JML Copper Stone Pan Review: My Experience

I love cooking as my regular readers will know, but I am also a bit of a cheapskate! I only buy new saucepans and frying pans when I need them and never buy anything expensive because I never thought they were any better than the cheap ones!

When I was asked to test out the JML Copper Stone pans I was a little unsure as I was convinced they were just going to be the same as cheap ones with a hefty price tag! Here I will share my copper stone pan experiences with you so you can make an informed choice.

The JML copper stone frying pans were sent to me in return for a review. This article contains my honest experiences.

JML Copper Stone Pan review: my quick verdict

I’ve used the JML Copper Stone pans in a normal home kitchen rather than simply looking at the specifications and deciding whether they sound good on paper.

Overall, I was impressed by them and how well they worked initially but soon found them to be like any other pans, easily scratched and they didn’t last as well as I thought.

If you’re considering buying them because of the claims about the non-stick surface, scratch resistance and heat distribution, I’ve gone into my actual experience of those things below. Some features have been more impressive than others, and I think that’s much more useful to know than simply repeating what’s written on the packaging.

Would I buy them again? No– and I’ll explain why further down.

Introducing JML Copper Stone Pans

Meet the JML Copper Stone Pans, apparently, they are your new essential for making delicious meals every day! These frying pans are not only super cool-looking with their shiny copper colour, but they’re also really tough and durable.

Why Are They Special?

First off, these pans have a coating that makes food slide right off, just like magic! This means less oil or butter is needed when using a copper stone pan, which is perfect if you’re trying to eat healthy. Plus, cleaning up is easy, no more scrubbing for hours!

Made to Last

The JML Copper Stone pans are made with layers of stone and copper materials. This makes the copper stone pan super strong, and it can handle lots of cooking without getting scratched. You can even use metal utensils without worrying about damaging them!

Cook Like a Pro

These pans heat up evenly, which means your pancakes will be golden all over, not just on one side. Whether you’re flipping eggs or sautéing veggies, everything cooks perfectly.

Stay Cool, Handle Easy

With a handle that stays cool, you can cook comfortably using a copper stone pan without burning your hands. It’s designed to give you a good grip, so no slippery accidents in the kitchen.

JML Copper stone pans – Non-Stick? Scratch Resistant? Dynamic Heat Dispersion?

These frying pans profess to be non-stick and scratch-resistant, well, don’t all frying pans nowadays, but after a few uses, they never are!

Well, I have been using these now most days for about a fortnight and really put them through their paces, and so far nothing at all has stuck!

I have washed them well each time, and there are no marks on them at all!

I made chilli in the largest copper stone pan with no oil or even spray oil, and it was absolutely fine, even with 5% fat mince, which we all know sometimes sticks due to its low-fat content!

The heat seemed to spread out well in the copper stone pan compared to a normal pan, and it cooked much more quickly and evenly.

I fried mushrooms and tomatoes with no oil/spray oil, knowing they wouldn’t stick. I was a bit complacent, knowing they wouldn’t stick, and forgot about them, and they burnt! They didn’t stick, though, so that was a bonus!

I cooked an omelette in the 24cm copper stone pan without any oil or even spray oil, and as you can see, it cooked perfectly.

It was the nicest omelette I have ever made, and it didn’t stick at all. It cooked evenly throughout and completely changed my mind about whether more expensive pans are worth the money!

Other things I have used the pans to fry include scrambled eggs, bacon, sliced mushrooms, a mixed vegetable stir-fry, sausages, fried eggs, and even Quorn, which is notoriously bad for sticking when I use it!

None of those foods stuck to the copper stone pan either, and none needed any oil.

How I tested the JML Copper Stone pans

I think this is an important part of any cookware review because almost any new frying pan can look wonderful when it’s fresh out of the packaging.

I used my JML Copper Stone pans for about 18 months, during which time I cooked everything from stir-fries to omelettes and steaks to bacon.

They were used most days, so this review isn’t based on cooking one fried egg and putting the pan back in the cupboard!

I particularly wanted to see how the non-stick coating performed during normal cooking, how easily the pans cleaned afterwards and whether the surface stayed in good condition with repeated use.

I used wooden, silicone and plastic utensils with them and cleaned them by hand.

Over time, I found the non-stick got duller, the pan looked a bit darker, and they started sticking regularly.

My experience obviously doesn’t guarantee that every JML Copper Stone pan will behave exactly the same way, but it does mean I can tell you what happened with pans that were actually being cooked with rather than simply reviewing their specifications.

How non-stick are JML Copper Stone pans really?

One of the biggest reasons for choosing a pan like this is obviously the non-stick surface. A pan can look gorgeous, but if you’re chiselling your dinner off the bottom afterwards, that’s not much consolation.

When the pan was new, I found the non-stick to be excellent, and this lasted maybe 4 months.

What I’d particularly pay attention to with any non-stick pan is how it performs after repeated use, rather than just on day one.

After about 4 months, mine became noticeably less non-stick and some foods started sticking. As time passed, more and more foods were sticking until it was not non-stick at all after around 16 months.

I’d also follow JML’s care instructions rather than deliberately abusing the coating to see whether it’ll survive. “Scratch resistant” and “completely indestructible no matter what you do to it” aren’t necessarily the same thing!

For me, the real test of the non-stick claim is that whilst they were non stick initially they didn’t stay this way and I can not justify buying new pans every 6 months for my finances or the environment!

Do JML Copper Stone pans scratch?

JML promotes the Copper Stone range as scratch-resistant, which is something I was particularly interested in seeing for myself.

During the time I owned mine, I’ve used only wooden, silicone and plastic utensils and the surface has stayed without scratches but this made no impact on the cooking ability as food still stuck after a while..

I wouldn’t deliberately use sharp utensils or cut food inside a coated frying pan simply because the manufacturer describes it as scratch-resistant. Looking after the surface should help any non-stick pan last longer.

So based purely on my experience, I’d describe the scratch resistance as pretty good, but when food sticks and you end up having to scrub it, inevitably you will take some of the coating off in the process.

Are JML Copper Stone pans easy to clean?

Cleaning is one of those things that doesn’t seem terribly important when you’re shopping for a frying pan, but it becomes considerably more important when you’re standing at the sink after dinner!

I found the JML Copper Stone pans easy to clean whilst they were non stick but they got harder as time passed and the non stick stopped being effective.

I only cleaned mine by hand.

If you want your non-stick cookware to last as long as possible, I’d always follow the manufacturer’s current care instructions rather than assuming that because something can survive a particular cleaning method, that’s necessarily the best way to look after it long-term.

Would I recommend using a copper stone pan?

To be honest, no, simply based on the fact that they were good initially, but I felt after a year I definitely needed to replace them. Personally, I don’t think it makes financial sense to need to buy new cookware every year! Not to mention that I think it is really bad for the environment.

We were sent JML copper stone pans in 20cm, 24cm and a 28cm copper stone pan with a lid, free of charge, for the purpose of this review; however, all views are my own.

Can you still buy JML Copper Stone pans?

I originally reviewed these pans in 2019, so it’s worth bearing in mind that JML’s range may have changed since I tested mine.

The pans shown in my photographs and discussed in this review are the specific JML Copper Stone pans I tested at the time.

If you’re buying them now, check that the product you’re looking at is actually the same range rather than assuming that every newer JML pan has exactly the same construction or performance.

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