Acclaimed pastry chefs and confectioners alike would testify that using unlined copper smooths things out by quite a notch in the kitchen. Copper naturally reacts to sugar and protein-based products; cream or egg-whites would rise almost instantaneously and hold for much longer when using pure copper. Pastryware 2.0mm, 2.5mm and 3.0mm Solid Copper to ensure even heat distribution even under extreme industrial fire, finely hammered until the smallest edge, giving the product extreme hardness, with no dead angles thanks to round corners.