i find very little difference, if any, in the cooking qualities of the 2-mm mauviel copper, so if that pan is available at a good price i'd recommend buying it. read the do mauviel do 2mm gauge copper pans? discussion from the chowhound cookware, copper food community. the most adorable food-themed stuff at the etsy back-to-school sale
gold classifiers, also called sieves or screens, go hand in hand with a gold pan. designed to fit on the top of 5 gallon plastic buckets used by most prospectors, and over most gold pans, the classifier's job is to screen out larger rocks and debris before you pan the material.
i purchase a m'heritage 250c 9 piece set from cutlery and more 3 weeks ago during a sale. this set is exclusive to cnm i think and advertised as 2.5 mm of copper. when i opened the set, i noticed the 6.4 qt stock pot and 3.2 qt saute pan were much thinner than the other pieces. a quick measure with a measuring tape says they both were less than
read the question about 2 mm copper discussion from the chowhound cookware, copper food community. join the discussion today.
i think they are roughly equivalent as to evenness and general use. the 1.5mm copper is quite a bit more responsive, whereas the nominal 2mm aluminum swaddled in 0.6mm of steel holds more heat. btw, i agree with others that 3mm copper is better than the 2.5 and worth having. 2.5 is really 2.3mm of copper, the rest being steel lining.
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