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Facts you don’t know about copper cookware

Expert chefs have known it for a long time – by using copper cookware, any meal can be prepared in a perfect and gentle way. They are the best pots and pans for cooking and roasting. This is particularly due to the fact that copper has excellent material properties.

Copper is a perfect heat conductor. The heat will evenly be spread over the cookware and dispensed accurately. Professionals and ambitious amateur cooks all over the world know what this quality is worth. Beside that copper item also has other features which add more values to your cookware but not commonly known by people.

Copper cookware is Naturally Antibacterial


Copper cookware has an antibacterial effect because germs and bacteria cannot survive on copper. Ancient civilizations exploited the antimicrobial properties of copper long before the concept of microbes became understood in the nineteenth century(WiKi). To these microorganisms copper is toxic but for humans the material poses no threat at all. For this reason, water pipes of water supply and door handles in hospitals had been made of copper for a long period. As a consequence, the transmission of germs can be avoided. Copper_antibiotical_effect_colony_formation_compare

“Regular cleaning does not reduce the bioburden, but copper works 24/7 for years and never loses activity, even with biofilms and proteins present.”

Professor Tom Elliott.

Why prime bakers have to beat egg with copper bowls

Right egg white must be performed with an unlined copper bowl has been taken for granted for a long time among those prime bakers. Copper bowls have been used in France since the eighteenth century to stabilize egg foams. Unlike other copper cookware items benefit a lot from the supreme heat conductivity. This copper bowl takes advantage of another natural feature of copper: its minimum acidity. That characteristic assists in creating of some kind of copper salt with a tighter band in reactive sulfur items such as egg whites. Egg_white_within_copper_bowl

The bond created is so tight that the sulfurs are prevented from reacting with any other material, so the protein within the egg white is more pliable and more expandable. That also increases the threshold temperature of denaturation, though that we have 10 more degree to expand and increase the egg white volume. And you don’t need to worry about the copper toxicity. Copper contamination through this method is minimal.

Copper versus Copper Core versus Copper Bottom

Besides solid copper cookware,there has also copper core and copper bottom cookware. What is the difference between them. Copper core cookware is cookware that has an internal layer of copper but other layers are stainless steel, aluminum or other alloy. This design means to keep the advantage of the heat distribution copper offers but avoid the main downsides of copper cookware: high cost and the constant need of cleaning/maintenance. 12_layered_copper_core_cladding_pot

Of course copper core cookware has no shining visual appeal like pure copper cookware. What you get from it is good heat distribution benefits of copper kitchenware, which is an important reason for purchasing a copper cookware.

Unlike this internal layer of copper, a copper bottom cookware is just with a copper bottom. These pots and pans are easily identified because the bottom of the cookware is copper color, while the rest of the cookware is different. Similar to copper core cookware, copper bottom cookware try to offer the benefit of uniform heat distribution for cooking, without the higher expense of 100% copper cookware. Cookware with copper core or copper bottom will improve your cooking skills, but you can not expect that will be the same as with a pure copper one.

Why Copper Jam Pan is must be unlined for high quality jam?

Copper pots without coating are particularly suitable for making jam. Jam pots and the so-calles “Poêlon à Confiseur”, which pastry chefs use to make syrup, caramel, chocolate, etc. because of their excellent heat conductivity, are not tin-plated. The melting temperature of sugar is at over 180 °C and would damage tin coatings.

That supreme heat conduction of a copper jam pan means your jam can be well prepared within a shorter period. It allows you to preserve more flavor and texture of your fruit ingredients. Using copper pan can avoid over boiling, which will definitely harm the quality and taste of the jam. Another useful features of copper during jam making is the even heat distribution,which will reduce the demanding of stirring dramatically. It also responds rapidly to changes in heat.

Copper Jam PanWhen you lift the pot off the heat, it stops boiling almost instantaneously. And when you lower or raise the heat, change in temp is transferred to the pot accordingly. With it you can make a large amount of jam through an effortless method. This is the exact reason why copper jam pan is looked as the game changer by many jam experts.


The excellent heat conductivity makes copper a perfect base material for pots and pans. And copper cookware is heavy, easy to cool and long lasting but a little expensive. Beyond these there are also other facts of copper cookware, descried in the post, helps it get the king position.

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