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| Hello,
I am getting ready to buy a copper saute pan from either Mauviel/Falk/Bourgeat -- and since lids can cost quite a bit, am seriously wondering if it is all that important to buy a copper lid for a copper pot for any other reason than looks or completing the set! I would be perfectly ok using one of my SS lids on my cookware. In fact, I do that all the time, because SS lids can be tossed into the dishwasher saving me some washing effort. I love this idea; however just curious if there are any situations where it would be helpful to use a copper lid (any special recipe or use of the pot for specific purpose). Thanks in advance! |
Follow-Up Postings:
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- Posted by kitchendetective (My Page) on Mon, Mar 16, 09 at 10:18
| Interesting question. If the lid will form a tight fit, I suppose it doesn't matter whether it's copper or not. You rely on the pan for conductivity much more than the lid. Also, I have copper from years and years ago that I purchased with flat lids that merely get placed over the pans and do not fit within the rims. I suppose a less responsive metal could result in a bit more cooling of the pan, but I'm not sure you would notice. How much precision do you need for what you plan to saute? |
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- Posted by homey_bird (My Page) on Tue, Mar 17, 09 at 0:41
| 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. |
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