It’s not so simple though. My reply is not necessarily directed to you meekah, but I just wanted to bring in some nuance. Reading these posts one can quickly get the impression that one should only buy restaurant grade cookware. I’d strongly advise against such an approach. For home cooks.
For a home cook other criteria are more relevant, e.g. durability. Restaurant cookware is not meant to be operational for years, whereas my copper pans will function over several lifetimes.
Good quality, highly conductive cookware, also help home cooks with less experience than Michelin star chefs. The better the pan, the less experienced a cook needs to be. I’m a good cook but even I benefit from high quality cookware, eg when I’m being distracted by other things (partner, telephone call, music and so on) while cooking. When I turn the gas off under my copper pan, I can just take on a phone call, and resume again when I want. The pan will have such a good response to a changed heat setting that I can just forget about it for a few minutes without ruining my dish.
Of course, good cookware doesn’t have to be expensive, e.g. Paderno Grand Gourmet and De Buyer carbon steel are world class and cheap. But yes, I’ll also happily pay for Le Creusets and copper cookware.
