Copper pan VS what? as best saucepan for a special sauce
Well, when you prepare a special sauce, what pan do you grab? Does anyone use a copper pan? do you think that copper is the pan of choice or is that not your thinking at all. Do you have a special pan? or do you just grap any of your sauce pans? Do you prefer a saucier or windsor over a straight wall? what about a rolled lip, how important is that to you?