When it comes to the Art of Classical French Sauces. I would find it very taxing to achieve their intricate flavors without the right gear. This is my "Beast" pan, It is 3mm thick copper, hammered, and tinned. Not to mention the robust iron handle. I received it as a gift for catering a gourmet breakfast for 2, back in 2002. I use it well and hold this pan to the highest regard & appreciation, it just does & keeps on doing! =)