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I once saw a science show where they had a skillet made from gold, on loan of course. It had great thermal properties and was non-stick too. They also used an induction stove (skillet acts as a transformer secondary) which levitated !
You were wrong about acids and copper. You need an oxidising acid to attack copper. I can heat strong vinegar in a copper pot all day with the lid on it - it doesn’t budge. Take the lid off and leave it a few days and you’ll see a bit of green where the liquid contacts both the wall and air. Oxygen from air can oxidise copper and the vinegar can turn copper oxide into copper acetate. The problem isn’t the copper itself but the oxides.
Looking at retina. And Nevers the cells supposed send the light to the brain seem like the would get least light . Unless the rods &cones only send color and other cell facing the light send the basic light to the brain
As a former foodie and chemist, I should point out that high thermal conductivity is almost always less effective than high heat capacity in home kitchens for high-temperature cooking methods. This is because heating elements available to consumers are much less powerful than those found in commercial kitchens, meaning they can’t put out enough power to replace heat lost to the food fast enough to achieve the high food surface temperatures necessary for certain flavors to be produced (especially those produced by diels-alder type mechanisms and maillard reactions for more moisture-rich foods).
@@sagestrings869 but it is insanely heat conductive, and it takes loads of heat to burn it due to the crystal structure, so should be able to handle the heat quite easily
@@LillyP-xs5qe It can burn with normal flame if conditions are right but yeah its conductivity would prevent it. Also it's not tough so I'd guess dropping it wouldn't be good. Apparently it decomposes under uvc light although very slowly.
I only use silver pots with diamond bottom coating, it is the best when it comes to heat conductivity/diffusion. An all diamond pot would be best of course, but they are not practical possible, yet. Anyways they are great at cooking water for tea, which I enjoy in my golden tea set. ☕️ cheers
For fudge, candies, caramels. Etc. Something heated hot then quickly cooled. Look to industry. Candy makers are usually the only ones to use copper kettles. Maybe Beer. To aid in quick cooling. Not too many home brewers can afford a seven gallon copper pot.
Look at the how much heat the pot holds vs how much the wort holds (min 5gal) and you’ll see it’s splitting hairs to talk of the advantages of copper pots vs aluminum or steel.
@@buffalojones341 Scotch distilleries still use a lot of copper but I think purely out of tradition. But when many of those stills were first made, copper was cheaper than aluminum (more expensive than gold before the last century) and they predate stainless steel. But superstition dictates that NOTHING be changed that might negatively affect the whisky. And scotch drinking are willing to foot the bill. ETA: in candy making ,heat distribution is critical as a few degrees makes a huge difference in the candy properties or caramel colour. A hot spot that is a few degrees higher than the rest could result in a ruined product. I bought a Mauviel saute pan and saucier second hand a few years ago and they are my go to for finishing pastas and risotto.
@@misterhat5823 That might be and I can't say. But it could be like platinum (and the like) acting as a catalyst like in a catalytic convertor. But in the history of moonshine stills, there are the stories of people using the wrong metals in their stills and getting too much methanol and/or guys using car radiators as condensers and getting lead poisoning.
@@misterhat5823 Agreed. IIRC, most distillers used the section right before the "pure" ethanol to rinse their bottles before filling. And methanol is not a fermentation byproduct but I think the still's composition increases it's production. Not from yeast but from other biomaterial breaking down that might be increased by some metals. Though, I am not sure about this. Damn I want to reread Proof by Adam Rogers now.
I always go by Bourdain’s rule in Kitchen Confidential (in some part the book that is the reason I started cooking professionally). A good pan is defined by one characteristic, if you use it to bash someone in the head you should be more worried about damage to their head than your pan. I’ll take the heavier stainless steel or cast iron over flashier copper any day. I will however say that if you ever want to know what it was like to make meringues in Auguste Escoffier’s kitchen you should attempt it only by hand in a copper bowl.
@@johnmchumphreson7095 - at one time, Revere ware was the bomb for a lighter weight everyday alternative to cast iron cookware, much like the poor man's encyclopedia Britannia was the Funk and Wagnall encyclopedia, (pre-computer era). The cookware itself is called copper clad stainless steel and is a good conductor and distributor of the heat from the stovetop. It's very well made, can be passed down, and the main problem is that when the pans burn badly, they can be very difficult to clean, and many folks just don't want to bother. (Our use it and throw it out culture of waste)
pfff! you use actual materials to cook? where I used to work we only used single use meta-cookware that once collapsed onto either wave or particles to heat up the food disappeared forever into tiny whinny black holes of deliciousness
Yeah I mean diamond is very good at conducting heat... How did you say your diamond pan was made again ? Vapor deposi... what ??? I just put a stick and two diamonds horizontally in a crafting table.
But a monocrystalline diamond has far superior thermal conductivity. The Czochralski method should be modified to produce large diamond boules that could be cut into wafers, perfect for use as the bottoms of pots and pans.
Yeah but then you need to learn the special way of cleaning them to not ruin their antistick feature (or how to recreated it). Cast iron pots are typically nasty since you can't clean them with soap.
@@Carewolf dont use metal tools (wood and silicone only), dont use soap. Light coat of oil when done cleaning, reheat if you want to bake it on. That's really it.
i have both, well enameled cast iron. both are heavy and i use them for strength training. if i want to cook fast i use the copper lined with stainless steel. if i want to make stews and braises, i go for my enameled cast iron. bare cast iron is difficult to maintain.
@@Carewolf its not really that special, just don't use soap. I dont get why everyone is so afraid of using cast iron, I have for most of my childhood, they're easier than regular cookware.
@@Carewolf I've used cast iron pans for decades. We wash them in soap - every time they're used! The key is not to scrape the pan with anything sharp and scratch the surface, soak it, or put it in the dishwasher. If the pan starts to stick, put on a very light coat of oil and bake it in the oven for a half hour at 350, then take it out and carefully wipe the excess oil. You can bake it while you have other stuff baking in the oven. My cast iron frying pan has been used like this for 3 generations of my family, and it will likely be used for generations to come.
One thing to add is that copper bowls actually do serve a purpose besides conduction, the copper in the bowl binds to certain proteins in things like egg foam to prevent overstructuring of the foam and therefore the foam's collapse (to a certain extent, of course).
You obviously haven't read the National Geographic article about the bloke who got to fry an egg in a pure gold frying pan. Naturally non-stick. My stainless steel pans have a thick layer of copper encapsulated in the base.
@@dumbledoor9293 Pure gold is probably more durable than the polymer resins used to bond teflon to pans (they soften a lot under heat which is why "As seen on TV" abuse demos are in a cold pan). Besides, eggs cook in a range from 65˚C to about 75˚C. Cooking eggs does not need any extremes in temp or durability. But I wonder how much butter/cooking spray is needed to keep them from sticking in a 24K gold pan.
Copper does have another problem, which is part of what made it so easy to work with in the first place. It's soft, so soft you can deform it when at room temperature, and it can be melted in a perfectly normal campfire, so it's likely unsuited for any high temperature cooking, like browning meat or deep frying.
Copper has to heat orange to melt. It ain't melting over a campfire. Maybe, if you BURIED in the center of the fire, AND used a bellows...possibly. But nobody cooks like that.
@@spddiesel Thanks for the advice, though I wasn't referring directly to cooking on a campfire, was just using it as a point of comparison for temperature.
@@cezarcatalin1406 Good to know. Though I was taught early on to never use steel wool on basically anything but stainless steel and, if there's something really stubborn stuck on it, glass.
I once saw a science show where they had a skillet made from gold, on loan of course. It had great thermal properties and was non-stick too. They also used an induction stove (skillet acts as a transformer secondary) which levitated !
Silver was used in silverware because it’s easy to work with, and back when silver was commonly used, your alternatives were lead or tin, which I’m sure were certainly used as well. This had nothing to do with anti microbial capacity nor anything to do with pans fir that matter. Common pots and pans would have certainly been made of copper, tin or iron, not silver!
@@samarnadra That's not always true (whether because of low heat cooking for that food, or because of uber hardy little buggers). Gotta bear in mind, there are 3 primary reasons for "cooking"... 1) Kill bugs, 2) soften food, 3) alter flavour(s), we don't purely "cook to kill" and sometimes this catches us out. What percentage of illnesses caused by bugs not killed during "cooking" that would by copper/silver cooking/eating tools I dunno, which is why I hoped/expected mention given I found out about those properties of those metals from this channel, IIRC.
@@ChrispyNut The most stubborn bugs to kill would be botulin spores, which require 121°C (250°F) for 3 mins to kill. Botulin toxin itself breaks down at only 85°C (185°F). Pretty much everything else dies at 70°C (160°F). In a frying pan, LOW heat is 121°C/250°F and it goes all the way up to 315°C/600°F at the meat-searing high end. The heat of frying will always kill the bugs AND break down any toxins assuming they're only on the surface of your food. Even boiling is a guaranteed way to make food safe, as long as you eat it before it cools too much.
@@jerotoro2021 A) Boiling/Frying aren't the only methods of "cooking". B) Plenty of foods require a lower max temp than that and WAY more would be better if bug killing temps weren't required (as a different, non-invasive method was used). C) This is part of why I expected this to be mentioned in the video to inform viewers about these things, rather than leaving it to the comment section to find these things out (as the percentage who'd actually see the information down here is even lower than the low percentage who even read a single comment).
I was hoping to get into all the "non-stick" coatings late night TV wants to sell me. AND all the "copper infused" clothes that are supposed to turn me into a germ free Wonder Woman.
A well-seasoned pan (e.g. carbon steel) shouldn't stick - I found non-stick coatings too frustrating (prone to being scratched & often can't go above a certain temperature) and abandoned them altogether >
For most people it is a prestige thing. I know someone that has a full set of copper pans on display but their fridge is stocked with bottled water/drinks, condiments, and take out containers.
Copper is literally 5807321580087526890087432158486525898512345678900987654332135897524789 times infinity times better than not thinking about it for decades
Chef friend once told me everything from the time of day to the utensils used to eat a meal changes the flavour. I called shenanigans on the utensils. Friend made me a dessert I'd had a thousand times before, but this time served on a gold plate with gold utensils. I was blown away, there actually was a difference. (I should mention my friend didn't just have the gold stuff laying around, this happened in the hotel kitchen my friend ran)
When I drink something in an aluminum can, I experience a strong metallic "taste" from the can itself. Others swear it is impossible for me to "taste" the can, but it is a massive difference for me. I eventually just wrote it down as one of those person-to-person differences in biology, like how some people can see colors (and color differences) that others cannot.
@@BainesMkII I know exactly what you mean. Cans, bottles, and draft adult beverages do taste different. Or for any younger people reading this, tap water compared to bottled water. You can notice the difference.
There is a strong correlation between expectations and the taste of food, in my opinion. The same meal that taste fantastic when eating with friends and family can be mediocre at best when eating alone. The atmosphere, mood and expectations make the actual taste much better. I would not be surprised if the equal was true when you serve a meal on golden plates using golden utensils. At least my expectations would be really high at that moment :) Not to say that the material itself don't matter, it does play a role on certain acidic beverages and food like caviar for example.
My husband bought me a Mauviel copper pot set as a graduation present because I’d been eyeing it for awhile. I love my set for it’s utility, but also it’s just beautiful hanging on my pot rack. It makes me happy. 😊
(Whispering to himself) Chester Copperpot...Chester Copperpot... (Out loud, to the rest) Chester Copperpot! Don't you guys see? Don't you realize? He was a pro. He never made it this far. Look how far we've come. We've got a chance.
Depends on how much time you have. If you've got time, stone is great! If you want a meal fully cooked in less than 30 minutes without keeping your stone hot all the time, you'll need metal.
1:48 Copper isn't added to stainless steel for any cookware, it's usually an unwanted element. The only stainless steel types that actually add copper are for *severe* corrosion resistance, most commonly used in handling sulfuric acid solutions. The thin plating on some stainless steel cookware, is just that a plating not an added part to the alloy.
"but when you mix copper with other metals to make stainless steel" Interesting way to talk about the 0.1%-0.4% of copper used in some steel alloys to increase corrosion resistance.
Copper mixing bowls are also used when whipping egg whites into a meringue., as it helps the eggs froth up. Aluminum will make a cream sauce darken. The best pans I have ever used are thick aluminum with a thin stainless steel liner (see All-Clad)
Jokes on you, I fry my steak by floating it on hot mercury. It really makes perfect contact with all the meat, it doesn’t stick and you don’t even need much oil.
@@renl4123 Same with me for searing but it is too heavy for some tasks. I round out my kit with a couple carbon steel pans and a copper saute pan and saucier. The real benefit of non reactive metals (like stainless steel) is when cooking acidic foods (like tomato sauce) and people that don't like aluminum. But I guarantee every restaurant meal you have ever eaten has had something cooked in an aluminum pan.
A week ago I saw a couple really nice copper pots at a thrift store. I thought I'd never use them so I didn't buy. Now that I know how much they cost new I'm kicking myself.
Interesting that he talked about copper's heat conducting properties. I was expecting the anti-microbial properties of copper that's been known since Ancient Egyptian times.
The kitchens that tend to buy copper pots are typically high end cuisine and cater to large groups of people - people forking out a lot of money for a meal. Since copper pots conduct heat very quickly, and more evenly than steel or cast iron, cooks can build sauces and poach/blanch multiples of the same ingredients (like eggs or vegetables) quickly and efficiently. Having a line up of sauces and coulis prepared earlier in the day allows restaurants to pump out enormous quantities of food at superhuman speeds. Having a pot that heats quickly and evenly means that your line isn't held up for too long while you switch pots and wait for the contents to come to temperature. At-home cooks simply don't need that level of rapid response for a fancy dinner party unless they're planning on catering a wedding every weekend to offset the price of their new cookware
@@Sean-mk8pw Not all stainless steel alloys contain copper. The metal that gives the alloy its non-rusting property is chromium. The alloys used in cookware also contain nickel and molybdenum to improve acid resistance.
@@Sean-mk8pw Not all of it. It might technically be there in almost all of it as a contaminant, but it would only be there intentionally and in large enough proportions to matter in a few special types of stainless steel. It would be more accurate to say that stainless steel is 0 - 5 percent copper.
@@johnopalko5223 It's been a decade since I learned it but iirc, nickel helps with corrosion but moreso in the workability of the SS alloy. SS can be hell to work with; dulls bits, files and cracks when bent or drawn. And I think molybdenum is used for wear resistance/toughness. But yeah, the composotion of a SS alloy is closely engineered and often application specific. The alloy in your knife is very different from the alloy in your pots and pans.
I have a copper bottom pot my grandmother had. It's had at least two different handles, I know she had it replaced when she got it from Nana. She said Nana's mother had had it made for coco.
1:47 Copper isnt used in stainless steel. The grade of stainless steel is usually 18-8 aka 304. Which is mostly iron, small amounts of nickel and chromium. Other types of stainless steel can have vanadium, molybdenum, silicon, and carbon added in but i havent heard of copper being added in. They do have pots and pans clad with copper and aluminum or a martensitic stainless steel core to help with heat conductivity or indiction stove compatibility but the video did mention MIXING copper into the alloy.
you should do this for other metal cookware. I'm especially interested in pots made of lead or mercury. And perhaps uranium, though that's getting a little out of my price range.
Not unless I'm trying to trap Krampus We use copper in wiring because it is relatively cheap and doesnt rust into something that insultates the connection and it doesnt expand as much under thermal load, meaning solder joints last longer. For pure electrical conductivity, silver is better, but it lacks all those properties. I assume silver will also work if youre trying to trap Krampus electrical "bumpiness" isn't necessarily a bad thing. Peltier chips operate on that principal, raise and lower the state as the means of moving heat. Maybe if a pan were appropriately bumpy inside its crystal structure, then it could pump heat into the inside of itself even without a heat source, just using ambient heat
@@GreenToFeelBlue To calculate how much it’s worth now we need to know how much of it was there at the beginning, how much is already oxidised and we need to know the current price for copper. Also, we need to know if some pieces went missing... which is possible I guess.
@@cezarcatalin1406 Statue of Liberty contains 31 tons of copper. Or, it did. when it was built, I didn’t find any good sources for possible losses over the years. engineering.purdue.edu/MSE/aboutus/gotmaterials/Parks/thomas.html At a current market price of copper of $8,940 per ton, the Statue of Liberty has a scrap copper value of $277,140. www.moneymetals.com/copper-prices
Aluminum is also an excellent conductor of heat (and electricity). So conductive that they use it in high voltage power line instead of copper because it's cheaper and does the job. I have 2 non-stick frying pans made of aluminum, they both have steel bottoms though so they work on induction tops and probably also for its heat capacity. There's also a reason aluminum is used for heatsinks and radiators, it's way cheaper, lighter and only slightly less conductive than copper. I see no reason to risk copper poisoning when aluminum works just as well. I will agree that cookware made of copper looks very nice though.
@@dayd7420 This is false. There was some many decades old study with rabbits injected with an EXTREMELY high dose of aluminum causing issues in the brain. This lead to speculations about aluminum causing Alzheimer's. Despite being extensively researched, no study has confirmed aluminum to cause Alzheimer's. Not that it matters anyways for a coated pan since the aluminum exposure on food is zero because of the coating.
"This doesn’t mean aluminum alone causes this disease, but it’s absolutely clear that it plays a role. It can speed the onset, worsen the symptoms, and cause a more rapid and dramatic decline. " this part from the second article explains what i just explained, when you take modern american living ways into account, its already bad enough but now you cook everything in the same metal that they find in your brain when you die from multiplle health problems not just 1
@@dayd7420 They find aluminium in the brains of pretty much anyone and speeding up the disease in someone who ALREADY has Alzheimer's is very different from causing it, like you first claimed. Stop reading articles and go read the studies instead. Had aluminium cookware been as dangerous as you claim, it would have been banned a long time ago. A ton of research has been done since some scientist messed up rabbits with massive doses of aluminum directly into their blood. Only ONE recent study found a correlation between a HIGH DOSE in drinking water and accelerated Alzheimer's in people who already have it. Again, for a coated pan it's completely irrelevant as the metal never contacts the food.
Ati 1:46 is a mistake. You do not mix copper with other elements in order to make stainless steel, you mix iron with other elements. Copper is a trace element in the stainless steel. It can added only for special applications that regard the prevention of corrosion in harsh environment (e.g., seawater)
Silver isnt even all that expensive, and you wouldn't need much to line a copper pan. If only Ikea could industrialize the process, we'd have some damn good pots at a relatively cheap price.
For thermal conductivity and diffusivity, a thin layer wouldn't help that much. Since silver is pretty soft, it would be prone to scratching, so it wouldn't be good to use to keep copper out of your food. Instead, aluminum is a lot cheaper than copper, and you could protect the inner surface with a layer of glass or ceramic. I wonder if anyone does that???
@@stucknousernames It comes down to cost vs effectiveness. Material scientists have definitely come up with better materials, it's whether you want to go with a Casio that does the job or a Rolex to show off.
@@richdobbs6595 Stainless steel-lined pots & pans with aluminium bases are fairly common (albeit sometimes more expensive) for keeping heat well distributed around the pan
I have an unlined copper pot that I use only for beating egg whites and I use a silicone coated whisk for the beating so as not to scratch any copper into the food. There is a noticeable difference in the volume and stability of the beaten whites and also liquid never separates from the solid.
This is awesomeness. I can stop thinking about what they are made from and just get good, heavy stuff. "A good pot or pan is one that's heavy enough to make a great weapon in a fight." Anthony Bourdain RIP
(3:46) Silver also wears away. Not much of a concern when you pull the family heirlooms out for dinner, but if they're handled regularly, they'll wear down. This is one of several reasons why metallic silver coins are no longer minted for general circulation-the obverse and reverse sides become illegible.
So no, you don't need one unless you're making sauces that are sensitive to heat or you're someone who takes food far too seriously. No offense intended if you do take your food seriously, you do you, I just get those people who obsess over their ingredients.
My mom has 3 pots, 2 pans and a sautie that are 100% copper. They were given as a wedding gift to my great, great grandmother when she got married in Prussia in the late 1800s. One day I will inherit it, and pass it on to my daughter. It is some of the best cookware I have ever used in my life. However, you have to use gas, electric is a no-go.
I was sitting here wondering where you'd even find one. I've never seen a copper pot in a cookware store, personally. Then he mentions that you can't get them in Canada. So the question doesn't apply to me...
@@coltonross5414 Good point... Damn, should've saved my old pennies. Can't come by those too often anymore. And half the time if you manage to find any, they're zinc inside! O_o
@@WhiskersMctabby well Canada has some of the richest deposits of copper on earth especially in the north. You could potentially go out and surface mine it. Fun fact, the copper Inuit are named after how much copper is up in the north and they cold forged it into tools especially arrowheads.
I'm so good at cooking I have stainless steel ex-copper bottomed pans. I forget where the copper bottoms are now, but the stainless on its own heats up pretty quick!
My brother's widow is from Mexico City. She had her Mom send an old clay pot to her so she could make refried beans correctly. SIL said you HAVE to use a clay pot when boiling the beans or they won't cook to the right consistency for making the refried beans. Kind of like how an Italian Grandma will insist on using a wooden spoon to make pasta sauce. And for disciplining unruly children...
@@albinakemet Have you entertained the possibility that language, especially a language without a governing body, can have different levels of formality, as well as differences in what's considered correct? It is true that my phrasing would not suffice on a scientific paper. But it's better grammar than yours at least. English is my primary language that I've spoken, read, and written my entire life. I'd know. If you want me to write in Shakespearean English to prove that, I can.
Being allergic to mushrooms doesn't mean you're allergic to fungi and you're not. We both know you're not because fungi are on EVERYTHING, so you'd know if you were allergic and would have spoekn about that. Apologies if I've missunderstood.
3:54 huh? because it has one more electron shell? what is that for an argument? by that logic gold must have an even better heat conductivity than silver but google it and you will see that is has not. so the increase of electron shells isn't always increase heat conductivity. and yes gold is in the same column meaning it too has only 1 electron at its outta most shell
Most home cooks use pans made from steel with copper sandwiched into the inner layers. This gives you better diffusion off heat but less interaction with the food and its better for use on home stoves. Also steel alloys rarely contain copper. The copper in pans is a separate layer. Often times quick heat up and cool down is counter productive so a cast Iron pan that takes forever to heat but holds that heat steadily for a long time is what you need and copper would be worse.
I just want to touch on something here not mentioned. Copper is also a natural antibiotic(as is silver) and the both of them also have the added benefit of killing microbes in the food. For a pot it's probably not great, but for silverware it's extremely useful as you're effectively sanitizing a lot of food by contact.
Being the (somewhat lazy) home cook that I am, the answer here is - no, not really BUT I wouldn't mind having just one or two really good pots of the sort one of my grandmothers had, which were good quality stainless steel - mostly. They had solid copper cores in their bottoms, though, and so they would heat beautifully and fast, but you could make tomato sauces in them and not need to worry. I'd be interested in a video on stainless steel too - or even on the various metals and alloys used in modern day cookware. Like any other good Alton Brown fan I know a little bit about what makes a "good" pot but I'm interested in the chemistry too :)
Literally no. What you claim is physically impossible. Copper conducts heat much faster than cast iron whereas cast iron will hold heat better because of it's mass and relatively poor thermal conductivity. Watch the video again.
I think the claim here is that cast iron on an induction stove heats faster than a copper pot on a conventional stove. While I haven't researched it, it seems plausible.
Pure copper won't even heat up on an induction stovetop. The material has to be magnetic in order for the induction effect to work. You have to have a copper alloy to use it on an induction surface, and the time to heat up is directly related to how magnetic it is. The video wasn't talking specifically about induction stoves. Yes, copper will heat up faster on a traditional stovetop, but also won't retain heat as well. There are a lot of factors to consider.
Dont forget the reactivity with other metals. AKA the spoon. Using a metal spoon to stir a sauce or whatever in a copper pan will cause it to go grey ish. Thats why even today us fellow chefs still use wooden spoons in the kitchen.
@@crybebebunny You do realize they are "just" basically convection based toaster ovens right? Great if you have a conventional oven but if you got a convection oven then you will get about the same results from it. As that "air fryer".
@@rickytorres9089 Thank you for sharing, I don't have a convection oven. I like the fact that my children use the Ninja by themselves and how it reheat food to taste as I had just made it. A convection oven would not be as easy to use in my opinion nor I have room for one.
@@rickytorres9089 in an oven you don't have the option of dehydration or pressure cooking which I do have with my Ninja Foodi. I had a deep fryer and trash it because it took to much oil. If I use it for fish can't reuses the oil because everything else would taste like fish. Oil gets rancid quick after first use. My family is very picky eaters as myself to the point that, they have all learned to cook and prepare food.
My son took courses in cooking, and is an amazing cook. For his birthday this year I bought him an iron skillet, and *he loves it!!!* He uses it every day, and sometimes twice a day. Lemme tell you, his pork chops are so tender and juicy, I can eat them without my teeth in!!! And his steaks are to die for!!!
So as a pan gets thicker, it also distributes heat more efficiently, which results in a more uniform temperature across the surface. This isn't surprising. Most of us have noticed that thick, sturdy pans have fewer hot and cold spots. But this evenness comes at a price: the extra mass of metal makes a thicker pan less agile. It is slower to react than a thinner pan when the burner is turned up high or down low. How thick is thick enough, then? The answer does depend on the conductivity of the metal. Take a typical copper pan, 25 cm wide and 2.5 mm thick, heated by a gas burner 14 cm in diameter. The temperature across the bottom will vary by no more than 22 •c I 40 •f. But if the pan were made of stainless steel, then it would need to be more than 70 mm thick to perform similarly-and never mind that the weight of such a pan would make it impossible to lift! Fortunately, bonding a lightweight, 7 mm plate of inexpensive aluminum to the bottom of the thinnest, cheapest stainless steel pan produces a pan with nearly the same performance as that of the copper pan Now imagine that these same pans were heated instead by a small domestic gas burner only 6 cm in diameter. Even copper isn't conductive enough,to spread the heat evenly to the far edges of the pan. Any pan made from any material of any thickness will cook unevenly if the burner under- neath it is too small. What's the take-home message here? Whether the heat comes from the flames of a gas burner, the radiant glow of an electric coil or halogen element, or the oscillating magnetic field of an induction heater, the most important factor for ensuring that a pan heats evenly is burner size. With a properly sized burner-ideally about as wide as the pan itself-any pan, even a cheap and thin one, can be heated evenly. - modernist cuisine vol 2 pg 43
This video could have mentioned pots with copper bottoms. There's no need really for the walls of the pot to be copper, it's really the bottom that counts. We always had copper-bottoms pots and pans when I was a kid, they worked great.
I worked at a popcorn shop in highschool. We used a gigantic copper cauldron to cook the caramel. You have seconds between not enough, just right, and burnt. Its mostly a smell.....as soon as you smell burning sugar turn the heat off and add all the popcorn.
My grandma has a full set of copper pots and pans... suspended on her walls for decoration ! The only piece still in use is the jam basin, because just as he said it's great for making a caramel and that's pretty much what jam is.
It's nifty to learn why copper and silver are such good conductors. I always suspected it was something like this, but I never actually looked at the electron shell configuration to learn if I was right. I'd love to learn why some of the rare earths make such strong magnets. I suspect it's because the shell fills up with electrons with no opposite spin partner before the pairs start filling in.
1:26 No mention that most stainless steel cookware is actually made with an aluminum core. Aluminum is about half as conductive as copper but much less expensive. A pure stainless steel piece of cookware is almost unheard of in modern times. 1:45 Nobody mixes copper with other metals to make stainless steel, except maybe in trace quantities. 3:01 Not just "some" copper pans are lined with SS or tin. The vast majority are. It's very rare to find a piece of copper cookware that isn't lined, and those that aren't are specialty pieces intended for a very narrow range of cooking/baking tasks.
most copper cookware is lined with tin, however tin needs to be reapplied every so often. You can get copper cookware lined with silver, the silver will not leech and will last lifetimes. I have a couple of copper pots/pans that are copper and silver - they are super expensive. However, that cookware lasts for generations which is incredibly appealing to me. I think it's like most things, you get what you pay for, most higher quality stuff is more expensive. Even a good cast iron set is going to cost decent money.
I cook strictly with cast iron because I might heat up slow but when you drop your food in it doesn't drop the temperature making the cooking slow down. Also the heat is really even.
I have one copper bowl. I use it to whip eggs for omelets and such. I have a couple of stainless steel pots (5 quarts) to make popcorn and soups. Most of my fry/Sautee/braise are in a high carbon steel pan. I have one 15 in cast iron skillet to roast chickens, beef etc. I need help to lift it
Thermal conductivity is only one aspect. Chemical reactivity also is important. A veteran chef friend swears by using a copper pot for preparing eggs, especially for meringues.
Copper can also melt at higher stovetop temperatures, your steel pan won't. While being careful can prevent this, it's still something to consider. Learned the hard way XD
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I once saw a science show where they had a skillet made from gold, on loan of course. It had great thermal properties and was non-stick too. They also used an induction stove (skillet acts as a transformer secondary) which levitated !
You were wrong about acids and copper.
You need an oxidising acid to attack copper.
I can heat strong vinegar in a copper pot all day with the lid on it - it doesn’t budge.
Take the lid off and leave it a few days and you’ll see a bit of green where the liquid contacts both the wall and air. Oxygen from air can oxidise copper and the vinegar can turn copper oxide into copper acetate.
The problem isn’t the copper itself but the oxides.
@@tedphillips2501 iii
So I guess us pessimists need to find another place to buy mushroom meat
Looking at retina. And Nevers the cells supposed send the light to the brain seem like the would get least light . Unless the rods &cones only send color and other cell facing the light send the basic light to the brain
As a former foodie and chemist, I should point out that high thermal conductivity is almost always less effective than high heat capacity in home kitchens for high-temperature cooking methods. This is because heating elements available to consumers are much less powerful than those found in commercial kitchens, meaning they can’t put out enough power to replace heat lost to the food fast enough to achieve the high food surface temperatures necessary for certain flavors to be produced (especially those produced by diels-alder type mechanisms and maillard reactions for more moisture-rich foods).
.......clearly.
but what about a theoretical diamond cookware? lab-grown of course
@@LillyP-xs5qe Dont be silly Diamond is just carbon, preassurized coal. And coal... Burns... therefore....
@@sagestrings869 but it is insanely heat conductive, and it takes loads of heat to burn it due to the crystal structure, so should be able to handle the heat quite easily
@@LillyP-xs5qe It can burn with normal flame if conditions are right but yeah its conductivity would prevent it. Also it's not tough so I'd guess dropping it wouldn't be good. Apparently it decomposes under uvc light although very slowly.
The real question is "Do I need a silver pot?"
There are pots using both materials, and they look gorgeous. Especially the hammered ones, the dents are beautiful als shiny
If you need to secretly kill a werewolf, perhaps
Well, if you really really really want that fancy coffee I guess...
I only use silver pots with diamond bottom coating, it is the best when it comes to heat conductivity/diffusion. An all diamond pot would be best of course, but they are not practical possible, yet. Anyways they are great at cooking water for tea, which I enjoy in my golden tea set. ☕️ cheers
@@dumbledoor9293 Slow clap.
For fudge, candies, caramels. Etc.
Something heated hot then quickly cooled.
Look to industry. Candy makers are usually the only ones to use copper kettles.
Maybe Beer. To aid in quick cooling.
Not too many home brewers can afford a seven gallon copper pot.
I have seen copper pots for specific tea's, but they were all super old.
Look at the how much heat the pot holds vs how much the wort holds (min 5gal) and you’ll see it’s splitting hairs to talk of the advantages of copper pots vs aluminum or steel.
@@buffalojones341 Scotch distilleries still use a lot of copper but I think purely out of tradition. But when many of those stills were first made, copper was cheaper than aluminum (more expensive than gold before the last century) and they predate stainless steel. But superstition dictates that NOTHING be changed that might negatively affect the whisky. And scotch drinking are willing to foot the bill.
ETA: in candy making ,heat distribution is critical as a few degrees makes a huge difference in the candy properties or caramel colour. A hot spot that is a few degrees higher than the rest could result in a ruined product. I bought a Mauviel saute pan and saucier second hand a few years ago and they are my go to for finishing pastas and risotto.
@@misterhat5823 That might be and I can't say. But it could be like platinum (and the like) acting as a catalyst like in a catalytic convertor.
But in the history of moonshine stills, there are the stories of people using the wrong metals in their stills and getting too much methanol and/or guys using car radiators as condensers and getting lead poisoning.
@@misterhat5823 Agreed. IIRC, most distillers used the section right before the "pure" ethanol to rinse their bottles before filling. And methanol is not a fermentation byproduct but I think the still's composition increases it's production. Not from yeast but from other biomaterial breaking down that might be increased by some metals. Though, I am not sure about this.
Damn I want to reread Proof by Adam Rogers now.
That was a fun episode. My favorite stock pot is stainless steel with a copper bottom. It does cook really nicely. 👍
It's not your pot, it's you. You cook really nicely 🙂
I always go by Bourdain’s rule in Kitchen Confidential (in some part the book that is the reason I started cooking professionally). A good pan is defined by one characteristic, if you use it to bash someone in the head you should be more worried about damage to their head than your pan. I’ll take the heavier stainless steel or cast iron over flashier copper any day. I will however say that if you ever want to know what it was like to make meringues in Auguste Escoffier’s kitchen you should attempt it only by hand in a copper bowl.
My favorite pot is the green one with a hemp bottom.
@@johnmchumphreson7095 - at one time, Revere ware was the bomb for a lighter weight everyday alternative to cast iron cookware, much like the poor man's encyclopedia Britannia was the Funk and Wagnall encyclopedia, (pre-computer era). The cookware itself is called copper clad stainless steel and is a good conductor and distributor of the heat from the stovetop. It's very well made, can be passed down, and the main problem is that when the pans burn badly, they can be very difficult to clean, and many folks just don't want to bother. (Our use it and throw it out culture of waste)
@@barbarahecht4617 OMG, Funk and Wagnal!! Haven’t heard that name in ages! It was always a prize on some game show in the 70’s...?
Silver? The best? Pah! My vapour deposited polycrystalline diamond pan is WAY better!
pfff! you use actual materials to cook?
where I used to work we only used single use meta-cookware that once collapsed onto either wave or particles to heat up the food disappeared forever into tiny whinny black holes of deliciousness
@@matheussanthiago9685 Yes: "You can warn people not to collapse a quantum superposition but do they ever really listen?"
Yeah I mean diamond is very good at conducting heat...
How did you say your diamond pan was made again ? Vapor deposi... what ???
I just put a stick and two diamonds horizontally in a crafting table.
But a monocrystalline diamond has far superior thermal conductivity. The Czochralski method should be modified to produce large diamond boules that could be cut into wafers, perfect for use as the bottoms of pots and pans.
Graphene runs circles around any of the above, it's twice as good as diamond and 10 times better than silver
Spend the money you'd spend on a copper pot on cast iron, then lift them as weights until you're strong enough to cook with it.
Yeah but then you need to learn the special way of cleaning them to not ruin their antistick feature (or how to recreated it). Cast iron pots are typically nasty since you can't clean them with soap.
@@Carewolf dont use metal tools (wood and silicone only), dont use soap. Light coat of oil when done cleaning, reheat if you want to bake it on. That's really it.
i have both, well enameled cast iron. both are heavy and i use them for strength training.
if i want to cook fast i use the copper lined with stainless steel. if i want to make stews and braises, i go for my enameled cast iron. bare cast iron is difficult to maintain.
@@Carewolf its not really that special, just don't use soap. I dont get why everyone is so afraid of using cast iron, I have for most of my childhood, they're easier than regular cookware.
@@Carewolf I've used cast iron pans for decades. We wash them in soap - every time they're used! The key is not to scrape the pan with anything sharp and scratch the surface, soak it, or put it in the dishwasher. If the pan starts to stick, put on a very light coat of oil and bake it in the oven for a half hour at 350, then take it out and carefully wipe the excess oil. You can bake it while you have other stuff baking in the oven. My cast iron frying pan has been used like this for 3 generations of my family, and it will likely be used for generations to come.
One thing to add is that copper bowls actually do serve a purpose besides conduction, the copper in the bowl binds to certain proteins in things like egg foam to prevent overstructuring of the foam and therefore the foam's collapse (to a certain extent, of course).
I was waiting for this to be mentioned in the video and I was disappointed when it wasn't. To me, this is the main reason to own copper cookware.
Oh really? I'd like to know more about that
Does that make them poisonous?
@@benedict6962 no. we ingest multiple minerals and metals every day in our foods.
@@benedict6962 No, the copper contamination is minimal in reference to daily intake
My taste buds: I really can't tell the difference
My wallet: *slowly lowers gun*
You obviously haven't read the National Geographic article about the bloke who got to fry an egg in a pure gold frying pan. Naturally non-stick.
My stainless steel pans have a thick layer of copper encapsulated in the base.
Pure gold is a soft material, so it would make a horrible pan. I guess it must be some lower carat gold pan?
@@dumbledoor9293 it's an egg, it'd be fine, maybe
@@dumbledoor9293 Pure gold is probably more durable than the polymer resins used to bond teflon to pans (they soften a lot under heat which is why "As seen on TV" abuse demos are in a cold pan). Besides, eggs cook in a range from 65˚C to about 75˚C. Cooking eggs does not need any extremes in temp or durability. But I wonder how much butter/cooking spray is needed to keep them from sticking in a 24K gold pan.
@@tiacho2893 no butter, if the surface is well polished, just that do the trick with gold
I didn't read it... but I haven't seen a gold pan either so there's that.
Copper does have another problem, which is part of what made it so easy to work with in the first place. It's soft, so soft you can deform it when at room temperature, and it can be melted in a perfectly normal campfire, so it's likely unsuited for any high temperature cooking, like browning meat or deep frying.
Nah, copper has no problem with that.
The problem with copper are abrasive washings... you can really eat into it with a steel wool thingy.
If you're doing any campfire cooking just go with cast iron. A properly seasoned and cared for cast iron pan will give you decades of use.
Copper has to heat orange to melt. It ain't melting over a campfire. Maybe, if you BURIED in the center of the fire, AND used a bellows...possibly. But nobody cooks like that.
@@spddiesel Thanks for the advice, though I wasn't referring directly to cooking on a campfire, was just using it as a point of comparison for temperature.
@@cezarcatalin1406 Good to know. Though I was taught early on to never use steel wool on basically anything but stainless steel and, if there's something really stubborn stuck on it, glass.
**whips out silver pot** This bad boy's gonna make me the best hamburger helper I ever had!
Dead XD
“I hate coppers see”-al Capone
I once saw a science show where they had a skillet made from gold, on loan of course. It had great thermal properties and was non-stick too. They also used an induction stove (skillet acts as a transformer secondary) which levitated !
The gold skillet levitated? I’ve been cooking on induction for years and never heard of that trick (but I don’t have any gold cookware 😕)
The rich man's way of cooking!
Theres a reason it's called silverware, silver also has antimicrobial properties
*chugs colloidal silver and writes an antivax blog post*
Thanks for the vid spoiler lol
Silver was used in silverware because it’s easy to work with, and back when silver was commonly used, your alternatives were lead or tin, which I’m sure were certainly used as well.
This had nothing to do with anti microbial capacity nor anything to do with pans fir that matter.
Common pots and pans would have certainly been made of copper, tin or iron, not silver!
gotta love eating with some "Mitch match civil where"
So does copper. In fact, copper is better at preventing germs
Expected mention of its microbe killing properties, especially once Silver was mentioned. Huh.
@@samarnadra That's not always true (whether because of low heat cooking for that food, or because of uber hardy little buggers). Gotta bear in mind, there are 3 primary reasons for "cooking"... 1) Kill bugs, 2) soften food, 3) alter flavour(s), we don't purely "cook to kill" and sometimes this catches us out. What percentage of illnesses caused by bugs not killed during "cooking" that would by copper/silver cooking/eating tools I dunno, which is why I hoped/expected mention given I found out about those properties of those metals from this channel, IIRC.
@@ChrispyNut oligodynamic metals FTW
@@BattletoDeath Thanks for the word. Are you Sesquipedalian by chance?
@@ChrispyNut The most stubborn bugs to kill would be botulin spores, which require 121°C (250°F) for 3 mins to kill. Botulin toxin itself breaks down at only 85°C (185°F). Pretty much everything else dies at 70°C (160°F). In a frying pan, LOW heat is 121°C/250°F and it goes all the way up to 315°C/600°F at the meat-searing high end. The heat of frying will always kill the bugs AND break down any toxins assuming they're only on the surface of your food. Even boiling is a guaranteed way to make food safe, as long as you eat it before it cools too much.
@@jerotoro2021 A) Boiling/Frying aren't the only methods of "cooking". B) Plenty of foods require a lower max temp than that and WAY more would be better if bug killing temps weren't required (as a different, non-invasive method was used). C) This is part of why I expected this to be mentioned in the video to inform viewers about these things, rather than leaving it to the comment section to find these things out (as the percentage who'd actually see the information down here is even lower than the low percentage who even read a single comment).
I was hoping to get into all the "non-stick" coatings late night TV wants to sell me. AND all the "copper infused" clothes that are supposed to turn me into a germ free Wonder Woman.
Ok but the diamond brand stuff is so perfect. It never sticks. Sincerely somebody who only had one choice at Walmart but now is totally in love.
The diamond ones actually have a better conductivity than Copper. I've got a Wohl diamond skillet, and it browns meats better than my cast iron.
Apparently tin is said to be pretty non stick and can be relatively easy to reapply if you keep scratching the non stick off your pans
A well-seasoned pan (e.g. carbon steel) shouldn't stick - I found non-stick coatings too frustrating (prone to being scratched & often can't go above a certain temperature) and abandoned them altogether >
@@dinornis What do you mean by seasoned?
I think "is never going to give me heavy metal poisoning" is my favorite attribute for any cookware.
I've got by decades without even thinking about one, so I'm inclined to say no.
For most people it is a prestige thing. I know someone that has a full set of copper pans on display but their fridge is stocked with bottled water/drinks, condiments, and take out containers.
Copper is literally 5807321580087526890087432158486525898512345678900987654332135897524789 times infinity times better than not thinking about it for decades
But wait theres more
Yep, about 50 years cooking, just fine without +$100 pan.
Chef friend once told me everything from the time of day to the utensils used to eat a meal changes the flavour. I called shenanigans on the utensils. Friend made me a dessert I'd had a thousand times before, but this time served on a gold plate with gold utensils. I was blown away, there actually was a difference.
(I should mention my friend didn't just have the gold stuff laying around, this happened in the hotel kitchen my friend ran)
When I drink something in an aluminum can, I experience a strong metallic "taste" from the can itself. Others swear it is impossible for me to "taste" the can, but it is a massive difference for me. I eventually just wrote it down as one of those person-to-person differences in biology, like how some people can see colors (and color differences) that others cannot.
@@BainesMkII I know exactly what you mean. Cans, bottles, and draft adult beverages do taste different.
Or for any younger people reading this, tap water compared to bottled water. You can notice the difference.
There is a strong correlation between expectations and the taste of food, in my opinion. The same meal that taste fantastic when eating with friends and family can be mediocre at best when eating alone. The atmosphere, mood and expectations make the actual taste much better. I would not be surprised if the equal was true when you serve a meal on golden plates using golden utensils. At least my expectations would be really high at that moment :)
Not to say that the material itself don't matter, it does play a role on certain acidic beverages and food like caviar for example.
I believe what made it taste different were just the gold utensils. You taste the fork or spoon when you stick it into your mouth.
"Do you need a copper pot?"
0:39
Nope.
No, but I now need a silver one...
My husband bought me a Mauviel copper pot set as a graduation present because I’d been eyeing it for awhile. I love my set for it’s utility, but also it’s just beautiful hanging on my pot rack. It makes me happy. 😊
All I can think of right now is "Chester Copperpot" from the Goonies.
We're a dying breed, those of us who remember obscure lines from Goonies. :-P
(Whispering to himself) Chester Copperpot...Chester Copperpot... (Out loud, to the rest) Chester Copperpot! Don't you guys see? Don't you realize? He was a pro. He never made it this far. Look how far we've come. We've got a chance.
Oh thank goodness! I thought I was the only one! lmao
Lou Gehrig??
All I need is a proper cup of coffee in a proper copper pot.
Indeed. Iron coffee pots? Tin coffee pots? They are no use to me.
Oh, yeah, a good cezve is to die for
I've not heard that song in years, thanks for stirring my memory :3
I do love a good coffee but i've never had one from a copper pot.....might have to see if there are some copper moka pots about
@@halu959986 Should I tell them? I feel kinda' bad.
"when you mix copper with other materials to make stainless steel" um...
In layers not an alloy
Could you do a follow up video on this? There's multiple ways that copper actually reacts with the food to change its properties.
Me who use stone to cook: You guys use metal based pot?
I bet you use tealight candles underneath to heat it up :D
@@junglee-bee - Obviously he just uses bonfire embers like a proper caveman. Oogah boogah
Return to monke
Depends on how much time you have. If you've got time, stone is great! If you want a meal fully cooked in less than 30 minutes without keeping your stone hot all the time, you'll need metal.
Do you haphazardly throw all the ingredients in like Link does when he uses the stone cooking pot in Breath of the Wild?
1:48 Copper isn't added to stainless steel for any cookware, it's usually an unwanted element. The only stainless steel types that actually add copper are for *severe* corrosion resistance, most commonly used in handling sulfuric acid solutions. The thin plating on some stainless steel cookware, is just that a plating not an added part to the alloy.
"but when you mix copper with other metals to make stainless steel"
Interesting way to talk about the 0.1%-0.4% of copper used in some steel alloys to increase corrosion resistance.
Copper mixing bowls are also used when whipping egg whites into a meringue., as it helps the eggs froth up. Aluminum will make a cream sauce darken. The best pans I have ever used are thick aluminum with a thin stainless steel liner (see All-Clad)
I use a lead plate for my tomato soup
Jokes on you, I fry my steak by floating it on hot mercury. It really makes perfect contact with all the meat, it doesn’t stick and you don’t even need much oil.
@@cezarcatalin1406 yea of course like reverse leidenfrost effect- but with mercury- nice
lead is poison , a toxin and a heavy metal so is mercury which is a liquid metal .
Here in Kashmir we always use Copper for cooking but we coat them with tin to prevent oxidation .It is our tradition too.
Smart!
I'm so impressed the rate btc has perform this year 🚀🚀
Stocks are good but crypto is more profitable
I wanted to trade crypto but got confused by the fluctuations in price
I heard that his strategies are really good
He's obviously the best I invested 2000USD with him and in 9 days I made a profit of 9101USD
He has really made a good name for himself
I'm loving my cast iron. The heat transfer is quicker than stainless, and the iron lost to the food is beneficial to your diet.
I have a $10 cast iron skillet that I've been seasoning for a few years. I love it and it's my main pan.
@@renl4123 Same with me for searing but it is too heavy for some tasks. I round out my kit with a couple carbon steel pans and a copper saute pan and saucier. The real benefit of non reactive metals (like stainless steel) is when cooking acidic foods (like tomato sauce) and people that don't like aluminum. But I guarantee every restaurant meal you have ever eaten has had something cooked in an aluminum pan.
A week ago I saw a couple really nice copper pots at a thrift store.
I thought I'd never use them so I didn't buy. Now that I know how much they cost new I'm kicking myself.
If it makes you feel any better, they really are a PITA to clean.
Finally a chemistry video. There used to be so many more years ago, but it's been all space and biology for a hot minute.
Interesting that he talked about copper's heat conducting properties. I was expecting the anti-microbial properties of copper that's been known since Ancient Egyptian times.
The kitchens that tend to buy copper pots are typically high end cuisine and cater to large groups of people - people forking out a lot of money for a meal. Since copper pots conduct heat very quickly, and more evenly than steel or cast iron, cooks can build sauces and poach/blanch multiples of the same ingredients (like eggs or vegetables) quickly and efficiently. Having a line up of sauces and coulis prepared earlier in the day allows restaurants to pump out enormous quantities of food at superhuman speeds. Having a pot that heats quickly and evenly means that your line isn't held up for too long while you switch pots and wait for the contents to come to temperature. At-home cooks simply don't need that level of rapid response for a fancy dinner party unless they're planning on catering a wedding every weekend to offset the price of their new cookware
I don't think copper is in stainless steel. 1:47
stainless steel is 3 - 5 percent copper
@@Sean-mk8pw Not all stainless steel alloys contain copper. The metal that gives the alloy its non-rusting property is chromium. The alloys used in cookware also contain nickel and molybdenum to improve acid resistance.
@@Sean-mk8pw Not all of it. It might technically be there in almost all of it as a contaminant, but it would only be there intentionally and in large enough proportions to matter in a few special types of stainless steel. It would be more accurate to say that stainless steel is 0 - 5 percent copper.
Copper is intended in some stainless steel alloys. This is something you should google.
@@johnopalko5223 It's been a decade since I learned it but iirc, nickel helps with corrosion but moreso in the workability of the SS alloy. SS can be hell to work with; dulls bits, files and cracks when bent or drawn. And I think molybdenum is used for wear resistance/toughness.
But yeah, the composotion of a SS alloy is closely engineered and often application specific. The alloy in your knife is very different from the alloy in your pots and pans.
I have a copper bottom pot my grandmother had. It's had at least two different handles, I know she had it replaced when she got it from Nana. She said Nana's mother had had it made for coco.
The founder of Nature's Fynd must've been a funguy.
🤣😂🥴
Unless you're not an optimist, apparently. :\
We don't serve your type in here...lol
1:47 Copper isnt used in stainless steel. The grade of stainless steel is usually 18-8 aka 304. Which is mostly iron, small amounts of nickel and chromium. Other types of stainless steel can have vanadium, molybdenum, silicon, and carbon added in but i havent heard of copper being added in. They do have pots and pans clad with copper and aluminum or a martensitic stainless steel core to help with heat conductivity or indiction stove compatibility but the video did mention MIXING copper into the alloy.
you should do this for other metal cookware. I'm especially interested in pots made of lead or mercury. And perhaps uranium, though that's getting a little out of my price range.
Uranium pan, where you can fry and nuke your food all in one go.
uranium is poison ,a toxin ,a heavy metal so is lead and mercury which is a liquid metal .
Not unless I'm trying to trap Krampus
We use copper in wiring because it is relatively cheap and doesnt rust into something that insultates the connection and it doesnt expand as much under thermal load, meaning solder joints last longer. For pure electrical conductivity, silver is better, but it lacks all those properties. I assume silver will also work if youre trying to trap Krampus
electrical "bumpiness" isn't necessarily a bad thing. Peltier chips operate on that principal, raise and lower the state as the means of moving heat. Maybe if a pan were appropriately bumpy inside its crystal structure, then it could pump heat into the inside of itself even without a heat source, just using ambient heat
Man, all that copper in the statue of liberty 🗽 I wonder how much all that copper would be worth.
$200,000 for the copper in the statue
@@uncletaylorify Is that how much it was when it was built or what it's worth now?
@@GreenToFeelBlue
To calculate how much it’s worth now we need to know how much of it was there at the beginning, how much is already oxidised and we need to know the current price for copper. Also, we need to know if some pieces went missing... which is possible I guess.
@@cezarcatalin1406 Statue of Liberty contains 31 tons of copper. Or, it did. when it was built, I didn’t find any good sources for possible losses over the years. engineering.purdue.edu/MSE/aboutus/gotmaterials/Parks/thomas.html
At a current market price of copper of $8,940 per ton, the Statue of Liberty has a scrap copper value of $277,140. www.moneymetals.com/copper-prices
My cookware has a copper disk sandwiched between stainless steel for even distribution of heat. It works quite well.
Aluminum is also an excellent conductor of heat (and electricity). So conductive that they use it in high voltage power line instead of copper because it's cheaper and does the job. I have 2 non-stick frying pans made of aluminum, they both have steel bottoms though so they work on induction tops and probably also for its heat capacity. There's also a reason aluminum is used for heatsinks and radiators, it's way cheaper, lighter and only slightly less conductive than copper. I see no reason to risk copper poisoning when aluminum works just as well. I will agree that cookware made of copper looks very nice though.
yea but it gives u alzeimers and goes right to your brain. never touch anything that goes straight to the brain if its not healthy
@@dayd7420 This is false. There was some many decades old study with rabbits injected with an EXTREMELY high dose of aluminum causing issues in the brain. This lead to speculations about aluminum causing Alzheimer's. Despite being extensively researched, no study has confirmed aluminum to cause Alzheimer's.
Not that it matters anyways for a coated pan since the aluminum exposure on food is zero because of the coating.
"This doesn’t mean aluminum alone causes this disease, but it’s absolutely clear that it plays a role. It can speed the onset, worsen the symptoms, and cause a more rapid and dramatic decline. " this part from the second article explains what i just explained, when you take modern american living ways into account, its already bad enough but now you cook everything in the same metal that they find in your brain when you die from multiplle health problems not just 1
@@dayd7420 They find aluminium in the brains of pretty much anyone and speeding up the disease in someone who ALREADY has Alzheimer's is very different from causing it, like you first claimed.
Stop reading articles and go read the studies instead. Had aluminium cookware been as dangerous as you claim, it would have been banned a long time ago. A ton of research has been done since some scientist messed up rabbits with massive doses of aluminum directly into their blood. Only ONE recent study found a correlation between a HIGH DOSE in drinking water and accelerated Alzheimer's in people who already have it.
Again, for a coated pan it's completely irrelevant as the metal never contacts the food.
Ati 1:46 is a mistake. You do not mix copper with other elements in order to make stainless steel, you mix iron with other elements. Copper is a trace element in the stainless steel. It can added only for special applications that regard the prevention of corrosion in harsh environment (e.g., seawater)
Silver isnt even all that expensive, and you wouldn't need much to line a copper pan.
If only Ikea could industrialize the process, we'd have some damn good pots at a relatively cheap price.
For thermal conductivity and diffusivity, a thin layer wouldn't help that much. Since silver is pretty soft, it would be prone to scratching, so it wouldn't be good to use to keep copper out of your food. Instead, aluminum is a lot cheaper than copper, and you could protect the inner surface with a layer of glass or ceramic. I wonder if anyone does that???
@@richdobbs6595 why not titanium coating or just season it like cast iron?
@@stucknousernames It comes down to cost vs effectiveness. Material scientists have definitely come up with better materials, it's whether you want to go with a Casio that does the job or a Rolex to show off.
@@stucknousernames titanium is hard to work with and has TERRIBLE heat conductivity
@@richdobbs6595 Stainless steel-lined pots & pans with aluminium bases are fairly common (albeit sometimes more expensive) for keeping heat well distributed around the pan
I have an unlined copper pot that I use only for beating egg whites and I use a silicone coated whisk for the beating so as not to scratch any copper into the food. There is a noticeable difference in the volume and stability of the beaten whites and also liquid never separates from the solid.
They can kill you! Never use copper for pickling! Chubbyemu has a great video explaining why
This is awesomeness. I can stop thinking about what they are made from and just get good, heavy stuff. "A good pot or pan is one that's heavy enough to make a great weapon in a fight." Anthony Bourdain RIP
"So many copper pots!" -Conan O'Brian
It's a good thing!
(3:46) Silver also wears away. Not much of a concern when you pull the family heirlooms out for dinner, but if they're handled regularly, they'll wear down. This is one of several reasons why metallic silver coins are no longer minted for general circulation-the obverse and reverse sides become illegible.
So no, you don't need one unless you're making sauces that are sensitive to heat or you're someone who takes food far too seriously.
No offense intended if you do take your food seriously, you do you, I just get those people who obsess over their ingredients.
My mom has 3 pots, 2 pans and a sautie that are 100% copper. They were given as a wedding gift to my great, great grandmother when she got married in Prussia in the late 1800s.
One day I will inherit it, and pass it on to my daughter.
It is some of the best cookware I have ever used in my life. However, you have to use gas, electric is a no-go.
I was sitting here wondering where you'd even find one. I've never seen a copper pot in a cookware store, personally. Then he mentions that you can't get them in Canada. So the question doesn't apply to me...
But you can get copper in Canada, so you just need to learn some forging and make your own😂
@@coltonross5414 Good point... Damn, should've saved my old pennies. Can't come by those too often anymore. And half the time if you manage to find any, they're zinc inside! O_o
@@WhiskersMctabby well Canada has some of the richest deposits of copper on earth especially in the north. You could potentially go out and surface mine it. Fun fact, the copper Inuit are named after how much copper is up in the north and they cold forged it into tools especially arrowheads.
You could buy uninsulated copper wire.
I'm so good at cooking I have stainless steel ex-copper bottomed pans. I forget where the copper bottoms are now, but the stainless on its own heats up pretty quick!
Well I have an induction heating stove, so no... even if I wanted a copper pot, I can't use it. Hah.
Much easier to clean :)
Yeah, but 25% slower, when you have twice as much power, who cares about copper? Triclad FTW
I have a couple of pans with copper bottoms, perfect for getting the right temperatures nice and quickly.
Also, I'm super excited to try Nature's Fynd as soon as it is available! Especially once it hits the grocery store! 👏
My brother's widow is from Mexico City.
She had her Mom send an old clay pot to her so she could make refried beans correctly.
SIL said you HAVE to use a clay pot when boiling the beans or they won't cook to the right
consistency for making the refried beans.
Kind of like how an Italian Grandma will insist on using a wooden spoon to make pasta sauce.
And for disciplining unruly children...
First ten minutes. Probably cause of my cooking vid binge. Interesting choice algorithm
It is because not cause use proper English .
@@albinakemet it is proper English. Proper informal English
It is not proper English or proper informal English which does not exist which there is such thing as ,it does not exist.or it is bad broken English .
@@albinakemet Have you entertained the possibility that language, especially a language without a governing body, can have different levels of formality, as well as differences in what's considered correct? It is true that my phrasing would not suffice on a scientific paper. But it's better grammar than yours at least. English is my primary language that I've spoken, read, and written my entire life. I'd know. If you want me to write in Shakespearean English to prove that, I can.
Congratulations on 6.66 million subs!
Waiting for 6.9 million :)
I'm allergic to mushrooms. Is there anything I can have if I can't have fish or mushrooms? Does Nature's Fynd have anything I can eat?
Uh, anything else from the kingdoms of plant or animal?
Being allergic to mushrooms doesn't mean you're allergic to fungi and you're not. We both know you're not because fungi are on EVERYTHING, so you'd know if you were allergic and would have spoekn about that. Apologies if I've missunderstood.
Chester Copperpot is a legendary explorer and treasurer hunter.
3:54 huh? because it has one more electron shell? what is that for an argument? by that logic gold must have an even better heat conductivity than silver but google it and you will see that is has not. so the increase of electron shells isn't always increase heat conductivity. and yes gold is in the same column meaning it too has only 1 electron at its outta most shell
Most home cooks use pans made from steel with copper sandwiched into the inner layers. This gives you better diffusion off heat but less interaction with the food and its better for use on home stoves. Also steel alloys rarely contain copper. The copper in pans is a separate layer. Often times quick heat up and cool down is counter productive so a cast Iron pan that takes forever to heat but holds that heat steadily for a long time is what you need and copper would be worse.
"wouldn't you want me to need pot, Copper?"
Poke Smot and Me Berry?
@@Benson_aka_devils_advocate_88 what
@@Hallowed_Ground The last two words are, be merry. The first is just like the last.
I just want to touch on something here not mentioned. Copper is also a natural antibiotic(as is silver) and the both of them also have the added benefit of killing microbes in the food. For a pot it's probably not great, but for silverware it's extremely useful as you're effectively sanitizing a lot of food by contact.
anyone else having flashbacks to the chubby emu video about that girl that went into liver failure because of food cooked in a copper pot.
Is this recent, or did I miss a video way back when, cuz this one doesn't sound familiar. *goes off to investigate*
@@confushisushi ruclips.net/video/saxga-xm0Rk/видео.html
Nope, it was a House M.D episode that I recalled.
Being the (somewhat lazy) home cook that I am, the answer here is - no, not really
BUT
I wouldn't mind having just one or two really good pots of the sort one of my grandmothers had, which were good quality stainless steel - mostly. They had solid copper cores in their bottoms, though, and so they would heat beautifully and fast, but you could make tomato sauces in them and not need to worry.
I'd be interested in a video on stainless steel too - or even on the various metals and alloys used in modern day cookware.
Like any other good Alton Brown fan I know a little bit about what makes a "good" pot but I'm interested in the chemistry too :)
I’ll stick with cast iron on my induction stove. Faster than your copper pot on fire any day.
Literally no. What you claim is physically impossible. Copper conducts heat much faster than cast iron whereas cast iron will hold heat better because of it's mass and relatively poor thermal conductivity. Watch the video again.
Copper conducts heat more efficiently than iron, meaning it actually won't be faster
I think the claim here is that cast iron on an induction stove heats faster than a copper pot on a conventional stove.
While I haven't researched it, it seems plausible.
@@XenXenOfficial but induction doesn’t use *conduction*
Pure copper won't even heat up on an induction stovetop. The material has to be magnetic in order for the induction effect to work. You have to have a copper alloy to use it on an induction surface, and the time to heat up is directly related to how magnetic it is.
The video wasn't talking specifically about induction stoves. Yes, copper will heat up faster on a traditional stovetop, but also won't retain heat as well. There are a lot of factors to consider.
And then there's me, occasionally making grilled cheese on foil directly on the burner, because I don't want to dirty a pan...
Chester Copperpot.
It's our time down here.
Beat me to it lmao
@@jedijudoka Never say die, bro
@@CujoHyer 😆🤘
Dont forget the reactivity with other metals. AKA the spoon. Using a metal spoon to stir a sauce or whatever in a copper pan will cause it to go grey ish. Thats why even today us fellow chefs still use wooden spoons in the kitchen.
"Do you need a copper pot?"
No, I have an instant pot, but thanks for asking.
I got a Ninja Foodi, I now eat alot of Airfry foods.
@@crybebebunny You do realize they are "just" basically convection based toaster ovens right? Great if you have a conventional oven but if you got a convection oven then you will get about the same results from it. As that "air fryer".
@@rickytorres9089 Thank you for sharing, I don't have a convection oven. I like the fact that my children use the Ninja by themselves and how it reheat food to taste as I had just made it. A convection oven would not be as easy to use in my opinion nor I have room for one.
@@crybebebunny Exactly just a lot of people assume it's a separate appliance say to a deep fryer.
@@rickytorres9089 in an oven you don't have the option of dehydration or pressure cooking which I do have with my Ninja Foodi.
I had a deep fryer and trash it because it took to much oil. If I use it for fish can't reuses the oil because everything else would taste like fish. Oil gets rancid quick after first use. My family is very picky eaters as myself to the point that, they have all learned to cook and prepare food.
My son took courses in cooking, and is an amazing cook. For his birthday this year I bought him an iron skillet, and *he loves it!!!* He uses it every day, and sometimes twice a day. Lemme tell you, his pork chops are so tender and juicy, I can eat them without my teeth in!!! And his steaks are to die for!!!
When I see copper, Chubbyemu theme music started to play…
That was an antique wasn't it? Newer ones may be safer.
I thought the same thing haha. Thankfully Wilson's disease is pretty rare and most copper pans today are coated well.
So as a pan gets thicker, it also distributes heat
more efficiently, which results in a more uniform
temperature across the surface. This isn't surprising. Most of us have noticed that thick, sturdy pans have fewer hot and cold spots. But this
evenness comes at a price: the extra mass of metal makes a thicker pan less agile. It is slower to react than a thinner pan when the burner is turned up
high or down low.
How thick is thick enough, then? The answer does depend on the conductivity of the metal. Take a typical copper pan, 25 cm wide and
2.5 mm thick, heated by a gas burner 14 cm in diameter. The temperature across the
bottom will vary by no more than 22 •c I 40 •f. But
if the pan were made of stainless steel, then it would need to be more than 70 mm thick to perform similarly-and never mind that the weight of such a pan would make it impossible to lift! Fortunately, bonding a lightweight, 7 mm plate of inexpensive aluminum to the bottom
of the thinnest, cheapest stainless steel pan produces a pan with nearly the same performance as that of the copper pan
Now imagine that these same pans were heated instead by a small domestic gas burner only 6 cm in diameter. Even copper isn't conductive enough,to spread the heat evenly to the far edges
of the pan. Any pan made from any material of any thickness will cook unevenly if the burner under-
neath it is too small.
What's the take-home message here? Whether the heat comes from the flames of a gas burner, the radiant glow of an electric coil or halogen element,
or the oscillating magnetic field of an induction heater, the most important factor for ensuring that a pan heats evenly is burner size. With a properly
sized burner-ideally about as wide as the pan itself-any pan, even a cheap and thin one, can be heated evenly.
- modernist cuisine vol 2 pg 43
“Do you need a copper pot?”
30k people: *interesting*
This video could have mentioned pots with copper bottoms. There's no need really for the walls of the pot to be copper, it's really the bottom that counts. We always had copper-bottoms pots and pans when I was a kid, they worked great.
I'd buy silver pans but I'm concerned my peasants will steal them.
Maybe one should invest in better peasants, hmm ?
All I need is D5 Stainless Polished 5-ply Bonded Cookware, Sauce Pan with lid, 4 quart ALL CLAD. Thank you kindly.
No, you don't. Copper is used to demonstrate how clean a chef keeps the kitchen, it has no utility beyond that.
I searched "SciShow Honey" and i only find a single ep on honey from 999 years ago. You guys should talk about it more
The name “Chester Copperpot” came to my head when I started watching this...I hope someone gets this reference!
"Don’t you guys see? Don’t you realize? He was a pro. He never made it this far. Look how far we’ve come. We’ve got a chance."
When I read your comment, the name Oswald Cobblepot came to mind. Who understands that reference?
@@Rattus-Norvegicus "But what it all comes down to is, who's holding the umbrella?!"
The main mode of thermal transport is acoustic phonon dispersion. Electrons play a smaller role than phonon transportation of heat.
while copper is legit. I prefer my induction so SS is the best as it's pure heat "transfer".
I worked at a popcorn shop in highschool. We used a gigantic copper cauldron to cook the caramel. You have seconds between not enough, just right, and burnt. Its mostly a smell.....as soon as you smell burning sugar turn the heat off and add all the popcorn.
Copper is not used in making stainless steel.
Yeah @scishow 1:50 doesn't make sense. Chromium and carbon are added to iron to make stainless steel
My grandma has a full set of copper pots and pans... suspended on her walls for decoration ! The only piece still in use is the jam basin, because just as he said it's great for making a caramel and that's pretty much what jam is.
Great video, everyone! Stefan, you nailed it, as usual!
It's nifty to learn why copper and silver are such good conductors. I always suspected it was something like this, but I never actually looked at the electron shell configuration to learn if I was right.
I'd love to learn why some of the rare earths make such strong magnets. I suspect it's because the shell fills up with electrons with no opposite spin partner before the pairs start filling in.
1:26 No mention that most stainless steel cookware is actually made with an aluminum core. Aluminum is about half as conductive as copper but much less expensive. A pure stainless steel piece of cookware is almost unheard of in modern times.
1:45 Nobody mixes copper with other metals to make stainless steel, except maybe in trace quantities.
3:01 Not just "some" copper pans are lined with SS or tin. The vast majority are. It's very rare to find a piece of copper cookware that isn't lined, and those that aren't are specialty pieces intended for a very narrow range of cooking/baking tasks.
most copper cookware is lined with tin, however tin needs to be reapplied every so often. You can get copper cookware lined with silver, the silver will not leech and will last lifetimes. I have a couple of copper pots/pans that are copper and silver - they are super expensive. However, that cookware lasts for generations which is incredibly appealing to me. I think it's like most things, you get what you pay for, most higher quality stuff is more expensive. Even a good cast iron set is going to cost decent money.
I cook strictly with cast iron because I might heat up slow but when you drop your food in it doesn't drop the temperature making the cooking slow down. Also the heat is really even.
I have one copper bowl. I use it to whip eggs for omelets and such. I have a couple of stainless steel pots (5 quarts) to make popcorn and soups. Most of my fry/Sautee/braise are in a high carbon steel pan. I have one 15 in cast iron skillet to roast chickens, beef etc. I need help to lift it
Thermal conductivity is only one aspect. Chemical reactivity also is important. A veteran chef friend swears by using a copper pot for preparing eggs, especially for meringues.
Copper can also melt at higher stovetop temperatures, your steel pan won't. While being careful can prevent this, it's still something to consider. Learned the hard way XD