Quote:
Originally Posted by jyl
Mauviel is one French maker of traditional copper pots. Look for 2 mm or 3 mm thick copper (3 mm for cooking, 2 mm is more for serving/show), inner stainless steel lining, cast iron handles (the brass handles get way too hot). Expensive no matter where you look. Beware, they are heavy (how strong is mom?) and unless you clean them with Barkeeps Friend or Twinkle after every use, they will be dull brown in a few weeks. They don’t cook any better than a good pot of another construction. They are not good for high heat frying, because of all the cleaning required. But they are gorgeous and hold their value. I have a dozen to 18 (not sure) heavy French copper pots. Every now and then I clean them all and even take some to the garage and buff/polish on the wheel, and damn does my pot rack look spectacular for a day. And in theory I’m actually making money on my copper investment, although I’ll never sell so who cares.
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Mine was Mauviel tin lined, which I think is what I'm going to buy. I'm not keen on the stainless. It is mechanically bonded, whereas the tin can be recoated (although my last one was good for 30+ years).