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What is the advantage in using copper cookware?

asked by Mollyh over 4 years ago

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9 answers 1185 views
Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 4 years ago

People use copper, because it conducts heat so well (no hot spots). And of course, it's beautiful.

Copper's downsides are that it's reactive (so for most applications, its lined with tin or stainless steel), it requires maintenance, and it's expensive.

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

A copper pot is pretty perfect for making caramel because of its even heat.

trampledbygeese
trampledbygeese

trampledbygeese is a trusted home cook.

added over 4 years ago

I agree, it's great for heating up quickly and evenly. It also cools down faster than a lot of pots, which makes it good for quick cooking, but not very efficient for low and slow dishes.

ChefJune
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

My favorite uses for copper pans are both unlined: bowl for whipping egg whites (with a large balloon whisk) and a double boiler top for Sabayon/Zabaglione.

Pegeen
Pegeen

Pegeen is a trusted home cook.

added over 4 years ago

If you make a lot of sauces, a copper Windsor pan (narrower bottom, flares wider at the top) or a saucier are very useful. Tin or stainless lined, of course. The wider top creates more surface area for evaporation. There's a ton of information on the Internet about people's preferences. You could try googling a phrase such as, "what is the difference between copper and stainless." And yes, does require a lot of upkeep but it is beautiful.

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ED
ED
added over 4 years ago

This is way more detail than you asked, but:

http://forums.egullet.org/topic/25717-understanding-stovetop-cookware/

I bought a copper sautee pan after reading this article and have been happier with it than any other cookware I own.

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Hưng Nguyễn
added over 3 years ago

Copper is an excellent conductor of heat and also loses the heat easily. This helps the chefs to have more control over the contents inside the utensil, enough heavy to sit on the burner securely but is also enough light to be lifted easily. And very beauty
Detail:
http://bestcoppercookware.net/choose-best-copper-cookware/

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Nancy
Nancy

Nancy is a trusted home cook.

added over 3 years ago

If you count bowls, a copper bowl (no lining) is great for whipping egg whites (the copper interacts with the eggs, no need for cream of tartar).

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Francois de Melogue
added over 3 years ago

copper is an excellent conductor of heat. My favorite are lined with teflon. I have quite a few lined with tin and you have to watch out because tin melt at a low heat. Copper is excellent for long cooking things as you can generally lower the temperature a bit and the copped is thicker than most people's normal cookware which helps prevent scorching the bottoms and turning whatever you are cooking into something bitter.

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