magnificent!
Heavy, high maintenance, and superb. I got a set for Christmas that blew my mind like Smaugs treasure.<br />If you want them beautiful you have to polish the tarnish and the burnish.<br />They cook far better and more smoothly than tin on copper.  Fried eggs are still slow and difficult  - eggs low and slow right?  Really low, the insides of these things get serious heat retention.<br />wonderful in the way they hold heat.  Without the problem of having to almost immediately remove the food from the tin surface. Can easily remove them to a heat diffused burner to “keep warm.” veal streusel anyone?<br />Cooks evenly moist and perfect the way that stainless never can or will.  I’m still afraid to try scrubbing out the burnishes of searing that are easily scraped from cast iron.<br />The handles get ridiculously hot! They’re beautiful but absorb almost as much heat as the pan.  Mitts required.<br />Even the lids, though thinner than the pans are silver lined.<br />All in all lovely and an amazing cooking adventure for the experienced.
Rating: 5 stars