Anyone have any ups or downs on copper bottom pans? I'm debating between stainless steel with copper bottom or copper bottom with teflon.. any suggestions?
I had some for several years and they were very good. the issue with pans is to buy the best you can afford cos you will have them a long time. The danger with copper bottomed pans is that the bottom will bow out a bit because the copper expands more than the steel. However of the three pans I had this only happened to the smallest. Whether or not this is an issue depends on the kind of hob you have - I cook on gas so it didn't matter to me.
Copper is a better conductor of heat, but the biggest problem with copper is they are subject to reacting with some food ingredients, i.e. foods with a high acid content, which can cause bad tastes, harmful compounds, i.e. Copper is very popular but don't cook high acid items in them, especially fruit juices, as they scar the pot. I would recommend stainless steel, unless you are cooking enough or professionally that you need the benefits of copper for certain dishes and are knowledgeable enough about the acid content of everything that you cook in them. Stainless steel is hands down better for home use and most restaurant applications. Just my suggestion Good luck
Heating with copper is nice; they heat more evenly and get warmer faster. The down side is that they need extra care. Copper tarnishes easily and stains like nobody's business. So if you want your pans to work well all the time, you must be prepared to maintain them.
Copper bottom pans spread the heat (from the flames) much faster and more evenly, so they are preferred over the stainless steel ones.
