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~COOKING..with..COPPER~

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 :


Stainless Steel
 Tin
Never need to be replaced.
Conducts heat evenly but NOT as well as tin.
Easy to clean and maintain.
Needs to be redone every few years.
Conducts heat much BETTER than stainless Steal.
Not as easy to clean and maintain.

YOU DECIDE !...
 


 

~ Heirloom Item ~
  While copper is more expensive than most other forms of cookware, it almost never wears out.
The investment made into a set ofcopper cookware will last for life and longer.
Copper cookware purchased a hundred years ago are often still in use with the original
  purchaserís children or grandchildren.