Hi, My copper cookware are stainless-lined and are either 2.5mm (skillet/fry pans) or 2mm (saute pan). I use a gas range. I am considering adding a carbon steel pan for high-sears but not sure if it is necessary or any better than my SS-lined copper.
1) Can i crank up the heat on the 2.5mm copper skillet to get a high-sear for stakes? Neither the copper nor the SS lining are likely to be pushed by home kitchen stoves?
2) All things being equal, how much, if any, would identically sized copper pans of 2mm and 2.5mm vary in a searing context?
3) Is there any reason to believe a carbon steel pan like ATK suggested ~11.75" will outperform a similarly sized 2.5mm copper-SS pan? P.s. Not a big fan of ATK or bow ties. :)
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