New Non-Stick Copper Pans: Too Good To Be True?

Copper non-stick pans are a popular product, often seen on late-night infomercials, but do they really work? These pans are marketed as ultra-tough copper pans with food gliding out and burnt-on cheese sliding right off. However, it is important to distinguish between copper cookware and copper-coloured non-stick cookware.

Copper cookware is the real deal, made of copper, which is the best conductor of heat. However, it is also very expensive and requires occasional relining if the inner layer is made of tin. On the other hand, copper-coloured non-stick cookware is usually made of aluminium with a copper-toned ceramic non-stick finish. While these pans perform well initially, their release properties wear off over time, requiring more effort to remove food and clean the pan.

So, while copper non-stick pans may work well at first, their performance diminishes, and they are not significantly different from other types of ceramic non-stick pans on the market. If you are considering purchasing one, it is essential to have realistic expectations and understand the limitations of this type of cookware.

Do copper pans work as advertised?

Copper pans are marketed as non-stick cookware that can handle anything from burnt cheese to sticky jam. But do they work as advertised?

Copper is a well-known conductor of heat, and copper cookware is used by Michelin-starred chefs. However, copper cookware is often prohibitively expensive for home cooks. Copper non-stick pans are usually aluminium pans coated with a copper-toned ceramic non-stick finish. While these copper-coloured pans may look the part, their non-stick properties tend to wear off over time.

Most modern copper pans are lined with stainless steel or tin. Stainless steel is extremely smooth and hard-wearing, but food will begin to stick if the surface is scratched. Tin gives a copper pan an excellent non-stick surface, but it is a soft metal that can be damaged by metal or even wooden utensils.

Copper pans are unique and can be beautiful, but they are a rare sight in most kitchens. They are also reactive, so most copper cookware is lined with another material. If you are used to non-stick coatings, you may struggle with copper pans. However, if you are used to using metal cookware with no coating, you may get on just fine with copper pans.

While copper pans may not live up to the hype of infomercials, they do have some superb non-stick properties. Jam pots, for example, are made of unlined copper, and jam is incredibly thick and sticky. So, if copper can handle jam, it can handle most recipes. Copper is a soft metal, so you will need to be careful when stirring and avoid using metal utensils. But if you keep your copper pans in good condition, their non-stick properties and beautiful charm will last for decades.

What are copper pans made of?

Copper pans are made of copper, but not all copper pans are made of just copper. Some copper pans are lined with stainless steel, while others are lined with tin. Some copper pans are not lined at all.

Copper is a good conductor of heat, but it is also reactive, which means it can leach into food and be harmful if ingested. That's why most copper pans are lined with something else. Stainless steel is a popular lining material because it is extremely smooth and hard-wearing, but it is not as effective as a manufactured non-stick coating. Tin is also used as a lining because it is inert and has excellent non-stick properties, but it is soft and can be damaged by metal or even wooden utensils.

Some copper pans are not lined at all, such as jam pots and speciality pans. Copper has superb non-stick properties, as evidenced by its ability to handle thick and sticky jam. However, copper is a soft metal, so these unlined pans require careful handling and stirring.

In recent years, there has been a trend of copper-coloured non-stick pans marketed as "copper pans". These pans are usually made of aluminium with a copper-toned ceramic non-stick finish. They may contain some copper dust in the non-stick formula, but not enough to have any impact other than colour. While these pans may look attractive and perform well initially, their non-stick properties will wear off over time.

Are copper pans non-stick?

Copper pans are a rare type of cookware that stands out due to their unique appearance. They are usually more expensive than other types of pans, such as stainless steel and non-stick cookware sets.

Most modern copper pans are lined with something, often stainless steel, which has some non-stick properties. Stainless steel is extremely smooth and hard-wearing, so its non-stick properties will last a long time. However, if you scratch the surface of the pan, food will start to stick.

Some copper pans are lined with tin, which gives them excellent non-stick properties. Tin is also very smooth, but it is a soft metal, so you need to be careful when using these pans. You should never use metal utensils with tin-coated copper pans, and you should not heat them when empty as the tin may melt.

Some copper pans, such as jam pots and speciality pans, don't have a lining at all, and the copper itself acts as a non-stick surface. Copper does a fantastic job in this regard—if it can handle thick and sticky jam, it can handle just about any recipe.

Copper pans that are marketed as "copper-infused" or "copper-coloured" are usually aluminium pans with a ceramic coating. They are much cheaper than pans made primarily of copper.

How do copper pans compare to other cookware?

Copper cookware is highly prized by chefs and home cooks alike for its ability to conduct heat evenly and efficiently. It is also known for its aesthetic appeal, with some likening it to a "sports car" among cookware. However, copper cookware also comes with a hefty price tag, which can be a significant barrier for many home cooks. So, how does copper cookware compare to other options in the market?

Copper vs. Cast Iron

Copper and cast iron are two very different materials when it comes to cookware, with distinct advantages and disadvantages. Cast iron is known for its superior heat retention but falls short in terms of heat conduction, often resulting in hot spots. On the other hand, copper excels in heat conduction, distributing heat evenly and efficiently. However, copper loses heat quickly, while cast iron retains heat for a long time. Cast iron is ideal for searing thick steaks as it can maintain the high heat required. In contrast, copper is better suited for delicate proteins like fish and seafood, sauces, caramel, and chocolate, as it allows for precise temperature control.

Copper vs. Stainless Steel

Stainless steel is a popular choice among professional chefs for its versatility. However, it often requires the right technique to prevent food from sticking. Copper, on the other hand, is renowned for its exceptional heat conduction, responsiveness, and even heating. Stainless steel tends to hold onto heat better than copper, making it a better option for dishes that require sustained heat, like stews and braises. Copper, with its quick heating and cooling capabilities, is ideal for delicate dishes where precise temperature control is crucial. Additionally, copper cookware is generally more expensive than stainless steel, and it requires more care and maintenance to retain its shine.

Copper vs. Non-stick Cookware

Non-stick cookware is valued for its convenience and ease of cleaning. However, it may not offer the same level of browning and flavour development as other materials like copper. Copper, with its superior heat conduction, provides excellent temperature control and even heating, making it ideal for searing, sauces, and delicate dishes. Non-stick cookware often has a shorter lifespan compared to copper, as the non-stick coating can degrade over time. Copper cookware, if properly cared for, can last for many years and even develop a desirable patina.

Copper vs. Aluminium

Aluminium is a lightweight and affordable alternative to copper. While it may not have the same aesthetic appeal as copper, it can provide similar heat conduction properties. A thick aluminium pan can heat just as evenly as a copper pan. However, copper has the advantage of responsiveness, heating up and cooling down more quickly than aluminium. Additionally, copper is denser than aluminium, making it a heavier option.

How do you care for copper pans?

Copper pans are a beautiful addition to any kitchen. They are highly valued for their superior heat conductivity and even heating surface. However, they require special care to maintain their performance and appearance. Here are some detailed instructions on how to care for your copper pans:

Cleaning and Polishing:

• Copper pans should not be placed in the dishwasher as they are soft metals that can be easily scratched. Avoid abrasive scouring on the copper portion of the pan.
• For the copper exterior, you can opt for a natural patina finish. This is achieved by simply allowing the copper to develop a natural patina over time, which is prized by many.
• If you prefer a shiny exterior, you can polish your copper pans. It is recommended to polish your copper cookware every six months or whenever you notice a significant buildup of tarnish.
• To polish copper, you can use a commercial copper polish such as Mauviel's Copperbrill Cleaner or Bar Keepers Friend. Alternatively, you can create a natural paste by mixing equal parts lemon juice or vinegar with salt. Apply the paste to the copper surface and buff until shiny, then rinse and dry completely.
• For the interior of the pan, cleaning methods will depend on the type of lining. If your pan has a tin lining, avoid strong abrasive scrubbers and use a gentle sponge instead. For stainless steel linings, you can scrub and scour just like any other stainless steel cookware.

Cooking Tips:

• Copper pans heat up quickly and efficiently, so it is recommended to cook on a lower heat setting than you would with other pans.
• Remember that copper is reactive to certain ingredients. Avoid cooking with acidic ingredients such as lemon, tomatoes, or wine in pure copper cookware as they can cause a negative reaction and leach copper into your food.
• Never heat a dry copper pan. Always use a thin layer of oil or water to avoid putting too much stress on the lining.
• If your pan has a tin lining, be cautious with high heat as tin has a low melting point. Preheat your tin-lined copper pans with fat, such as butter or oil, to prevent overheating.

Storage:

• Copper cookware should be stored correctly to ensure its longevity. Store your pans in a cool, dry place to prevent oxidation, which occurs due to the reaction between copper and water or humidity.
• When storing copper pans in drawers or cabinets, use pot and pan protectors to prevent scratching. Always ensure that your cookware is clean and thoroughly dried before storing.

Frequently asked questions