So I am trying to make a decision with my head and not my heart.... have a few questions before I register for copper or stainless steel?
Bear with me by the way, I know Fred and Wilma just posted a similar topic, but my concerns are the exact opposite of theirs!
I am a lover of food with beginner skills. I adore the look of copper and the idea of having it forever. I have done research on the difference between the metals and have come to the conclusion that copper is the best way to go... however price and care are concerns for me.
I am just trying to get my mind around just how high maintenence Mauviel is? How high maintenance is the tin lining? Specifics here please...
For someone who is not a professional cook, is it more reasonable to go with the competant and affordable All Clad? Perhaps I should go with a Mauviel sautee pan and all rest All Clad? I am a vegetarian so I cook a lot of grains, tofu, veggies.
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