I just responded to bob_mcbob's post, which is somewhat like your inquiry. CIA Masters cookware is very nice, but it's made in China. I have one small fry pan of theirs. I have no All Clad Coppercore, but it is copper clad, not steel-lined copper. For the price, I would sooner get Mauviel or Bourgeat Copper, both of which I do use and love. They are heavy, but have more comfortable handles than any of the A-C lines. Also, A-C lids and some of the pans (roasters, stockpots, for ex.) are also made in China.

Jim : You can do it like Dcarch say's. It is not to easy with a very large pan. You will need a torch to help, with the outside of the pan. Haven't done this for years. Had a 14 inch Copper Skillet. When Teflon came out we got rid of the older things. The Skillet was used for a Bonsai Plant which died. Think it is still around in my shop but has 3 drainage holes in the bottom. Dumb d Dumb dumb !!! - -- - - - - - - - - You have to clean it first, then pickel it with Diluted Sulfuric Acid and rinse. It will be a pinkish color. I have muriatic acid on hand. Then clean it with one of them green scouring pads and rinse. Heat he pan to the right Tin melting temp. Add flux Rosin with a clean cloth and pour in a small amount of melted tin, rubbing it around. You can use the torch now to help. When done,if there are spots that haven't been coated, Use a fine Steel Wool , to clean, Redo the spot. Practice on a smaller piece, it is easy, if the piece is pickled right and clean. Lou PS: I'll be going away tommorrow, be back monday, so !!! you're on you own.

I was going to say the same. Go to the Cookware or Cooking forums. There have been many discussions on cookwares. As for copper, the tri-ply has a copper layer too. Whatever you chose, make sure the cookware applies to your needs and method of cooking. For example, I like to brown meat and seafood before throw them in the oven. With a high heat cookware, I wouldn't need to make changes and just put the whole thing in the oven. Like Muscat mentioned, you'd want to chose a cookware that is made of the same material all the way up to the sides for even heating and not just at the bottom. Good luck and happy cooking =o)

The problems with copper pans on smoothtop radiant electric cooking surfaces -- and the reasons manufacturers say not to use it with glasstop stoves --- also have been the same as with bare (uncoated or un-annodized) aluminum pans. Those metals are relatively soft. Sliding them across the glasstop can leave scuff marks and other residues. Those sometimes look like scratches but are really more like stains or deposits. Supposedly, if you go after those marks right after they happen, glasstop cleaners like Cerambryte will polish off the the staining. IIRC, GE product manuals used to to have (and maybe still have) warnings that caution that aluminum and copper pots will leave permanent stains if allowed to continue overheating after boiling dry dry on radiant electric glasstop burners. Maybe the manuals for the latest models just tell people to skip cookware with copper, bare aluminum, glass or ceramic surfaces? Kevinande's point about warping is another concern. Depending on how the pan is made and treated by the cook, copper "clad "pans, copper coated thin pans, and bare aluminum pans all can warp rather easily. When their bases warp, they no longer will maintain full contact with the radiant burner surface. The result is that those warped pans heat unevenly. They can warp even more while also maybe burning your food. Warping is less of a concern with "clad pans" unless they are very thin like old Revereware which was basically copper coated steel rather than clad in layers. On your question about boiling on high heat with those pans, that should not be a problem as long as you've got plenty of liquid in the pan. That liquid keeps the pan from getting much above the boiling temperature of the liquid. Warping more commonly occurs when using very high heat on an empty pan. I know folks who regularly blast fry pans with lead-melting temperatures before adding anything to to the pan to sear. Some of them regularly find find their less thick steel and aluminum pans have warped from that kind of treatment. You might check the Chowhound kitchenware froum as I recall several threads about warping pans over the last few years. I've never used any Paderno clad pans, so somebody else will have to fill you in on where they stand in the continuum of thin and easily warped to thick and warp resistant.