You are so right, training, practice, skill and brains are the sure bet. Too true!
What’s so great about copper? To me it’s the ability to control the heat being transferred to the food. Hotter, cooler, hotter. . . . fast. I’m still learning from it.
But this thread addresses the evidence that copper is still in heavy rotation in the best professional kitchens. Why is another topic. I think it must be the level of control a skilled cook would get from copper for specific cooking tasks. More knowledgeable people speak up!
BTW my inexpensive copper was half the price of high quality clad, so I wouldn’t call it trophy swag or decor.
Cheers!
