Answer: A. Copper
Explanation:
Copper possess certain characteristics that makes it a good kitchen wares such that it's heat-conducting core material prevents scorching, conserves fuel, and allows low-temperature cooking. Aside from the lining material of a copper pan, the other most important characteristic that affects quality is the thickness of the copper. This can have a dramatic impact on the performance of the pan. The general wisdom is that copper cookware should be 2.5 to 3mm thick. Any thicker, it tends to lose too much of the copper's rapid response to heat and any thinner and it won't heat as evenly as it should.
It's unlikely to find copper that's much thicker than 3mm, given its value and also density (copper is heavy, so adding more metal than is necessary just makes the pan that much more difficult to use), but it's quite likely to find copper that's less than 2.5mm thick.
In conclusion, the method used to produce copper cookware—whether it's made from spun copper, stamped copper, or rolled copper—is not determinative of its quality, even if spinning copper, it requires a considerable amount of skill. Also, for those wondering about copper cookware that has hammer marks on it, while the practice of hammering copper was once used to strengthen the metal, today those hammer marks are almost always done by machine as a decorative gesture. They're mostly a matter of taste, and, again, not an indication of quality.
