Are you aware that copper has better thermal conductivity than stainless steel, and is a better heat conductor?
For some interaction using cookware, I can say that the best cookware is one that conducts and distributes heat competently and doesn t react with food. It should give both safety and convenience to the user. Although copper and stainless steel the two of them have individual features, it is still best to discover how each of these properties seek to get the best of all possible worlds.
In terms of precision, copper cookware easily adjust to a general change in temperature, which means, the metal conducts quickly and the change is almost immediate. In comparison to aluminum, copper is heavier that can sit solidly on the burner. However, there are a few points to get concerned with this cookware. It quickly discolors or corrodes which needs a higher level of maintenance; and it is very reactive and might leach into food.
Since copper reacts chemically with certain acidic foods, its kitchen tools are lined with tin or the stronger stainless steel. While some cooks claim that buying stainless lined copper is only wasting money as the poor heat conduction of stainless counteracts the copper's capabilities, copper pans are still widely used by most chefs worldwide due to its excellent heat conduction.
Stainless steel cookware is a little bit of less conductive, but it is an inert material that is non-reactive, making it the best choice for preparing acidic foods like dishes containing tomato sauce and wine. This type of pots and pans don't need any extra care or treatment in comparison to copper. The pans don't react with foods and they are universally much cheaper.
Stainless steel is manufactured out of an alloy of the metals steel, carbon and chromium, which offer the higher ability to resist corrosion but when using the lower percentage of other metals than plain old steel pots and pans. When your pots and pans are made of stronger and more conductive metals, you have a higher quality pot. Since stainless steel cooking pots are not coated, there is nothing that could peel off making it safe to use. It's lightweight nature also makes it easy to operate under, it won't, chip, rust or tarnish, preserving its shine for many years.
Getting the Best of Each World
If you sum it all, copper is a lot more conductive than stainless as it manages heat more capably. It also expands so much better stainless causing it to be less prone to cracking from heat, but it's more costly. Stainless steel on the other hand, is an excellent choice for its affordability, inert and non-reactive with foods, but is less conductive with heat.
For the best of each world, choose stainless steel cookware through use of an aluminum or copper core. You'll find it really expensive, but it guarantees the highest quality of pots and pans with the benefits of copper, stainless and aluminum. Copper cookware in general may be luxurious and pricey that it is not often seen in many home kitchens, the package of advantages can be well worth the price.