The good feature of this particular brand is that it is expensive and any observer will think you know what you are doing.In overview, if you are familiar with what your cookware can and will do, you are miles ahead of those trying to make something work that they think they should be corrugated steel sheet manufacturers using but can t. This was most obvious on the glass top burners. In general I found the following (remember that I am talking about electric range cooking):Our ancient copper bottom pots were outstanding in heat distribution and heat conduction. The PPGI PPGL steel coil strong point about these stainless pots is that they have maintained their true bottom shape and you could shoot a laser sight over the bottom and not find a flaw.)When it got to where I was using the stovetop more, I realized the dramatic difference among our existing pots and pans.Like most aspiring new home chefs, I started slowly and began with stir frying. This is work! 2) The handle gets hot if you have been cooking much time at all. The drawback was that over time the bottom of the pots warped enough that they would not sit flatly on the burners. You can cook just about anything and not have to use anywhere close to the amount of grease as the other types AND the clean up brings a smile to your face. The construction also tends to be more substantial allowing for a magnificent cover fit. (Outdoor grilling was always going on, but I expanded that into rotisserie items and different meat products and veggies. To do that with as cast iron skillet, you have to have a pretty manly wrist and even then be prepared to ice your wrist down later. That being said, if I am grabbing a pot, I most frequently will grab one of this copper bottom pots and deal with it rocking on the burner.Cast iron cookware, specifically our Le Creuset Cast Iron Cookware: Now this is a different beast
