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Brass & Copper Cookware is types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Classically in Western cooking, the best pots were made out of a thick layer of copper for good thermal conductivity and a thin layer of tin to prevent the copper from reacting with acidic foods.
Copper pans provide the best conductivity, and therefore the most even heating. They tend, however, to be heavy, expensive, and to require occasional retinning. They are now available with stainless steel rather than tin linings which last much longer. They are best for such high-heat, fast-cooking techniques as sautéeing.
Copper conducts heat well, making it easy to control cooking temperatures. Brass, made from copper and zinc, is less commonly used for cookware. Small amounts of copper are good for everyday health. However, large amounts in a single dose or over a short period can be poisonous. It is not certain how much can be safely taken each day.
Because of this, copper and brass pans are coated with another metal that prevents the copper from coming into contact with food. Small amounts of the coating can be dissolved by food, especially acidic food, when cooked or stored for long periods.
Coated copper cookware can lose its protective layer if scoured. In the past, tin and nickel were sometimes used in coating copper cookware.
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