I wasn't sure whether to post this in the Cookware section or here... but I'll go with here, we'll see if it gets moved! I've finally got a few copper pans (a skillet, saute pan and a small saucepan), and I am looking for ideas about how to break them in, something special that will showcase the true joy of working with copper cookware! I had a few wandering ideas, maybe some seared giant scallops in the fry pan topped with burre-blanc (or other delicate white sauce) made, of course, in the sauce pan. Or maybe duck breast with a pan sauce (I usually do something fruity -- raspberries come to mind).
So, fellow Chowhounders, what would you make? Three pans, three dishes, designed to showcase copper's perfomance in the kitchen. Give a sample menu, or just ideas, I'm looking for your input!