The Safety of Old Copper Cookware

Copper cookware must be lined with other metals for safe use in ovens and on stove tops.

Copper cookware has superior heat conductivity and adds color to any kitchen, but it must be lined with tin, nickel or stainless steel to be safely used for cooking, a feature that old copper cookware rarely has.

Drawbacks of Pure Copper

Many types of food naturally absorb copper from cookware surfaces, especially those with high acid content such as citrus fruits and tomatoes, or mixtures with vinegar or other acidic ingredients. This absorption frequently causes gastric disorders such as nausea or stomach cramps.

Copper Bowl Exception

Bowls that are 100 percent copper are safe for whipping egg whites. The pure copper interacts with the egg whites and makes them stiffen more quickly than those whipped in ceramic, glass, stainless steel or plastic containers.

Options for Old Copper

Professional cookware technicians can line old copper pots and pans with safe metals so they can be used for cooking on stove tops and in ovens. They can also be safely used unlined as decorative wall or counter accessories.

References

• The Copper Shop: Copper Cookware
• Cookware for a Healthy Kitchen: Cuisine Cast