Using copper-coated bottom utensils rather than pure copper utensils for cooking is a common practice in some households. There are a few reasons why this is done:
Heat conductivity: Copper is an excellent heat conductor, which means it distributes heat quickly and evenly across the surface of the utensil. This property allows for better and more uniform cooking. However, using pure copper utensils for cooking can lead to overexposure to copper, which is not ideal for health reasons.
Avoiding copper leaching: While copper is a great conductor, it can also react with certain foods, especially those that are acidic or alkaline. This can lead to the leaching of copper into the food, and excessive consumption of copper can be harmful to health. Using copper-coated bottom utensils minimizes the contact of food with the copper surface, reducing the risk of copper leaching.
Durability and maintenance: Pure copper utensils can be more difficult to maintain as they require regular polishing to keep their shine and prevent tarnishing. Copper-coated utensils, on the other hand, are often made of stainless steel or other materials with a copper layer at the bottom. This makes them more durable, easier to clean, and less prone to tarnishing.
Cost-effectiveness: Pure copper utensils tend to be more expensive than copper-coated ones. By using copper-coated bottom utensils, people can still benefit from the heat conductivity of copper without incurring the higher costs associated with pure copper.
It's worth noting that while copper-coated bottom utensils offer some advantages, they should be of good quality and not worn down to ensure that the copper layer does not peel off or degrade over time. Additionally, some people may choose to avoid copper entirely in their cookware due to concerns about its potential health effects. In such cases, stainless steel or other non-reactive materials are popular alternatives.