Thank you. I've done some more reading and I believe that it may have been a combination of heat and wine. I see no copper so I think its ok but I've located a nearby shop that does retinning so I'm going to take it to them and have them look at it. (Fante's in Phil.). I don't mind paying to have it redone since I only paid 20$ for it :)! It's a nice pan that looks like a mauviel but has no marks so I have no idea of the maker. Has heavy iron handles on both sides (one for hanging).

This is what I found on their site about induction: Our range of copper cookware is to be used on classic stoves with gas, electric or ceramic heaters. Instead by using induction stoves, an iron nucleus is necessary. Because copper is not inductive, we propose a heavy cast iron plate who should be positioned on the magnetic field. With this plate a use of all FALK copper cookware is also possible and keeps all advantages for a well known gourmet cooking. Here is a link that might be useful: induction link

Thanks for the comments, I'm aware of the pitch issues with flat copper pans. For now I'm interested in the way the drain is assembled to make it water tight to the pan and also allow water to weep into the drain when using something like an ABA6615. I believe that the idea is that "weepage" occurs through the threads. http://www.republicsupplyco.com/Bathroom-md4/Bathroom-Drain-Fittings-d51/Shower-Drains-c238/67044-ABA6615-2-IPS-LONG-SHANK-SQ-TOP-SHOWER-DRAIN-FOR-COPPER-PAN-p23688

In my experience, nothing beats a well seasoned cast iron skillet for making eggs that don't stick, whether they are fried, scrambled or part of an omelet. I make an omelet in a cast iron pan every morning, and if I didn't know better, I'd say nothing had been cooked in the pan afterwards - it's that clean when I'm finished.