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Copper Cookware Guide

Copper has always been a traditional material for cookware, despite its additional expense, principally because of its excellent heat conducting qualities but also because it looks so beautiful.


  • heats up very quickly and evenly
  • cools down quickly - so ideal for cooking styles that need a pan that responds instantly to the heat applied to it
  • reacts with the acids in food so needs to be lined for most cooking purposes - traditionally lined with tin but more recently with stainless steel
  • is quite soft so the thicker the copper layer, the longer the cookware will last
  • needs to be cared for - click here for instructions
  • often used or jam making (for this the copper does not need to be lined) and confectionery but also for delicate sauces that need precise temperature control

Copper was traditionally lined with tin which would need to be relined periodically. Most modern pans are stainless steel lined, avoiding the need for relining - a great advantage!

Mauviel M'Heritage (formerly Cuprinox) Copper cookware

Mauviel Cuprinox is the best known copper cookware brand in the UK. It is used by many of the world's best chefs and has a 25 year guarantee.

  • 18/10 stainless steel lined
  • 2.5mm extra thick copper exterior
  • Beautifully and carefully manufactured and finished

Mauviel, established in 1830, is still a French family company based in Normandy.

Click here for the Mauviel Care and Use Guide.

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