Just ordered my first copper pan -- a stainless steel-lined splayed saute pan from Mauviel. Having never cooked in copper before, I've been doing a little studying on the internet. I read that you should never heat an empty copper pan. Is this correct? Doesn't sound right to me -- putting food in a cold pan.... With my stainless steel, I heat the pan even before adding oil. Should I not do that with copper?