On the good/real stuff, most of the thickness is copper. The stainless steel is a thin lining. Real copper pots are heavy and have very even, smooth heating. You get less burning, less hot spots, and the pan retains its heat after the meat has been placed in rather than cooling way down which interrupts the browning. If I make an omelet in my copper omelet pan and another in my steel/aluminium core pan, the first one is evenly brown and the second one has dark/light mottling. Real copper pots are great and IMO that requires they be thick and French. That said, you only need such even heat occasionally so one or two copper pieces is enough. Getting the entire set was an aesthetic decision and unnecessary.
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The copper is just the exterior lining right? It just serves to heat up the internal steel/alum and look nice?
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