What is the difference between cooking with unlined and lined copper cookware? Here at Sertodo Copper, we are proud of our handmade lined and unlined copper cookware, as they both have their merits. In this guide, we uncover the differences between unlined and line copper pots and pans so that you understand how best to utilise them for your culinary needs.
Knowing the pros and cons of both unlined and lined copper cookware also helps you achieve the best possible cooking results, while reaping the health benefits of cooking with our natural non-stick copper cookware.
Cooking With Unlined vs Lined Copper Cookware: An Ultimate Guide
Unlined copper cookware and lined copper cookware both have their unique place in various culinary applications. Unlined copper cookware simply means having a 100% copper body without an inner lining of a non-reactive metal, such as tin or stainless steel.
Examples of unlined specialty copper cookware includes our Copper Mixing Bowl, Permian Copper Jam Pans and Permian Copper Basins. In general, unlined copper cookware is used for dried goods, or non-acidic foods such as eggs and flour.
When whisking egg whites in a pure unlined copper cookware such as our Copper Mixing Bowl, copper ions reacts with the conalbumin in egg whites to give you the stiffest peaks for delicious meringues and various desserts.
In addition, copper's exceptional heat conductivity also makes it the best for making fruit jams.
On the other hand, lined copper cookware is safe to use for cooking on any stove top. The non-reactive inner layer such as tin within the copper cookware gives you a natural non-stick cooking result that is much better than non-stick pans.
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Does copper cookware need to be lined?
Yes and no. It is 100% safe to use unlined copper cookware for anything, except acidic foods or food that contain naturally occuring acids. This includes citrus fruits, salads and vegetables such as tomatoes.
When making jam in our unlined Permian Copper Jam Pans, placing a mixture of fruit with sugar ensures that copper does not react to the acidity of fruit. Cooking fruit or vegetable directly in unlined copper cookware will affect the taste and flavor of your jam.
Unlined copper cookware such as our Copper Mixing Bowl is also an exceptional asset for baking desserts that uses egg whites. Learn more about why our Sertodo Copper Mixing Bowls are the best for baking.
If you're using your copper cookware for other culinary purposes, such as cooking eggs, meat and vegetables, lined copper cookware is your best option.
What is the best lining for copper cookware?
It's evident that tin is the best lining or coating for copper cookware. Tin has been used for centuries as the inner coating for copper cookware due to its inert nature. That means that tin is highly nonreactive, which prevents copper from leaching into your food as it is highly reactive to acidic foods such as tomatoes or vinegar.
Another prized quality of tin as an inner is that it is naturally non-stick. However, as tin melts at 450 degrees, you should avoid using your high heat for your lined copper cookware. To cook with our hand hammered lined copper cookware, you just need low to medium heat for the best non-stick results. Doing so also ensures the longevity of the tin lining of your lined Sertodo copper cookware.
What to cook in tin-lined copper cookware?
Tin-lined copper cookware is great for cooking anything on various types of stove tops. Our tin-lined copper cookware gives you a natural non-stick surface without the nasty PFOAs that exist in the coating found in non-stick cookware.
You can cook anything from a delicious paella to curries, ribs and one-pot meals such as pasta, casseroles and meatballs. In fact, you can also make bread in our lined Copper Dutch Ovens!
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