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Copper Sauce

20 Feb

Copper Sauce
Which copperware pieces are most useful?

I have some “points” through my credit card and I want to use them on extra-thick copper cookware. Would someone “rank” these choices in usefulness? Of course, additional descriptions help a lot as well . . .

(a) 8.5″ fry pan
(b) 10.5″ fry pan
(c) 12″ saute pan (too heavy to “flip” with)
(d) 2.5 qt. Sauce Pan

For the pans, I already have cheap, but roughly similar cookware that I’m replacing. I don’t have a similar saucepan, but I have a good 1.5 qt. saucepan and a good 3.5 qt Dutch oven. . .

Thanks!

The sauce pan is super useful, especially if it is solid copper cookware. Copper is a VERY effective conductor of heat, and having a good copper sauce pan will open up all those wonderful candy and chocolate recipes to you. Sugar and chocolate love copper cookware, and you’ll find heating them evenly is much easier than in other cookware.

If they are just copper-clad, i.e. given a coating of copper at the bottom to increase heat dispersion, I’d say the fry or saute pan, especially if you do a lot of stove-top cooking. Having a handy copper-Clad Saute pan will allow you to sear fish and chicken more reliably than on a common steel or aluminum pan.

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