All-Clad seems to be very good according to most people. How about the copper core All-Clad? Instead of just an aluminumm core, it has copper in addition to the aluminum. The regular stainless All-Clad is 3 layers consisting of stainless-aluminum-stainless. The copper core All-Clad is 5 layers consisting of stainless-aluminum-copper-aluminum-stainless. Copper is supposed to transfer heat quicker than aluminum. But, with those surrounding layers, is the benefit of the copper core negated? Have any of you tried both kinds and compared? Is the copper core worth it?
Of course, the best for transferring heat is pure copper pans, like Mauviel, etc. The thin layer of stainless (or tin) on the inside keeps them from reacting with food. I think I would go with the stainless lining for durability (tin seems fragile and would need re-tiniiing). The only disadvantage of copper pans seems to be aesthetics. They tarnish easily. I'm not too keen on polishing them all the time. But, on an internetr search, I came across copper pans with a "brushed" exterior that can be cleaned with a Scotch-Brite pad, instead of using polish. These seem like good pans (at least they look good on the website -- www.FalkCulinair.com). Has anyone tried these? How do they perform? Do they clean up well?. Is the performance as good as Mauviel? What do you all think? *** Note: I've noticed that there is a guy on this site that hawks them (coffee4you2). With all due respect to you Mr. coffee4you2, I'd rather have opinions from others, as you have an obvious selling interest. I'd like some 3rd party reviews from the rest of you.