Follow us:

Cookware 44

Handles and Rivets for Copper Cookware

alexrander | Mar 27, 201502:05 PM

I've of course seen brass and bronze handles on copper pots, usually the thinner ones, sometimes thick, especially with the cocottes. A while back I read on a website that bronze is not that thermally conductive, and I just thought that was marketing, but then I looked it up and found that some alloys of bronze have about the same conductivity of iron... or lower!

or this chart:

If bronze has a lower thermal conductivity and doesn't rust, why is it not used more for handles? Also, in a wet condition,(water pipes) you always use an insulator between galvanized iron and copper- usually bronze to prevent corrosion.

Related Question. I've seen some copper/tin lined pots that appeared to not have copper rivets, they were grey or silver colored. This is more common the more I look- usually I can tell a stainless lined copper pan by whether it has stainless rivets, but if the outside rivet surface is copper, then the lining is tin. But I've noticed tin lined copper with the outside rivet head grey/silver ---

What's going on? Did they sometimes use iron or nickel or stainless rivets on tin lined copper?

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

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions