Copperis
the best conductor of heat available in cookware.
Its conductivity allows for more evenly
distributed heat, eliminating hot spots and sticking.
Also, copper responds to changes in heat
much faster than its competitors allowing the chef greater
control over the cooking process.
The closest rival to copper is aluminum,
which is cheaper but inferior to copper in all other aspects.
Copper offers the best conductivity
while still being economically feasible.
Iron is a poor conductor of heat, which
makes it an excellent choice for handles even though brass handles are
more attractive.
THE
LINING ...... Stainless Steel or Tin ??
Most Copper
cookware is lined either by binding a fine layer of stainless steel to
the inside of the pot,
or brushing
in by hand with tin. Both techniques render Copper safe to
cook in, preventing it from reacting
with food. But which
one is better ???...
Let's compare :
