Copper Cooking Diffusers

If you are at all serious about your cooking, you really need a copper cooking diffuser! Here are some of the uses...

● Maintain even temperatures when cooking or baking. ● Large pan, small burner? Use a diffuser that is the size of the bottom of your pan for even temperatures! ● Great for simmering, making candy, making the perfect omelet, etc. ● Pies now can brown on the top and bottom more evenly. ● Make perfect risotto, fudge, candy, or sauce without nearly as much stirring. ● Thaw frozen items quickly, as copper transfers heat faster than all other metals (other than silver), including aluminum. ● Use as a cooling plate for hot items. ● A solid copper diffuser will heat up 5 times faster than iron or steel heat diffusers and will keep temperatures more even. ● Less burning, scorching, and sticking while cooking. ● Use with cast iron to spread heat evenly to the entire bottom of the pot or pan. Did you know copper is over 5 times as effective at transferring heat as cast iron is? Due to the poor heat conductivity of cast iron, hot and cold spots are common. These issues are resolved using our copper diffuser. Also notable: copper is over 20 times more efficient at transferring heat than stainless steel! ● Use on your outdoor grill to place a pot or pan for more even cooking ● Thick soups, pasta sauce, rice, and beans are less likely to burn and stick with our copper diffuser. ● Works well with ceramic stovetop cooking items.

For me, the most important use is for making Ragu (Spaghetti Sauce). The sauce has to simmer for a very long time. I have a gas cooktop, and the burners are too hot, even at a simmer level. In the past, I have forgotten to check or stir the sauce and had a black layer of burnt sauce that completely altered the taste of the entire batch. What a waste! I prefer the control and flexibility of cooking on a gas cooktop over an electric one. There is one disadvantage to gas cooktops, though—it can be difficult to get the heat low enough for projects like simmering a delicate sauce, making chocolate, or slow-cooking a braise.

If you cook with Cast Iron, my diffuser is a must! Cast iron is a better conductor of heat than stainless steel; however, it is nowhere near the conductivity of copper. A common complaint with cast iron cooking is that the middle area of the pan gets too hot, while the outer area is not hot enough. A copper diffuser solves that problem. Another common issue is cooking with a larger cast iron (or any metal) pot or pan that is larger than the burner. Again, the outer area does not get warm enough, and the middle has a tendency to scorch or burn. That problem is virtually eliminated with a copper diffuser.

Another great use for the diffuser is oven baking. Place two, side by side, on the oven rack and place your pan on top for more constant temperatures without hot spots. Reports of cooking pizza and pies with unusually great results have come in.

Check out the post below from the well-known "Culinary Fanatic" Jeffrey Rogers.