Tin or SS? A set or pieces? Mauviel 2.5 or Bourgeat? French or American made?* I am replacing my Calphalon hard anodized sets completely and my husband has offered to spring for copper as long as I can keep it in the $1500-2000 range. I realize that I may need to purchase other pieces along the way but I want to get enough of a set now that I can pass on what I have to my son who is leaving for college next year (better to have the Calphalon hand me downs than nothing) and not have to mix and match. I cook for 4 most days but like to do a lot of entertaining. I am, what I like to think of as, an above average cook but not a professional chef by any means. I probably know very little actual "technique" and just cook in the pan/pot that seems right so please tell me why you recommend a certain item (such as a stew pot for chili, etc.). I have a dutch oven and three cast iron skillets of different sizes already and I can hold on to my roasting pan for hoildays and such as my son definitely won't be needing that anytime soon. Thank you ahead of time to those that respond. I have been lurking for a while and finally decided to post a bit and I see that there are several of you that are vey helpful and kind with suggestions!
*I ask this because I prefer to buy anything I can American made if the quality is there but I cannot really find much info on the Hammersmith copperware adn though I emailed the company with questions I haven't heard back yet. As for Falk, I just don't like the brushed copper. I understand that they are easier to keep looking nice but I prefer the shiny finish of the Mauviel or even the hammered pieces. I know, I sound like a monkey "shiny, shiny!" That's what I like and these pots will be pretty well on display as my kitchen has hit capacity for storage (pot rack or behind glass panel cabinet doors).