The preference between copper-bottomed pans and non-stick ones can vary among chefs and cooks, as it depends on the specific cooking tasks, personal preferences, and culinary expertise.
Copper-bottomed pans have been prized in the culinary world for their excellent heat conductivity and responsiveness. Copper is an excellent conductor of heat, providing even heat distribution across the cooking surface, which can be essential for tasks that require precise temperature control. Chefs who specialize in delicate sauces, caramelizing sugar, or tasks where quick adjustments in heat are necessary might prefer copper pans for their superior performance.
On the other hand, non-stick pans are popular for their convenience and ease of use. They are great for cooking items like eggs, pancakes, and delicate fish fillets without sticking to the surface, reducing the need for excessive oil or butter. Non-stick pans are also generally easier to clean.
It's essential to note that many professional chefs use a combination of different types of cookware, including copper-bottomed pans, non-stick pans, stainless steel, cast iron, etc. They often choose cookware based on the specific cooking task at hand.
Additionally, advancements in cookware technology have led to the creation of copper-core or copper-infused non-stick pans, combining the benefits of both materials.
In summary, while copper-bottomed pans have unique advantages in certain cooking situations, non-stick pans offer convenience and ease of use. The preference ultimately comes down to the individual chef's cooking style, culinary needs, and personal preferences.