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Old 10-22-2004, 12:22 AM   #11
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Audeo - don't feel bad ... I think most of us just automatically think about copper cookware as being "tin" lined - since that is how it used to be made. Only problem with a tin lining is that it melts at about 460-F ... which is why it would probably need to be re-tinned from time to time. Tin does tend to be a little more non-stick than stainless steel. In the long run - it just turns out to be a tournament of compromises.

We also automatically think that good copper cookware is out of reach. It's not the cheapest stuff on the rack ... but is it really that far out of sight? I was suprised to find ... I might actually be able to afford a couple of pieces a year. Well, if I start with something that can make beans-n-rice on a very frequent basis ... :P

Mauviel and Bourgeat stainless steel and copper may seem pricey ... but when you compare them to All-Clad's copper clad - they are actually cheaper by the piece. Falk Culinair, from Belgium, also looks impressive, expensive - but comperably priced to Mauviel and Bourgeat - but I didn't find them giving the thickness of the copper like Mauviel and Bourgeat. At $3,600 for their 40-pc "ultimate" cookware set - it looks like it still comes in significantly lower than All-Clad copper.

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Old 07-08-2005, 06:14 PM   #12
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Real copper is a joy to cook with. that said the French and Belgian companies produce great stuff: Mauviel, Bourgeat, Falk. (In fact Falk produces the bi-metal the others use) These are 2.5mmmsolid red copper with a super thin stainless lining. Both Mauviel and Bourgeat also produce the tinned lined as well.

If you want to try one, go to the Falk Culinair web site and order the try me piece. It has a reduced price and will get you hooked!

If you become serious with copper you will soon learn its fine properties and the tinned will seem a good option. THese companies use a heavy tin lining, hand wiped so it's thick.

Also investigate Hammersmith in NYC and Lara Copper of Tasmania. Fine pieces, great prices.

There is much good Italian copper as well, Rufoni and Puppieni. This tends to be a bit thinner and is tin plated, a thinner coating.

The other copper pans out there are not much by comparison. Calpholon is a mere coating on aluminum, not much more than Revereware. The AllClad is better but for the same price you can get the real thing!!!

BTW, real copper is easy to clean and keep polished. THose coated pans are harder to keep up.

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Old 07-17-2005, 05:24 PM   #13
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I have several pieces of the Cuisenart and I am very pleased with them. No question about it, the temperature control with the copper is better than with the stainless. Now, I am not saying that the Cuisenart compares witht eh best of the best, but even the Cuisenart is better than no copper at all.
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Old 07-19-2005, 06:57 PM   #14
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I swear by Cuprinox and the house brand from Dehillerin in Paris. I thik they have their house brand made by Cuprinox.

The sides are all straight with no lip and the handles are cast iron. They guys are heavy but they simply do not wear out so in the long run they are far less expensive to buy than anything else. I have had Calphalon for over 20 years and their new stuff is just junk in my eyes. The stay cool handles however do just that, "stay cool"

Also, if you have a gas range and like the heat response then you will adore the additional control SS lined copper gives you but always get the thickest copper you can find. The ones with brass handles are generally considered serving stock for use table side.

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