The Benefits of Preparing Food with Copper Cookware
As a fixture on many stoves, cookware consists of the vessels that help to create some of our most beloved recipes. Griddles, frying pans, saucepans, skillets, stockpots, kettles, woks, and more are all a part of this cooking utensil category, and serve as staples in kitchens around the world.
Historians have not come to an official agreement on the very beginnings of cooking and how it was done. However, many early vessels are believed to have consisted of naturally scavenged shells - such as the abalone shell - gourds, and even animal parts. The Stone Ages mark the first proven use of pots and pans, which were found in China and dated to about 513 B.C.
There are so many different types of cookware to choose from: Teflon, cast iron, stainless steel, aluminum, carbon steel, clay, stoneware, and more are available for purchase worldwide now. How are you supposed to identify and understand the differences? What makes one type preferable over another?
While stainless steel and cast iron vessels are poor conductors of heat and require extra advancements in technology to operate as reliable cookware, they are still a popular option among cooks. Aluminum pots and pans are budget-friendly but are known to react with acidic foods and create an overall metallic taste. Carbon steel is a less expensive option as well, however, it has to be properly oiled to maintain its condition and avoid rust. Clay and stoneware are durable options, however, we prefer glazed casserole and baking dishes in this material.
The cookware that is identified as the best - and most evenly distributed - conductor of heat is copper cookware, and it is widely used when it comes to French cuisine. It heats quickly over the stove, and even cools down more quickly than many of its competitors. This reduces the chances that food will be undercooked, cooked to varying temperatures in different places, or burned. Many professional chefs prefer to have more heat responsiveness when working within tight deadlines and in a confined space, so you will often find at least a few copper cookware options in commercial kitchens.
Just like with any heated vessel, there is a chance that trace amounts of copper may leech onto your food items during prep. This can be considered dangerous depending on the material and chemicals your pots and pans are made of. With copper cookware, there is less of a danger to the human body because we require copper in our diets naturally.
While copper cookware is considered a steep investment, these items often have impressive lasting power. Maintenance is key and you will want to ensure that you are cleaning your copper items carefully and correctly. We recommend washing your copper items in the sink.
Begin by coating your pan in salt and setting it in the sink.
Pour white wine vinegar over the salt, and then add more salt to the top. You will notice a satisfying bubbling.
Allow this to go on for about 15 seconds, and then use a sponge to scrub.
Once you have scrubbed your item in its entirety, you can rinse with lukewarm to hot water.
