What are the advantages and disadvantages of cooking with copper pots and pans?
You can check the answer of the people under the question at Quora “advantages of copper cookware“
About Aubrey
Written by: Aubrey
Published on:
What are the advantages and disadvantages of cooking with copper pots and pans?
You can check the answer of the people under the question at Quora “advantages of copper cookware“
About Aubrey
The advantage, if you want to call it that, is copper poisoning. They’re just meant to be ornamental. Hang some up if you like, but don’t use them.
Non-Stick Cookware Set, Pots and Pans – 8-Piece Set
Real copper pans are lovely for their even distribution of heat and their ability to change heat rapidly. This is because copper is so highly conductive to heat. Copper is also fairly expensive so there is a tendency for some manufacturers to cheat on how thick the metal is. Very thin copper pans are unable to distribute the heat properly.
Copper is also a toxic metal that can react with acidic foods. Traditional copper was usually treated with a thin layer of tin melted and bonded to the inside. This was because tin does not react to foods. A benefit of tin is it is almost nonstick in its own right. Tin is also fairly soft so it can be worn away over time and the pot would need to be retinned. The normal retinning is done when an area of copper about equal to a standard 25 cent coin is exposed.
Copper pots are also made now as copper clad stainless steel or copper clad aluminum. This is supposed to give you the high thermal conductivity of copper with the lack of reaction with food and the hard wearing that you get from stainless steel or aluminum. However the copper clad has to be thick enough to be effective at conducting heat and it usually is too thin.
10 Pcs Non Stick Cooking Set w/ Frying Pans & Saucepans