So I bought new tin lined 2.0 mm copper skillets in 16 (6.3 in), 22 (8.7 in), 26 (10.2 in) and 34 cm (13.4 in). The thinking was to get pans that heat up fast for light pan frys and sautes. The thing missing from this substantial upgrade is something for high heat. I'd like to eventually upgrade the cheap stainless steel skillet to a silver lined (or stainless steel, but I'd love to own one silver piece given the heritage behind it) copper skillet and/or a Demeyere Proline (I tried cast iron before and don't want to deal with the oiling and seasoning, and thought the Proline is a more fuss free option).
If I do this in the future, what is the logical size of the high heat skillet to get?
1) 26 cm (10.2 in) silver lined 2.5 mm copper skillet and 32 cm (12.6 in) Demeyere Proline?
2) 30 cm (11.8 in) silver lined 2.5 mm copper skillet and 28 cm (11.0 in) Demeyere Proline?
I usually cook for one so the most useful skillet size for me is admittedly 22 and 26 cm. Thus, 26 cm would be the logical size for the "showcase" copper piece. I was just wondering if it makes sense to avoid another 26 cm skillet (though I can just eBay the first 26 cm skillet, give it to my brother or someone else or just keep it, no big deal).
I was thinking a 30 cm copper skillet can do anything a 26 cm skillet can, and I can still use it fine for most jobs where 30 cm is just too big. Then again, I have to admit the extra space and weight will just be useless to me most of the time.
What do people who own silver lined copper skillets usually cook in them, that they can't with other copper cookware?
Anyone care to indulge me?
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