Cooper Pots And Pans: The Ultimate Guide

Copper cookware is a pricey but worthy addition to your kitchen. It's a mainstay in professional kitchens because it's the best material for conducting heat, giving chefs precision to create the perfect sear on a steak or fish.

If you're looking for the absolute best cooking performance, you should outfit your kitchen with a set of copper pans. But copper will set you back a pretty penny. Here are some of the best cooper-made pots and pans on the market:

- Hestan CopperBond: This modern take on copper cookware incorporates a lot of stainless steel, making it more convenient to use and care for, as well as more versatile. It includes a great assortment of pieces, including a sauté pan for one-dish dinners and a stockpot for chowders and chilis.

- BergHOFF Vintage Copper 10-Piece Tri-Ply Cookware Set: You can’t beat the price of the BergHOFF for a handsome collection of copper pots and pans with excellent heat distribution. However, when it comes to cooking evenly, a lot of the heavy lifting comes from the aluminum core.

- Mauviel Copper M'200 CI 10-Piece Cookware Set: French chefs have been using Mauviel since 1830. With its straight sides, copper lids, and cast-iron handles, this cookware has a timeless appeal. It’s the perfect set for serious cooks who want the performance and look of pro tools.

- Ruffoni Historia Hammered Copper 11-Piece Cookware Set: While the hammered surface of this line doesn’t affect its cooking performance, it enhances its appearance. You just can’t find a more beautiful set of cookware. In addition to the textured copper surface, these handcrafted pieces have brass-plated bronze handles and knobs.

- Viking 4-Ply Contemporary 9-Piece Copper Cookware Set: Viking Contemporary is one of the few collections of copper cookware that’s safe for use on an induction burner. We also like the fact that this set is relatively reasonably priced. Not only will it heat up on an induction burner, but it will cook very evenly because of the solid disc of stainless steel on the bottom.

Copper cookware pros and cons

Copper cookware is a classic material beloved by professional chefs and culinary legends. It is highly conductive, responsive to heat changes, and distributes heat evenly. However, it is also expensive and high-maintenance. Here are the pros and cons of copper cookware:

Pros:

• Copper is a naturally-occurring, highly-conductive metal that is very responsive to heat changes. It is twice as conductive as aluminium and 10 times more conductive than stainless steel.
• It allows for even cooking. Copper warms up quickly and spreads heat evenly, so there are no hot or cold spots. It also cools down quickly when removed from the heat source.
• It is great for delicate cooking. Copper's even temperature control and conductivity are ideal for cooking delicate proteins and sauces that are prone to breaking.
• It is naturally antimicrobial. Copper is resistant to microbes, so germs and bacteria cannot survive on its surface.
• It looks glamorous. Copper cookware has a timeless, elegant design and is aesthetically pleasing. Many people like to display it in their kitchens.

Cons:

• It is expensive. A single copper pot typically starts at $100, and a full set can cost thousands of dollars.
• It is not an everyday pan. Copper has limited heat retention, so heat retention becomes an issue for many recipes. It may not be ideal for searing steaks and meat as the temperature can drop once cooler ingredients are added.
• It is high-maintenance. Copper cookware requires proper maintenance, including cleaning and polishing after each use to prevent oxidisation and tarnishing. It cannot be washed in the dishwasher.
• It is not induction compatible. Copper is not a magnetic material, so it will not work on an induction stove.
• It is heavy. Due to its density and weight, copper cookware is heavier and more difficult to manoeuvre than stainless steel or aluminium cookware of the same thickness.
• It is not beginner-friendly. Copper heats up extremely fast, so it may take some time to get used to cooking with it and adjust the temperature correctly.

Copper vs. stainless steel

Copper and stainless steel are two of the most common materials used for cookware. Both materials are superior conductors of heat and highly responsive to temperature changes, but there are some key differences to consider when deciding which type of cookware is right for you.

Copper Cookware

Copper is an excellent conductor of heat, making it ideal for quick frying or boiling water. It heats up and cools down quickly, and its high thermal conductivity allows for even heat distribution. Copper is also very responsive to temperature changes, making it suitable for cooking delicate proteins and sauces that require precise temperature control. Additionally, copper cookware is easy to use due to its natural non-stick properties and durability. However, copper is more expensive than stainless steel and requires more maintenance. It needs to be hand-washed and polished occasionally to maintain its appearance. It is also not induction-compatible unless it includes other materials.

Stainless Steel Cookware

Stainless steel is a durable and versatile material that is safe to use with induction cooktops. It has good heat conduction properties and is ideal for low to high-temperature cooking. Stainless steel cookware is also easy to care for and can be cleaned with warm water and mild dish soap. It is generally oven-safe and can withstand high temperatures, making it suitable for various cooking techniques such as baking and roasting. However, stainless steel has lower thermal conductivity than copper, and food may stick to the pan if not properly preheated and coated with fat or cooking oil.

When deciding between copper and stainless steel cookware, consider your cooking needs, budget, and personal preferences. Copper cookware is ideal for those who value aesthetic beauty and superior heat conductivity, while stainless steel is a more affordable and low-maintenance option that is still suitable for a wide range of cooking tasks.

Copper cookware care

Copper cookware is a great investment for your kitchen, but it does require some care to keep it in top condition. Here are some tips for copper cookware care:

Preheating and Dry Heat

Copper conducts heat very efficiently, so it is important not to preheat your copper pots or use them for "dry heat" tasks such as toasting rice. The sensitive tin lining can melt if overheated, so always avoid dry heat.

Scouring

Never scour the tin lining of your copper pans with scouring pads or steel wool. This will cause the soft tin lining to wear away much faster than normal. To clean cooked-on foods, fill the pan with water and a bit of dish soap and simmer while you clean the rest of the kitchen. You can also use a scraper made of bamboo or other wood to help remove stubborn food without damaging the tin.

Searing

The tin lining of copper pans melts at around 450 degrees Fahrenheit, so it is not suitable for searing meats at high heat. Instead, use cast iron, aluminum, or stainless steel pans for searing. Browning ground beef or chicken is fine, but searing at high heat is not recommended.

Utensils

Avoid using steel or metal utensils with copper pots to prevent scratching the soft tin cooking surface. Instead, opt for wooden or silicone utensils.

Polishing

You can choose to polish your copper cookware to maintain its bright shine, or you can embrace the soft tarnished "penny copper" look. If you prefer to polish your copper, a food-based polish can be made by dissolving 1 tablespoon of salt in 1/2 cup of white vinegar and adding enough flour to create a thin paste. After washing the pan, apply the polish with a moist paper towel, wipe it on the copper for about 30 seconds, then rinse with warm soapy water and dry thoroughly. Regular polishing will also make the process easier, so it is recommended to do it after each use rather than waiting for tarnish to build up.

Retinning

Eventually, the tin lining of your copper cookware will need to be replaced, which is a process called "retinning." This should be done every 10-20 years, depending on how often you use your pans. A good rule of thumb is to have the pan retinned when you can see an area of copper the size of a quarter (or dollar coin) through the lining.

Copper cookware sets

Copper cookware is a pricey investment, but it's a favourite of high-end chefs for a reason. Copper heats up and cools down quickly, and it distributes heat more evenly than other materials, giving chefs precision as they cook.

If you're looking to invest in copper cookware, here are some of the best copper cookware sets on the market:

Williams Sonoma Thermo-Clad Copper 10-Piece Cookware Set

This set is made in collaboration with Italian coppersmith Ruffoni. The lids, handles, and interior of the cookware are lined with stainless steel, and although the 1.2-millimetre gauge copper is on the thinner side, it performed beautifully in tests. This set includes all the essential cookware pieces, including a spacious 8-quart stockpot. The only downsides are that the handles are a little heavy, and the set isn't compatible with induction cooktops.

Viking 4-Ply Contemporary 9-Piece Copper Cookware Set

This set is a good choice if you're looking for induction-compatible cookware. It has excellent heat distribution and retention, and the rounded lip makes pouring easy. The pieces are amply sized, giving you good value for your money. The main downside is the awkward handle angle, which can make the handles uncomfortable to hold.

Mauviel Copper M'200 CI 10-Piece Cookware Set

Mauviel has been making copper cookware in France for nearly 200 years, and it's a favourite of professional chefs. This set has the perfect thickness of copper for quick and even heating, and the medium-heavy weight makes it comfortable to cook and carry the cookware around the kitchen. The handles are comfortable to hold and stay cool. However, this set is very expensive, and it can be hard to clean. It's also not induction-compatible.

Hestan CopperBond 10-Piece Cookware Set

Hestan is another high-end brand that makes great cookware for serious home cooks and professionals. This set features a copper exterior and a copper core, which distribute heat quickly to the stainless steel interior. The pieces heat up quickly and evenly, and they're easy to clean thanks to the flush rivets. The handles are a little uncomfortable, and the cooking surface might be uneven, but overall, this is a great choice.

BergHOFF Vintage Copper 10-Piece Tri-Ply Cookware Set

If you're looking for a more affordable option, the BergHOFF set offers excellent heat distribution at a lower price. However, the set doesn't include a large skillet or stockpot, and it's not induction-compatible or dishwasher-safe.

Copper cookware alternatives

Copper cookware is highly sought after for its even heating and responsiveness. However, it is also expensive and requires more maintenance than other types of cookware. If you're looking for an alternative to copper cookware, here are some options to consider:

Stainless Steel Cookware

Stainless steel is a popular choice for cookware due to its durability and aesthetic appeal. While it may not heat as evenly as copper, it is still a good conductor of heat and can be used for a variety of cooking tasks. Stainless steel cookware is also generally dishwasher-safe and easier to maintain than copper.

Cast Iron Cookware

Cast iron is known for its excellent heat retention, making it ideal for searing steaks, braising, and slow-cooking stews. It can also be used on the stove or in the oven, making it a versatile option. However, cast iron can be heavy and requires seasoning to maintain its non-stick properties.

Carbon Steel Cookware

Carbon steel pans are similar to cast iron in terms of performance but are much lighter in weight. They are great for high-heat cooking and can be used for tasks such as paella or pressing Cubanos. Carbon steel pans are also relatively easy to maintain and develop a natural non-stick surface over time.

Nonstick Cookware

Nonstick cookware is a popular choice for those looking for easy cooking and cleanup. While the non-stick coating may not last forever, it can be a good option for those who are new to cooking or prefer convenience. However, it is important to note that nonstick cookware should not be used over high heat as it can release fumes.

Aluminium Cookware

Aluminium is another good conductor of heat and is often used as a core material in cookware. It is lightweight and inexpensive, making it a popular choice for those on a budget. However, aluminium can leach into food if it is not coated with a non-stick or enamel finish.

Ceramic Cookware

Ceramic cookware is a good alternative to copper if you're looking for something that can withstand high temperatures. It is safe to use over high heat and under the broiler, making it suitable for tasks such as searing steaks or glazing pork chops. Ceramic cookware is also relatively easy to clean and maintain.

Frequently asked questions