Copper cookware

Been a “hobby Chef” for 30 + years now, for the last 15 or so I've wanted professional quality copper cookware.

Been out of work since 08/05, early his year I got social security disability and my pension from the union, with back pay to 05.

Took care of the debt I'd incurred since leaving work, back taxes and the rest of that stuff, had some furniture made and ended up with enough left to replace my “A-Clad” stainless cookware with 2.5mm professional quality stainless lined copper cookware.

Conductivity: thats the keyword when talking cookware.

Place a stainless wrapped around aluminum pot of water on high heat at the same time as a copper pot of water and the copper pot starts boiling minutes before the other, once they are both boiling remove them from the heat, the copper pot stops boiling when you take from the heat, the other takes a while.

Does this really matter?

Well I can't be the judge for you, for me the results speak for themselves.

Copper cookware gets hot faster, holds the heat better and reacts to changes in heat faster than anything I've ever used. That and it really looks good hanging on the wall.

On the down side, I tended to burn the pans and a lot of food for the first few weeks I had this cookware, getting use to using lower heat and less time took some time, the learning curve was steep but fast.

If you want the best cookware there is and are willing to pay for quality... take a look at Falk copper cookware, only available through copperpans.com in the U.S. of A.

I love the quality of he product, I got a couple pieces that where damaged in transit, they replaced them no questions asked, the warranty is top notch.