 Did you know that by not being a food snob, you can save a lot of money and clean up a lot easier? Who would have thunk? Hey there, NJRoot22.com. Here is another vlog about cooking today. This sort of relates to low carb keto carnivore, but today we're going to talk about copper pans. And I mentioned in the intro that there's a lot of food snobbery going on. From the quality of food you eat and the kinds of food, clean eating they call it, organic eating, but that also translates into the food equipment and food preparation gear that is sold. I guess once people become cooking fanatics, they start upgrading. It's like gamification for cooking. Being a regular pan is not good enough anymore and then they have to keep upgrading and they're end up paying a thousand dollars for a pan and it really makes no statistical difference in my opinion. I do most of my cooking on one of these copper pans, not the ones you see on TV, not the ones they sell at the high end department stores, the brand name. I buy this copper pan from Ocean State Job Lot for $14.99 and I think sometimes I even get it for free because they have some sort of weird wacky deal and it comes with a lid to put on it like so. I use it mainly for eggs in the morning. It's a beautiful thing. The copper pans are great. They're not stainless steel. They're not high end, multi-layer, made in Italy pans and they're not cast iron. But one thing they do is cook amazing, especially for eggs and I make eggs almost every day. Make a scrambled eggs on here and you clean it up in like two seconds. It just, you rinse it off, you wipe it with a sponge real quick and dry it off and it's clean. It's aquaphobic or some sort of omniphobic surface. I forget exactly what they call it but nothing sticks to it. I'm sure in 30 years they're going to tell us that we all have growths on our face because it caused cancer or something like that. But I like this pan because it's cheap and you can spend $50 or $100 on a higher end line model. I think maybe one day I might investigate that but these things usually last me about two or three years before somebody might use the wrong utensil. This is a spare pan. My current pan is on the stove but you might scratch it if you don't use a rubber utensil or whatever you call those ingredients, whatever that material is that's non abrasive. But we like it. There is a use for cast iron. Sometimes if you want to make a steak doing it on a cast iron pan you'd sear it real quick and then stick it in an oven for five or ten minutes. That's a nice way to make a steak. I mean I've cooked burgers on this pan and it comes out just fine, beautiful in fact. So I like the 12 inch model. I've tried smaller ones 9 inch, 11 inch, I've tried the thin ones. The thin pans are awful. I hate them. Because you spill everything over them. Maybe if you make pancakes which I don't do, it might not be such a bad pan. But I like this deeper dish 12 inch pan at Ocean State Job Lot. So that's it. It's a great way to save money. It's easy as pie to clean up and there's really nothing to worry about. If you break it or if it gets busted it's 15 bucks every three years. So I recommend these copper pans for now until some reason there exists that not to. I can't even speak right. Until someone tells me or it's proven that it causes some sort of health damage. Have a good day.