Separating fact from fiction becomes challenging for the cook who isn't also a chemist . Copper is strong but malleable and an outstanding conductor. Its conductive qualities are linked to molecular structure, which in the case of copper, is quite loose. With 29 protons in each copper molecule's nucleus, it contains one free-floating electron which easily conducts heat and electricity through the metal. Copper electric wires work well for the same reason copper pans do.
Copper is mined at great expense from deposits primarily found in South America.
It comprises only .01 percent of the earth's crust by weight, and like all nonrenewable resources, its value increases continually. Its rarity, coupled with rising labor costs, leads experts to predict drastic price rises in the near future . Copper, often praised as the ultimate culinary metal, has characteristics which make it very desirable for cooking. Because it is such a good heat conductor, heat is transferred from flame or coil throughout the pan base and up the sides. Copper cookware almost always compares favorably to other types of cookware.