Dedicated pans or ‘one pan does it all’ in your home kitchen ?

[kaleokahu (Kaleo)]

@damiano

With copper there is hardly any lag in the time between you turning the flame down and the pan becoming less hot. So, in fact it should be easier to cook in copper versus pans that do experience a lag, eg the Proline or a thick disc based pan. Because with copper you don’t have to make a judgement call in how slowly the pan will react to a changed heat setting.

Yes, the very fast responsiveness of copper takes a lot of the guesswork out of reducing heat. Didn’t reduce enough? Reduced too much? Either way, it’s more quickly and readily apparent, and the adjustments to dial in are relatively immediate. The same applies to upward responsiveness, too, but in a different way.