What I’ll say is this. In general, I’ve found that cookware enthusiasts online profess a blanket preference for thicker, heavy cookware. As a cookware tester, I feel that ease of use and maneuverability are just as important when evaluating a pan, so I think lighter cookware shouldn’t be discounted, and I think this experiment demonstrated this well.<\/p>\n
2. If you want that mythical copper performance, learn to love a tin-lined pan.<\/h3>\n
For that quick, responsive, and even-heating performance, an old school tin-lined pan is pretty unmatched. As a nonreactive metal coating, tin is lighter, more responsive, and more thermally efficient than stainless-steel.<\/p>\n
Once the standard lining for copper cookware, most modern manufacturers of copper cookware have phased out tin in favor of stainless steel because it’s far more durable. Tin starts to melt between 450\u2013475\u00b0F, which means that you can damage the lining of the pan by overheating it. Because copper pans are so thermally efficient, using high heat isn\u2019t necessary (remember, professional French kitchens have used pans like these for a long time without issue), but it\u2019s something anyone considering copper cookware should bear in mind, especially if they share kitchen equipment with less careful people. Being a softer metal, tin linings can also wear away over time, requiring occasional re-tinning.<\/p>\n
Defenders of tin-lined pans will argue that these concerns are generally overblown, and that with proper care, a tin-lined pan can put in a decade or more of work before it\u2019s worn down to the point where relining is required. But comparing that to stainless steel that can last a lifetime, it\u2019s hard to say they are equal.<\/p>\n Photo by Travis Rainey, Prop Styling by Tim Ferro<\/span><\/p>\n<\/figure>\n Again, we must return to the reason why you want copper cookware. If it\u2019s for the look, go for what you think is beautiful. The worst case scenario is probably that you end up with something that performs a lot like a nice stainless steel-clad pan, only is better looking. But if you want performance, go the old-school route and choose a tin-lined pan. The only cookware I\u2019d really steer clear from would be predominantly stainless-steel cookware that has a layer of copper or a copper core: To quote the immortal words of Freckle, \u201cSometimes, things that are expensive\u2026are worse.\u201d<\/p>\n![\"A](\"https:\/\/assets.bonappetit.com\/photos\/698a255bd919def6ab748e9a\/master\/w_1600%2Cc_limit\/copper-cookware_INSET_V3_020626_4458_VOG_final.jpg\"\/)
<\/picture><\/span><\/div>\nSo what copper cookware should I buy?<\/h2>\n
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