In article . com>,
says...
> 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
>
>


I did a lot of research on copper pans a few years ago and ended up with
Falk Culinair 2.5mm thick. A few observations that you may find useful:

- Forget about tinned pans. Tin offers no advantages and several
disadvantages compared with stainless.

- These pans are HEAVY! Keep this in mind when considering the thickness
of the copper. If my 12" skillet were 3.5mm I'd probably end up with my
arm in a brace!



--
Peter Aitken