does claim that it replaces every pan in your kitchen.
That's a very bold statement
'cause I don't think anything can replace a cast iron.
Obviously this is not doing it for me.
Let's cut into this ugly steak.
Yes nice and rare, just how I like.
(energetic music)
Definitely boiled on the one side.
The char side is nice.
The seared side though is like, a little bit gummy.
You see that?
It's not like a nice, beautiful crunchy crust.
It's more like a stringy beef jerky kind of situation.
So lets talk about the wow factor.
When you make a claim that one pan does it all,
I'm already gonna be skeptical about it
because one pan can't do it all.
Should you spend $60 on this one pan?
No, I would say that you would spend
$20 each on three different pans,
and have a variety of different products
so you can cook different things.
Nonstick, awesome.
Everything else not so much.
Don't like what it claims.
Don't make bold statements
like it's gonna replace everything, because it's just not.
Sorry, stay in your lane.
If you wanna see more infomercial testing, click here.
A grill that's supposed to create
80% less smoke and even heat.
When you grill meat, the drippings will not directly.
(upbeat music)