What makes copper pans so great anyways?

Tinned copper frying pans are great. Tinned copper cookware is made from a sheet of copper (either hammered — like those we make — or spun on a lathe) lined with tin. The tin works as a highly non-stick surface, and the copper heats quickly and evenly. 

I love the look of tinned copper frying pans.

Pots and pans aren’t exclusively utilitarian. Tinned copper frying pans are stunningly beautiful—meant to be displayed and admired. On very high-quality tinned copper pots and pans, thick brush marks in the tin lining can be seen. This is proof of the tinner's skill and that the tin lining is as dense (and consequently long-lasting) as possible. 

The copper comes in a rainbow of colors. New vessels can be mirror-polished, while more used pans can show off deep copper tones or countless temper colors caused by the stove's heat. 

The profile of each pan is unique, but what’s consistent is the curvature of the form and the intention with which it was made. Other pots and pans can live in cupboards and drawers, but these practically demand to be mounted on walls and shown off. 

I love the function of tinned copper frying pans.

Tinned copper frying pans are non-stick. Like, super-duper non-stick. You’ll be shocked at how easily an egg seems to just float around the pan's surface — if you’re not careful, after a light flick of the wrist, you might see your frying eggs slide right out of the pan and onto the stove. Another excellent feature? A tinned copper pan heats quickly and exceptionally evenly, and cools down super-fast.

I love the durability of tinned copper frying pans.

One of the best features of copper cookware is its longevity. For one thing, tin-lined copper cookware can be re-tinned nearly infinitely. There are, in fact, very few irreparable things you can do to a copper pan. If the copper gets dented, it can be reformed (unlike cast iron, which is more likely to shatter on impact).

I love the non-toxicity of tinned copper frying pans.

When Teflon-coated pans get scratched or damaged in any way, they must be replaced to avoid ingesting little bits of Teflon– and you definitely do not want to do.

A tinned copper pan provides a superior non-stick cooking surface with essentially no harmful residue, because metallic tin is very poorly absorbed by our gastrointestinal system. That’s one reason tinned copper pans have been used by the world’s best chefs for centuries. Of course, before you go and try to eat a Volkswagen, you should know that ingestion of large amounts of tin (we’re talking ounces here) can cause stomachache, anemia, liver and kidney problems, or worse.

But they’re worth it!

Tinned copper frying pans can be gasp-inducingly expensive and come with a learning curve for new users. If you pursue them, you’ll be rewarded with a cooking experience unlike any other. Fast and exceptionally even heating, non-stick surface, and gorgeous aesthetics, these pans are for those who want the best.