What are the advantages of copper pans?

Question

As opposed to stainless steel or the like for general cooking. I'm thinking about getting a set at around $AUD1000 but would like opinions as to whether they are worth it. I don't mind the cost but need to know it's not a waste.

Answer 1

Is copper best? Yes, but not neccessary for even the better than average cook. They are a nightmare to keep looking pretty. Buy a set of All Clad stainless, which has a heavy gauge aluminum core surrounding the entire pan, not just at the bottom. You will be thrilled with their cooking ability, the even heat distribution, and though still pricey, nowhere near the copper price.

Answer 2

Pure copper looks beautiful new, and is a great conductor of heat, so you get a light pan with great temperature control.

But pure copper has a number of problems.

You can't use it for everything, like foods containing acids, since it reacts with copper and copper is toxic. Foods can also discolor and taste funny in copper, but I didn't need more reason than toxic!

Copper requires more maintenance since it harder to clean and keep looking good. I have a Stainless Steel Stock Pot clad with copper that is 20 years old. The pot works well, but the bottom is ugly, and since I don't look at the bottom much it's not worth the effort to try to clean it.

Copper is expensive

A copper bowl however helps make fluffier whipped egg whites.

I'd get copper if I had the extra money for display and barely use them, or get a few special pieces, but copper makes absolutely no sense as ones day-to-day cookware.


If you are in love with copper, then get them lined and go with stainless steel not tin. Tin melts at 460 degrees, so unless you can say you never made a mistake or got distracted, it's not worth the risk. Tin also needs to be refinished after time, something a pro might not mind, but I know I would.

Answer 3

Copper cookware is still the preferred choice by many of the world's professional chefs because copper is the best conductor of heat, especially for top-of-range cooking where the food must be cooked at precisely controlled temperatures. To prevent copper from reacting with foods, the pans should be lined with tin or stainless steel. Tin lined pans will wear over time and require retinning. Stainless steel lined copper pans are generally more expensive, but never need retinning. The major disadvantage of copper cookware is maintenance. They should not be placed in the dishwasher nor left to air dry as this causes spotting and they will have to be polished more frequently. Copper should have the lacquer finish removed before it's first use. One of the best products to use is called Klean Strip, Premium Stripper. This can be found at most hardware stores. However, most Lacquer strippers will work just as well. Cookware made of copper is expensive.

Answer 4

steel pans with copper inserts spread heat more evenly since copper is a good conductor of heat. Steel surprisingly is not, and a thin steel pan without a copper insert is likely to burn food or cook it unevenly.
I'm not sure whether a set of pans is worth $1000 but that's your call.

Answer 5

Copper pans do distribute heat evenly, but why spend the money on them? All my pans are stainless steel. They can go from the stove top to the oven with no problems. Its all about cooking technique and how you prepare your dishes.

Answer 6

are you a chef? Copper's best bu consider this.
I love my stainless steel with copper bottoms (Revereware). My mom's set is 50 years old and absolutely beautiful!
Copper allows even heating on the full bottom of the pot or pan (even cooking results). Stainless steel allows for amazing clean up even if you burn the crap out of something (even sugar/candy).
Clean up copper with vinegar mixed with salt, and then rinse.
good luck.

Answer 7

If your kitchen cabinets and drawers are outfitted with copper knobs and handles, the copper pans will match your kitchen decor. Plus, copper looks nicer than silver.