A guide to using copper cookware

Update:23 Dec

Given copper's historical importance in the kitchen, copper cookware isn't just aesthetically pleasing, it's not a trend either. Copper is the oldest metal used by humans. Its unmatched conductivity and fast, even heating make it a powerful tool in your kitchen. Copper is a naturally occurring metal that was first used to make tools in the Middle East about 10,000 years ago. One of the oldest fragments has been found in northern Iraq, dating to around 8700 BC.

Copper is known for its ability to conduct heat as well as electricity, and it's no accident that the wires that run through our walls are copper rather than iron, and it's this quality that makes it an interesting cooking metal. In many ways, copper is at the opposite end of the conduction and heat retention spectrum from cast iron, making them two distinct yet complementary cooking materials.

Copper pans are the most satisfying in all of the cooking because they hold and spread heat so well. The ultimate advantage of copper is its incredible conductivity. It heats quickly and spreads evenly, all the way to the edge of the pan. Place the copper wok on the French stovetop, piping hot. Pull it off and it will cool down quickly. Because of this fast, flexible reactivity, copper excels in searing, sautéing, sauces and jams. Use it to cook anything that requires immediate heat to sear or a specific consistency.

The copper will darken over time, developing a really pleasing patina, which is an indication that the pot is in good condition. But you want to avoid the gray-green patina, which will eventually turn black and rust. Brand-new factory parts and recently re-tinned antiques are thoroughly acid-leaved, which is why they are so shiny and new. If you miss the shine, simply apply acid, polish, or natural home remedies. The easiest home method is to stir together lemon juice and salt, wipe it with a cloth, and let it sit. Then simply wash with soap and warm water and dry completely until warm and shiny.