July 16, 2010, Newsletter Issue #226: Copper Bottom Cookware

Tip of the Week

Using Bourgeat Pans: If you want heat control in your stainless steel pan, a copper bottom is better. If you want retained heat, aluminum is better, much like what you will find with Bourgeat Pans. In order to properly cook the delicate sauces of their cuisine, French chefs prefer copper pans. A copper pan gets hot very quickly and cools off very quickly. This ability to control heat quickly when cooking delicate sauces is the reason copper has always been the French chefs' choice. In fact, more copper cookware is sold in France than in any other country in the world.

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