However, Andrea is not a mile away. I use pickled nasturtium seed pods instead of capers. After the flower has dropped off and the pod has developed I pick them and put them in spiced vinegar or brine and use them in just the same way that capers are used. It is very interesting to read all the different postings on this critical subject. There are no general rules.
Pots are a different beast as well.
Food sticks to aluminium and aluminium sticks to food. Copper pots look very nice and offer excellent heat distribution depending on the thickness of the base and sides. Do not be fooled by copper plating. Depending on you budjet and the type of food you prefer preparing on a regular basis, a combination of specific fry pans, sauce pans and pots is usually the best solution, but not always the cheapest. Restaurants which serve multiple cuisines usually do not excell in any one in particular, which may be OK for a shopping concourses or high traffic areas.