Hi Kitchendetective, Thanks for the reply. I do not need a precision for my current cooking at all. I have been fine using all those SS lids so far. My question, because I am still evolving as a cook and like to try international cuisine and exotic recipes. I am just trying to find out if I might run into a recipe that absolutely requires even heat from everywhere -- (e.g. grilled pizza though I would suspect a cast iron skillet is better suited for it) -- and do not want to end up thinking "if only". I have not placed an order yet but will do so soon ... in couple of days. Thanks in advance.

"Question: would I notice any difference between the stainless steel sautier and the copper-core stainless steel sautier?" Probably not. From this site (important for you to read all of it): Copper with an Interior and Exterior Lining of Stainless Steel - Otherwise similar to Copper with an Interior Lining of Stainless Steel, but the copper is fully clad in stainless steel. - Due to manufacturing considerations, the copper layer in fully clad cookware is often significantly thinner than the copper layer on comparable interior-lined cookware. This can negatively impact both evenness of heat and heat capacity.[...] Aluminum with an Interior and Exterior Lining of Stainless Steel - This design, with an interior thermal layer completely surrounded by other metals on the inside and the outside is often called âÂÂfully clad.â - Otherwise similar to Aluminum with an Interior Lining of Stainless Steel, with the addition of an exterior layer of stainless steel. - Due to manufacturing considerations, the aluminum layer in fully clad cookware is often significantly thinner than the aluminum layer on comparable interior-lined cookware. This can negatively impact both evenness of heat and heat capacity.[...] If you read through the entire article and the accompanying FAQ, you'll see the author prefers All-Clad's MC2 line (aluminum exterior/s.s. interior) over everything else in their range. And if you go that route, you'll find much cheaper brands of aluminum exterior/s.s. interior cookware in commercial restaurant supply stores. Others will weigh in, I'm sure...

More explanation. This is probably 40% of the collection. I'm noticing how the phone camera homogenizes the color and detail. Many, if not most of the copper is hammered, but you cannot tell from the photo. Also, the pieces were in various states of high polish, but you cannot tell that from the photo, either. The photo was taken after Thanksgiving, 2009, and five days of a varying population of 10-14 house guests. One of those pans is from Denmark and lined in silver. Only one DS and I are allowed to use it--it requires great attention to heat adjustment, as you might imagine. Many of the pans are BIA Cordon Bleu, Mauviel, Bourgeat, various Villedieu-les-Poeles manufacture pieces. The jam pot was used yearly when we lived in California, at the end of strawberry season, for jam-making. (The rest of the year was spent cleaning up sticky counters we discovered.) I carted many of the pieces back from when I lived abroad and the customs folks considered them used, so didn't charge me, which was a relief, especially with respect to the stockpots, which aren't visible in the photo.

I did, as it was recommended. Pure acetone! I tried fine steel wool, tried everything. It came off in spots here and there. Where it came off turned dark like copper will, if I polished it the sections which it came off would sort of match the lacquered parts. Just a mess. Mine was similar to Annie's, but taller. I used it for stews and at Christmas time for a mulled cider. Looked beautiful on the table and with candle light, until the lacquer started wearing off. After my futile attempts to clean it, I no longer used it. It looked horrible! The smaller pans were cleaned professionally by William Sonoma where I bought them. Was not cheap! Maybe they have improved things since then. Hopefully! jane