“Copper pots are the most satisfactory of all to cook in, as they hold and spread the heat well and their tin lining does not discolor food….. To get the full benefit of cooking in copper, the metal must be 1/8 inch thick, and the handle should be of heavy iron.”
Julia Child, Mastering the Art of French Cooking, 1961
Simply the finest cooking tools ever made.
“I have no problem whatsoever judging the BCC sauté as attaining the finest level of fit, finish and ergonomics I’ve ever seen. Nothing else I’ve handled comes close.
This pan will either make you cook better, or care about cooking more—in which case, you’re also likely to cook better.” — ChowhoundShop Now
Copper saucepans are the mark of excellence in any batterie de cuisine. Copper’s ultra fine heat distribution results in continuous, even currents inside the pan so starches and flavor elements do not settle out, adhere, over-or-undercook, even in the lowest and longest of simmers.
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