MIchael Symon's Copper Cookware " Cook like an Iron Chef"
Not that I need new tools but I am interested in the brand of copper cookware used on Cook like an Iron Chef.
Professional/informed/seen it before/knowledgeable opinions would be preferred. I have seen all the Mauviel/Sitram combinations during my stage(s) in France. It's the small rivets and patina that intrigue me most.
I think it's Falk too.
But as a new fan I want to say Hammersmith is beautiful. They do have the smaller rivets, but everything I've gotten from them (2 sauce pans and a saute) has been mirror finished - which stays mirror finished for only a very short time. On the upside is the fact that the smooth finish is much easier to clean than the brushed Falk finish - I have a Falk casserole (one of my first heavy copper pieces and the one that ruined me for any other metal) but I cannot get the grunge off of it anymore (in a very nice reply to an email on the subject the American distributor said a metal polishing shop could return the brushed finish to like-new for not many $$$). Hammersmith says you can use ketchup and salt, which works fine, but I still like Barkeeper's best. After about a year of steady use the HS still looks shiny.
BTW, the tin lining in the HS heats much faster than the stainless in my Falk. Much.
Haven't seen the show, but the choices of copperware in current production are pretty limited. I believe both Borgeat and Falk use small rivets, and the latter uses a brushed finish that kinda looks like patina. Probably not Ruffoni or Paderno World Cuisine. Slight possibility it's Hammersmith out of Brooklyn--theirs has a brushed look. See, organic-cookware.com. Good stuff--and American-made, too.