Ah, the copper core. I just have the all-clad. But I used a friend's copper set to make zabaglione - very nice! Glad the class was good. I meant to ask you about it. I've been thinking about taking some as well - through Williams-Sonoma, right?
Yes, it is all-clad copper core. And yes - it is through William-Sonoma. All of them are offering the same classes - so there is probably one in your area that is teaching these same classes.
You used copper-core to make zabaglione! You really have to watch the heat! Did you use a double boiler? The William Sonoma person demonstrated using the stainless steel all-clad and kept telling me my pans would react differently. So I am going to have to experiment on my own.
The very first time I used the fry pan - I tried hot pan cold oil (used the temperature I used with my old pans), hit the olive oil flashpoint and created an instant mess!
And yet, it takes longer to boil water...
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Condi? Ugg. I'm afraid she's heading back here soon, along with Rummy.
I would love to elaborate on this - but have to behave. Two other posters and I got censored for having political discussions a couple of years ago.
Two other posters and I got censored for having political discussions a couple of years ago. 