Interesting question. If the lid will form a tight fit, I suppose it doesn't matter whether it's copper or not. You rely on the pan for conductivity much more than the lid. Also, I have copper from years and years ago that I purchased with flat lids that merely get placed over the pans and do not fit within the rims. I suppose a less responsive metal could result in a bit more cooling of the pan, but I'm not sure you would notice. How much precision do you need for what you plan to saute?

Hi Kitchendetective,

Thanks for the reply. I do not need a precision for my current cooking at all. I have been fine using all those SS lids so far.

My question, because I am still evolving as a cook and like to try international cuisine and exotic recipes. I am just trying to find out if I might run into a recipe that absolutely requires even heat from everywhere -- (e.g. grilled pizza though I would suspect a cast iron skillet is better suited for it) -- and do not want to end up thinking "if only".

I have not placed an order yet but will do so soon ... in couple of days.

Thanks in advance.