Even the grandmothers knew that some dishes only in one Kupferpfanne to prepare perfectly. Even professional chefs swear by the high quality Cookware, Copper pans not only visually enhance a kitchen, they also have very special properties that make the preparation of particularly delicate dishes perfect. There are also a number of stainless steel pans with copper core or copper pans coated inside and outside. Pans made of several materials can be used more versatile.

Copper pans conduct the heat optimally

There is hardly any material that conducts heat as well as copper. The heat conduction is ten times higher than iron and twenty times higher than stainless steel. With a Kupferpfanne Let’s prepare dishes „to the point“. The panmade of copper only heats the food as long as it is on the hotplate or a Réchaud. Once the energy is turned off, the cools Kupferpfanne immediately and does not heat up, as is the case with iron and stainless steel. This feature plays an important role in meat dishes such as steaks, fish dishes and even some desserts. If desserts are flambéed at table, this is only possible with a copper pan. One problem is strongly acidic foods. The copper reacts to the acid and discolors. This problem can be solved by copper pans, whose cooking surfaces are coated with a thin layer of steel.

Copper pans need a lot of care

So one Kupferpfanne Retains its beautiful appearance, it needs a lot of care. After each use, it must be carefully cleaned of leftovers. The pan is then cleaned with copper preservatives inside and outside and then polished. Experts oil the pan before putting it in the closetor even better hang it on a hook in the kitchen. The effort is high, but it’s worth it, because only so the gloss and the red-golden coloration are preserved. The life is extended in this way.

Advantages and disadvantages of copper pans

The high thermal conductivity makes itself felt during cooking, among other things, that the usually high edges of the pan are not so hot. In addition, copper pans are convincing in that they last for several decades if they are well cared for. Copper pans, which are hung up in the kitchen, give every kitchen a very special, slightly nostalgic flair.

Unfortunately, copper pans also have their disadvantages. This includes the high price. Pans made of pure copper are very expensive, the purchase is only worthwhile if the Kupferpfanne is also used more often. Slightly cheaper are pans made of alloys with stainless steel and iron. They can be used more versatile. Copper is a very soft metal. Even minor shocks dent the pan. With a copper pan, the cook must handle a little more cautious. Sturdy are pans that are not only made of copper, but also have stainless steel or iron coatings in the pan interior or on the floor. A major disadvantage is the care required for a copper pan, which has a deterrent effect on many cooks. Pure copper pans are not suitable for induction cookers. For these stoves, there are special models whose floors are provided with a ferromagnetic layer, which allows the heat exchange.

What to look for when buying a copper pan?

When buying a copper pan, the most important consideration is the question of what the copper pan should be used for. If you prepare a lot of meat, you should make sure that the copper content is as high as possible. If the pan is to be used universally, copper pans with steel and iron coatings are ideal. Becomes a induction cookerOnly models that are suitable for this type of stove should be selected. One of the best producers of copper pans is the French company De Buyer. The products are particularly high quality, but also have their price.