You guys know my love for copper cookware in the kitchen ! Copper saucepans are the best option to cook with efficiency and precision. They can be seen in the kitchens of the best chefs such as Gordon Ramsey, Paul Bocuse or Massimo Bottura for example (or even at your grandma’s)
Why did Grandma use a copper saucepan ?
There are several reasons why your grandma may have used a copper saucepan:
- Heat conductivity: Copper is an excellent conductor of heat, meaning it heats up quickly and evenly. This property makes it ideal for cooking because it allows for precise temperature control.
- Durability: Copper is a durable material that can withstand high temperatures and is resistant to wear and tear.
-
Aesthetics: Copper cookware is often prized for its beautiful appearance and can add a touch of elegance to any kitchen.
Does copper have any downsides for cooking ?
Unfortunately, yes. Copper is a reactive metal that can react with acidic foods, such as tomatoes or vinegar. This can cause a metallic taste in the food, and can be harmful if consumed in large amounts. To prevent this, a physical barrier has to be created between copper and food. In the case of a saucepan, the inner lining takes care of that.
What are the most common materials used for lining copper saucepans ?
The most common materials used as linings in copper saucepans are:
-
Tin: Tin is historically the most popular choice for lining copper cookware. It was grandma’s choice.
- Pro : It is a soft and inexpensive metal that can be easily shaped and provides a non-reactive surface for cooking.
- Con : It is not durable. It can melt over high heat (stoves ?? hello ?) and it can also be easily damaged. Copper saucepans have to be re-tinned regularly by a professional. Money and Pain. Tin might be the VERY REASON why copper saucepans have been abandoned in households. Should also point out that it is not very heat conductive.
- Stainless Steel: Stainless steel is nowadays a popular choice for lining copper cookware.
- Pro : it is super durable, scratch-resistant, non-reactive, and easy to clean. IRL, stainless is king in cookingware.
- Con : It is way less heat conductive than Silver which is (for the geek that I am) slightly defying the use of copper in the first place.
-
Silver: Some high-end copper cookware ( ;) ) may be lined with silver.
- Pro : Silver is an excellent conductor of heat - even better than copper - and it provides a non-reactive surface for cooking.
- Con : It is much more expensive than other lining materials. Otherwise - I see you coming- we would sell pure silver saucepans.
You’re kidding ? Could the lining of a saucepan actually melt down ?
Well, a saucepan placed on a high-heat burner can reach temperatures of 500-600 degrees Fahrenheit (260-315 degrees Celsius) or higher. In the case of a copper saucepan, both the Copper body and the lining must be able to withstand that heat.On one hand, the copper body is pretty safe. Its melting point is 1,085 degrees Celsius (1,984 degrees Fahrenheit). You won’t melt it on the stove.But on the other hand, the inner lining potentially could depending on the material. Here is a comparison of the three possible linings - tin, stainless steel and silver - and their corresponding melting points.
- Tin: Tin has a lower melting point than silver, at 231.93 degrees Celsius (449.47 degrees Fahrenheit). This relatively low melting point makes tin a useful material for applications such as soldering, where it can be melted and used to join two other materials but it is poorly suited for cooking purposes ! It can definitely melt on the stove and mix in with the food, and expose copper as well !
- Stainless Steel: The melting point of stainless steel can vary depending on its composition, but it generally falls between 1370 and 1510 degrees Celsius (2500-2750 degrees Fahrenheit). You won’t let it on the stove.
- Silver: The melting point of silver is relatively high, at 961.8 degrees Celsius (1763.2 degrees Fahrenheit). This high melting point is due to the strong metallic bonds between the silver atoms. You won’t melt it on the stove either.
What is Thermal Conductivity anyway ?
Thermal conductivity is the property of a material that describes how well it conducts heat. It is a measure of the rate at which heat flows through a material when a temperature gradient is applied, i.e., the temperature difference between two points in the material. A high thermal conductivity indicates that heat can flow rapidly through the material, while a low thermal conductivity indicates that heat flows more slowly. Thermal conductivity is typically measured in watts per metre-kelvin (W/(m·K)).
Here is a comparison of the thermal conductivity of silver, tin, stainless steel, and copper:
- Silver: Silver has the highest thermal conductivity among these metals, with a value of approximately 429 watts per metre-kelvin (W/(m·K)) at room temperature.
- Copper: Copper is also a highly conductive metal, with a thermal conductivity of approximately 401 W/(m·K) at room temperature. It is commonly used in electrical wiring, heat sinks, and cooking utensils.
- Stainless Steel: Stainless steel has a lower thermal conductivity compared to silver and copper, with a value of approximately 16-25 W/(m·K) at room temperature. However, stainless steel has other desirable properties such as corrosion resistance, durability, and ease of fabrication, making it a popular choice for a wide range of applications, including cookware, construction, and medical devices.
- Tin: Tin is the least conductive of these metals, with a thermal conductivity of approximately 67 W/(m·K) at room temperature. Tin is used in a variety of applications such as soldering, plating, and coatings.
You now fully understand the reasons why copper is the best material for saucepans. Efficient and durable you will most likely pass it onto your kids.
Keep an eye on SALUT’s website as you may soon find the product that suits your needs, and if you really don’t want to miss out, consider subscribing to my newsletter.
Take care,“Salut”
Alex