If anyone here was old enough to be into cookware while Matfer (and maybe Mauviel offered heavy (5-6mm) hammered aluminum that mimicked their copper lines, even turbotieres and daubieres and lollipop lids), I used to see a fair amount of that stuff in French (as in “in France”) restaurants. It was tough as could be while still light to handle and an excellent conductor. Sadly, over time it has varnished, even from places like Dehillerin. Sadly I bought only one small saucepan of it. The roasting pans looked wonderful.
Edit to add this afterthought. When I see a photo or video of a chef demonstrating the preparation of a dish, I would not assume it is done with the same cookware and other tools he/she would use in the kitchen where they work. I imagine some of those involve sponsorships and/or product placements or even a simple hesitancy to be recorded with a dented and blackened pan. Also, the kitchen settings in those videos and stills usually look like no kitchen I have ever been in. They are sleek, spacious, and uncluttered.
