How to make tin lined copper pans even better.

Tin lined copper pans have been a staple in the world’s best kitchens for thousands of years. That does not however, mean they are perfect. 

Taking inspiration from the roots of cookware, and combining it with more contemporary materials like stainless steel results in a new standard of excellence. 

It’s all about the handles:

The body of a tin lined copper pan leaves little to be desired. They heat up quickly and evenly, are capable of being relined (and consequently have a much longer lifespan than alternative option), and are just about a non-stick as you can get. 

The handles on classic copper cookware are another story. 

Cast iron handles heat up slowly, but they’re extremely heavy and rust quickly if left wet.

Brass handles are beautiful and do not rust, but, they heat up nearly as quickly as the body of the pan does (due to the high copper content of brass). 

While stainless steel is more complex to work with, it is durable, heats up slowly, and won’t rust if left wet. 

There’s nothing wrong with a cast iron or brass handle, but if you need the best, stainless steel is the only option.