A few minutes later, he said, "One day I'd like some copper pots." He IS the best cook in our cooking family, slightly outpacing Miss Em (who is best at attractive "plating") and far outpacing me (and I'm pretty good, though prone to too many shortcuts). Little does he know how expensive copper pots are.
I always like a project, so I began to do research. My head started spinning and not just at the steep cost.
Could anyone provide a sort of Sparknotes to copper cookware? Does one go for the traditional tin lining or the sturdier stainless steel? What would be the best pot to start with? Is it worth it to shlep it back from France? That would give me an excuse to enter the famed E Dehillerin shop in Paris. As with Hermes, I've always been too timid to do anything other than peer at--and in--the windows.
Even though I am a well-known cheapwad, I rather like the idea of getting him one piece a year. After a few years, he would have a nice set.
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