Professional cooks would say: The superhero ability of copper is the conduction and distribution of heat. The precious metal absorbs heat immediately and passes it on to the food without any detours; the heat supplied is distributed over the entire surface and not just the bottom of the pot, but the entire body of the pot, right up to the rim, is also heated. In this way, cooking in copper pots can produce even better results, i.e. tastier and more aromatic, because delicate foods (rice dishes, fish, stews, polenta, braised foods) cook more evenly in them; stocks and sauces can be reduced to the best. And, of great advantage when it comes to precise preparation: Once pulled from the stove, the cooking process stops just as quickly; the so-called re-cooking hardly ever takes place. (This, in turn, is due to the comparatively low specific heat capacity of copper.)

Thanks to these outstanding thermal properties, no other material allows you to cook more energy-efficiently than copper pots and pans, which, in addition to saving gas or electricity, also save us time. By the way, material opulence is an absolute quality feature here even more than with cookware made of other materials. You can tell whether you are holding a genuine, high-quality copper pot in your hands by its weight. However, this has little to do with showing off. The calculation is simple: the lower the copper content, the less the advantages of the material show through when cooking. As a rule of thumb, with a copper layer of approx. 1.8 to 3 millimeters, you are guaranteed to be on the energy-saving side.