A variety of cookware and pot styles come in handy for every family and their cooking needs. If you’re upgrading or planning to upgrade your cookware, categorizing several non-stick pans will help you make the best purchase for your needs.
However, most people often have a dilemma in choosing the suitable, and best cookware for their cooking styles & recipes. There is a wide variety of skillets with different functions and features. If you plan to cook non-oily and fat-free food, non-stick cookware will always be an excellent option as food come out without the need for minimal oil or butter.
Nowadays, more and more people prefer to use ceramic and copper cookware in their home kitchens. Both have their characteristics and drawbacks, but still, they are the most used cookware in kitchens.
Copper cookware is famous for its conductivity, but only when it is not joined with any toxic substances that require special attention and can be dangerous to handle. Quality can be a big investment, so go through your cooking practices, and choose your skillet with care.
Here we will break down the difference between a Copper pan and a Ceramic pan, the two most popular non-stick pan types. Let’s get started.
Copper Pan Versus Ceramic pan – Overview
The main difference between ceramic and copper cookware is that copper heats the material even faster, whereas ceramic cookware has a slower cooking quality. But the major advantage of ceramic is that it heats slowly, which also helps in cooking. Plus, ceramic is both oven and dishwasher safe, but too heavy to handle.
Cookware made from copper is best suited for heat conductivity because it is completely durable, corrosion-resistant, and hygienic. In addition, copper is compatible with all kitchen appliances and is one of the best heat conductors.
Ceramic cookware, on the other hand, is made of copper while it has a coating of ceramic. The ceramic coating stands out and stays away from aluminum, stainless steel, and other non-stick dishes. This coating stays completely away from other heavy metals and Teflon.
About Ceramic Pan
Ceramic cookware is a type of non-stick skillet. The other skillet option for non-stick pans and pots is PTFE coated skillet, which is constructed without PFOAs and is toxic-free. They are designed to have long-lasting durability and the best food-release properties. Simply put, a ceramic pot is made from inorganic materials that don’t contain any toxic or metal chemicals and are safer health-wise.
Due to its non-stick coating, a ceramic pot or pan is easy to clean thus minimizing cleaning time. There is no hassle of cooking, dropping food, or transferring it to plates from ceramic pans after silicone oil is spread. The ceramic-coated pan retains heat well hence allowing for cooking and prolonging the life of your pan, plus it heats slowly, which indicates its downside.
Like copper, ceramic is attractive and versatile, making it a perfect choice for any type of cooking and serving straight from the pan to the table. However, depending on the type, ceramic is both dishwasher and oven safe up to about 500 degrees.
Drawbacks of Ceramic Pan
Ceramic coating is fragile, as it can chip, crack, and wear off over time. As opposed to other non-stick materials, ceramic cookware is slightly expensive. The tiny particles used in ceramic pans prevent the food from coming into full contact with the cooking base. This coating needs to handle with proper upkeep & maintenance because it is very delicate.
About Copper Pan
Copper is hygienic, corrosion resistant, and durable, and these utensils are ideal heat conductors. In addition, its excellent thermal conductivity makes copper an ideal surface material for pans, pots, and pans. According to popular belief, copper conducts heat better than stainless steel and iron.
Due to its excellent thermal conductivity properties, the temperature is more evenly distributed in copper pans than in traditional pans and pots. Since the heat can be controlled more easily, there is no risk of scorching the base, which makes it possible to cook with minimal energy as a result. The copper stock heats very well, which is why the food prepared remains hot for a long time, unlike traditional pots & pans.
Copper’s conductivity and even temperature control quality are beloved by professional chefs, but also suitable for serious home cooks or newbies who often prepare delicate sauces and proteins prone to breaking. If used adequately, you can prepare delicate dishes like caramel better, savory sauces, and fish.
Its aesthetically pleasing look and gorgeous design are the reason behind its popularity among users. Many people like to display them by hanging them from the kitchen ceiling or placing them on their countertops.
Drawbacks of Copper Pan
Copper cookware tends to be expensive most of the time. It is much more expensive than most other traditional ceramic cookware materials. The reason behind its construction quality with further linings makes it costly. There is a good chance of choosing a similar pan or pad made in another more economical material to meet the demands of most novice or average cooks.
When cooking in a copper vessel, pay attention to its conductive properties other than just cooking. Spreading oil on the side of a hot pan or pot can cause harmful burns. The other drawback is that copper can leach into food in large quantities, and can also react with acidic food such that it can have a metallic taste after being cooked.
Which one is better – A Copper Pan or a Ceramic pan?
While ceramic heats the material quite slowly and copper cookware can heat faster. Copper pots or pans are made of pure copper; on the other side, ceramic is just a coating while crafted of copper. Copper might have some toxic particles in them, but ceramic is completely free from harmful chemicals like Teflon or any other heavy metal.
Bottom line
Ceramic and copper are varying from each other as they both have advantages and disadvantages. And you’ll find them in most home kitchens and professional restaurants as well. Copper requires special attention if it is combined with any toxic substance.
Hi, my name is Ashley Robinson. I’m a food blogger and a part time chef in Food & Drink Junction, Denver. With my blog I’m sharing information & tutorials about different kinds of cooking pans.
