Lately, I've been interested in other types of cookware beyond the 'usual' stainless steel and non-stick ones, and again, I'm seeking experience/info about the various brands of copper cookware out there. Is it as simple as "you get what you pay for" or is there decent quality copper available for average home cooking without costing an arm and a leg? Some of the brands I've come across is Mauviel (seems to be the most expensive), the tri-ply clad copper lines of All Clad, Calphalon and Cuisinart, and some others like Paul Revere and Tagus. The latter two seem the most affordable, but I wonder if they're simply stainless-steel pots/pans with a thin copper lining on the outside to make them look good but without the advantages of copper as a metal to cook with (i.e. the conductivity of copper that gives one superior control over the temperature)?
Any responses/input/guidance is appreciated.
Thanks,
Anchita
Any responses/input/guidance is appreciated.
Thanks,
Anchita