It's time for copper cookware other than hanging on the wall or from a pot rack? As an amateur baker, I was mostly interested in how copper cookware could help me in the kitchen:
Bain Marie: a fancy word for a double boiler. Copper heats evenly and that is important if you want your melted chocolate to be perfectly tempered (a.k.a shiny).
Egg White Beating Bowl: for whipping up egg whites into a frenzy. You need frenzied eggs for meringue and for some reason, the copper really aids in this. It's like science and stuff:-)
Sugar Saucepan: for caramelizing sugar. Apparently, copper maintains it's temperature better than other metals. My interest in sugar art is pique by the idea of this. If I had a nickel for every caramel I have broken, I could buy a bakery:-)
Zabaglione Bowl: for beating egg yolks and sugar together. Again, evenly conducted and maintained heat makes the perfect lemon curd (or any other curd for that matter).
I did not know that such beautiful things existed and I found a place to buy Ruffoni Copper Cookware. Now, I need to figure out how to make one of those wish lists for my side bar...