I just made an impulse buy of a Baumalu copper Sauteuse, hammered finish, tin lined, 20CM (8"?) pan it measures just over 3MM thick (which I find to be odd as most information lists 1-2 MM?. Once I picked it up in the store I couldn't set it down until I checked out.
I have been reading the various posts regarding these types of pans. The pan did not really come with any information (other than a little tag about the tin plating) I think I have the just of it:
-Clean the laquer off with acetone before first use
-do not use on to high heat (except maybe to boil water or soup, but why would I use this beauty to just boil water) as the tin does have a low melting point and could become unstable or fragile etc...
-use wooden/plastic utsensils
-do not clean interior with ANY type abrasive ir exterior for that matter
-eventually I will have to have retinned (which appears will cost more than I paid for the pan)
Now for my actual question-I have traditionally loved my enameled cast iron for cooking (LeC and Staub-french/dutch ovens, frypans, grill pans) which appearently heat a little slower than the copper but once they get up to temp do a great job for browning, searing etc... and work good for my style of cooking.
What is the actual benefit of the copper pan? What will I use it for, most effectively? it does not seem I will want to use it for browning, maybe sauces? small soups?
As I had mentioned it was an impulse buy but it's such a beauty that can't just have it hanging on the wall I have to use it.