Copper in the Kitchen

Lately, I have seen a lot of copper cookware at the stores. There were some attractive pieces from ruffoni cookware that I had looked at. Copper stands out due to its unusual color and heft. I had a few reservations, as I recall the reactivity of copper. Once, a friend had washed her hair in water that she had collected from a copper pot. Her hair turned green! Perhaps it wasn't her hair, but the products she used to get the blond color in her hair. I also recalled the patina copper develops.

Upon researching a bit, I found that the benefit of copper cookware was primarily its heat conduction. There are no "hot spots" that develop when you cook, so the danger of scorching a cream sauce is much less likely. If you are serious about cooking, copper may be the way to go for you. The pots also look very attractive when hung. One of the disadvantages is that copper items cannot be washed in the dishwasher. That may not really be a problem, as some pots are rather large anyhow.

Copper does react to food. Copper pots are typically lined in tin. That is why ruffoni copper appears to be two toned. The inner layer acts as a barrier between the copper and the food. Of course, after years of use, the lining may break down, but the pots would still be attractive to use for display. Of course, that won't happen for many decades to come.