How many times have we run out and bought a new pan on the fly because we really needed a new one? All of us are guilty of this and in the long run it costs us more. An “I need it now pan” will only last you as long as the price is low. In other words we rush to get it now because we really need it now. In this stressed economy we need to make our money last and in cookware that means buying the longest lasting equipment we can which is copper.

Copper cookware will last a lifetime or more and is definitely worth every dime you spend on it. Copper is the best metal at conducting heat which means your meals will take less time to cook and can be controlled at specific temperatures. This means no more slightly over done chicken or undercooked pork. No more guessing. Copper is also highly durable with the exception of the tarnishing; tarnishing, by the way, will not affect the heat transfer of the copper nor will affect the taste of any food.

One thing to not do is use highly acidic foods in the copper cookware – I found this out the hard way. I used a copper sauté pan with a lemon sauce and completely ruined my pan. What a mess! Avoid this at all costs. Copper does cost more than the next best heat conductor but adds that professional flare to your kitchen and cooking. Copper also presents a uniform heating property; no more hot spots in your pans. Copper is such a wonderful material that you could easily use it for several lifetimes with very little effort and only a few moments of cleaning.

I purchased my current set of copper cookware from Mauviel about 8 years ago and it functions just as it did then. I use it for everything from home made buttermilk pancakes to seared salmon and cream sauces. It cooks to perfection! I also noticed a reduction in the time it takes to prepare a meal saving me loads of time over the years. All in all I would highly recommend cooper cookware, especially Mauviel. In the time I have had my copper cookware set, several friends have bought the same pan multiple times as they are using inferior quality cookware. The copper cookware has saved me so much on cookware costs and will continue to use it and recommend it.

When searching for a rondeaux pot there are features to look for to ensure you receive the best possible tool for your desired goal. Rondeaux pots are traditionally used for braising or poaching as well as slow cooking. These pots are sometimes confused with casserole dishes as they have two side handles; a rondeaux pan is a medium height piece of cookware slightly taller than a low casserole pan.

Before buying a new pot I always think of what I will be using it for as it is usually for a specific purpose. Then I try to imagine what else I could use it for and decide to buy. Size is always a concern for larger entrees and dishes. If you intend on using the rondeaux for slow cooking or roasting a larger size may be in order. The size will also dictate the weight of the pan. If the pan is too large it may be too heavy to place into the oven while preparing a meal. Keep your own strength in mind when deciding on size as well or you may find yourself calling a neighbor for help.

Construction material is also a great concern for rondeaux pan shoppers. The material should be highly durable and long lasting. I recommend the Mauviel 2 quart Rondeaux pot in copper. The copper is only 2 mm thick providing superb heat conductivity and extreme light weight. This pot is a dream to work with and can be used to prepare anything from stews to roasts and form braising meats to poaching fish. The handles, my personal favorite, are bronze which allows for the passing form stove top to oven a snap. should you need a different size rondeaux pot, you may select the 1 quart or the 3 1/4 quart.

The interior of the Mauviel rondeaux pot is lined with stainless steel which reduces cleaning times and creates a beautiful aesthetic effect against the copper exterior. Mauviel has hundreds of years of tradition behind their products which is why they are respected by professionals all over the world. The stainless steel also prevents acidic foods from harming the copper; copper is highly susceptible to acids and will tarnish much like the green roofs of copper topped buildings. Copper is 10 times more efficient at heat conductivity than stainless steel and is far more durable than aluminum making it my recommended cookware material.