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A Copper Stock Pot versus Other Stock Pot Types

Choosing a copper stock pot over a stainless steel stock pot or an aluminum stock pot is about choosing quality over something cheaper. Buying a copper stock pot is an investment and some copper stock pots can cost hundreds of dollars. There are reasons for this, however, and if you do a lot of cooking or you enjoy cooking with top quality cookware, you might want to consider purchasing copper stock pots.

Copper stock pots are durable, heavy and they transfer heat amazingly. A copper stock pot is better than aluminum for conducting heat and copper is ten times better than stainless steel at conducting heat. This reduces cooking times and cooking temperatures, which is convenient and also saves you money.

Copper cookware looks beautiful and it is the type of cookware that you can proudly display in your kitchen rather than hide in a cupboard. You can get copper stock pots, which are lined, with nickel, stainless steel, tin or a mixture of these materials.

Whether you want to cook marinara sauce, clam chowder, potatoes for mashing, a big batch of chili, or a lot of pasta, a copper stock pot is perfect for all of these. Copper stock pots often come with a lifetime warranty for home use, which should reassure you that once you have bought one copper stock pot, you will never need to buy another. For this reason, it is best to choose a large stock pot because you do not need to completely fill it when you cook and if you go for a smaller, one you might need a larger one later.

Lined Copper Stock Pots

Copper stock pots have always been considered the best type of stock pots in western cookery. The copper provides good thermal conductivity and then there would be a thin layer to stop the copper from reacting with acidic food. Tin-lined copper stock pots need to be re-tinned occasionally and they are quite heavy.

These days, you can get stainless steel-lined copper stock pots and this gives the same effect with another bonus – stainless steel lasts much longer than tin. It is well known that copper reacts with acidic foods and this is why most copper pots and pans are lined with another metal. This is the only drawback to copper really – the fact that you have to have the stock pot relined or cook with an unlined copper pot and not make any acidic food recipes in there.

Are Copper Stock Pots Worth the Expense?

Professional chefs would choose copper stock pots every time, over stainless steel stock pots and cheap aluminum ones. However, not everybody has the budget to invest in copper cookware or a copper stock pot, which makes these stock pots desirable but perhaps out of your price range.

Obviously, a good copper stock pot will last for life and you might even pass it down the generations when you get older. This is an investment and if you ask yourself whether you would prefer to buy a new cheap stock pot every few years or a good copper stock pot once during your lifetime, you can see why it might make sense to go for quality. Copper stock pots look beautiful and they are a pleasure to use.

 

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Sitram Profiserie 1-Quart Professional Saucepan with Pour Spout

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