Copper Pans: Better Than Steel?

Copper and stainless steel are two of the most premium materials for cookware. Both are high-performing and attractive, but they have distinct characteristics and features. So, which is the better choice for your kitchen?

Copper cookware has a rustic reddish-brown appearance and is usually made with a copper exterior and a stainless steel or tin interior. It is an excellent heat conductor, heating up and cooling down quickly, and offering superior temperature control. However, it is more expensive and requires more maintenance than stainless steel. Copper is also antimicrobial, with natural properties that resist bacteria.

On the other hand, stainless steel is the more common material, with a modern and sleek aesthetic. It is durable, scratch-resistant, and easy to care for, making it a versatile workhorse in the kitchen. Stainless steel is also more affordable than copper, but it has lower thermal conductivity, heating up more slowly and less evenly.

Copper is more expensive but has a rustic, glamorous look

Copper cookware is a significant investment, often reserved for serious home cooks or those with an eye for kitchen styling. It is one of the most expensive options for your kitchen, with most pieces starting at a few hundred dollars each. The high price is due to the cost of raw copper, the labour-intensive handmade production process, and the weight of the pans, which increases shipping costs.

Despite the high cost, copper pans have a rustic, glamorous look that can complement a farmhouse or farmhouse-chic kitchen design. The reddish-brown exterior of copper cookware makes for excellent conversation pieces and can impress your guests. Many cooking shows utilise copper pans for decoration due to their luxurious appearance. Copper cookware is also a staple of Colonial America and is one of the most lauded types of cookware in modern French cuisine.

While copper cookware offers superior heat conduction and responsiveness, it requires more care and maintenance than other types of cookware. It needs to be hand-washed and polished regularly to maintain its appearance and performance. Copper is also a softer metal, prone to tarnishing, scratching, and other cosmetic damage.

Copper is a better heat conductor but has poorer heat retention

Copper is a far better conductor of heat than stainless steel, heating up and cooling down more quickly and evenly. This makes it ideal for delicate tasks like making sauces, where rapid cooling is necessary, and for recipes that require precise temperature control. However, copper loses heat just as fast as it gains it, which can be a problem when cooking certain foods. For example, its poor heat retention makes it less suitable for searing steaks and other meats.

Copper's high thermal conductivity means it's perfect for quick frying or boiling water, but its lower heat retention makes it less ideal for slow cooking or stewing, where stainless steel may be preferable. Copper is also more expensive, softer, and higher-maintenance than stainless steel. It requires hand-washing and regular polishing to maintain its appearance and performance.

Stainless steel, on the other hand, is more durable, affordable, and easier to care for. It can be used on all heating surfaces and is suitable for a wide range of cooking techniques. However, it has lower thermal conductivity than copper, heating up and cooling down more slowly. It also requires preheating for a better cooking experience and can be prone to food sticking.

In summary, copper is a better heat conductor but has poorer heat retention than stainless steel. It is ideal for precise temperature control and quick cooking but may not be the best choice for slow cooking or searing meats. Stainless steel, with its slower heating and cooling capabilities, can be a more versatile option for everyday use.

Stainless steel is more durable and easier to care for

Stainless steel is a more durable option than copper. It is a hard, corrosion-resistant alloy that keeps its shape even after rough or frequent use. While stainless steel can be scratched or dinged if mistreated, a quality set can last a lifetime when properly used and maintained. Copper, on the other hand, is a softer metal that is more prone to tarnishing, scratching, and other cosmetic damage. The copper exterior can become dull with frequent use, but it can be restored to its original beauty through polishing.

Stainless steel is also easier to care for than copper. Stainless steel pots and pans are dishwasher-safe and suitable for daily use. They can be cleaned with sturdy brushes without worrying about disrupting the quality or integrity of the pan. Copper, on the other hand, requires more attention and maintenance. It must be hand-washed and polished after each use, and it needs to be dried thoroughly before being stored away.

In terms of cooking, stainless steel offers even heating and good heat retention, as well as temperature control. It can be used on all heating surfaces and is suitable for various cooking techniques, such as sautéing, searing, simmering, and braising. Stainless steel is also non-reactive, meaning you can cook acidic foods without worry. However, food may stick to the pan if it is not properly preheated and coated with fat or cooking oil.

Overall, stainless steel is a more durable and low-maintenance option compared to copper. It is suitable for daily use and can handle a wide range of cooking tasks, making it a versatile choice for both novice and seasoned cooks.

Copper is softer and more prone to tarnishing and scratches

Copper is a soft metal that is prone to tarnishing and scratches. Tarnishing occurs when copper slowly reacts with oxygen over time, forming copper oxide, which presents as a brownish-black coloration on the metal. This process can be slowed by adding a protective coating to the copper or by regularly polishing it with a soft cloth. However, if left untreated, the copper oxide will continue to react and form a patina, resulting in the signature blueish-green hue seen on old copper.

To prevent tarnishing, it is important to keep copper cookware dry, as moisture speeds up the oxidation process. Additionally, copper cookware should be gently hand-washed and dried with a soft cloth to prevent scratches and water spots. Abrasive cleaning tools, such as steel wool, should be avoided as they can easily scratch the soft copper surface. Commercial copper cleaners or homemade pastes made from lemon juice, vinegar, and salt can be used to remove tarnish and restore the copper's luster.

Copper cookware is also susceptible to fingerprints and smudges, and its appearance can be dulled with frequent use. However, its beauty can be restored through polishing. Copper cookware requires proper care and maintenance to maintain its appearance and performance.

Compared to stainless steel, copper is softer and more prone to scratches and cosmetic damage. Stainless steel is a hard, corrosion-resistant alloy that keeps its shape even after rough or frequent use. While stainless steel cookware can also be scratched or dinged, a quality set can last a lifetime when properly cared for and maintained.

Stainless steel is non-reactive and can be used for acidic foods

Stainless steel is non-reactive, meaning it won't interfere with the chemical structure of food. This is especially important when cooking with acidic ingredients, such as tomatoes, lemon juice, or vinegar, which can cause a metallic taste or discolouration in reactive pans. Stainless steel is therefore the ideal choice for cooking acidic foods.

In addition to being non-reactive, stainless steel is durable, scratch-resistant, and warp-resistant. It is also a good heat conductor, heating and cooling quickly and evenly, and offering excellent temperature control. Stainless steel is easy to care for and can be washed in the dishwasher, although hand-washing is recommended to keep it in the best shape.

Stainless steel is a versatile option, suitable for a wide range of cooking tasks and techniques, from sautéing and searing to simmering and braising. It is also oven-safe and can withstand high temperatures, making it a popular choice for both home and professional kitchens.

While stainless steel is an excellent choice for cooking acidic foods, it is important to note that it is not the only option. Other non-reactive materials include glass and glazed ceramic, which are also suitable for cooking acidic dishes.

Frequently asked questions