de Buyer Prima Matera 5.5" Copper Saucepan with Stainless Steel Lining - Oven & Induction Safe Professional Cookware - Perfect for Sauces, Melting Chocolate & Small Batch Cooking

I recently got an induction cooktop (Fridigaire mid-priced model) and needed some new induction ready cookware. Although my cast iron is fine, I had a bunch of Emeril stainless that was non-magnetic. This is obviously a huge upgrade. Research said this is the only cookware in the world (as of 2019) that is full copper yet works on induction. Not only is copper twice as good as aluminum at rapidly spreading heat - it's just beautiful and makes me want to cook more. I finally determined that I would gladly trade a kitchen full of stainless steel pots for two good copper or All-clad style tri-ply pots.So that's what I did. Between the big step up of induction over a gas range, and a superb copper pan, it's hard to tell which is more important. Suffice to say that the two Prima Matera pans I have are the best I've ever used. It's nice not to burn things and have them stick to the pot. It's nice to cook rice and be able to clean it out immediately rather than have it soak for 2 hrs first. It's nice to leave a pot of pasta with sauce on level 1 on the burner for 40 minutes and keep it warm and not have it crust or stick at all. Is this that much better than All-Clad or other quality tri-ply? Probably not, but it sure is pretty.With cookware this good, because there is much less tendency to burn, while it's not 'non-stick' like teflon, it is almost non-stick if used right and will never ever wear out. I mean, heat up the pan good first, add oil, get the oil hot, and you can scramble eggs in this stuff and it won't stick. Really. So what do you need teflon for?So one star away for such a large "saucepan" that's more the size of a stock pot than anything that does not have a second handle opposite. Really pretty heavy. I figure this pot was almost half the SRP of $600 on AMZ and it may be because few people want a giant saucepan with no 2nd handle. But hey, works for me.Also no lid . . . sold separately, and moreover, not easy to figure out which lid exactly goes with this pot. FYI this pot is de Buyer part no. 6206.24 and the lid is 3709.24. This is variously advertised as a 6.5 qt, 6 liter, 9.4", or 9.5" saucepan. You need to know your part numbers on these pans. Confusing, but well that's the French for you.So yes these are certainly expensive pots but for something you will use almost daily for probably the rest of your life . . . it's one area where it may make sense to splurge a little.This line is perfect for induction!Very handsome looking pan. Very expensive as well, but it is the only copper pan on the market that works on induction stoves. Up to you whether you want to pay for that extra future proofing or paying for copper if you already have induction.Heats fairly evenly on a gas burning stove. And the 3.5 quart size I find very utilitarian.The Prima Matera range is absolutely wonderful with induction cooking. Contrary to what I thought, cast iron is not very good for induction because although it keeps heat well, it doesn't conduct it well. This means that you get terrible hot spots. Further, it reflects heat on both sides, so the safety cut-off of induction hobs will be triggered by cast iron much more quickly than with other pans. I have given up on cast iron for induction cooking except for simmering, where these disadvantages don't matter so much because the heat is spread by the contents of the pan (as opposed to frying a steak, for ex) and the temperature is low .But if you are looking for something that will produce a wonderful sear at relatively low temperatures (about 160°C, so MUCH lower than with cast iron), the Prima Matera range is your beast. I have obtained the kind of thick, beautifully caramelised crust on beef for ex which I had never seen before except in top restaurants. I couldn't believe that you should sear at such 'low' temperatures with copper and burned my first two attempts! But it's true.Another great advantage of copper is that it is such a good conductor that you don't get hot spots, and the whole base of the pan heats up regardless of the size of the induction element. And where it borders onto magic is that if you drop the temperature on the hob, the pan responds within the second! So if you're making a delicate sauce you can drop the temperature instantaneously. Try that with cast iron! Or even 7-ply copper/aluminium steel compounds (like the top range of All Clad or Delemeyere Proline or Atlantis): they are responsive but not by far as much as Prima Matera. The degree of control you get with copper is amazing.Another amazing thing is that because copper is such a good conductor, you hardly need to preheat the Prima Matera pans. And when I say 'hardly', I meant that oil in frying pan will go from cold to smoking hot (not that you should use it that hot with copper) in about... 10-15s. Generally you should always add the oil to a hot pan (it helps the food not to stick) but when I conditioned the steel for the first time I was totally amazed at how fast the oil heated up. I was prepared to wait for 2-3mn as with gas!The biggest drag, perhaps, is that you can't put the pans in the dishwasher. But there is a magic trick: use Barkeeper Stainless Steel. It's really quite miraculous, you just spread some of the powder on the burnt bits (if there are any), use a wet sponge but no extra water, and the burnt stuff just lifts off. It's amazing. Prior to that of course you should do the usual for stainless steel surface (the inner surface is Stainless steel), ie soak it in water with a dash of detergent for 30mn or so.In short: these pans are extortionately expensive. Are they worth it? If you are a keen cook, yes. It must be like the difference between driving a Ferrari (which I have never done!) and a normal car. And a Prima Matera pan won't set you back as much as a Ferrari...The Prima Matera range is absolutely wonderful with induction cooking. Contrary to what I thought, cast iron is not very good for induction because although it keeps heat well, it doesn't conduct it well. This means that you get terrible hot spots. Further, it reflects heat on both sides, so the safety cut-off of induction hobs will be triggered by cast iron much more quickly than with other pans. I have given up on cast iron for induction cooking except for simmering, where these disadvantages don't matter so much because the heat is spread by the contents of the pan (as opposed to frying a steak, for ex) and the temperature is low .But if you are looking for something that will produce a wonderful sear at relatively low temperatures (about 160°C, so MUCH lower than with cast iron), the Prima Matera range is your beast. I have obtained the kind of thick, beautifully caramelised crust on beef for ex which I had never seen before except in top restaurants. I couldn't believe that you should sear at such 'low' temperatures with copper and burned my first two attempts! But it's true.Another great advantage of copper is that it is such a good conductor that you don't get hot spots, and the whole base of the pan heats up regardless of the size of the induction element. And where it borders onto magic is that if you drop the temperature on the hob, the pan responds within the second! So if you're making a delicate sauce you can drop the temperature instantaneously. Try that with cast iron! Or even 7-ply copper/aluminium steel compounds (like the top range of All Clad or Delemeyere Proline or Atlantis): they are responsive but not by far as much as Prima Matera. The degree of control you get with copper is amazing.Another amazing thing is that because copper is such a good conductor, you hardly need to preheat the Prima Matera pans. And when I say 'hardly', I meant that oil in frying pan will go from cold to smoking hot (not that you should use it that hot with copper) in about... 10-15s. Generally you should always add the oil to a hot pan (it helps the food not to stick) but when I conditioned the steel for the first time I was totally amazed at how fast the oil heated up. I was prepared to wait for 2-3mn as with gas!The biggest drag, perhaps, is that you can't put the pans in the dishwasher. But there is a magic trick: use Barkeeper Stainless Steel. It's really quite miraculous, you just spread some of the powder on the burnt bits (if there are any), use a wet sponge but no extra water, and the burnt stuff just lifts off. It's amazing. Prior to that of course you should do the usual for stainless steel surface (the inner surface is Stainless steel), ie soak it in water with a dash of detergent for 30mn or so.In short: these pans are extortionately expensive. Are they worth it? If you are a keen cook, yes. It must be like the difference between driving a Ferrari (which I have never done!) and a normal car. And a Prima Matera pan won't set you back as much as a Ferrari...Great quality copper pan with induction friendly bottom. It’s a piece of artWaiting for the next two pieces to arriveDer Topf ist einfach super. Er wird auf meinem Bora Kochfeld komplett erkannt. Der Topf heizt gleichmäßig auf und die Topfwände heizen simultan mit auf. Mit meinem Infrarotthermometer ziemlich gleichmäßige Temperaturverteilung gemessen.Ja, der Topf ist sehr teuer und bestimmt nicht für jeden etwas, aber wenn man als Hobbykoch zu Hause versucht das letzte bisschen aus Gerichten herauszubekommen, bestimmt eine Empfehlung. Ich bin mal gespannt wie lange das Kupfer glänzend bleibt....ottimo acquisto , molto costoso ma perfetto, specialmente per lo zucchero caramellato è uno "strumento " da cucina indispensabile, la conduzione del calore del rame è al massimo portando il calore anche ai lati alti della pentola evitando il raffreddamento