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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.
