is it really healthy to cook in copper
Copper is an excellenet conductor of heat. A good quality copper pan conducts the heat to the food quickly and evenly. This is copper's greatest advantage over other types of cookware. Many chefs use copper to cook foods that need to be cooked at precisely controlled temperatures. Despite these advantages, there are also some disadvantages to copper. Copper is a reactive metal, meaning that it readily oxidizes when it comes in contact with acids. If unlined copper pans are used in cooking acidic foods, such as tomatoes, then severe illness can result. This is why many copper pots and pans are lined with a non-reactive surface, such as stainless steel. This prevents the copper from dissolving into the food, and causing illness.