Copper has one of the highest thermal conductivity of any cookware material.
Copper conducts heat almost twice as fast as aluminum, five times faster then cast iron and 25 times faster then stainless steel.
There are 2 main reasons why you might want to consider tin-lining over any lining such as stainless steel lining for example:
1.) The tin-lining will ensure the highest possible response in regards to heat conductivity.
Some cooper manufacturer or retailer offer copper cookware with stainless steel lining. This might be a little easier to clean but in our opinion defeats the purpose of using copper cookware as the stainless steel lining is counterproductive with copper’s excellent thermal properties and will impair the heat conductivity considerably. As you can see in the heat conductivity chart above, stainless steel has a considerable lower capability of conducting heat compared to copper. So lining the cookware with stainless steel will almost defeat the advantage of using copper cookware in the first place.
It’s comparable with buying a car that looks really fast and efficient from the outside but putting a slow engine in. If you are looking for the best possible cooking performance = you might want to consider tin-lined copper but if you need cookware that is easier to clean you might rather want to consider regular cookware with a non-stick coating.
2.) You can re-tin your copper cookware at any time in the future
You can easily re-tin your copper cookware at any time in the future. There are many companies available in the US that are able to re-tin and re-polish your copper cookware. This allows you to completely re-furbish your cookware at any time if needed. Maintaining the copper's excellent cooking capabilities for a lifetime.
We ONLY and EXCLUSIVELY offer copper cookware in our store produced in Italy. NO EXCPETIONS.
All of our copper cookware is exclusively hand-crafted by Navarini S.a.s in Ravina, Italy.
Yes. Your copper cookware will last a lifetime if properly cared for. The fact that copper will not create any hot spots, can easily be re-tinned and re-polished enables you to keep your copper cookware as long as you wish without loosing or sacrificing its superior performance abilities.
No. Tin-lined copper cookware should always be hand-washed. You should use a soft spounge and also avoid any metal utensils that might harm the surface - just like with any commercial non-stick coating.
Copper cookware is usually available in thickness of 1mm, 1.2mm, 1.5mm, 2mm or 2.5mm – the choice depends on your stove and your budget. The thinner the copper the less expensive it is. Most thin copper is hammered to give it additional strength.
Thin copper (1mm to 1.5mm) may have an iron ring incorporated around the upper edge of the cookware- this also improves strength and creates a decorative rolled edge. Thin copper may be suitable for gas stoves only, since due to the thinness of the material it could warp and therefore not produce a secure stand on your electric stove.
Thicker copper such as 2mm and up is suitable for gas as well as electric stoves. The thickness of our copper cookware does not have an effect on the heat conductivity - any thickness allows superior heat conductivity compared to other materials such as aluminum, cast iron or stainless steel.
To protect the tin-lining from any damage, make sure to not heat the pan empty or at temperatures above 450ºF.
Do not use any metal utensils and rather use wood, plastic, silicone or heat resistant nylon utensils.
One of the advantages of copper cookware is its superior heat conductivity. This means that the pan get's hot and you want to allow the pan to cool before washing.
Hand-wash your copper cookware and dry immediately with a soft cloth. Avoid using any harsh detergents, steel wool or steel scouring pads.
The tin line of your copper cookware might become discolored with use. Depending on how often you are using your copper cookware you might want to consider having the lining replaced.
Copper will develop a rich patina over time which will not affect the pan's cooking performance. Using a copper polish will keep the exterior of your copper cookware look nice and shiny.
Always wash your copper cookware by hand, it is helpful to soak any pot or pan prior to washing in soapy water for a few moments. This can be done directly after you had served the food from the cooking vessel.
Over time your tin will develop a darker color which is coming from the food you are cooking, certain kinds of food such as red wine, tomatoes will give a little of their color to your tin. This is no concern and is absolutely normal.
The copper will develop a dark color over time which is what most copper enthusiasts prefer. If you want your copper clean & shiny you can use copper /brass polish for the outside that is available on the market or use inexpensive household vinegar.
Retinning will become necessary if your tin shows spots of copper larger than a dime in one area or if you ever had cooked without food in it and the copper shows other colors such as yellow, red, purple or black.Yellow can usually be washed away with soapy water. If your tin is burned (only happening without food in the pot/pan) you will see red, purple or black. This cannot be reversed and has to be retinned.
Unlined copper can only be used for food that does not containing acids such as tomatoes, wine vinegar. Traditionally unlined copper pots are used in Italy for Polenta, Marmelade, beating egg whites.