6 Copper Cookware Tips - The Best Cooking Tool

The Copper Pots - The Ferraris of the Cookware.

Pots are the tools that cook food and consequently take on a fundamental importance in the kitchen. There are hundreds of different pots: it is important to know the basic characteristics that determine the most important functions in relation to the type of food and the cooking method.
The basic pots are divided into casseroles or pots and pans.
The former have high sides and are used to cook liquid and / or bright foods that cannot be contained in a low-sided pan. They are used for a thousand preparations: cooking pasta, making broth, preparing sauces and ragu, stews, boiling or steaming vegetables, etc.
The pans have a low edge, more or less vertical depending on the use, and are used to cook all foods that do not require the use of a casserole: omelettes, crepes, meat, but also sauces for pasta, sauteed vegetables, or to season pasta with sauce before serving.

Tip 1 - How to Choose Copper Cookware?

Once you have decided to buy a copper pot, you need to choose the product well. The first aspect to take into account is that a copper cocotte or pan is a long-term investment, therefore it is better to spend more but buy a professional quality product.
A quality cocotte lasts over time and is very resistant, while a cheap copper pot may be unusable after a year of purchase.
Also remember that poor quality cookware is also disadvantageous from a hygienic point of view since a poor product can release metals during food preparation, and, consequently, be harmful to the body.
When choosing the best copper pot, a fundamental aspect to take into account is the thickness of the foil. A quality pan, capable of facing any type of cooking, must have a thickness of 2 millimeters.
Other aspects to consider are size, shape and height. These factors must be weighed according to the number of people you usually cook for and the type of preparations you generally enjoy.
Last but not least, is the choice of the handle that best suits your needs. This aspect is often overlooked, but an ergonomic handle with a good gripmakes the success of any type of recipe much easier. In conclusion, the purchase of a copper pot is an investment for the future since, if of good quality, it will accompany you for years in all your preparations.
Why copper pots are the best for cooking food.

Tip 2 - Conductivity of a Pot

A good conductor of heat heats and cools quickly, allowing greater precision in cooking foods that can burn easily. Furthermore, the heat is distributed evenly over the entire surface of the pot, preventing the food from burning in some areas and not cooking in others, depending on the distance from the flame. A similar material is suitable for all quick cooking (sautéed, fried meats, omelettes, etc.), and in all cases where precision is a must (for example, when cooking risotto, so as not to overcook it with heat. kept by the pot).
Other preparations require a material that heats slowly and evenly and that maintains the heat for a long time, as in soups and stewed meat, for long cooking such as those of legumes, etc.
A good material must not alter the food: for this reason special coatings are applied to some materials.
Lastly, it must be  resistant : to last longer and not deform in the event of bumps and falls.
A copper pot is usually lined with tin (tinned copper), silver or stainless steel since copper releases toxic substances into food.

Tip 3 - How to Use Copper Cookware?

Always remember that for copper pots:
  • Do not use sharp tools. Since copper is prone to scratching, the use of metal or pointed tools is not recommended. The advice is to use wooden or silicone spoons to avoid rapid deterioration of the pot.
  • Do not leave the pot on the stove without food. Always remember not to leave the fire open if you are not cooking anything, the prolongation of time and contact between the fire and the pan without it having anything inside greatly speeds up its wear.
  • Spread the flame . It is always recommended to put a flame spreader between the pot and the heat source precisely because, as previously mentioned, copper is a strong conductor of heat.
  • Tinned copper. If the pot you purchased is made of tinned copper, remember that the maximum temperature at which it can be used is 220 degrees to prevent the tin from melting. In the event that, in addition to tin, steel is also present, this type of foresight is not necessary.

Tip 4 - Summary of Benefits

Having copper pots and pans on display in the kitchen is certainly a beautiful way to furnish it, but the copper cookware is not only a great piece of furniture , but the favorite tool for those who try their hand at the stove. Cooking enthusiasts know this well because copper is a great material for cooking food.
Let's try to summarize the positive and negative aspects of using copper cookware, so as to help you have an overview of the product and understand if it is right for you.

The benefits of using copper cookware are
  • Better thermal conductor. As illustrated above, copper, after gold and silver, is the best conductor of heat in the world. This feature allows you to always have thermal control of the food you are cooking.
  • Homogeneity of cooking. In close relation to the first point, the characteristics of copper make this material perfect for not losing the nutritional and organoleptic principles of what we prepare. It also does not alter the flavor and taste of food.
  • Resistance . Copper stands out for being a very resistant material over time to abrasions of all kinds, to accidental impacts and above all to sudden changes in temperature.
  • Hygiene. The copper pans guarantee maximum hygienic safety.
Let's see now what are the negative aspects: 
  • Price. Being made with a market quality material, copper pots have a higher cost than the others available on the market.
  • Weight. The weight of the copper pans is 8.9 kg / dm ^ 3.
  • Tin plating. In case of tin coating, the pan can deteriorate over time. This aspect can be solved by relying on professionals in the sector who can bring the worn pot back to life. This operation makes the pot you purchased practically eternal.

Tip 5 How to Clean Copper Pots?

Copper pots are not washed in the dishwasher because continuous washing could wear out the internal protective foil more quickly. Never use sponges and iron scouring pads for tin-coated copper pans, they will get damaged. Furthermore, if there are encrustations, it is not necessary to use aggressive products but only an ancient natural remedy, that is to leave the pots to soak in water, vinegar and salt. To clean the outside, on the other hand, you can use a specific product for brass and copper.

Tip 6 Characteristics of Copper Cookware and Material:

In addition to being aesthetically very beautiful, copper pans are appreciated for their excellent qualities. First of all, it is good to remember that copper, after silver and gold, is the best conductor of heat . This feature allows you to have a perfect management of the cooking of dishes and drastically reduces the risk of burning the food.
Furthermore, thanks to its characteristics, copper does not alter the taste of food,and it is precisely for this reason that we can find a copper cocotte in all the most famous kitchens in the world. This utensil is perfect for making an incredible variety of preparations, such as risottos, creams or reductions. It is also widely used in pastry for its ability to heat up quickly and stably.
In general, the copper cocotte is ideal for long cooking, which requires uniform and constant heat transmission. Since copper prevents food from burning, the use of this type of pan is also recommended for express recipes, which include preparation at high temperatures.
In summary, copper casseroles are the best solution for any type of recipe.The interiors, once coated with a layer of tin, are now composed of a steel sheet, useful to avoid wear after repeated washing. The construction quality of copper cookware makes it more expensive than the other types on the market, it is necessary to remember, however, that this construction quality avoids the possibility of chemical reactions due to contact between food and heat, and avoids oxidation. in case of high temperatures.
Copper is perfect for any type of preparationthanks to a layer of steel foil. The scale between copper and steel is 1 to 9, so you can choose whether to buy pans with a light layer of copper and the rest of the structure in steel, or, on the contrary, completely in copper with a steel layer to make the contact with food.
It is important to underline that copper is not suitable for induction cookers, even if there are particular models on the market, such as tinned copper pans, which thanks to their protective tin coating can also be used in this type of cooker. . Always be careful to check that no greenish oxide deposit has formed on the base: in this case it is necessary to redo the tin plating.

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