Edwin Pawlowski wrote:
> "Jeßus" > wrote in message
>> I agree. I'd much rather use more practical cookware (i.e stainless steel)
>> for cooking, and leave the copper stuff for ornamental. Plus, I'm not wild
>> about mixing copper and food together (despite any coatings).
>
> Copper is extremely practical, cleans easily and has the best heat transfer
> of any cookware for even heating. Tinning will last years, but many brands
> have stainless lined to eliminate ever have to re-tin. Also allows you to
> use metal utensils if you like. There is no copper contact with the food at
> all.
>
> The only downside of copper is the price. Once you buy it though, the pans
> will last your lifetime as well as your kids and grandkids.

All quite true.
I should have elaborated and mentioned SS pots and pans with copper
base. Thats what I use anyway. As long as there is no direct food
contact with the copper, all should be good.