Not only does copper add warmth and elegance to your kitchen, its outstanding heat conductivity and ability to cool down quickly makes it a good choice for delicate foods like fish, sauces and emulsions. Martha loves cooking with copper for her signature sole a la meunière and flavorful soup bases like parmesan stock for risotto. We have designed each piece with a more pronounced angle where the cook surface meets the sides of the pan allowing for a larger cooking area for more even browning and searing. Our tri-ply construction marries the excellent conductivity of copper with the non-reactive properties of a thick grade 18/10 stainless steel interior, which is suitable for acidic foods like fruit, tomatoes and cooking with wine.