The Pots to Watch

Most chefs choose copper pots and pans because copper conducts heat better than any other metal except silver. Good heat conduction gives even cooking, with heat coming in from all sides as well as the bottom, and a quick response to variation in temperature when needed. Thus copper is ideal for consistent and controlled cooking, above all for sauciers who need absolute control over thickening liquids. As Fernand Point said, ‘Take your eyes off a sauce béarnaise for an instant and it will be unusable.’