3/6     Following up on my cookware questiona while back.  I've decided to
        get a stainless steel cookware set.  I'm wondering if it's worth
        spending more to get the ones that has copper on the outside.  It
        looks fancier but does it make a difference in cooking?  Thanks.
        \_ Yes, it does make a difference if the copper's thick enough, but
           it's also a lot more of a hassle to keep it looking nice.  Good
           copper pans are also very expensive.
           \_ If you don't like the way highly polished copper surfaces look
              with regular use (and no polishing), then go with Falk.  It's
              the same 2.5mm copper/stainless bimetal used by Mauviel and
              Bourgeat (in fact, Falk manufactures this bimetal and supplies
              it to the other two manufacturers), but the copper exterior
              has a brushed finish.
        \_ The heat spreads more evenly cooking your food more evenly.  But
           consider what you're cooking.  Will it matter?
        \_ Yes if it is Mauviel, Bourgeat, or Falk; probably not if it was
           made by someone else.  These three make copper cookware with a
           stainless steel lining; it is expensive, but works very well.
           Every other copper/stainless steel cookware line I'm aware
           of is stainless steel with a decorative copper plating on it
           (such as All-Clad's Cop-R-Chef, or Revereware).  The cheapest place
           I found for real copper cookware is
           http://www.buycoppercookware.com for Mauviel.  You can also get
           good prices on Falk at http://www.falkculinair.com
        \_ copper conducts better, ie. quicker heat, more even heat, and
           most importantly, quicker cooling.   IOW, one of the biggest
           advantages of copper is that it cools off practically immediately
           after you take it off the stove, great for meringue's or other
           such dessert things that are tres heat sensitive.  Otherwise, it's
           not that much better, utility wise than others.  Of course, it's
           a major pain in the ass to keep in "good looking" condition.
           \_ I think you underestimate the utility of a pan that heats
              evenly.  I'm living in an apartment with an electric stove.
              Using copper pots instead of stainless steel eliminates the
              hotspots from the burner coils.