Tillie Doyle
Copper pots and pans are a common feature in the kitchens of Michelin-starred restaurants and iconic chefs. But with a price tag that's often prohibitively expensive, are they worth investing in?
Copper is a great conductor of heat, warming up quickly and evenly, and maintaining a consistent temperature. This makes it ideal for cooking delicate sauces, searing steaks, and preparing fish and sweets. Copper is also a naturally occurring metal and the oldest to be worked by humans, giving it a storied history.
However, copper cookware is high-maintenance and requires elbow grease to maintain its shine. It's also incompatible with induction cooktops and can't be put in the dishwasher or heated dry.
So, while copper cookware may be the crème de la crème for some, it's not an essential for every home cook.
| Characteristics | Values |
|---|---|
| Heat conductivity | Copper is a great conductor of heat, warming quickly and evenly |
| Ease of use | Copper is responsive and lets you change the temperature of cooking within a matter of seconds |
| Ease of cleaning | Copper is not dishwasher-safe and requires regular maintenance |
| Safety | Copper is safe to cook in as long as it is lined with another non-reactive metal |
| Price | Copper is expensive |
What You'll Learn
Copper heats up quickly and evenly
Copper is one of the best heat conductors in the world of metals. It is twice as conductive as aluminium and 10 times more conductive than stainless steel. This means that copper heats up very quickly and there is no need to preheat copper cookware. In fact, it is recommended that you do not heat an empty copper pan.
Copper also heats up evenly, so you don't have to worry about hot spots. This is because of its heat-conducting properties. This makes copper cookware great when you need to control and maintain consistent temperatures.
Because copper heats up quickly and evenly distributes heat, you don't need to use as much heat as you would with other cookware. For example, if a recipe calls for medium-high heat with regular cookware, you would use medium-low heat with copper.
Copper cools down quickly, too. This is why it is used by candy makers and chocolatiers. It is the perfect material to use when making sweets (where you need to control the temperature) and delicate proteins such as fish and sauces.
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Copper cools down quickly
This property of rapid cooling is why copper is often used for making candies and chocolates. Chocolatiers and candy makers need to control the temperature of their creations, and copper's ability to cool down quickly helps them achieve the desired results.
Copper's quick cooling also makes it ideal for cooking delicate proteins like fish and seafood, as well as sauces. When a copper saucepan containing a delicate sauce is removed from the heat, its temperature drops rapidly, reducing the chances of overcooking.
Copper's ability to heat up and cool down quickly gives it a nimbleness and agility in the kitchen, making it a versatile and efficient material for cookware.
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Copper is a reactive metal
Copper cookware is often lined with tin or stainless steel. Tin is the traditional lining for copper pots. It is relatively non-stick and doesn't react with acids. However, it has a low melting point of around 450°F (230°C), so it can wear through. Stainless steel, on the other hand, is more durable but doesn't conduct heat as well and food sticks to it more easily.
Copper is also reactive in the sense that it forms an inhibitory hydroxide layer at its surface. The high corrosion resistance of copper comes from its high nuclear charge. Copper also has antimicrobial properties.
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Copper is expensive
Copper prices have been trending higher in recent years due to strong demand and looming supply shortages. Copper is the third most-consumed metal in the world, with construction accounting for nearly half of global copper consumption. Copper is widely used in construction because it is an excellent, flexible conductor of heat and electricity that can be bent, flattened, and formed into whatever shape a manufacturer needs.
Demand for copper is rising exponentially due to new industries, urbanisation, construction booms, and billions of electronic devices. Copper is also used in energy transfer, power generation, electronics, transport, pipes, motors, and semiconductors.
Copper is also expensive because it is a finite resource that is becoming scarcer. Copper discoveries are down, with analysis from S&P Global showing a downward trend in new copper discoveries over the last decade. Existing copper supplies dwindled in the last few years, causing copper prices to rise.
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Copper is high maintenance
Copper cookware should not be put in the dishwasher. It should be washed by hand with hot, soapy water and a gentle, minimally abrasive scrubber. The exterior can be polished with a commercial copper polish or a food-based mixture of salt, white vinegar, and flour. Alternatively, it can be left to develop a natural patina.
Copper is prone to tarnishing, and it can be difficult to remove stains and tarnish. Tarnish can be removed with lemon juice, vinegar, or tomato juice, but this requires elbow grease.
Copper is also expensive. Sets of copper cookware can cost upwards of $1,000.
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Frequently asked questions
Copper cookware is not a necessity but can be a valuable addition to your kitchen. Copper is an excellent heat conductor, heating up and cooling down quickly and evenly, which gives you greater control over the cooking process. However, it is an expensive option and requires careful maintenance, so it may not be the best choice for everyone.
Copper is known for its superior heat conductivity, responsiveness, and even heating compared to other commonly used metals. It allows for precise temperature control and uniform cooking, resulting in consistent sauces, well-prepared meats, and evenly cooked foods. Copper cookware is also durable and can be an investment that appreciates over time.
Copper cookware is expensive and requires regular maintenance. It is not compatible with induction cooktops and cannot be placed in the dishwasher or heated dry. Copper is also a reactive metal, so it needs to be lined with a non-reactive metal like tin, stainless steel, or silver to prevent copper toxicity when cooking acidic foods.
Copper cookware must be hand-washed and dried thoroughly to prevent tarnishing. To remove tarnish, you can use mild abrasives like lemon and salt, baking soda and lemon juice, or white vinegar. For more severe discolouration, you may need to use a copper cleaner like Wright's Copper Cream or Brasso.
