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.
Stainless steel is not the best conductor, although its strength, durability and ease of cleaning make it a favorite among some cooks. It also does not retain heat for long periods. Cast iron is the favorite of many cooks and, although it does not heat extremely rapidly, it does heat very evenly with few hot spots. Iron will rust, however, and must be thoroughly dried after cleaning. Serious cooks generally have an assortment of pans made of different metals, each designated for a specific purpose.