Copper non-stick pots and pans

[Billzbub]

My wife wants copper pots and pans for Christmas.  My daughter says they are not good for you.  Does anyone know if there's any evidence that copper-coated non-stick cookware is bad for you?

[Rai]

As far as I am aware, copper is not a major health hazard, but if uncoated, it will dissolve into your food, especially if you are preparing something acidic, which could cause discoloration and a metallic taste. In large quantities, it could lead to health problems, but I don't think that is a big threat with everyday cooking.

However, copper is EXPENSIVE. It is also easy to dent and prone to discoloration.

Personally, I am a believer in carbon steel for pans and stainless steel for pots.

[SkeptiQueer]

My wife wants copper pots and pans for Christmas.  My daughter says they are not good for you.  Does anyone know if there's any evidence that copper-coated non-stick cookware is bad for you?

We've had one for a year, and the nonstick has become sticky. I haven't looked into the ingredients in the copper coating, but the health hazard of the nonstick is generally from the teflon coating coming off.

[Billzbub]

Thanks for the replies.  This is what I'm thinking of getting:  https://www.amazon.com/Copper-Non-stick-10-piece-Cookware-Multi-purpose/dp/B07FKPQ442/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1544458982&sr=1-4&keywords=copper+cookware+set

It's only $80 for a set, so it is not expensive.  I think only the non-stick coating is copper-based or something.  The cost actually makes me a little hesitant because something must be wrong with them at that price, but the reviews are good.

[amysrevenge]

My wife makes eggses for breakfast 6 days a week with something like this, and swears by it as the best pan she's ever had (home rum Christmas gift from yours truly last year).

https://www.canadiantire.ca/en/pdp/heritage-the-rock-non-stick-frying-pan-12-in-1427073p.html#srp

[daniel1948]

Just my opinion here: There’s probably nothing wrong with copper, but nothing great about it either, except that it’s a good conductor of heat. I think the best is probably copper-core steel or stainless steel.

My experience of non-stick is that it loses its non-stick quality and it gets scratched and you have to use plastic utensils, which melt from the heat, or wooden ones that don’t work as well. Steel cookware allows the use of steel utensils.

[The Latinist]

These are not actually copper pots and may not even contain any copper. They are aluminum pots with a copper-colored ceramic non-stick coating; although some similar pots use copper dust to color the ceramic coating, it's not going to affect the non-stick properties. Essentially they're just trying to cash in on the trendiness of copper by making ordinary enameled pans brown.

And I'm not even aware that real copper is particularly non-stick anyway; it's valued mainly for its conductivity, which can allowed more control of heat in cooking.

[Billzbub]

These are not actually copper pots and may not even contain any copper. They are aluminum pots with a copper-colored ceramic non-stick coating; although some similar pots use copper dust to color the ceramic coating, it's not going to affect the non-stick properties. Essentially they're just trying to cash in on the trendiness of copper by making ordinary enameled pans brown.

And I'm not even aware that real copper is particularly non-stick anyway; it's valued mainly for its conductivity, which can allowed more control of heat in cooking.

Yeah, the reason my wife wants new pots and pans is because she tried one like this with the copper-colored non-stick coating, and she believes that it distributes the heat more evenly across the entire pan than her current ones.  Whether it is a cooking placebo effect or not, I don't know, and I surely won't be able to convince her if it is.  I'll probably end up getting them since nobody here posted that they are poison and will kill us.

[arthwollipot]

Just my opinion here: There’s probably nothing wrong with copper, but nothing great about it either, except that it’s a good conductor of heat.

Which is actually important, if you're a professional chef looking to bring high-quality meals to the table.

[The Latinist]

These are not actually copper pots and may not even contain any copper. They are aluminum pots with a copper-colored ceramic non-stick coating; although some similar pots use copper dust to color the ceramic coating, it's not going to affect the non-stick properties. Essentially they're just trying to cash in on the trendiness of copper by making ordinary enameled pans brown.

And I'm not even aware that real copper is particularly non-stick anyway; it's valued mainly for its conductivity, which can allowed more control of heat in cooking.

Yeah, the reason my wife wants new pots and pans is because she tried one like this with the copper-colored non-stick coating, and she believes that it distributes the heat more evenly across the entire pan than her current ones.  Whether it is a cooking placebo effect or not, I don't know, and I surely won't be able to convince her if it is.  I'll probably end up getting them since nobody here posted that they are poison and will kill us.

I think it’s far more likely to be the design of the pan, it’s composition, and the enameling itself than to have anything to do with the color of the enameling.  If we were talking about real copper pans that might be a different thing.  My mom has a green enameled frying pan that she loves, though, so perhaps your wife will like these as well.

In summary, I think it’s woo, but probably harmless woo as long as you’re not paying a premium for the color over similar enameled pans.

[Captain Video]

I would avoid them, they are hard to clean and must be polished on the outside.

Copper is great for cooking sugar, I have a few just for that purpose. It heats up faster

Other than that It would be rare to find copper pots in a modern professional kitchen.

Black coated pans are usually only good for frying eggs at lower temperatures otherwise go with un-coated

If she wants to cook like a pro, get her pro gear, this is what they cook with in restaurants (usually much less expensive than the crap in the consumer stores too)

https://www.therdstore.com/h3-8fp-cookware-natural-fry-pan-8

https://www.therdstore.com/h3-sau75-cookware-saute-pan-75-qt

https://www.therdstore.com/h3-br15-cookware-brazier-pot-15-qt

https://www.therdstore.com/sps-45-titan-induction-sauce-pan-with-cover-4-12-quart

https://www.therdstore.com/ssp-8-titan-induction-stock-pot-with-cover-8-quart


Edit: I Just looked at the link you posted above, those are not what I think of when referring to a "copper pan" those are Aluminum Pans with some kind of copper nonstick coating, Its stuff you can find at Target and Walmart. I would avoid them like the plague.

this is a copper pan (just the first link I found, WS is ridiculously over priced)

https://www.williams-sonoma.com/products/mauviel-copper-triply-saucepan/?catalogId=86&sku=180331&cm_ven=PLA&cm_cat=Google&cm_pla=Cookware%20%3E%20Saucepans%20%26%20Sauciers&cm_ite=180331&gclid=Cj0KCQiAurjgBRCqARIsAD09sg8MfMhAoHRSQTjfHNiOU2iubQuzpQQV5o5x21eBd7M0jSWb1Z_UhIIaAjZNEALw_wcB

[Billzbub]

In summary, I think it’s woo, but probably harmless woo as long as you’re not paying a premium for the color over similar enameled pans.

My thoughts exactly.  However, Captain Video brings up a good point...

[Billzbub]

If she wants to cook like a pro, get her pro gear, this is what they cook with in restaurants (usually much less expensive than the crap in the consumer stores too)

https://www.therdstore.com/h3-8fp-cookware-natural-fry-pan-8
https://www.therdstore.com/h3-sau75-cookware-saute-pan-75-qt
https://www.therdstore.com/h3-br15-cookware-brazier-pot-15-qt
https://www.therdstore.com/sps-45-titan-induction-sauce-pan-with-cover-4-12-quart
https://www.therdstore.com/ssp-8-titan-induction-stock-pot-with-cover-8-quart

I clicked on these links, and you are right about the price.  They are comparable to the set I was thinking about, and I can get just the ones we need rather than the ones that come in the set.  How do you know they are what professionals use?  Are they are to clean if you let them sit overnight?  I assume restaurants clean them right away.  Since Shakacon probably doesn't believe in Santa, I think I might discuss this with her tonight to see which she really wants.  The woo is strong in that one, though.  If she experiences something one time (placebo or not), then it is the Truth, and that is what I'll have to go with in a gift for her.

[Desert Fox]

I personally think the best non stick is properly seasoned cast iron.
I love my cast iron stuff.

[Captain Video]

If she wants to cook like a pro, get her pro gear, this is what they cook with in restaurants (usually much less expensive than the crap in the consumer stores too)

https://www.therdstore.com/h3-8fp-cookware-natural-fry-pan-8
https://www.therdstore.com/h3-sau75-cookware-saute-pan-75-qt
https://www.therdstore.com/h3-br15-cookware-brazier-pot-15-qt
https://www.therdstore.com/sps-45-titan-induction-sauce-pan-with-cover-4-12-quart
https://www.therdstore.com/ssp-8-titan-induction-stock-pot-with-cover-8-quart

I clicked on these links, and you are right about the price.  They are comparable to the set I was thinking about, and I can get just the ones we need rather than the ones that come in the set.  How do you know they are what professionals use?  Are they are to clean if you let them sit overnight?  I assume restaurants clean them right away.  Since Shakacon probably doesn't believe in Santa, I think I might discuss this with her tonight to see which she really wants.  The woo is strong in that one, though.  If she experiences something one time (placebo or not), then it is the Truth, and that is what I'll have to go with in a gift for her.

I should have mentioned that those links are from an actual restaurant supply store and you need a tax ID to purchase from them. I shop there locally for my pans, Im not sure how it works on the website. Those are pretty much the same pans I have seen and worked with in restaurants since I was 15.

I looked around the web and found this store that looks decent. Maybe a little more pricey  https://www.webstaurantstore.com/  There are aluminum , carbon steel and other options. There are plenty of similar sites online. Probably on Amazon too.
  Avoid one called instawares, my ex worked there and was treated poorly.

Here is an example of the kind of pan I really like, aluminum, it has the blue silicone removable sleeve. You can put it in the oven, hang it on a hook, its a workhorse.

https://www.webstaurantstore.com/vollrath-e4010-wear-ever-10-ever-smooth-natural-finish-aluminum-fry-pan-with-rivetless-cool-handle/936E4010.html

The saute pans have a season so don't "Wash" them ever. put it under some running water while its hot and hit it with a quick scrub brush, no soap. You mite need to season it before you cook with it. These pans will blacken over time and thats a good thing. The more carbon you season (burn) into that pan the more non stick it will get. 

The restaurant sauce pots and other larger vessels can handle washing and food left overnight or in the fridge.  They are just thicker metal, no frills, workhorse pans that do the job well. They are not made to be pretty.

If she still wants her pretty copper ceramic coated pans just get her that one 10" aluminum above to go along with it, in a year I bet that will be her favorite pan.

Damn you!!!! now im going through and shopping for more pans I probably don't need.

I personally think the best non stick is properly seasoned cast iron.
I love my cast iron stuff.

I think every kitchen should have a few of these.  Especially the dutch oven.