Copper conducts heat better than any other cookware material, distributing heat more evenly in the pan's bottom and sides and eliminating hot spots and uneven cooking. Copper also cools down faster than other cookware materials, giving the cook more control over the cooking process.
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Delicate sauces made with cream or butter require precise temperature control, but all hob cooking can benefit from the even heat distribution and control that copper allows.
French cooks historically used 100 per cent copper pots and pans, but their weight, expense and maintenance has led to copper pans lined with stainless steel or tin and copper-bottom stainless steel cookware. The thicker the copper, the more expensive the pan can be. Most copper cookware is 1.0 millimetres to 2.5 millimetres thick.
Revere cookware is among the most well-known and collectable of copper-bottom cookware. The company began in 1801 when Paul Revere made copper sheathing for Navy ships. He founded the Revere Copper Company. Now known as Copper and Brass Inc., the company continues to produce Revere Ware Copper Clad Stainless Steel Cookware.
Designer W. Archibald Welden introduced Revere's copper-bottom cookware in 1939. Cooks at the time, and today, appreciated the pans' durability, aesthetics and light weight. Rounded edges, new in the 1930s, provided ease of cleaning.
Copper-bottom pots and pans are as beautiful as they are practical for home and professional cooks. Vintage and new cookware with shiny copper bottoms can be found hanging from decorative racks as often as on the hob.
Copper tarnishes and can become scotched and black from use on stove burners. To clean easily and inexpensively, cover a freshly cut lemon with salt and scrub, or cover the copper bottom with a thick layer of ketchup, rub with a metal scrubbing pad, let sit for a few minutes, rinse and dry with a clean cloth.
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