readehxMost chef's prefer cast iron, or in this case, cast stainless steel with electroplated iron, due to the fact they don't transfer the heat as quickly as the bronze handles. So if you have a reduction going for 30+ mins, you don't burn your hand when you grab the handle.
Bronze looks nicer, but requires more work to keep looking good, and again, is going to heat up faster than the iron.
KabooseWonder how bad it is as I haven't seen anyone complaining about it online. Do you have experience with Mauviels bronze line or other brands?
Will try to find more information about it.