Copper has been a favourite material of mankind for millennia due to its striking appearance and its versatility of use (read about copper’s rich history in one of our earliest blogs on use of copper in the past). Today, one of the places where copper pots, pans and cookware truly come into their own is the kitchen, as it has become the metal of choice for professional chefs and home cooks alike. Pots, pans and other kitchen accessories made from copper offer a myriad of benefits compared to cookware forged from alternative metals such as stainless steel or tin, so understanding these advantages is key to making wise choices when it comes to the items in your home. As at AllÓRA, we believe in only offering the finest quality artisanal products, our range of Tanucci cookware is hand-crafted from pure copper, and here is why.
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When ensuring that a piece of kitchenware is not only a purchase, but an investment, the durability of the utensil must be considered. Copper, whilst being highly naturally malleable, becomes tough and solid after being worked over a fire, so much so that it was even used to make tools and weapons in ancient times. In the kitchen, a piece of cookware is guaranteed to be exposed to heavy use, and much kitchenware (such as non-stick) has a notoriously short lifespan for this reason. But this metal’s hard-wearing nature, along with its natural resistance to corrosion, means that it will last for many years to come without much deterioration.
However, resilient as copper cookware may be, it is still possible that a pot or pan may experience some minor wear and tear over time. Not to worry, though – the copper items such as these can be taken to be restored and to have their surface re-tinned, allowing you to bring pieces of beloved cookware back to their original condition for a fraction of the price.
No homeware magazine or kitchen photoshoot is complete without copper pans being featured in some way, and this is no coincidence. Cookware made from copper is as stylish as it is practical due to its burnished shine being able to transform a kitchen’s interior in more than one way. Whether you prefer a contemporary, metallic look or have a taste which favours the rustic, the copper exterior of this cookware can add a sense of warmth to a room of the house which can otherwise feel clinical. While it is immensely popular in modern interiors, copper cookware is also a staple of the traditional, homely kitchen, making it the ideal combination of trendy and timeless.
The first civilisations to use copper were enchanted by its colour and splendour and, to them, the material was purely ornamental. This original purpose speaks to why copper kitchenware pieces suit being displayed rather than tucked away in a cupboard when not in use. Consider hanging them up or storing them on a shelf so that their charm constantly remains a visible element of your home.
Copper’s thermal conductivity is far higher than that of both stainless steel and cast iron; two other metals which are extremely popular on the cookware market. But why is this important?
As a better heat conductor, copper allows for heat distribution to be spread evenly throughout the pan or pot, which prevents certain areas from becoming hotter than others. This will help any home cook get the full potential out of a meal, as well as making food less likely to burn and stick to the cooking surface. The evenly-spread, higher rate of conductivity means that copper cookware has better heat retention, which can actually allow you to use less gas or electricity and save energy while you cook. Additionally, this efficient conduction makes copper responsive to heat changes quickly and enables the precise temperature of the cookware to be carefully adjusted – perfect for temperature-sensitive recipes.
Not too heavy to lift, but not too light to be unstable, copper cookware sits securely and safely on your stove. Handles made from cast brass will ensure a sturdy grip that can support the contents of a pot, yet a copper frying pan will still be lightweight enough for actions such as sautéing.
While our Tanucci cookware’s beautifully fitted lids will minimise mess during cooking and the metal’s heat conduction properties reduce the chances of food sticking, your copper frying pans, casserole pots and saucepans will still need a good clean afterwards to keep them vibrant and gleaming. The patina which may show up on the copper cookware over time is in fact considered desirable by many as it gives off an antique feel, but if you wish to restore its lustre there are simple ways of doing so. Polish with lemon juice and baking soda or simply rub with a lemon wedge before rinsing with water and drying.
Minimally processed during production but naturally hygienic, copper has antibacterial qualities in that it is free from microorganisms which could get into your food. Not only is it clean, but copper is also an essential trace mineral; a mineral which is a crucial part of a healthy human diet. By boiling water and cooking food in copper cookware, meals can become ever so slightly infused with the mineral, the health benefits of which are endless.
Copper promotes good digestive health. It is necessary for maintenance of the immune and nervous systems. It helps skin get healthier and is used in the creation of red blood cells. Too little copper can result in high cholesterol. It improves bone mineral density which, in turn, can prevent osteoporosis. The list goes on! So, introducing more copper into your kitchen is a healthy lifestyle choice as much as it is a choice of functionality and style.
Copper pots, saucepans and pans are widely recognised as being the most luxury type of cooking utensils available on the market, regardless of the cuisine you are cooking or the type of chef you consider yourself to be. However, as we have shown, they have many other benefits in addition to their grandeur that makes them an incredible type of luxury homeware – one that will make cooking that much easier for you and your family. Explore our range of copper cookware to experience these benefits first hand to see just how favourable copper pans and pots can be to your cooking.
The truth is, every type of cookware has pros and cons. And certain cooking methods work better in certain materials. For example, the ideal pan for saute will be very sensitive to temperature changes, whereas the best pot for braising will hold and regulate heat despite temperature changes. Your goal should be to assemble the pieces that are most appropriate for the foods you cook. This guide will help you learn more about the materials used in most cookware and how they may work for you.
Stainless Steel
Stainless steel is made by adding chromium and nickel to steel, making it highly anti-corrosive. The most preferred type will be stamped "18/10" (the ratio of chromium to nickel added) though other types of stainless steel are also used with very good results. This material can be found in many of the best pots and pans because it is durable and attractive. Stainless steel (particularly "18/10") is also prized as an interior cooking surface because it does not react with acidic or alkaline foods and won't pit or scratch easily. This quality is an important one, as it promises a certain purity to whatever gets cooked in it; it will not discolor foods or impart metallic flavors no matter what they are. Additionally, stainless steel is dishwasher, oven and broiler safe.
Unfortunately, stainless steel is a poor conductor of heat and by itself would make a miserable pan! Thankfully a process was developed for permanently bonding layers of stainless steel to highly conductive metals, namely copper and aluminum. The resulting stainless steel "clad" pots and pans are considered by many to be the most versatile and practical cookware available. It marries the impervious nature of stainless with the conductive qualities of other metals to create an attractive, do-anything-well pan. That makes stainless steel clad cookware a good choice for the most used pans in your collection, and its durability with low maintenance is easily worth the cost.
Another method for improving stainless steel in cookware is by "impact-bonding" a heavy gauge aluminum disk to the bottom of a thin gauge vessel of straight stainless steel. This type of construction is not as durable or as evenly conductive as clad cookware, but well made examples are still very good performers and can last a long time with moderate use. And to its credit, impact bonded stainless steel carries a much lower cost than "clad" cookware and still possesses all the benefits of a nonreactive interior and ease of maintenance. For larger auxiliary pieces that only see occasional use such as 12 qt.+ stockpots and rondeaus, impact bonded cookware is the norm.
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Copper
Copper is the best heat conductor of any material used to make cookware. It heats rapidly and evenly and cools down as soon as it's removed from the heat, giving you maximum control over the application of heat. How quickly a pan responds to a change in cooking temperature is referred to as "responsiveness" and can be a significant factor in choosing what pan will deliver the best results for different jobs. Since copper is the most highly responsive type of cookware, it is highly prized by professional chefs the world over. The best-quality copper pans are made of a heavy gauge, 1/16 to 1/8 inch thick.
However, copper cannot be used alone for most cookware applications because it "reacts" with the natural minerals and acids of many foods. That means it can add a yellow tint and metallic taste to many foods. For that reason most copper cookware must be lined with a nonreactive metal such as tin or stainless steel to create a safe barrier between the copper and its contents. Traditionally, tin is the material used to line copper cookware because it is responsive and nonreactive. But tin will eventually wear through and will need to be re-applied (re-tinned) by a craftsman. A stainless-steel clad lining will last a lifetime, but some cooks feel that an interior layer of steel compromises copper's responsiveness. Using a thick gauge copper will minimize this effect, but certainly increases cost as well.
Which brings us to copper's only real downside- the cost. Copper is a precious metal so yes, you can expect a pot made out of the stuff to be expensive. But if you want to saute or produce a fine sauce with a high degree of precision and control or if you are an avid cook and a perfectionist, there is no better pan. Copper yields uniformly browned meats, crisp textures and caramelized fonds; they are a real treat to use. Additionally copper cookware will add beauty to your kitchen and maintains its value well.
Some specialized copper pans, designed for cooking foods with a high sugar content such as zabaglione and jam, are unlined because the sugar prevents a reaction with the metal. It is also notable that unlined copper bowls are traditionally used for the specific task of whipping egg whites. As it turns out, a safe chemical interaction occurs between copper and egg whites that stabilizes whipped egg whites against over beating or "unfolding".
Copper is not magnetic and therefore cannot be used on induction ranges. Very heavy professional or restaurant pans will have iron handles, while those for home use will be made of brass or stainless steel. All are perfectly safe for oven use. Copper cookware should never be placed in the dishwasher. Instead, handwash your pieces and occasionally apply copper polish to maintain its bright lustre. If you prefer to not polish your copper, over time it will loose its shine and develop a darker patina. Polished or not, the cookware performs the same.
For more Bespoke professional cookwareinformation, please contact us. We will provide professional answers.
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Aluminum
Pure aluminum is second only to copper in heat conductivity. It is inexpensive, and when strengthened (usually by adding magnesium, copper or other metals) it makes wonderfully light and responsive cookware on its own. But as you may have guessed, natural aluminum will react with certain acidic foods, imparting a metallic taste and dull gray tint. To address this shortcoming, the best pieces are either lined with a nonstick coating, clad with stainless steel, or undergo anodization (a process that significantly hardens the surface and gives it a very dark grey color). In fact, more and more manufacturers are anodizing pieces that will also have nonstick or stainless interiors because it is attractive, more durable and easier to clean.
In the end, there are many examples of high-performing, nonreactive aluminum cookware to choose from. We believe it makes the finest nonstick lines available. Plus, it remains the most popular core material for stainless steel clad cookware. Most aluminum pots cannot be used on an induction stovetop unless they have a steel exterior, and specific dishwasher and oven use will vary from type to type. Be sure to look into the specific care requirements for each brand.
Because aluminum is lightweight, it makes a practical choice for larger pieces like roasting pans, griddles, rondeau pots and large water pots, particularly when anodized or nonstick coated.
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Carbon Steel
Carbon steel follows aluminum in heat conductivity. Although inexpensive and very durable, raw carbon steel is relegated to specialty pan use, mainly as a skillet or wok. One reason for this is carbon steel will rust if not seasoned (oiled) properly. The good news is that if it is seasoned properly it will develop a naturally nonstick interior (very much like cast iron), and experienced cooks will find them to be highly versatile. The pans are somewhat heavy and a little slow to heat, they can react a bit with very acidic foods and maybe are not the best all-rounders. But they can achieve a higher temperature than other pans and hold the heat well, which makes them ideal for certain high heat techniques. Carbon steel is our first choice for crusty Pommes Anna, searing steaks, blackening fish, and stir fry. If you'd like to learn more about how carbon steel can work for you, have a look at our Carbon Steel Page.
But in most kitchens, carbon steel is more widely used as the core metal for enameled cookware, including tea kettles, roasting pans, lobster pots and broiling pans. Carbon steel is also the traditional metal for paella pans, although enamel versions are more popular now. This enameled cookware is an economical, practical and nonreactive solution for larger pieces of cookware, but beware thinner examples that will frequently have hot spots.
Carbon steel is oven and broiler safe and will work with any heat source, but enameled pieces are not always recommended for glass stovetops. Please refer to specific manufacturer recommendations.
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Cast Iron
Cast Iron is a poor conductor of heat; which means it's slow to heat up and slow to cool down. But this self-regulating nature makes cast iron a preferred material for dutch ovens, fry pans, griddles and grill pans. These pieces are exceedingly durable and resist warping, denting and chipping. Cast iron cookware is available in its natural state or enamel coated and both cook similarly but there are other notable differences. Natural cast iron costs substantially less, but it requires the user to apply a "seasoning" coat to protect it from rust. Aside from preventing rust, seasoning creates a wonderfully nonstick interior, and it has rustic/iconic good looks. (If you have more questions about what "seasoning" is, or how it is applied, check out How to Season Cast Iron Cookware).
Recently, "craft" cast iron forges have sprung up throughout the US, and their incredibly beautiful and highly refined pieces are creating new excitement in the cookware market. Most producers also offer pieces that have a "factory-applied" seasoning layer that will protect them from rust- but they must still be maintained correctly.
Enameled Cast Iron pieces are maintenance free- easy to clean, completely nonreactive and boast beautifully colored glazes... benefits that are, of course, reflected in the higher cost. Both types are worthy of passing on to your kids.
All cast iron is really heavy, and it's important that you are comfortable with the weight of this cookware. A standard 10" fry pan weighs close to 6 lbs. and dutch ovens with lids can easily double that.
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Clay and Stoneware
Clay and stoneware vessels are the oldest type of cookware, but don't think that makes them obsolete! These pieces are practical, durable and produce outstanding cooking results. Besides, when it comes to good cooking, "Old Fashioned" still carries a very positive connotation.
The majority of stone cookware available on the American market are glazed baking dishes and casseroles (with or without lids) that are intended for oven use only. They vary in shape and size, come in an assortment of colors that look great on the table, plus they are dishwasher and freezer safe! What's not to like? Clay and stoneware heats very evenly and holds heat well like cast iron, but is is far less likely to burn anything. They are most often used for any type of casserole, lasagna, macaroni and cheese, and other baked pastas, enchiladas, scalloped potatoes, various gratins or as roasting pans. Of course they are also ideal for baked goods such as brownies, bread puddings and custards like crème brûlée, depending on their size and shape.
Other, more specialized types of stoneware that have found a place in the American kitchen include pizza stones, bread pans and bread cloches, and tagine pots. "Romertopf" covered pots are made from porous, unglazed clay and they produce amazingly juicy and flavorful roasts, as well as crusty breads. And before you go on thinking that nothing new ever happens in the stoneware category, some manufacturers now make stoneware pots and pans that can be used on gas and electric stovetops! They behave much like cast iron and can even be seasoned to create a nonstick surface but they are 30% lighter and nonreactive.
Stoneware does, however, require a few special considerations to maintain it and prevent cracks. Because its temperature rises quite high during cooking, never place it directly on a cold surface or fill it with anything cold while it is still hot. Because of the great diversity in this category of cookware it is important to follow the specific care and use instructions for the pieces you use.
It is also important to note that some inexpensive brand stoneware can contain lead, depending on the type of materials and manufacturing that is used. This is no longer common, but be sure to check labels for assurance that the stoneware is lead-free. Modern stoneware that is lead free is generally considered to be the safest, most benign cooking surface you can use.
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Nonstick Surfaces
Nonstick surfaces are not only popular because of their ease during clean-up but also because they lend themselves to healthy cooking. Most non-sticks allow the cook to use minimal amounts of oil or or even advertise that you can use none at all (though, to maintain the performance and lifespan of quality nonstick surfaces, we don't recommend that). It's best to take special care with nonstick surfaces because they only really work well when they are intact, any once they are scratched or scuffed, things can go quickly downhill. Don't use metal utensils on nonstick surfaces, instead use heat-safe materials such as hard nylon, silicone or wood. And regardless of the type of nonstick you use, take care not to use excessive heat. Clean your cookware with a natural sponge or soft plastic brush. Avoid stacking nonstick pans, as the metal bottoms can scratch the pan beneath. If you need to stack the pans due to lack of storage space, put a paper towel or other soft cloth liner between them. The most important take-away is that nonstick cookware requires special treatment if you want it to last. For more information, read our Nonstick Cookware Care page.
All nonstick cookware currently widely available falls into one of two categories, PTFE or ceramic.
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