[jyl]

I read a discussion on a cooking forum on this topic. It sounds like the all clad copper core pots are mostly aluminium core with a thin copper layer. No one was posting any pics of pots cut apart though. Look, when your liberal friend goes to Paris have them bring you back a genuine thick French copper pan. You're not going to spend "vastly" less for a copper core stainless exterior pan and if you want the patina only the copper exterior will do it.

I would like a new wok too. Mine has a flat bottom and nonstick that is wearing off. The traditional round bottom requires a wok ring over the burner but acts as a reservoir of hot oil. You can move food between the hot oil and the cooler sides. This also requires a large wok with gently sloped sides. Mine fails that test too.