For a few years I have been cruising garage sales here in Arizona and I have bought several heavy copper pots. Most are in need of retinning, which I will eventually do myself when I am more confidant of success. But I wanted to mention that anyone who has never cooked on copper will love how it cooks. I discovered why the French are so adroit at making sauces. It's the copper pans they use. Honestly, I have a kitchen full of fancy "cook ware" but now I use none of it. I cook on three copper pots and two pans. The stuff is 100% better for my style of cooking.
