There was a warehouse deal Santa Claus couldn't pass up and I have an early Christmas gift. A beautiful set of Bourgeat copper, 8 pc., 4 pans and 4 lids. Wow! Love the sturdy look and the cast iron handles. The sizes seem ideal for us. I may struggle a little with the weight on the long handled flared saute but the others are a piece of cake. Not sure why it was a warehouse deal, it looks great, was packaged amazingly well. All brand new. One handle on the deep saute was a little rough with sharp spots but we filed that in a couple seconds.
I don't know much about copper, I've never cooked with copper except a tin lined gratin I've had for a couple years and only baked in it.
Does the "hot pan, cold oil" advice work for this because these pans are stainless lined?
Any other tips pertaining to copper would be much appreciated and my Thanksgiving guests would appreciate it too :) We have a gas cooktop.
Santa is a great guy!
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