Copper Cookware

Q: Are your pots stainless or tinned lined? If its the latter, how often do you have them retinned?

A: Copper is indeed denser than aluminium, but its specific heat is less. Silver would be better than copper, but not economical. Aluminium seems to give a good performance to value ratio, but copper is better in absolute terms. What the hell are these "absolute terms"... the levels of drunkeness at which your wife is willing to tolerate your bullshit, as in "Dammit Steve, how many times do I have to tell you to lay off the Absolute... you're absolutely positively shit-faced steenkin drunk, AGAIN!" Ahahaha. . . his is in part pretty much true. Copper absorbs heat more rapidly [slightly] but not more evenly than aluminum - heat distribution is about 3x more rapid with aluminum therefore copper will be much more prone to hot spots. Aluminum is also about 3x more responsive to temperature change, that is it dissipates heat almost as instantly as it absorbs heat, copper will retain heat about 3x longer. Anyone who has handled aluminum foil straight from a hot oven will have experienced this phenomena - AL foil will become cool to the touch almost instantly - not so with CU foil. Metal thickness being equal; for high temperature fast cooking aluminum is superior - for low temperature slow cooking copper is superior [slightly]. Copper cookware has been around a whole lot longer but it's definitely not better than aluminum in most instances, certainly not enough in those few instances to justify the disproportionate costs. The major advantage of copper cookware for most folks, whether they'll admit it or not, is that of esthetics and prestige.

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