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.
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.