Previously: These are to copper pots and even if it is actually on its own understands: This means that when the pots copper was processed. And this copper reacts just the way how it has learned in chemistry class of 6th grade hopefully. It oxidizes and thereby changes its color. Especially when it comes into contact with salt. This applies also to dishwashing machines. MAN MUST these pots BY HAND WASH! If one does not like it, then one must not buy copper pots!
For processing:
The pots are constructed in three layers. The walls are made from the outside inwards from copper-aluminum-stainless steel. The bottom stainless steel-aluminum-stainless steel. The copper layer is about 0.5mm thick, the wall a total of about 2mm. This provides a lot of weight. The handles are riveted with thick rivets, very stable. The edge of the pot is beaded and serves as a bulk edge what works impeccably even without spilling. Inside is a division in 0.5L and 0.25L (16cm pot) steps. The lid is made of stainless steel with a spot-welded handle. The lid closes well, even when boiling pasta hardly exits steam. The whole is also perfect for a "water-free" formulation, as it is otherwise promoted by AMC.
Cooking:
The pots warm up quickly and evenly. One can cook very specifically and take the well-fitting lid and early the heat away. Whether the pages now more heat than a normal pot I can not judge. Since I have a gas stove to heat the sides of pots ALWAYS, even if I would make a tin can on the stove. This is true, unfortunately, for the handles. I had to touch even plastic handles of old pots with potholders. Accordingly, I can not judge the handles.
Cleaning:
I save the part with the dishwasher. Is rinsed by hand. That goes without problems. The pots forgive almost everything what you do inside with them. They get external patches. Depending on what time spills (salt water, oil, sauce, ...), created a different patina. The patina of the copper pots is thus not uniform but depends on the cook. I clean the outside and inside with a pot sponge. Whoever manages to rub 0.5mm copper pot with a sponge that has my greatest respect. Personally, I did not even notice a change in the brushed surface, away from the discoloration. So it's not necessary to use only the gentlest cloth outside. A drawback here are the handles, these are with the riveted surface not completely the pot on. This accumulates here at cooking accidents dirt, which is difficult to get away again. But that is the only thing I had to complain about. I have the pots already cleaned with polishing paste once. It takes a good hour together for all four pots. Then they look as if they came straight out of the package. Now I leave them only once age and watch how they look after one year.
Sauteuse:
A sauté pan is really just a toy, for people who love to cook. There is no real reason why you should sauteing something. All the reasons that it was time (pores of the meat close, etc) are now excellently refuted. But it's fun and that's enough. The Sauteuse sums not much when you do not want to overcharge. The curved walls make the "jump" of the meat easily and on top of it all: The lid of the pot 20cm fits to the sauté pan. Therefore I use it also like to prepare sauces.
