I avoid exposed copper. Works great, if you're trained, and looks great, if you clean it properly. Cleaning and maintenance is far too bothersome.
Let's talk about SS. I believed that the stuff with the thicker bottom than the sides was better. Then I learned to look close- thick walls matter, too, and that's the better stuff. That's why we mostly use Le Creuset SS. But frankly, any heavy SS will do.
We also use some Caphalon, generally the non-stick kind. The majority of that collection is collecting dust. And we keep a teflon pan for eggs. But I just put that one above on our Wish List.
Now let's talk about cast iron. I'm from New Orleans, so I use a seasoned black cast iron pot when I make my red beans.
We also have several very attractive and easy to clean porcelain coated cast iron pots. We use these for anything we're going to be cooking for an extended time. And they're good for serving in. Not for a dishwasher, but easy to clean.
Here's part of our collection:
View attachment 83288
We only buy smooth bottom pots and pans that will keep their smooth, level bottoms, as we moved to smooth top ranges years ago and would never go back.
I've seen presentations (of green colored non stick pans, amongst others) where they claim the old version of teflon is being forced off the market. Anybody know anything about that? Or "stoneware" non stick pans?
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