Things to Know About Copper Cookware

Copper, long known for its superior conductivity properties, be it heat or electricity, makes it an unsurpassed metal to use in cookware.

Copper cookware, especially when lined on the inside with tin, is revered because of its ability to conduct heat quickly and with uniform accuracy across the  entire surface. The food is penetrated by the head evenly from all sides, making it possible to cook over lower flames, saving energy.

Recently some manufacturers, the most notable of which is the Mauviel M’heritage line, have introduced stainless steel linings, which many consider as being even better performing (and nicer looking) than the traditional tin linings, and well worth the higher price.

Food cooking in the pan does not stick to the tin (or stainless steel) lining as readily as with other metals, and there are no “hot spots” on the bottom where the food will burn. They heat up quickly, and cool down just as fast when removed from the heat. These combined features gives the cook much greater control, and makes it easy to prepare meals in a perfect and gentle manner.

It is this feeling of maximum control that is the main reason copper cookwares are the tools of choice for a great many professional and serious chefs who consider them to be, by far, the best pots and pans for cooking and roasting.

There are different types of copper cookware

CAUTION: copper cookware sold in the open marketplace under that name may not always be constructed of pure copper. You want your copper cookware to be made with at least 90 % pure copper. Make sure what you buy is not really just an aluminum stainless steel set with a micro-thin copper coating.

The copperware “knockoffs” may look nice (when brand new) but they are only good for initial aesthetic purposes. The filmy copper surface will soon mar and tarnish, and will eventually wear off.

Worse still, they do not perform like real copper cookware, because they will not have the original product’s qualities of authenticity and uniform heat conductivity. Buyers need to do their homework before purchasing.

But the good news?

As usual, we here at Ethnic Foods R Us have done the research for you!

We have compared and reviewed a vast array of manufacturers, and will be recommending and offering (below) what we consider to bet the two best suppliers of high end, top quality copper cookware.

Get ready to write a sizable check, but if you’re going to take the plunge and invest in the very best, you want to make sure your investment is with the very best quality products available.

Before getting to buyer’s decision time, let’s review some more information about copper cookware, as well as list the (many) pros and (very few) cons regarding them.

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Relevant Information Regarding Copper Cookware

Traditional stainless steel cookware and copper cookware are different in many ways. Stainless steel factory made pots, for example, have uniformly flat bottoms, whereas copper pots do not—they are typically slightly rounded, making them more prone to deforming. This is especially true of the relatively thin-walled Baumalu copper pots.

This is not to be considered a fault of manufacturing, but rather a natural characteristic of copper—an especially soft and malleable metal. The curved part of the cold pot should point inward, making the pot to sit on the burner evenly.

If, over time, the curved part starts to point outward, it is easily rectified with a few smacks of the fist or a rubber mallet, hammering it back into proper seating alignment. This hammering actually strengthens the material and also ensures the continuous stability of your copper pot.

With the one exception of induction cookers, copper pots and copper pans may be used on any type of kitchen stovetop. However, you should take note of which kind of cooker you have in your kitchen.

If you have an electric stovetop surfaced with ceramic glass, you will want to use only thick-walled pots and pans. The thick walls make them less likely to deform when exposed to high heat, thus ensuring good, uniform contact between pot and cooktop.

On the other hand, if you have a gas burner stovetop, you would want to use the thin-walled copper pots, because the heat produced by a gas flame is disbursed evenly—even if the material may be slightly deformed.

Now, if you are using an induction cooker, which is usually prohibitive with copper cookware, fear not. The “Prima Matera” collection, developed by de Buyer, will to be suitable for you. They have unique, brilliantly conceived, ferromagnetic bottoms.

For induction cooking, the “Prima Matera” brand is your best, and only, choice.

The Many Colors of Copper

Have you ever noticed, when driving by buildings with copper roofs, how a brand new building will have a shiny, glistening copper roof, while older buildings sport roofs that are starting to turn greenish, and the very old buildings will have roofs that are a deep, rustic verdant hue?

This is because of the softness and porosity of copper metal. It is easily affected by the elements.So naturally, then, heating copper will change its color over time, morphing it from the shiny brand new copper sheen into a vast array of possible different nuances.

This is called developing a patina, and depending on the use and care of the pot or pan, each will develop its own unique patina. This is in no way something that will have an adverse effect on foods prepared in well-aged copper pots and pans. It is, in fact, to the proud owner and culinary aficionado, something that is appreciated and taken pride in.

Proper Maintenance of Copper Cookware

Because of the softness of copper metal, it is very scratch-sensitive. Some manufacturers, Baumalu included, prior to sale, will polish the copper cookware to a bright, mirror finish.

But be not dismayed when that brilliant, see-yourself-in-the-reflection mirror-like finish begins to fade. It is inevitable, and, as explained above, it is even invited and to be appreciated as your cookware takes on its unique patina.

Unlike most other cookwares, which are factory made and assembly-line manufactured, copper pots and pans are crafted by hand. Therefore it is possible—even likely—that you will find slight “imperfections” from one pot or pan to another. But these tiny differences from item to item are really just highlighting the natural outcome of high-quality craftsmanship. They certainly do not have any untoward effect on the roasting and cooking properties of copper cookware.

It is recommended to store the copper pots and pans in a dry place when not in use (remember the green rooftops!). It is also advised that you clean the copper cookware with a special polish paste, and there are several good products on the market for this purpose.

You can, also, do your cleanup in the traditional way. You soak a soft sponge in a mixture of fine-grained salt and lemon juice, and then gently, almost like a massage, wipe the copper clean with it.

Never use abrasive sponges or other abrasives on copper cookware, and especially never with tin-plated copper pots. You mar the copper and will inevitably damage lining as well. In every case, if not using a special copper polish cleaner, it is always best to use a soft cloth when cleaning your copper cookware.

With regard to utensils, do not use metal spatulas, cooking spoons, etc. Again, because of the soft nature of copper, you will scratch the surfaces and can even create damaging, deep gouges. Metal utensils will also cause damage to the bottom linings. Use wooden or plastic-silicone product utensils for the best, long lasting results with copper cookware.

Let’s now summarize with a list of pros and cons:

Pros-