Copper Cookware: Pros And Cons

Copper cookware is a beautiful addition to any kitchen, but it's not just about looks. Copper is an excellent conductor of heat, warming quickly and evenly, and providing uniform cooking without burnt spots or scalding. It's also incredibly responsive to changes in temperature, making it ideal for delicate dishes like sauces, fish, and seafood.

However, copper cookware is not without its drawbacks. It tends to be very expensive, and it requires careful maintenance to prevent tarnishing and discolouration. It's also not suitable for induction cooktops and cannot be heated dry, as the common tin lining can melt at high temperatures.

So, is it worth investing in copper cookware? If you're committed to providing the necessary care and have the budget, then absolutely. Copper offers superior thermal conductivity and temperature control compared to other commonly used metals. But if you're on a budget or seeking low-maintenance cookware, you may want to consider alternative materials like anodized aluminium or stainless steel.

Copper cookware is an investment

However, copper cookware is not without its drawbacks. It requires careful maintenance as it is susceptible to tarnishing and can develop a patina or verdigris if not properly cared for. It is also not compatible with induction cooktops and cannot be heated dry as the common lining material, tin, starts to melt at temperatures above 425°F (ca. 220°C).

When purchasing copper cookware, it is essential to consider the thickness of the copper. Copper cookware should be between 2.5 to 3mm thick to ensure optimal heat responsiveness and even heating. It is also important to consider the lining of the copper cookware. Most copper pots and pans are lined with a non-reactive metal such as nickel, tin, or stainless steel to prevent copper toxicity. Tin is the traditional lining and has the advantage of being relatively non-stick, but it has a low melting point. Stainless steel, on the other hand, is more durable but does not conduct heat as well and can be prone to sticking.

While copper cookware may be more expensive than other options, with prices ranging from $250 to $500 for a single skillet, it is built to last and can even appreciate in value over time. For those who are committed to providing the necessary care and have the budget, copper cookware can be a worthwhile investment that offers superior thermal conductivity and temperature control.

Copper is a great conductor of heat

Copper's responsiveness to heat changes makes it a versatile metal for cooking a variety of dishes. Its quick heating and cooling properties make it ideal for cooking delicate proteins like fish and seafood, as well as sauces, caramel, and chocolate. When a copper pan is removed from the heat, its temperature drops rapidly, reducing the chances of overcooking. This nimbleness gives cooks greater control over the cooking process, allowing them to create dishes with precision.

Copper's conductivity also extends to electricity, making it the metal of choice for electrical wiring. Its ability to conduct electricity efficiently is why copper wires are used for electrical transmission. Copper's electrical conductivity is due to the high number of valence electrons in its atomic structure. These valence electrons allow for the free movement of electrons, facilitating the flow of electricity.

In addition to its heat and electrical conductivity, copper also has positive effects on certain foods. Copper ions can stabilize egg whites and preserve the green colour of vegetables. However, copper ions can react with acidic ingredients, resulting in off-flavours and potential toxicity in excessive amounts. Therefore, copper cookware is typically lined with another material, such as tin or stainless steel, to prevent direct contact with food.

While copper cookware offers superior heat conductivity, it also comes with a high price tag. The expense of copper cookware is due to the inherent cost of the metal itself. Additionally, the craftsmanship required to produce high-quality copper pots and pans contributes to their price. Thickness is a critical factor in copper cookware, with a range of 2.5 to 3mm considered ideal for both heat responsiveness and even heating.

Copper is high-maintenance

Copper cookware is high-maintenance. While copper is a good conductor of heat, it is also highly reactive and not food-safe on its own. Copper cookware is therefore lined with a non-reactive metal such as nickel, tin, or stainless steel. This lining must be maintained, and it is recommended that you avoid preheating or "dry heating" copper pots, scouring the lining, or searing in copper pans. Copper cookware should also not be heated when empty, and users should avoid cooking extremely acidic or salty foods in copper pans, as long-term contact will corrode them.

Copper cookware is also expensive. Copper itself is costly, and most copper cookware is stainless-steel lined, which is more durable than traditional tin-lined copper but requires more care. Tin is malleable and melts easily, so it melds beautifully into the lining of a copper pot, but it has a low melting point of 450°F (230°C). Stainless steel, on the other hand, is more durable but does not bond well with copper. The two have to be bonded mechanically, and if a stainless steel-lined copper pan is left over the heat, it can delaminate and explode.

Copper cookware is also difficult to clean. Food can get stuck in and around the handle rivets and require a lot of elbow grease to remove. There are lots of crevices to collect gunk, and they are difficult to reach. Copper cookware is almost never dishwasher-safe, and it is a lot of work to retain the shine of copper cookware. You will need a commercial copper polish (lemon juice or vinegar and salt can work in a pinch) and plenty of elbow grease to keep the outside looking shiny.

Copper cookware is also heavy. Copper is a dense metal, so adding more metal than is necessary makes the pan more difficult to use. Copper cookware is therefore not suitable for those with joint or strength issues.

Copper is incompatible with induction cooktops

Copper cookware is incompatible with induction cooktops because it is non-magnetic. Induction cooktops use magnetic induction to generate heat, and copper is too weakly magnetic to be heated by induction. Materials such as cast iron or steel are ferrous and magnetic, making them compatible with induction cooktops.

Induction cooktops work by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. The electromagnetic energy heats the contents of the pot. Copper conducts electricity so well that it is used to create the coils in the cooktop itself. However, a pure copper pot would remain cold on an induction cooktop because the copper is non-magnetic and does not produce resistance to the electromagnetic field.

There are, however, ways to adapt copper pans for use with induction cooktops. One way is to place an interface disk between the cooktop and the copper pan. These disks are made of steel, which converts the magnetic energy of the cooktop into heat, allowing the copper pan to absorb the heat energy and cook food as usual. Another option is to purchase copper pans that incorporate ferrous metals into their bases. These pans will produce enough resistance to heat up the food, although they will not perform as well as pure copper pans.

Copper is safe to cook with

Firstly, it's important to note that copper is a reactive metal, meaning it can leach into food, especially when it comes into contact with acidic ingredients such as lemon juice, wine, or tomatoes. Ingesting large amounts of copper, either in a single dose or over a short period, can be harmful and may even be linked to Alzheimer's disease.

To prevent this, most copper cookware is lined with a safer metal, such as tin or stainless steel, to prevent direct contact between the copper and food. These linings also help to prevent the copper from reacting with acidic ingredients and creating off-flavours. However, it's important to ensure that the lining remains intact, as exposure to the copper layer can be dangerous. Tin, for example, has a low melting point and can wear away over time with exposure to high temperatures or the use of metal utensils. If you notice the lining of your copper cookware starting to come off, it's important to either repair or replace it before continuing to use the cookware.

Additionally, it's worth noting that copper cookware is often more expensive than other options, and while it does have excellent heat conductivity and responsiveness, it may not be worth the investment for everyone.

Frequently asked questions