Explain to me why copper is good for cookware..

Can you tell FH is the cook?
I'm actually asking in regards to tea kettles. registered for one..got 2!

one is 2 quarts, stainless steel. the other is 3 1/2 quarts, stainless steel with a copper bottom...does that mean it heats up better?

Re: Explain to me why copper is good for cookware..

The primary consideration in choosing cookware is the material it is constructed from. Copper is the most expensive but also the best heat conductor. Superior heat conduction allows for even cooking. For example, you will find pans on the market made from stainless steel, a fair conductor, with a thick reinforced bottom containing aluminum, a better conductor. The problem here is the heat conduction is not evenly dispersed throughout the pan and the bottom of your food will cook at an unacceptably disproportionate rate. You cannot braise food efficiently in such a pan. A pan with thorough and even heat conduction also eliminates “hot spots”. These are sections of the pan that are hotter than others, usually dead center in the bottom, which render browning your food uniformly a frustrating challenge. Finally, a pan with good heat conduction rapidly responds to increases or decreases in temperature, thus allowing you quick control over the heat level. This attribute is necessary for successful sautéing.

The problem with copper cookware, (beside the price), is reactivity. Copper, aluminum, and to a lesser extent cast iron, are “reactive” metals. That means they will chemically combine with certain foods, usually acidic ones, and alter the flavor and color of your preparation. Not to mention that you will be consuming unwanted levels of the metal. Copper discolors and scratches easily as well. I would recommend at least having one good copper bowl for beating egg whites. For reasons scientifically complex involving copper ions, (which I will not bore you with here), copper is superior for beating egg whites to maximal volume.

Aluminum is a good heat conductor but as stated, reactive. Aluminum is also a soft metal and eventually wears down but remains popular because it’s inexpensive. There are anodized aluminum pans, which are chemically treated to prevent reactivity. If you insist on aluminum, anodized is the way to go.

Cast iron is also a superb heat conductor and inexpensive. However it has drawbacks as well: rusting, pitting, reactivity, and sticking to food. For all of these reasons cast iron pans must be “seasoned.” This means coating the entire pan, inside and out with oil or shortening and baking it to seal the fat into the pan. This will thwart rusting and reactivity, and give you a non-stick surface. Of course this protective layer breaks down over time and the process must be repeated. Some cast iron pans are coated with enamel. This is an attempt to ameliorate the dilemmas of cast iron while maintaining exceptional heat conduction. I have one cast iron skillet for searing steaks. Nothing aside from a grill will give you that deliciously charred exterior.

You’re probably realizing at this point that there is no perfect pan. So which material can give us most of the qualities we desire with no glaring deficits? Stainless Steel is the ultimate compromise. It provides the mid range in price and heat conduction, is durable, easy to clean, and non-reactive. But wait, we can push the perfection curve even further. To increase stainless steel’s heat conduction, aluminum is often sandwiched between an internal and external layer of stainless steel. In a high quality pan, this layer extends all the way up the sides, not just the bottom. Now we have a pan that embraces everything with one exception: price. You can’t have it all and when you do you have to pay for it.

If you want the ultimate quality, and are willing to spend the money on a cookware set that will literally last a lifetime, than I would recommend All-Clad. No, I do not get free cookware from them for promoting their products. I am simply steering you toward the best cookware on the market. I would recommend their stainless steel with aluminum interior. It’s heavy gauge stainless steel with good conductivity and top-notch construction. But you will pay over $500 for a set.

The bottom line is better cookware will cook your food better. The degree of your culinary zealousness, the type of cooking you do, and your wallet will determine your final choice. I suggest you acquire the best stainless steel set you can afford plus a few specialty pieces, (non-stick, cast iron, copper, etc.), for unique items best suited to these materials.

Re: Explain to me why copper is good for cookware..

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Posted by ChrissynRicky

The primary consideration in choosing cookware is the material it is constructed from. Copper is the most expensive but also the best heat conductor. Superior heat conduction allows for even cooking. For example, you will find pans on the market made from stainless steel, a fair conductor, with a thick reinforced bottom containing aluminum, a better conductor. The problem here is the heat conduction is not evenly dispersed throughout the pan and the bottom of your food will cook at an unacceptably disproportionate rate. You cannot braise food efficiently in such a pan. A pan with thorough and even heat conduction also eliminates “hot spots”. These are sections of the pan that are hotter than others, usually dead center in the bottom, which render browning your food uniformly a frustrating challenge. Finally, a pan with good heat conduction rapidly responds to increases or decreases in temperature, thus allowing you quick control over the heat level. This attribute is necessary for successful sautéing.

The problem with copper cookware, (beside the price), is reactivity. Copper, aluminum, and to a lesser extent cast iron, are “reactive” metals. That means they will chemically combine with certain foods, usually acidic ones, and alter the flavor and color of your preparation. Not to mention that you will be consuming unwanted levels of the metal. Copper discolors and scratches easily as well. I would recommend at least having one good copper bowl for beating egg whites. For reasons scientifically complex involving copper ions, (which I will not bore you with here), copper is superior for beating egg whites to maximal volume.

Aluminum is a good heat conductor but as stated, reactive. Aluminum is also a soft metal and eventually wears down but remains popular because it’s inexpensive. There are anodized aluminum pans, which are chemically treated to prevent reactivity. If you insist on aluminum, anodized is the way to go.

Cast iron is also a superb heat conductor and inexpensive. However it has drawbacks as well: rusting, pitting, reactivity, and sticking to food. For all of these reasons cast iron pans must be “seasoned.” This means coating the entire pan, inside and out with oil or shortening and baking it to seal the fat into the pan. This will thwart rusting and reactivity, and give you a non-stick surface. Of course this protective layer breaks down over time and the process must be repeated. Some cast iron pans are coated with enamel. This is an attempt to ameliorate the dilemmas of cast iron while maintaining exceptional heat conduction. I have one cast iron skillet for searing steaks. Nothing aside from a grill will give you that deliciously charred exterior.

You’re probably realizing at this point that there is no perfect pan. So which material can give us most of the qualities we desire with no glaring deficits? Stainless Steel is the ultimate compromise. It provides the mid range in price and heat conduction, is durable, easy to clean, and non-reactive. But wait, we can push the perfection curve even further. To increase stainless steel’s heat conduction, aluminum is often sandwiched between an internal and external layer of stainless steel. In a high quality pan, this layer extends all the way up the sides, not just the bottom. Now we have a pan that embraces everything with one exception: price. You can’t have it all and when you do you have to pay for it.

If you want the ultimate quality, and are willing to spend the money on a cookware set that will literally last a lifetime, than I would recommend All-Clad. No, I do not get free cookware from them for promoting their products. I am simply steering you toward the best cookware on the market. I would recommend their stainless steel with aluminum interior. It’s heavy gauge stainless steel with good conductivity and top-notch construction. But you will pay over $500 for a set.

The bottom line is better cookware will cook your food better. The degree of your culinary zealousness, the type of cooking you do, and your wallet will determine your final choice. I suggest you acquire the best stainless steel set you can afford plus a few specialty pieces, (non-stick, cast iron, copper, etc.), for unique items best suited to these materials.

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....what she said

Re: Explain to me why copper is good for cookware..

when i went to register at williams and sonoma the guy said that unless you are a professional cook, copper is extremely hard to cook with. Go for all-clad stainless steel!

Re: Explain to me why copper is good for cookware..

The copper conducts heat very well

Re: Explain to me why copper is good for cookware..

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Posted by ChrissynRicky

The primary consideration in choosing cookware is the material it is constructed from. Copper is the most expensive but also the best heat conductor. Superior heat conduction allows for even cooking. For example, you will find pans on the market made from stainless steel, a fair conductor, with a thick reinforced bottom containing aluminum, a better conductor. The problem here is the heat conduction is not evenly dispersed throughout the pan and the bottom of your food will cook at an unacceptably disproportionate rate. You cannot braise food efficiently in such a pan. A pan with thorough and even heat conduction also eliminates “hot spots”. These are sections of the pan that are hotter than others, usually dead center in the bottom, which render browning your food uniformly a frustrating challenge. Finally, a pan with good heat conduction rapidly responds to increases or decreases in temperature, thus allowing you quick control over the heat level. This attribute is necessary for successful sautéing.

The problem with copper cookware, (beside the price), is reactivity. Copper, aluminum, and to a lesser extent cast iron, are “reactive” metals. That means they will chemically combine with certain foods, usually acidic ones, and alter the flavor and color of your preparation. Not to mention that you will be consuming unwanted levels of the metal. Copper discolors and scratches easily as well. I would recommend at least having one good copper bowl for beating egg whites. For reasons scientifically complex involving copper ions, (which I will not bore you with here), copper is superior for beating egg whites to maximal volume.

Aluminum is a good heat conductor but as stated, reactive. Aluminum is also a soft metal and eventually wears down but remains popular because it’s inexpensive. There are anodized aluminum pans, which are chemically treated to prevent reactivity. If you insist on aluminum, anodized is the way to go.

Cast iron is also a superb heat conductor and inexpensive. However it has drawbacks as well: rusting, pitting, reactivity, and sticking to food. For all of these reasons cast iron pans must be “seasoned.” This means coating the entire pan, inside and out with oil or shortening and baking it to seal the fat into the pan. This will thwart rusting and reactivity, and give you a non-stick surface. Of course this protective layer breaks down over time and the process must be repeated. Some cast iron pans are coated with enamel. This is an attempt to ameliorate the dilemmas of cast iron while maintaining exceptional heat conduction. I have one cast iron skillet for searing steaks. Nothing aside from a grill will give you that deliciously charred exterior.

You’re probably realizing at this point that there is no perfect pan. So which material can give us most of the qualities we desire with no glaring deficits? Stainless Steel is the ultimate compromise. It provides the mid range in price and heat conduction, is durable, easy to clean, and non-reactive. But wait, we can push the perfection curve even further. To increase stainless steel’s heat conduction, aluminum is often sandwiched between an internal and external layer of stainless steel. In a high quality pan, this layer extends all the way up the sides, not just the bottom. Now we have a pan that embraces everything with one exception: price. You can’t have it all and when you do you have to pay for it.

If you want the ultimate quality, and are willing to spend the money on a cookware set that will literally last a lifetime, than I would recommend All-Clad. No, I do not get free cookware from them for promoting their products. I am simply steering you toward the best cookware on the market. I would recommend their stainless steel with aluminum interior. It’s heavy gauge stainless steel with good conductivity and top-notch construction. But you will pay over $500 for a set.

The bottom line is better cookware will cook your food better. The degree of your culinary zealousness, the type of cooking you do, and your wallet will determine your final choice. I suggest you acquire the best stainless steel set you can afford plus a few specialty pieces, (non-stick, cast iron, copper, etc.), for unique items best suited to these materials.

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D*mn, girl! Exactly. What she said! LOL

::bows to the knowledge of a fellow LIWer::

Re: Explain to me why copper is good for cookware..

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Posted by MissingTheBGene

D*mn, girl! Exactly. What she said! LOL

::bows to the knowledge of a fellow LIWer::

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I'm an excellent googler...

Re: Explain to me why copper is good for cookware..

wait! I'm asking about a tea kettle!

For cookware, FH picked out ...Calphalon, I believe..it does have aluminum.
I just can never remember what it all means
thanks for posting this!

Re: Explain to me why copper is good for cookware..

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Posted by LR5883

wait! I'm asking about a tea kettle!

For cookware, FH picked out ...Calphalon, I believe..it does have aluminum.
I just can never remember what it all means
thanks for posting this!

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the water will heat evenly, and will boil faster and uniformly..

for a tea kettle, it's totally not necessary.

Re: Explain to me why copper is good for cookware..

Wow Chrissy - that is so interesting - I am not the cook in the house either - but that is good to know - I am going to use this information to impress him later!!!

Re: Explain to me why copper is good for cookware..

Copper tea kettle is more for asthetics. It really won't matter. If you like the look of the copper then go for it.