Yesterday I had my very first experience using copper cookware. I made a Bolognese sauce in a 5-qt. copper pan, and I'm happy to say that after a brief period of experimenting with the heat, I was able to get the sauce simmering evenly and beautifully throughout. I can absolutely recognize the advantage of copper for this purpose. I can also see how copper would be wonderful for sauteing. So now I'm wondering, if I'm going to get the most "bang for the buck," what other pieces of copper cookware should I get? And (aesthetics aside) which pieces just don't offer any advantage over, say, All-Clad?