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COOKWARE

Properties
Heat conductor
Copper has been used and cherished for around 9,000 years. Pots that are
made of copper are ideal heat conductors; the material is durable, hygienic
and corrosion-resistant. Above all, it is the excellent heat conductivity that
makes copper a perfect base material for pots and pans. It is widely known
that copper conducts heat five times better than iron and even twenty
times better than stainless steel. Thanks to the excellent heat conductivity
properties, the heat spreads more evenly in copper cookware than in
traditional pots and pans. This also reduces the danger of scorching since
the temperature can be regulated more easily. As a result, it is possible to
cook with less energy. As copper stores heat very well, meals that are
prepared in copper pots stay warm longer than those prepared in traditional
ones.
ANTIBACTERIAL
Copper cookware has an antibacterial effect because germs and bacteria
cannot survive on copper. For these microorganisms copper is toxic but to
humans the material poses no threat at all. For this reason, water pipes and
door handles in hospitals are often made of copper. As a consequence, the
transmission of germs can be avoided
HAZARD(improper use)
Dissolved Coating
Acidic food, such as tomatoes, cooked or stored in copper cookware over a
long period of time can cause the copper coating to be released into the
food. Instead of cooking acidic foods in your copper cookware, use some
other type of cookware. Never store acidic foods in copper cookware. The
amount of copper exposure that proves toxic to humans is unknown,
according to Health Canada
Scratched Coating
Improper cleaning techniques can scratch the coating on copper cookware.
It is important not to use any type of abrasive cleaners, scouring sponges, or
tools to clean copper pots and pans. If your copper pots or pans have
scratched linings, either discard them or use them for
decorationaOOKWARE
Properties
Heat conductor
Copper has been used and cherished for around 9,000 years. Pots that are
made of copper are ideal heat conductors; the material is durable, hygienic
and corrosion-resistant. Above all, it is the excellent heat conductivity that
makes copper a perfect base material for pots and pans. It is widely known
that copper conducts heat five times better than iron and even twenty
times better than stainless steel. Thanks to the excellent heat conductivity
properties, the heat spreads more evenly in copper cookware than in
traditional pots and pans. This also reduces the danger of scorching since
the temperature can be regulated more easily. As a result, it is possible to
cook with less energy. As copper stores heat very well, meals that are
prepared in copper pots stay warm longer than those prepared in traditional
ones.
ANTIBACTERIAL
Copper cookware has an antibacterial effect because germs and bacteria
cannot survive on copper. For these microorganisms copper is toxic but to
humans the material poses no threat at all. For this reason, water pipes and
door handles in hospitals are often made of copper. As a consequence, the
transmission of germs can be avoided
HAZARD(improper use)
Dissolved Coating
Acidic food, such as tomatoes, cooked or stored in copper cookware over a
long period of time can cause the copper coating to be released into the
food. Instead of cooking acidic foods in your copper cookware, use some
other type of cookware. Never store acidic foods in copper cookware. The
amount of copper exposure that proves toxic to humans is unknown,
according to Health Canada
Scratched Coating
Improper cleaning techniques can scratch the coating on copper cookware.
It is important not to use any type of abrasive cleaners, scouring sponges, or
tools to clean copper pots and pans. If your copper pots or pans have
scratched linings, either discard them or use them for decoration

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