> And why would I use this, rather than my steel, copper bottomed
> saucepan? Is this better for sauces, specifically? (Sure I call it a
> saucepan, but I normally use the other for cooking vegetables or a
> serving or two of soup... ) I don't have an all copper pan to contrast
> it with - and hardly need one! -  I'm just wondering when  I would use
> this instead of the everyday stuff.

Copper is a MUCH better conductor of heat than steel. The copper cladding on
the bottom of your steel pan helps minimize hot spots... but an all-copper pan
heats evenly all the way up the sides.

****************************************
Randall Cook of Northpass (soon to be Sudentur)
     mka Randy Goldberg MD