Audrey > Status Update

There are few things I learned, such as it doesn't matter if I salt steak before or after cooking. However, there are some cooking topics discussed that I have never heard of before and I don't think I need to know about now - for example, I am very sure I have never cooked or eaten a quenelle or echaude. Do I really care whether I should or should not use an unplated copper pan when cooing a fruit preserve?