copper pots good for cooking?

[Adasmommy]

I just found a great deal on a whole set of barely used copper pots and pans. I can't find much data on whether copper is a safe cookware.

I did ask the lady selling it if it was lined with Stainless Steel or tin and she thought it was Stainless Steel but didn't know. Would either lining be a problem?

There is no stamp on this cookware and she doesn't know the brand. It was her mother's and it was mostly for show.

Anyone want to tell me what they think, or what else I need to know about the pots before buying?

Thanks!

[rainbowmoon]

I used to have a set. I think they are generally stainless steal w/ copper bottoms. that's what mine were like anyway! just an FYI-they are a pain and need polishing often! unless of course you don't care what the bottoms look like!

[Adasmommy]

I think these are all copper, except for the lining. In the picture, the outside of the whole pan/pot is shiny beautiful copper.

But then, they would be all the more of a pain to clean, wouldn't they? Thanks--I'll consider that.

Anyone have any input on the safety/healthy factor?

[counterGOPI]

:

[allnaturalmom]

I only know a few things about copper pots/pans but thought I'd share.
I did a little research when looking for new cookware to go with my new kitchenaid smooth/glass cooktop.

1. Copper is a pain to clean. It's not supposed to go into the dishwasher.

2. With new pots be sure to soak them long enough before first use as there is a protective coating applied at the factory to keep them from tarnishing before being purchased. Disaster if you don't get it all off and use them to cook with.

3. Copper is not reccommended for my glass cooktop. I thought it was for cosmetic reasons; it could leave permanent scuffs over time. I was willing to accept this, however, when I tried to use one it did not heat properly for some reason. Heat was uneven and it took forever to heat up. PITA

4. I have heard of copper pots w/ tin lining having to be re-tinned. I think the tin is much softer than the stainless, so older pots/pans have to be re-tinned. I've heard through the grapevine that this is pricey (providing you can find someone who will even do it).

So, if you don't have a smooth glass cooktop and they are not tin-lined, I would go for it. Otherwise, unfortunately, I wouldn't do it.

I was so upset when I had to return my set of calphalon tri-ply copper pots/pans that I got at ross for fifty bucks. It was the bargain of all bargains.

gl with your decision.
hth

[cloudswinger]

Copper supposedly reacts with eggs, making a fluffier omelet. but that's the mixing bowl.

I did find this info:
"Copper is an excellent conductor of heat, especially good for top-of-range cooking. Cooks often prefer copper cookware for delicate sauces and foods that must be cooked at precisely controlled temperatures.

Copper cookware is usually lined with tin or stainless steel. The Food and Drug Administration (FDA) cautions against using unlined copper for general cooking because the metal is relatively easily dissolved by some foods with which it comes in contact, and in sufficient quantities can cause nausea, vomiting and diarrhea."

here's another link: http://www.dmaonline.org/fppublic/connect56.html