Am new to copper cookware (and this board) but love the way copper looks and feels (heavy).
I was recently gifted two somewhat-neglected copper pieces: a 12" Mauviel sauté pan with lid and a largish stockpot stamped "Williams-Sonoma"also with lid.
The Mauviel was badly tarnished with one section of crusty, green corrosion but I was able to restore it with a combination of ketchup, lemon and salt, vinegar and a lot of elbow grease. The inside shows evidence of minor blistering of the tin lining near the bottom edge of one side but there is no copper showing through and the tin is not flaking. The stockpot, on the other hand was relatively good on the outside but needed re-tinning and has been sent off for repair.
The Mauviel piece is very thick and very heavy but I worry about getting it too hot and damaging the lining if I use to to sear meats. Can I safely use this to cook say, Steak Diane?
The Williams-Sonoma stockpot should come out very pretty but it is much thinner; I can fairly easily flex the pot if I push hard near the top edges. What's the best use for a pot like this? Boiling pasta? I know thicker is generally better, but hated to see this pot in bad shape and decided to spend the money to re-tin even though this might not be "investment" quality. Is it common for large pots to be of thinner gauge copper that pans?