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<\/figure><\/div>\n\n\nCopper has its potential health concerns around its toxicity<\/a>. <\/p>\n\n\n\n It is especially reactive and the main concern is leaching of metals into the food. But it is beautiful! <\/p>\n\n\n\n In my article on how ceramic cookware is made<\/a>, I explain that ceramic nonstick coating is made from silica (sand) that’s combined and applied with a sol-gel to coat the pan, while pure ceramic cookware starts as clay that is molded and then fired in very hot furnaces.<\/p>\n\n\n\n Examples of 100% ceramic cookware brands:<\/p>\n\n\n\n It’s worth mentioning that some ceramic non-stick have a copper base and some have copper infused in the coating itself.<\/p>\n\n\n\n Copper (Cu) has an atomic number of 29 with a relative atomic mass of 63.546. It is one of the ‘transition metals’ in the periodic table (Gray, 2012<\/a>). Like aluminum, copper is known as a reactive metal.<\/p>\n\n\n History: It is thought that copper in cookware started way back sometime in the Neolithic period (~ 10000 BC to 2000 BC) in the middle east. <\/p>\n\n\n\n Bronze, a copper and zinc alloy, is thought to have been used in cooking pots<\/a> and bowls of the affluent during the Bronze Age (3300 BC to 1200 BC). <\/p>\n\n\n\n And, brass, a copper and zinc alloy, comprised the early Dutch cooking pots in the 17th century… This is where the idea of today’s dutch ovens<\/a> originated. <\/p>\n\n\n\n In Europe, copper bowls were traditionally used to beat egg whites (see video below for why in detail).<\/p>\n\n\n\n Apart from straight out copper, cookware made of this material include these designs:<\/p>\n\n\n\n Cost<\/strong> <\/p>\n\n\n\n You can go on Amazon and get a copper frying pan that’s less expensive than a 100% ceramic skillet<\/a> but then there are the designs of copper cookware that can be quite expensive. <\/p>\n\n\n\n Usually, if folk are going to invest in copper cookware, they’ll want the look and performance but also the confidence in the safety offered by the high end range. <\/p>\n\n\n\n Generally, a high-end copper set will be in the thousands and will set you back more than what you might pay for a similar one in ceramic. <\/p>\n\n\n\n Performance<\/strong><\/p>\n\n\n\n You’re probably not surprised by the fact that copper cookware responds far better for heating than pure ceramic. <\/p>\n\n\n\n While, ceramic is much better at retaining the heat, its ability to conduct heat is low compared to that of copper. <\/p>\n\n\n\n Care<\/strong><\/p>\n\n\n\n You’ll notice with copper cookware that blackish-brown or green marks appear. This is due to copper oxide forming, a natural process when copper is exposed to oxygen. <\/p>\n\n\n\n Exposed copper will require polishing to retain its beautiful shine and color. If you don’t polish your copper pan or pot, the tarnishing (AKA patina) will develop into a coating of ‘green’, similar to that of the Statue of Liberty.<\/p>\n\n\n\n Non-stick coated copper, like all nonstick ware, requires particular care as I explain in my guide on how to prolong the life of the coating<\/a>. <\/p>\n\n\n\n Single layer copper may dint or warp but will stay intact, versus ceramic, which can crack if dropped or mishandled, including thermal shock. <\/p>\n\n\n\n Both copper and ceramic are non-compatible with induction cooking<\/a>. Copper is nonferrous and nonmagnetic. <\/p>\n\n\n\n Both materials can be disposed at facilities for recycling cookwares<\/a>.<\/p>\n\n\n\n Ceramic won’t rust. Similarly, copper doesn’t rust, but it does tarnish with exposure to air. <\/p>\n\n\n\n It’s a good idea to hand wash both types using non-abrasive methods and then hand dry.<\/p>\n\n\n\n You can get a similar variety of cookware pieces in both ranges.<\/p>\n\n\n\n Both will last for ever with care. <\/p>\n\n\n\n For me ceramic, adds a natural wholesome feel to the kitchen. And, you don’t have to polish it!<\/p>\n\n\n\n Ceramic is non-reactive. It doesn’t taint the food. There are no metals in 100% ceramic cookware that can leach into your food. And there’s no polishing needed in caring for this product, unlike copper.<\/p>\n\n\n\n See also: My article on nickel-free stainless steel<\/a>. <\/p>\n\n\n\n Pure ceramic cookware can also be used in the microwave, a regular hot oven, and for storing left-overs in the refrigerator. As well it can be used to serve food at the table. A ceramic pot is more versatile than a copper pot, in which you should never store food due to the reactive nature of copper.<\/p>\n\n\n\n The biggest advantage of using copper in cookware, apart from the shine it exudes when polished, is its thermal conductivity …higher than aluminum. It transfers heat extremely well!<\/p>\n\n\n\n The higher the thermal conductivity of the material, the faster it will heat up and also, the faster the heated area will spread to unheated areas of the same piece of material<\/p>\nMichael Chu in Cooking for Engineers<\/a><\/cite><\/blockquote>\n\n\n\nCeramic as cookware<\/h2>\n\n\n\n
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About Copper in cookware<\/h2>\n\n\n\n
![\"copper-cu-element\"](\"https:\/\/ceramiccookwarehub.com\/wp-content\/uploads\/2022\/10\/copper-cu-element.jpg\")
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![\"Mauviel](\"https:\/\/m.media-amazon.com\/images\/I\/41XE5YioVIL._SL500_.jpg\" "\\"Mauviel")
<\/a> <\/p>\n\n\n\nHow ceramic and copper cookware differ<\/h2>\n\n\n\n
![\"copper](\"https:\/\/ceramiccookwarehub.com\/wp-content\/uploads\/2022\/10\/copper-green-statue-of-liberty.jpg\")
<\/figure>\n\n\n\nHow they are similar<\/h2>\n\n\n\n
How ceramic cookware is better<\/h2>\n\n\n\n
What’s better about Copper cookware<\/h2>\n\n\n\n
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