Help buying a copper pan I heard that the best frying pans for steak are copper. Most are way too expensive but these are cheap in comparison. For example, this is three times the price - both with a 2mm gauge, although the more expensive one is 2cm larger in diameter.

Is there something I need to look for when buying copper pans?
I have never sprung for copper pans, so this is just from my general research.  

Here are the factors I would look at:


How thick is the copper?  You want it to be thick enough to retain and distribute the heat of the burner.
How is the handle attached?  Rivets are better than welded for long term use.  (This is general to any metal pan.)
What is the handle made of?  Is it oven and broiler safe?
What is it lined with, and what care does it require?  Copper is too reactive to use for general purpose cooking unlined.   Tin will need to be replaced over time, but probably is not in use in modern manufacture.
What care or cleaning will it require?  


See also:
Navigating the different types of cookware - new kitchen advice