On Sun, 10 Aug 2008 01:52:32 -0400, "Edwin Pawlowski" > wrote:

>I'm thinking of buying a good sauté pan. I've considered a few brands, but
>I also ran across copper pans. That got me thinking, copper is expensive,
>but is it truly the best? I don't mind spending a few bucks more for a once
>in a lifetime buy.
>
>Brands I've looked at on the web so far are Ruffoni, Mauviel, Bourgeat.
>
>Any thoughts? Suggestions? Tinned versus stainless?

For me, copper is worth the price. One major reason is quicker response to heat
changes.

Tinned pans are much cheaper, and they respond even quicker than ss-lined
copper, but you probably don't want to mess with tinned pans because they
require extra care to avoid overheating and melting the tin, they can be damaged
by steel utensils, there may be health concerns, and tinning can be both
expensive and a hard service to find. I have a place that does tinning a mile
away (La Cuisine), and I still wouldn't have a tinned pan.

The minor negatives I see to copper are maintenance (not a problem for me, but
then I don't insist on shiny copper bottoms, either), weight, and the fact that
all the copper saute pans I know of have riveted handles, and those rivet heads
are a small pain-in-the-butt when making things like risotto. Oh, and they're
not of any use should you switch to induction in the future.

IMO, it pays to buy the heaviest gauge copper you can find for a saute pan.
Dehillerin, in Paris, stocks copper saute pans from 2.0 mm to 3.5mm. I bought
the 3.5 mm 12-inch, 4-inches deep, and lugged that mama home in my suitcase --
well worth the effort, as it's my favorite pan. I also have two 3 mm 8-inch
copper sautes, and they're probably the most frequently used pans in our
kitchen.

Another point I find interesting: the stainless interior of my French ss-lined
copper pans cleans up much, much easier than any of my All Clad or Tramontina
pans. Maybe the ss is of higher quality, or better polished -- never have
figured out why.

-- Larry