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wortwoot t1_ix909n1 wrote

Why copper apart from the look? It’s a sod to keep clean. All clad would be my go to if you intended to cook with it.

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however613 t1_ix9sogw wrote

I love my copper! It responds to heat quickly, giving you a lot of control, especially if you use gas. I just let it look tarnished most of the time.

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wortwoot t1_ix9z5dc wrote

Hey as long as you’re cool w tarnished I agree that good quality copper cookware is a great choice.

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11B4OF7 t1_ixaid63 wrote

It also loses heat just as fast when you drop food into it.

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OvercookedRedditor t1_ixeug34 wrote

Cooper cookware can leech dangerous amounts into your food of cooper. I personally wouldn't use it and although I haven't done much research but I've heard of issues. My grandpa and some aunt's/uncles has Wilson's disease causing cooper buildup, my dad isn't a carrier meaning I'm safe. My dad does have primary hemochromatosis (high iron) and has to remove/donate blood every so often. So he's unable to use any iron pans. I might have high iron now but I never got a blood test before and had low iron a few years ago by symptoms only. While menstruating you lose blood meaning iron so that might be why I don't have high iron. Right now I'm only using carbon steel or cast iron pans. I use glass or enameled casserole for baking. I have some cake and muffins pans that's nonstick but I don't use them often and they're still in good condition.

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however613 t1_ixex4rl wrote

Most modern copper pots and pans are lined with nonreactive metals. My one trusty saucepan is steel lined. Although it’s not likely to cause a serious problem I wouldn’t use unlined copper too often either.

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