Why Mum was right about using Copper Cookware
Posted on 05 April 2016
Investing in a set of high quality cookware can be a daunting task – after all, great pots and pans can last a lifetime if you do your research and choose wisely. The choices seem endless – copper, stainless steel, Teflon (and other non-stick surfaces) cast iron and more.
Stunning copper is certainly the most beautiful cookware that you can display in your kitchen – but is it right for your needs? Read ahead for the pros and cons of copper pots and pans.
Pros of copper
- Precise heat - Professional chefs (and your nan!) espouse the benefits of copper cookware, touting its lack of ‘hot spots’ and championing its ability to reach targeted temperatures.
- Long lasting quality – Copper pots and pans are unlikely to show much wear and tear or warp over time, as they have a high quality heft.
- Attractiveness – It’s impossible to overstate the beauty of shining copper – the gleaming metallic colour is synonymous with luxury, richness and quality. By hanging a rack of copper cookware above your hob, you are adding a remarkable design element to your home.
Cons of copper
- Tin lining may need replacement – As copper is reactive to certain foods, this cookware is usually lined with tin. Tin will need to be replaced regularly, so many chefs choose copper pots lined with stainless steel instead.
- Copper needs to be polished – In order to maintain its attractive burnished sheen, copper will need to be polished.
Most chefs and home cooks can easily see that the pros of copper outweigh the cons – this cookware is an investment that you will treasure for many decades to come.
In short, copper makes a wonderful material for cookware, but it is both expensive and requires some work to keep it in top condition. If you are willing and able to give it the attention it needs, cookware made of copper is a great addition to any kitchen.