Copper was considered to be the best material for pots and pans because of the metal?s superior conductivity, which resulted in the most even heating. The items also looked distinctive. The weaknesses? Copper is expensive, heavy and reactive with acidic foods. To fix the last issue, copper cookware used to be lined with tin, but pieces subjected to regular and heavy use would have to be retinned. Nowadays copper pots and pans are lined with stainless steel, so they last much longer. Copper is great for high-heat and fast-cooking jobs, such as saut?ing. Scanpan?s Fusion CS5 range makes beautiful use of copper, and some other brands, such as Jamie Oliver, will use copper in the bases of its pots and pans.
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