Ok I'm back on my fascination with pans.
Does anybody cook with copper pots and pans anymore in professional kitchens or is I t only reserved for Michelin stared restaurants?
If you do, do you keep them all shiny and sparkling?
I have two Falk pots that unfortunately get minimal use. They are superior cookware but so heavy.
I've used barkeeps friend but the copper is still blemished.