Copper cookware works for boiling, sautéing, and braising.
Photo: David Mark / Pixabay
The copper pots and pans are very elegant. They have a shine and beauty that seduce foodies. They are not just a current trend, they have been worn by man for a long time. The biggest advantage is that copper is one of the best conductors of heat.
Many countries and kitchens have copper in the kitchen, for example, the Indian kadhais and the Mexican saucepans.
Copper was first used by man over 10,000 years ago. One of the oldest pieces was found in the north of Iraq dates from 8700 a. C.
They do not have a low cost, if you are considering acquiring copper utensils, it is worth seeing its pros and cons. But before we will solve a doubt:
Are they safe to cook?
Yes, copper is safe to cook, as long as it is lined with other nonreactive metal and thus prevent food from coming into contact with copper. You will generally find utensils with stainless steel, nickel, tin and even silver.
The big quantities of copper can cause nausea, vomiting, and diarrhea.
Heats up quickly
Copper is one of the best conductors of heat. It is no coincidence that copper is in electrical cables.
No need to use a high flame or preheat before cooking.
Unlike iron, copper heats up quickly and also stays warm, which allows a even heat distribution and even cooking of your food. You save time and gas or energy.
Copper cookware is built to last. They work for boil, sauté and braise.
Loses heat just as fast
Heats up quickly and evenly, but when remove the pan from the heat its temperature will decrease rapidly, reducing the chances that your preparation will overcook.
Ideal for: delicate proteins like fish and the seafoodas well as for sauces, caramel and chocolate.
There are certain types of copper cookware, such as bowls for beat egg whites egg and jam molds, which take advantage of the reactive qualities of copper to do their work more effectively. They are not lined with a non-reactive metal, but are safe to cook as directed.
Not suitable for cooking acids
Copper ions react with the acid, resulting in unpleasant flavors. Copper should not be used to cook sauces with ingredients like lemon juice, wine, tomatoes.
Which coating to choose
He tin It is the traditional coating for copper pots. It is a good coating because it does not react to acid and is relatively non-stick. The disadvantage is that it has a low melting point of 450 ° F, so can wear out.
In U.S most copper utensils are lined with stainless steel. Even if does not conduct heat as well, it is more durable than tin.
Try don’t forget your piece on fire, steel does not adhere well to copper, so it could delaminate. Unlike a piece with tin, it’s hard to fix a copper tray with stainless steel lining.
If the piece is vintage, it will not be covered with stainless steel; most likely tin, nickel, and silver. The tin may have darkened and you can use your utensil, but if it wears down to copper you will need to take a craftsman to re-tin it.
Cleaning is not as difficult as you thought
Wash with soap and water. Dries very well.
To polish the stains use half a lemon and rub. You can also use baking soda and lemon juice in equal parts and rub the stains with a soft cloth. Rinse with water and you’re done.