Trying to decide whether to splurge on copper cookware to replace the pots I bought 3 years ago at kitchen supply stores in NYC. I cook for just one person and don't need a whole set - probably just a skillet, a saute pan and a sauce pan - so I'd like to spend more for quality. I don't make complicated recipes, mostly stirfrys or soups that I use my LC dutch oven and stockpot for.
As I was trolling Chowhound for old copper threads, it occurred to me to ask whether cooking with copper on my electric range would be a problem. Would it heat the copper too much (even though I don't intend to use high heat on the copper), would it scorch quicker or get scratched/scratch up the glass surface of my range?
On another note, my kitchen countertops are copper. I bought the house last year and never had the chance to ask the last owners why they chose copper when they redid the kitchen 10 years ago. Seems like a huge amount of money if it's just for aesthetics. I understand copper has antimicrobial qualities, so does that mean I can stop obsessively wiping my countertops with Lysol after I break down a chicken?
Updated 15 days ago | 12
Updated 24 days ago | 10
Updated 6 days ago | 9
Updated 15 days ago | 69
Updated 18 days ago | 7