Thanks gearguy! Wow, you’ve got a lot of copper in that photo! Do you use anything else? (cast iron, tri-ply)
I’m thinking my All Clad pans will still be useful for hi-temp uses that might damage the copper’s tin lining.
After four meals (two breakfasts & two dinners), I think my best initial description of copper’s difference is that the cooking seems more “gentle” to the food than in my other pans. I’m sure that’s part of the “control” you mention!
So, besides the rondeau, what pieces are you still going to get? 
