2026-09-01 06:52 UTC
Copper pans exist but they can be a pain to cook with. The high thermal conductivity means they heat up much fast than you expect, so it’s easier to accidentally burn stuff, and they also cool down much more quickly once off the heat which can also be annoying. Plus you need to worry about oxide formation and food sticking much more than you do wity steel pans.
Replies (2)
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@RobotToaster@mander.xyz 2026-09-01 07:23
They also have to be re-tinned somewhat regularly IIRC.
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@OtakuAllTheWay@sh.itjust.works 2026-09-01 07:36
Also can’t cook acidic foods like tomatoes and vinegar if the copper pan is unlined. Since the copper will leech into the food.