I got some stainless cookware that has copper bottom. I know copper cooking
adds trace amounts of the mineral to your diet, but what happens when the
bottom is copper but the insides are not?


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dwacôn wrote:
> I got some stainless cookware that has copper bottom. I know copper
> cooking adds trace amounts of the mineral to your diet, but what
> happens when the bottom is copper but the insides are not?

More even heat conductivity.

Jill

"dwacôn" > wrote in message
news:tuQ6f.5194$AO5.3607@dukeread01...
>I got some stainless cookware that has copper bottom. I know copper
>cooking adds trace amounts of the mineral to your diet, but what happens
>when the bottom is copper but the insides are not?

It looks pretty.. While copper is a very good heat conductor, most of the
bottoms, like revereware, is more for looks than anything else. Most have
aluminum cores for the distribution work.

On 2005-10-23, Edwin Pawlowski > wrote:

> It looks pretty.. While copper is a very good heat conductor, most of the
> bottoms, like revereware, is more for looks than anything else.

Sad, but true.

> Most have
> aluminum cores for the distribution work.

But, not all. My stainless cookware has a thick solid copper plate on the
bottom. Pricey, but worth it.

nb

dwacôn wrote:
> I got some stainless cookware that has copper bottom. I know copper cooking
> adds trace amounts of the mineral to your diet, but what happens when the
> bottom is copper but the insides are not?
>
Copper bottoms will not add copper to your diet unless you use them
upside down.

Copper does distribute heat more evenly than stainless, but its real
benefit is that it is faster, more responsive to increases and
decreases of the heat source. My very old copper bottom, stainless
steel frypan is the second most used pan I have, after the wok. -aem

"dwacôn" wrote:
>
> I got some stainless cookware that has copper bottom. I know
> copper cooking adds trace amounts of the mineral to your diet,
> but what happens when the bottom is copper but the insides are not?

If it did add copper, it would poison you.
That's why no cookware is made with copper
on the surfaces contacting food.

Copper deficiency does occur in humans,
but it is extremely rare. I remember a
case in Iran, in which copper deficiency
was diagnosed in personnel on a military
base, in a region where the soils contained
naturally high levels of copper-chelating
compounds.