I'm in the process of choosing copper cookware, and have been browsing
through relevant usenet groups and websites. Here's my issue: There are
a fair number of suppliers for copper cookware. As I understand it,
most professional, stainless lined pans are 2.5mm thick -- Falk, E.
Dehillerin, and others. However, the professional tinned lines seem to
vary much more in thickness. E. Dehillerin's line varies from 2mm to
3.5mm. Other suppliers, such as A. Simon, and MORA, don't give this
information. www.cunillexport.com (Mauviel?) confuses me further, with
1.5-3.5 for tin, and 2-3.5 for stainless.

Can anyone comment on the thickness of the copper cookware from various
suppliers? How significant are the differences? Which pans, or parts of
the pans, are getting the thinner copper?

Also, can anyone say which companies manufacture the pans the various
suppliers sell? Do pans made by the same manufacturer differ among
suppliers? I know Mauviel makes William Sonoma's store brand, and it is
(so far as I've heard) thinner than the standard Mauviel line.

I wouldn't mind recommendations for suppliers.

Thanks for any help,

John