Pure Copper Cookware

• Copper bowls used exclusively for beating egg whites are prized for making the job easy and fast. The whites stiffen more quickly because of the chemical interaction between the copper and the egg whites. Pure copper bowls are also safe to mix dry ingredients.
  
  

Lined Copper Cookware

• Any copper pots and pans used for cooking or baking must be lined with stainless steel, tin or nickel. Many foods, particularly acidic ones like tomatoes, citrus fruits or sauces that contain acidic ingredients, absorb toxic materials from copper. The negative effects typically include stomach pain or nausea.
  
  

Considerations

• Manufacturers frequently coat the insides of new copper pans with a light coat of lacquer to deter discoloration. If this layer not removed with acetone before the pan is first used, the interior may permanently turn black when heated. Copper cookware professionals can reline copper pans with marred or scratched tin interiors.