Features of Copper Cookware

Update:25 Nov

Copper is known for its ability to conduct heat and electricity, and it's no accident that the wires that run through our walls are copper, not iron. It's this quality that makes it an interesting metal for cooking. 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.

As a reminder, cast iron conducts heat relatively poorly. It heats up slowly and tends to get hot spots, but once hot, it holds heat really well. This makes it perfect for things like searing a thick steak since you want the pan to stay hot as the cold meat hits it, which ensures the steak sears and browns as efficiently as possible. Cast iron's good heat retention properties also make it ideal for slow-cooking dishes that require consistent, even heating, such as stews and stews, especially when the cookware is heated from all sides when placed in the oven.

Copper reverses these rules. It heats up quickly and evenly but dissipates heat just as quickly. This responsiveness gives it agility and agility, which is great for delicate proteins like fish and seafood, as well as sauces, caramel, and chocolate. Removing a copper pan of a delicate sauce from the heat will drop its temperature quickly, reducing the chance of the sauce overcooking or cracking from the residual heat from exposure to the metal.

Well-made copper cookware is a beauty in the kitchen, like a great old piece of cast iron, and that aesthetic quality has value in itself. Its preciousness reminds you to pay more attention when cooking, so it helps you cook better. At least, it will if you find meaning in the form of an object, not just its ability to do something.