Arguably the biggest benefit of copper cookware is that it comes with “excellent thermal conductivity.” If you’re not a chef, this just means that copper pans tend to heat evenly, without hot spots, and the level of heat changes almost instantly along with your burner.
Plus, there’s no denying that copper cookware looks great.
But copper cookware isn’t perfect. It is a highly reactive material (which is why it’s so great at conducting heat), especially for “alkaline or acidic foods, which can take on a metallic taste after being cooked.” In other words, you’ll be ingesting copper.
Copper pots and pans are also some of the most expensive cookware you can purchase. They’re labor-intensive, and will eventually corrode if they’re not thoroughly cleaned and dried after each use.
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