When *not* to use copper?

fallenguru | Mar 10, 201911:25 AM     100

In the last couple of weeks I've spent a lot of time researching cookware, because I have (the luxury of being able) to start more or less from scratch, and I want to get it right.
My conclusion so far: As far as performance is concerned, one would really like to have copper cookware for *most* cooking tasks.

That begs the question: What are the tasks where copper is not the first choice performance-wise (sharing the top spot with something cheaper counts as well) and what would the better alternative be?

Personally, I use gas and have no intention to switch, but feel free to discuss other heat sources.

When I say copper, the baseline is either 2.3 mm stainless- or 2.5 mm tin-lined, because that's what's available new. Where the lining and/or thickness would make a material difference, please specify.

(This thread is meant to be about performance first & foremost -- that's difficult enough to nail down as it is. Since it's going to be difficult to keep value out of it, here's my stance for reference: If I’m going to want a particular size & shape in copper sooner or later, I’d rather bite the bullet immediately. Either that or go without until I can afford it.)

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Trending Discussions


100 Cup Coffee Maker Question

Updated 5 hours ago 1 comment

Cinnamon Basil

Updated 15 minutes ago 3 comments

Need suggestions - baking for event

Updated 2 hours ago 19 comments
World Water Day Products That Give Back

World Water Day Products That Give Back

by Jen Wheeler | For many of us, water is easy to take for granted—but as World Water Day on March 22 aims to remind...

Move Over Chickpeas, Lupini Beans Are the New Hot Healthy Snack

Move Over Chickpeas, Lupini Beans Are the New Hot Healthy Snack

by Marisa Olsen | Chickpeas have long been hailed as the super bean. They are versatile, healthy, and are the star ingredient...

Chowhound Editors' Favorite Kitchen Tools for Spring 2019

Chowhound Editors' Favorite Kitchen Tools for Spring 2019

by Joey Skladany | Spring has officially sprung, which means it's out with the old and in with the new. And when it comes...

What Makes a Wine 'Dry?'

What Makes a Wine 'Dry?'

by Pamela Vachon | If you are any self-proclaimed lover of wine, it is likely that you have used the term “dry” to describe...

Chowhound recommends floral food and drink to celebrate the vernal equinox.

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

See what's new!

View latest discussions ›