Have you ever wondered why copper bottom cookware is so popular? It's not an accident! There are at least four very strong reasons to fall in love with copper bottom cookware.
The first reason has nothing to do with the food you'll cook in those pots.
It's all about looking good.
Copper is a pretty metal and the contrast between its hue and that of the stainless steel usually used for the top of the pans and pots is attractive.
This cookware manages to simultaneously evoke the warmth of a rustic kitchen and the metallic beauty of modern design.
That's why you see so many people and restaurants hanging it from ceiling-mounted racks.
It looks nice.
The second reason you should consider copper bottom cookware is more pragmatic.
Copper is a fantastic heat conducting metal.
That's good news for cooks because it allows pots and pans to heat evenly.
You won't find yourself dealing with scorched food in one area and undercooked elements in another.
You can count on your cookware to retain a consistent temperature across the whole of the cooking surface.
Anyone who's dealt with pans made from a less conductive metal that's unable to evenly distribute heat will appreciate the difference a copper bottom can make.
The third reason to fall in love with copper bottom cookware is also related to cooking.
Copper isn't just highly conductive, it's also incredibly responsive.
If you change the temperature under a copper pot or pan, it will respond quickly to your adjustment.
This allows the cook a greater degree of control when preparing food.
If you overheat a pan, it's easy to correct the situation.
If you need an intense burst of heat, you can have it without waiting for the pan to respond to the burner's boost.
The fourth reason is a matter of weight.
Compared to the most popular alternatives, copper is incredibly light.
Pick up a frying pan and compare it to one made of cast iron and you'll notice the substantial difference.
The lighter weight of the copper bottom cookware is handy when cooking a dish requires regular manipulation of the pot or pan.
It also makes the equipment easier for many cooks to handle.
Just try to flip a pancake with a flick of the wrist while using a cast iron skillet.
You'll immediately wish you'd opted for copper when you made your cookware purchase.
There you have it--a strong case for copper bottom cookware.
There really are reasons why so many people prefer it to any other material.
Copper is attractive, conductive, responsive and lightweight.
What else could you possibly want in your cookware? While it's true that copper gear can be a little hard to clean, the advantages of having it in your kitchen more than outweigh that slight inconvenience.
The first reason has nothing to do with the food you'll cook in those pots.
It's all about looking good.
Copper is a pretty metal and the contrast between its hue and that of the stainless steel usually used for the top of the pans and pots is attractive.
This cookware manages to simultaneously evoke the warmth of a rustic kitchen and the metallic beauty of modern design.
That's why you see so many people and restaurants hanging it from ceiling-mounted racks.
It looks nice.
The second reason you should consider copper bottom cookware is more pragmatic.
Copper is a fantastic heat conducting metal.
That's good news for cooks because it allows pots and pans to heat evenly.
You won't find yourself dealing with scorched food in one area and undercooked elements in another.
You can count on your cookware to retain a consistent temperature across the whole of the cooking surface.
Anyone who's dealt with pans made from a less conductive metal that's unable to evenly distribute heat will appreciate the difference a copper bottom can make.
The third reason to fall in love with copper bottom cookware is also related to cooking.
Copper isn't just highly conductive, it's also incredibly responsive.
If you change the temperature under a copper pot or pan, it will respond quickly to your adjustment.
This allows the cook a greater degree of control when preparing food.
If you overheat a pan, it's easy to correct the situation.
If you need an intense burst of heat, you can have it without waiting for the pan to respond to the burner's boost.
The fourth reason is a matter of weight.
Compared to the most popular alternatives, copper is incredibly light.
Pick up a frying pan and compare it to one made of cast iron and you'll notice the substantial difference.
The lighter weight of the copper bottom cookware is handy when cooking a dish requires regular manipulation of the pot or pan.
It also makes the equipment easier for many cooks to handle.
Just try to flip a pancake with a flick of the wrist while using a cast iron skillet.
You'll immediately wish you'd opted for copper when you made your cookware purchase.
There you have it--a strong case for copper bottom cookware.
There really are reasons why so many people prefer it to any other material.
Copper is attractive, conductive, responsive and lightweight.
What else could you possibly want in your cookware? While it's true that copper gear can be a little hard to clean, the advantages of having it in your kitchen more than outweigh that slight inconvenience.