Copper cookware conducts heat better than any other cookware material type. The faster a metal conducts heat, the more evenly the heat is distributed throughout the pan's bottom and sides. This eliminates hot-spots which can cause uneven cooking, scorching, and sticking to the pan. Copper also cools down faster than any other cookware material, so when the heat is removed from the pan it immediately begins to cool rather than retain heat. Temperature control is extremely important when cooking delicate foods such as cream or butter sauces. Since copper can leak into foods at high temperatures, copper cookware's cooking surface is usually lined with stainless steel or tin. Tin will wear out over time and the pans will need to be re-tinned. Copper cookware with a stainless steel interior requires no further maintenance.
How Thick Should the Copper be in Copper Cookware
2.5 mm of copper provides the optimum balance of heat conductivity and responsiveness. Copper cookware usually ranges from 1.0 mm to 2.5 mm. The thicker the copper the more expensive the cookware. Copper plated cookware gives the appearance of copper cookware but does not offer the cooking benefits.
Tips on Shopping for Copper Cookware
Highly polished copper cookware is beautiful but harder to keep clean than brushed copper.
Copper cookware often comes with cast iron or brass handles. Cast iron handles stay cooler than brass handles as cast iron is a poor conductor of heat.
The most common use for copper cookware is preparing delicate sauces, so if only one copper pan is in your budget invest in a small sauce pan.