Many have shouted about how much better cookware in copper is than products in stainless steel. But does the price tag really match the quality? Let’s find out …
You should know that copper cookware is far from a nice new metal. In fact, humans began working with copper about 11,000 years ago, even though it took a few thousand years for humans to begin making copper from cookware. Why? Well, until then, researchers had not discovered how well copper works under heat. According to the co-owner of Brooklyn Copper Cookware, Mac Kohler, copper’s excellent thermal conductivity has always been one of its greatest advantages.
Exactly, copper cookware not only heats up faster than other cookware, but also cools much faster. As such, chefs around the world love that they have such control over the temperature of their pots and pans when using copper. Copper also distributes heat much better than other metals, which means that the food is cooked more evenly.
Still, that does not mean that there are no disadvantages of cooking pots in copper …
The biggest disadvantage of copper pans? The price, hands down. Copper pots and pans can often cost double or triple what the same piece costs in stainless steel. In fact, brands like Mauviel 1830 can charge up to $ 150 for a small copper bowl. It is right!
Owners must also treat copper with the utmost respect and gentleness, as it can easily ruin. Maintaining them often becomes a job. Remember: copper can green. The green pieces, called peas, can then end up in the food. Unfortunately, they are toxic when ingested! This is why few pots and pans are 100% copper and usually come with a partial lining or sheet or stainless steel. However, the feed does not completely prevent scars, which means that those who own copper pans must be constantly vigilant about the condition of their pots and pans.
Still, Beth Sweeney of Coppermill Kitchen wants people to know it’s not that a lot of extra work. “Copper will clean up very easily,” she said. “I only clean with soap and a sponge. Fill the saucepan with water and detergent and let it sit for about 15 minutes. Your cups should be washed with non-abrasive products and sponges. The key is to dry immediately.”
So, should you get some copper pans? Well, if you are ready to make an investment, cook often or are learning to cook well, and do not mind a little extra cleaning work, then it may just be time to upgrade to some copper cookware. But if you still only break out the pot once a week for Kraft Mac and Cheese night, stainless steel will treat you well!