Copper Pans: Worth The Investment?

Copper pans have been used since 9,000 BC, with the ancient Egyptians being the first to discover the antibacterial properties of the metal. Today, copper pans are popular due to their elegant design and excellent thermal conduction. Copper is a great conductor of heat, allowing for precise temperature control and even distribution of heat across the pan's surface. This makes copper pans ideal for cooking temperature-sensitive foods, such as sautéed sides. Additionally, copper pans are durable, lightweight, and easy to clean, making them a great choice for any kitchen. However, it is important to note that copper is highly reactive with food, so most copper pans are lined with stainless steel or ceramic to prevent copper poisoning.

Copper is an excellent conductor of heat

Copper's responsiveness to heat gives it a nimbleness and agility that is advantageous for cooking delicate proteins. For example, when a copper saucepan holding a delicate sauce is removed from the heat, its temperature will drop rapidly, reducing the chances of the sauce overcooking or breaking. Copper's ability to heat up and cool down quickly also means that less energy is wasted during cooking, contributing to overall energy efficiency in the kitchen.

In addition to its heat conductivity, copper is also corrosion-resistant, which makes it a popular choice for cookware, computers, and heating systems. Copper cookware is an investment and can last for a long time if properly cared for. However, it requires regular handwashing and polishing to prevent oxidation and maintain its signature rose-coloured glow.

While copper cookware offers superior heat conductivity, it is not ideal for every cooking task. For example, its quick heat transfer and low heat retention make it less suitable for searing steaks and meats, as the temperature can drop when cooler ingredients are added. Additionally, copper is reactive to acidic foods, so proper care must be taken to ensure that the lining of the cookware does not get damaged and expose the copper underneath.

Copper cookware is high maintenance

Additionally, copper cookware should be handled with care during cooking. It is recommended to avoid preheating or using "dry heat" with copper pots as the sensitive tin lining can easily melt. Copper cookware is also not suitable for searing meats at high heat due to the low melting point of the tin lining. Instead, cast iron, aluminum, or stainless steel cookware should be used for high-heat searing. To prevent scratching and damage to the tin lining, wooden or silicone utensils should be used with copper pots.

Furthermore, copper cookware may require re-tinning over time. The tin lining can wear away with frequent use and needs to be replaced approximately every 10 to 20 years. Regular maintenance and proper care can help extend the lifespan of copper cookware, but it is important to recognize that it demands more attention and care compared to other types of cookware.

Copper is naturally antimicrobial

Copper's antimicrobial properties have been recognised for thousands of years. The Smith Papyrus, an Egyptian medical text written between 2600 and 2200 BC, describes the application of copper to sterilise chest wounds and drinking water. Copper was also used to cure medical problems in ancient China and India and is an important component of Ayurveda medicine today. In the 19th century, copper's medical potency was observed when copper workers in Paris appeared to be immune to cholera outbreaks.

In February 2008, the U.S. Environmental Protection Agency (EPA) approved the registration of 275 antimicrobial copper alloys. By April 2011, that number had expanded to 355. This permits public health claims that copper, brass and bronze are capable of killing harmful, potentially deadly bacteria. Copper is the first solid surface material to receive this type of EPA registration, which is supported by extensive antimicrobial efficacy testing.

Initial studies at the University of Southampton, UK, and tests subsequently performed at ATS-Labs in Eagan, Minnesota, for the EPA show that copper-base alloys containing 65% or more copper are effective against:

• Methicillin-resistant Staphylococcus aureus (MRSA)
• Staphylococcus aureus
• Vancomycin-resistant Enterococcus faecalis (VRE)
• Enterobacter aerogenes
• Escherichia coli O157:H7
• Pseudomonas aeruginosa

These bacteria are considered to be representative of the most dangerous pathogens capable of causing severe and often fatal infections.

Copper cookware is expensive

Copper cookware is also expensive because it is handcrafted and hammered, which increases its price. Additionally, it requires careful and frequent maintenance, such as handwashing and polishing, to prevent oxidation and tarnishing.

The price of copper cookware is also affected by the fact that it is sold in lower quantities than other types of cookware, such as steel and aluminum. The high cost per unit further increases the price of copper cookware.

Furthermore, copper cookware often has linings made of other metals, such as tin or stainless steel, which adds to the cost. These linings are necessary because copper is reactive and can leach into food, producing toxic substances.

Lastly, the thickness of the copper layer in the cookware affects its price. Copper cookware with a thicker layer of copper is more expensive but provides superior heat distribution.

Copper is safe to cook with if it's lined with another metal

However, copper is reactive, and unlined copper cookware is not safe to cook with. Acids like vinegar and tomatoes can leach copper into food, and the ingestion of copper can be harmful. Therefore, most copper cookware is lined with a non-reactive metal such as nickel, tin, or stainless steel.

Tin is the traditional lining for copper cookware. It is malleable, non-stick, and doesn't react with acidic foods. However, it has a low melting point and can wear off over time or if exposed to high temperatures. Stainless steel, on the other hand, is a more modern option that offers durability but isn't as conductive as tin.

Falk Culinair has introduced a special bimetal copper that combines the advantages of both copper and stainless steel. Their cookware is made by coating a thick plate of copper with a thin layer of stainless steel under high pressure, resulting in a sleek, modern, and durable product.

So, if you're considering investing in copper cookware, look for pieces lined with another metal to ensure safety and durability.

Frequently asked questions