Copper Bottom Vs. Stainless Steel Cookware

Written by emily weller
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The best cookware conducts heat efficiently, does not react with food, and does not cost you an arm and a leg. Copper cookware and stainless cookware both have benefits and disadvantages, but there is a way to get the best of both worlds.

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Copper Cookware

Cookware made exclusively from copper heats well and only requires a low flame. However, uncoated copper is also very reactive and can leach into food.

Stainless Steel Cookware

Unlike copper, stainless steel does not conduct heat well. On the other hand, it is an inert material that will not react with food, making it suitable for preparing acidic dishes such as tomato sauce.

Copper Bottom Cookware

Copper bottom cookware offers the excellent heat conduction of copper, as well as the non-reactive qualities of stainless steel, which is in the exterior of the cookware.


Wash stainless steel cookware by hand, using soapy water. You may need to soak it, or use a non-abrasive cleaner and plastic scrubber to get off burnt food. Clean copper bottom cookware, which will tarnish, with a copper cleaner.


Plain stainless steel cookware is very inexpensive, while plain copper cookware is very costly. Copper cookware can cost thousands of dollars. Copper bottom cookware falls somewhere between the two. It is not inexpensive, but its price is not out of reach of many cooks.

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