If heard that copper pans are better to use for certain foods...which are they and why is this?
Copper is an excellent conductor of heat, especially good for top-of-range cooking. Cooks often prefer copper cookware for delicate sauces and foods that must be cooked at precisely controlled temperatures. Copper cookware is usually lined with tin or stainless steel. The Food and Drug Administration (FDA) cautions against using unlined copper for general cooking because the metal is relatively easily dissolved by some foods with which it comes in contact, and in sufficient quantities can cause nausea, vomiting and diarrohrea. So take care when you use them.
Copper is a good heat conducter-it distributes it evenly
I don't use copper pans simply because they are a pain to clean. I do have a copper bowl I use for whipping egg whites. The copper has a similar effect on the whites as cream of tartar and allows me to form a meringue quicker than using a stainless bowl.
copper pans heat up quicker than the rest. But may leave your food with a copper flavor. Try a non stick pan with a copper bottom.
Copper distributes the heat better and offers the most even form of cooking. They are best for such high-heat, fast-cooking techniques as sautéing.
