I know cooks, professional and non-professional alike, who sing the praises of copper cookware. Precise temperature control and even heat distribution are the main merits of cooking with copper, and lined pans are naturally non-stick. While adopting a full arsenal of copper cookware isn’t for everyone, a single copper saucepan can be useful for sauces, small quantities of jam, and cooking sugars. Here are our favorite sets of which individual pieces can be ordered.
N.B.: Copper is not safe for induction cooktops, but there are some induction-safe models where the copper layer is removed from the bottom of the pan. Those products are noted within the selection below. For those pans that are not induction-compatible, an induction ferro-magnetic interface plate can be used.
For more cookware, see our posts:
- 10 Easy Pieces: Cast Iron Cookware
- 10 Easy Pieces: Clean Cookware
- 10 Easy Pieces: The Best Woks
- 10 Easy Pieces: Cast Iron Dutch Ovens
N.B.: Featured image by Emily Johnston from A Year in Burgundy: The Cook’s Atelier in Beaune.
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