"Edwin Pawlowski" > wrote in message
...
>
> "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.

My current cookware is copper-core with SS, and I love it. I've never had
cookware that heats this evenly! It has made cooking much more enjoyable

kimberly
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http://eating-sandiego.blogspot.com