How to Select the Best Copper Cookware for Your Kitchen

The ideal thickness of a copper pan/pot

1. The ideal thickness of a copper pot/pan should be 2.5 mm. The thickness of copper cookware is crucial for three reasons:
2. A thicker copper material delivers more structure and durability, that too without the need for any additional support. 
3. A thicker base makes sure that the cookware does not get deformed, thus making it ideal for use on electric, glass or ceramic stove. 

Thicker copper is also associated with high valued cookware. 

Culinary experts all around the world suggest that copper cookware should be one-eighth of an inch in order to qualify for a good quality copper cookware. But in reality, after 2.5 mm, the thickness of the copperware becomes irrelevant and offers no difference in performance. In fact, a copper pot/pan higher than 3 mm starts to bring down the performance as the cookware will take much longer to heat up or cool down. 

Also, the thicker the copper, the higher will be the cost of the cookware. This is the reason why you are unlikely to find copper cookware which is more than 3 mm. 

So, the ideal thickness of copper cookware is 2.5 mm and can go up to 3 mm without compromising the quality of the product. However, try to avoid anything below 2 mm as it would totally nullify the purpose of using copper cookware. 

Don’t assume the thickness of a pan

When shopping for the perfect set of copperware, you need to be extra careful as all the pans and pots in the set may not be of the same thickness. Do not assume that every single piece in the set is of same thickness. 

A better option is to check yourself the thickness as well as the weight of the individual pieces before getting them. 

Always stay away from any type of cooking vessels with rolled edges. If the metal is thin enough to roll, it is definitely not the ideal one. Such utensils are only meant for decorative purposes only or maybe for boiling water. 

Which lining is better?

Since copper is a highly reactive metal, a majority of copper cookware is lined with a non-reactive metal such as stainless steel or tin. 

But, which one is a better option?

Well, both the metals are a fairly good choice and serve the purpose. The lining you select often depends on your personal preference. However, a lot of people are more likely to opt for stainless steel. 

If you are into traditional manufacturing and are not troubled by the added maintenance, opt for tin. Just like copper, tin too is a great conductor of heat. But the drawback of tin is that it cannot be heated beyond the temperature of 450 degrees Fahrenheit or it will start melting. Wooden or silicone spatulas are the ideal ones to be used with tin coated copperware to avoid scratches. 

But if you are looking for a more convenient option, then you must go for stainless steel. Stainless steel is the ideal option for cookware lining as it won’t bubble or flake at high temperature. You can also use metal spatulas without worrying about damaging the product.