Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I looked at the Mauviel website and saw copper pans identical to what I can buy in Santa Clara, down to the riveted handles. Amazing--but further proof that good designs exist everywhere.
I have used a stainless pan with a copper pad but that's as close as I've gotten to actually cooking in a copper vessel. Any tips about managing the heat? The copper is much thinner than my big pan and I worry about scorching the jam.
I looked at the Mauviel website and saw copper pans identical to what I can buy in Santa Clara, down to the rivet handles. Amazing--but further proof that good designs exist everywhere.
I have used a stainless pan with a copper pad but that's as close as I've gotten to actually cooking in a copper vessel. Any tips about managing the heat? The copper is much thinner than my big pan and I worry about scorching the jam.
By gfron1,
