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Just to clarify and agree, nothing on CH or that I've otherwise dug up indicts a pure copper + stainless combination. My delams were both pots that were chic and expansive a while back, but neither was solid copper; rather they were the "sandwich" tech that was (and still is, I suppose) popular...

Note on stainless v. tin I just wanted to point out something that gets a little more play on Chowhound than elsewhere I've seen, but doesn't really get talked about, and that's stainless steel "delaminating" from other metals. I don't have anything against stainless per se, and I've had no...

More on tin linings I did a little more looking into tin properties and here's what gets said: Low melting point: Yes. Don't heat the pot empty! Non-reactive: Yes. Tin is "molecularly inert" and does not form bonds easily, at least not with anything you'd want to put in your body. Could find...

More on Hammersmith I have two pieces of Hammersmith too, and it's truly lovely stuff with a real hand-made robustness to it that I don't see in the usual French suspects (of which I have a good number too). If the maker gets the thickness right (2 - 2.5mm), then my feeling is that if it's...