Do you like it better than the line it replaces, and if so, how?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
During a cooking demonstration at Williams Sonoma recently I saw it used and promoted. In the end I wound up buying a copper core All-Clad saute pan instead. I just wasn't convinced enough about it, but the demonstration chef was sold on it!
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