True. Of course, now that I think about it, isn't the copper like an Olympic bound horse?
But here's what I need to figure out with my pans. How high is too high? My stove knob goes up to 7 and I am usually cooking on 3. Any lower, and I'm going to be simmering everything.
And what do I do about food that needs a high heat? Like searing steaks? And scrambled eggs? I love Julia Childs' method of making scrambled eggs and she starts them on a high heat.
Then there's all the stuff I make that goes into a 425° oven while it's still in the pan. That was my point in getting stainless steel in the first place, that I could take the pan from the stove and put it right in the oven.
I have done that with the copper and it seems to be all right. In fact, the only thing that makes my copper discolor is my stove and I think a lot of that is because of the electric coils.
By the way, the grease I burned into the pan? My pan was only on 3 when I did that. It did clean right out though with Bar Keeper's Friend.