![]() If one is to build a collection of copper cookware, one must approach such a task as if they're building a garden. Don't make it more complicated than is necessary. Some of my copper pans are over 200 years old and they still look lovely. Unlike a lot of cookware available, copper wears its age well – the dings and patina somehow make it spectacularly beautiful. In short, I source copper because they're wonderful conductors of heat (they disperse heat very evenly) and last for ages. ![]() Yes, I'm going to deep dive into the details and tell you exactly what's up with copper cookware so that you can feel confident bringing it into your own kitchen. Yes, they're easy to care for and maintain. To put it simply, yes we use our copper pots and pans. My kitchen is much too used and much too squished for an entire display of look-but-don't-touch pots and pans. Some have asked me if my copper cookware is simply for aesthetic pleasure in the kitchen. The cookware that hangs right above my Lacanche and is used all day, every day in my cottage kitchen. We'll talk about sourdough starters another day perhaps ( the trickiest thing I've ever taught people to do is make sourdough over a screen), but today is all about the copper cookware. My entire life's work can be summed up in answering those two questions.
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