Does it have a magic ability to make your food taste better? Cook more efficiently? Or, do people just love it for its shiny, bronzed appearance? Well, the truth is, there are several reasons why you should use copper cookware. Copper dates back just over 10, years , where for roughly five millennia, it was the only metal humans knew. Its popularity grew as civilizations improved their metallurgical technique. One of the places where the use of copper was well-documented was in ancient Egypt.
Not only was it used for containers and cookware, but also in medical practices. You see, copper has antimicrobial abilities. A medical text—the Sm ith Papyrus —records the use of this material to sterilize wounds and even drinking water.
Yes, copper pans are good. Copper is a fantastic heat conductor—it distributes heat evenly and efficiently, minimizing hot spots.
This metal also performs best with low temperatures, which saves you energy. In addition, copper contains antibacterial properties, making it more hygienic than traditional kitchenware. Copper pots and pans are supreme heat condu c tors. In fact, copper transfers heat five times more efficiently than iron and is an impressive 20 times better than stainless steel kitchenware.
Due to the high heat conductivity, you can use copper cookware at lower temperatures. By adding an opulent touch to your kitchen, copper really does stand out from other cooking metals.
However, keeping all the praise aside, there is a very serious concern tied to cooking with copper cookware. As a highly reactive metal, it is prone to releasing toxic chemicals that infiltrate the food you cook. This has been a huge concern amongst many cooking experts, and therefore, you will find that almost all of the copper cookware is lined with either tin or stainless steel.
It impels us to explore the pressing question: are copper pans really better for cooking than perhaps cast-iron or stainless steel? There can be a lot of misses and burnt food by someone who has recently stepped near the stove. While there could be many reasons for this, in most cases, either the pan was too hot or not hot enough. Copper is a soft metal and an excellent conductor, which means it heats up exceptionally faster than other metals.
When you change the stovetop temperature, it can take a while for the pan to adjust to it. With copper, the change is instant.
Additionally, it can also make heat distribution more efficient and even. High-grade thicker copper pans offer amazing heat distribution, which can make your cooking a whole lot easy. This is especially important when you need a reliable cooking temperature for braising sauces or grilling meat. Unfortunately, cast-iron has a very bad rap for being a hard-to-clean metal.
They rust easily and scrubbing off stubborn food residue is a hassle of its own. Copper, however, can be rinsed, wiped, and on the kitchen counter in under a minute. All you need is a gentle soap and some water to rinse and leave your copper pans looking squeaky clean. Copper is by default an anti-microbial metal.
As of now, food industries use stainless steel; however, there are no anti-bacterial properties found in it. In fact, according to a study , it was found that the bacteria can actually cause further erosion of the cookware and tends to linger for over two weeks. Bacteria exist on a microscopic level and will linger as long as you use your cookware. Since copper is an undercoat layered with either tin, steel, or aluminum, it makes for a great undercoat. This, in turn, provides resistance against corrosion.
Just like its unmatched heating ability, copper is also one of the best metals to offer adhesion between surfaces. Electricity and electroplating allowed cookware makers to make silver-lined copper pans. But silver is an expensive metal.
This is why, over time, aluminum, nickel, and stainless steel became the materials of choice. The best lining for copper pans is stainless steel. Die-hard fans of tin lining will tell you that stainless steel lining makes your copper pan less conductive. This is not true. Indeed, a copper pan is not as easy to clean as a non-stick or ceramic one. But, in my experience, cleaning a copper pan is not any more difficult than cleaning a pan made of stainless steel.
The most important thing you need to know about cleaning a copper pan is not to scrub it hard. Always use a soft sponge and never a steel scourer. Mix equal parts lemon juice and kosher salt into a homemade cleaning paste. Then spread the paste on the cooking surface of the pan, letting it rest for minutes.
Afterward, scrub it with a soft sponge and rinse under running water. When you sear the steak in a copper pan, animal fat can carbonize and burn on the surface, leaving stubborn brown or black stains.
Dissolve these stains with baking soda. Add water to the pan, bring it to a simmer, and pour a handful of baking soda where the stains are. Continue cooking and adding baking soda until the carbonized oils and fats have dissolved into the water. Then clean off with soapy water and a soft sponge. Some copper cookware makers will tell you that their copper pans — especially those lined with stainless steel — are dishwasher safe.
This is why the majority of copper pans do not work on an induction stovetop. These pans will be labeled as induction friendly. Copper is just not fit for induction cooktops. The first thing you need to consider when buying a copper pan is the size. Should you buy an 8-, , or inch copper frying pan? An 8-inch frying pan is large enough for searing two chicken thighs or cooking four eggs at a time.
Which leaves you with a choice of or inch frying pans. For most people, this is the size to go for. I cook with 10 and 12 inches. Made of copper and lined with stainless steel, this pan comes with a thick exterior and comfortable handle that give you superior control over the cooking temperature and make it easy for you to handle it on the stovetop.
De Buyer is also a French cookware maker founded in , and they do make an excellent copper frying pan. Copper pans are some of the most expensive cookware money can buy.
It will also look great in your home kitchen. And, if you teach your kids and grandkids to care for it as passionately as you did, it could last for decades and, why not, centuries. Your email address will not be published.
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