| The traditional choice for classic cooking, copper has the advantage (aside from its gorgeous appearance) of responding instantly to heat and transferring that heat evenly to foods. Our heavy-gauge, French-made copper pots and pans are lined with stainless steel to prevent any chemical reaction with acidic foods. Very little heat is needed when using this cookware. Copper does not have to be polished unless you wish to do so; many chefs simply clean the outside with half of a lemon dipped in salt and let the finish develop a nice patina over time. The only disadvantage to copper is the initial heavy investment. |
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