I bought a cheap copper nonstick pan from Walmart years ago and sponge-wash it regularly, coating still works like brand new and I've absolutely never had issues with sticking. Haven't used cooking spray once.
Easily the best pan I've ever used
Okay. Am I retarded?
Someone explain this to me.
That looks like stainless steel interior? Is it?
If it is, then how is it copper cookware?
Why not just get stainless steel?
Copper reacts with food and especially acids so it's lined with either (more traditional) tin or stainless steel (the much better option imo). The lining is rather thin so it doesn't matter much as most of the conductive material is still copper.
purely aesthetic which is usually copper-clad aluminium with a stainless interior.
Workhorse "good" copper is 1.5-3mm thick copper with a small (usually 0.1-0.25mm) stainless steel lining. Tin linings are more traditional, but are falling out of fashion as tin is more delicate than stainless steel and you eventually need to re-tin them (depending on how often they get used). Re-tinning can also be a bit expensive especially if you've got multiple larger copper pieces that need it at the same time. Nothing like getting hit with $300+ in re-tinning fees for pans you've owned for years.
Then you also have just unlined copper, but that is usually reserved for candy-making or similar tasks. Copper is toxic, so you generally don't cook directly on raw copper outside of the few specific uses. Beating egg whites in a copper bowl is one of the other common uses for unlined copper.
So the copper is only valuable for its conductive purposes? It's not actually safer to cook with? Right?
I'm concerned about pots/pans which leach material into my food and poison me/my family. I don't want any toxic teflon coatings.
Is stainless steel the way to go? What about ceramic?
Yes, copper is just used because it reacts to temperature changes very fast.
Stainless steel is the easiest material if you're concerned about health issues from different materials. It's also extremely durable.
Ceramic is highly inert as well as SS steel, likely more so in most regards, but it chips and cracks easier, and as far as purity of manufacturing, I'd give the edge to SS, even in sketchy circumstances, but that really comes down to the manufacturer and quality control (I've returned several le cruset pieces, despite them being highly regarded, they replaced with no argument or surcharge). Tin is quite inert as well, but is also quite soft, so you do need to pay more attention to it as opposed to enamel (usually easy to spot with cracks or chips) or steel lining (typically very durable). If you ever eat out, though, just know that you're likely getting your fill of aluminum, anyway, so it really doesn't matter all that much in the end.
sorry, SS steel is my retarded way of saying stainless steel. Extra virgin EVOO, Rip in pieces, folded 1000 times, Fresh Frozen, what have you. Sirs needful excuse implessive vocublaries.
Can someone explain to me (a poor retard from a poor Walmart-tier family) why this post is stupid?
What is this pan made out of? Obviously just because something looks like it's made of copper doesn't mean that it is, but explain what's going on here.
It will feel like a pure piece of metal. Copper is also pretty heavy while cheap pans are just made from aluminium which weighs only a third of it or iron.
it's not particularly stupid. it's just another non-descript coating. Do you trust it well enough not to poison you? OK. More so than the rest of the cheap non-stick shit? OK. Willing to give it a go for durability over the rest of the cheap non-stick? OK.
Yes, but most of what I have at the moment is stainless steel lined and thus I don't have to worry about it.
I honestly try to avoid getting tinned stuff unless it's something particularly rare/unique/cheap, and usually i'll sell it if it's not something I think i'll use personally.
I live in one of the wealthiest areas of the nation, so a ton of very wealthy suburban retards who don't understand the value of their old copper cookware.
dumb bitches replacing their old 2.5-3mm shit for new 1.5mm stuff because it's easier to handle/carry and just throwing out the old shit, or selling it for peanuts.
Estate sales, yard sales, community seasonal cleaning days (usually a planned twice a year bulk trash pickup weekend).
I've also gotten free kitchenaid stand mixers, rice cookers, ice cream machines, bread machine, etc.
Anyone throwing out 2-3mm copper for 1.5mm stuff is a retard. The one or two pans that would benefit from the 1.5mm thickness in no way means you need to get rid of all the thicker stuff as well.
>Anyone throwing out 2-3mm copper for 1.5mm stuff
is that actually a thing that happens or is it just a fictional person you invented to feel smart?
4 weeks ago
Anonymous
You're right, the dozen pieces I've gotten for free over the last 5-10 years are just made up.
4 weeks ago
Anonymous
I bought a dozen bagels the other day for a very good price, but you know what I didn't do? Yes that's right you guessed it! I didn't come up with a bizarre theory involving illogical motives on the part of people I've never met and then stamp my feet and go >well if I'm wrong then how do you explain the bagels then huh!??!? if there weren't an army of bagel elves enslaved by sufi dervishes underneath the IRT 91st street station as a means of undermining israeli control over the bagel industry! I've got bagels right here, are you gaslighting me? irrefutable evidence! A is A, altruism is socialism and sociailsm is antibagelism, it says so right here in my chick publications factbook! checkmate bagel elf deniers!!!
2.5mm autist is a regular, also a liar about shitposting in their autism. They do not post with a trip, but are just as easy to spot if you've been unfortunate enough to hang around a while.
yeah it's been a while since I spent a lot of time on this board but I remember there was someone in the copper threads who said a lot of aggressively angry schizo shit
4 weeks ago
Anonymous
2.5mm autist is a regular, also a liar about shitposting in their autism. They do not post with a trip, but are just as easy to spot if you've been unfortunate enough to hang around a while.
Ahh cool, the retards that think if you polish your copper EVER, you're not using it enough cause REAL copper should look like shit after 30 seconds of use.
Please tell me more about how I don't actually use any of the copper I own and how I make up stories about getting it all for free and on sale.
Without fail you and your ilk seethe any time I post my copper and I'm sure it has nothing to do with sourgrape poor fags unable to cope with not having good copper.
4 weeks ago
Anonymous
>poor fags >always posts about scavenging for copper cookware
Just get it over with and save up for 10 years so you can buy some solid silver cookware to shitpost about.
4 weeks ago
Anonymous
I already have a piece of solid silver cookware, a small sauce pot.
4 weeks ago
Anonymous
Then feel free to shitpost about that, as well. I'm not stopping the autism wave, am I? What is the absolute minimum of solid silver MM to equate to an economical cook surface effect? Please enlighten the dumbfuck redneck know-nothings.
4 weeks ago
Anonymous
I use it purely for decoration, I think it's intended for jam or candy making judging by its small size.
I've never actually used it and I doubt I ever will.
4 weeks ago
Anonymous
Good for you on buying the metallurgicallly economical solution to the question no one asked, then. Meanwhile, other will enjoy their stainless steel and copper pans with actual use applications.
4 weeks ago
Anonymous
I didn't buy it, it was a gift from my grandmother, and I believe she got it from her mother for her wedding in the mid 1960s.
4 weeks ago
Anonymous
Then good for you for continuing the wast of material? Why do you keep it around, if you never use it?
4 weeks ago
Anonymous
Maybe because it's a gift from my grandmother?
Are dense or just want more (you)s?
4 weeks ago
Anonymous
If I had a nice gift, I would go out of my way to use it, because that is what a gift is for. If I could not find a somewhat regular use for it, I would find a place where it could be used with proper respect. Of course, a solid silver piece of cookware really doesn't have that place, as it's just as ridiculous as an arbitrary thickness of copper all other things ignored.
4 weeks ago
Anonymous
If I ever need to do a tiny batch of candy or jam I'll be sure to pull it out, until then it'll still look very cute where it is, and I get to see it every day and think of my grandmother.
4 weeks ago
Anonymous
You could also try it for sauces. I guess it holds at least 200 ml. I wouldn't put it on a gas burner though if the decorative purpose is that important to you but rather on a low heat electric stove.
4 weeks ago
Anonymous
It can probably hold 200-300ml, but yeah I just don't want to damage it as it is decorative and not just undecorated raw silver.
and I have access to both gas or electric hobs so i'd use electric if I were to use it.
4 weeks ago
Anonymous
>not making small batches of jam for pastries to honor your dead relatives who gifted you some nice cookware. You're scum, I think. Maybe less scum if you actually posted said cookware, but still scum for not using it, and being enough of a liar to claim you're the same as the 2.5mm autist without posting as autist does.
4 weeks ago
Anonymous
The giving and receiving of gifts is a long held tradition among non-autistic people. You should study up on it some time.
4 weeks ago
Anonymous
triggered
the temperature change is already extremely fast in copper, you're splitting hairs at that point and delving more into physics autism and not practicality
if you're going out of your way for a niche material like copper you're already splitting hairs so stfu about "splitting hairs". a thin copper pan has the same heat spreading capacity as a higher end aluminum pan, but it also is much more agile for temperature changes. so if you want "as good as just about anything else on the market" for evenness, but "better than anything on the market" for agility, thin is what you want. fast changes are not always necessary or desirable, which is why different thicknesses exist. but if you're deep in the rabbithole enough to have this conversation, you're being a hypocrite if you're going to arbitrarily draw a line on what's "practical" and what isn't
4 weeks ago
Anonymous
>"triggered" >goes on autistic rant
uhh ok pal
4 weeks ago
Anonymous
2.5mm autist is a regular, also a liar about shitposting in their autism. They do not post with a trip, but are just as easy to spot if you've been unfortunate enough to hang around a while.
Thin bottoms are practical if you make sauces in small quantities that demand plenty temperature changes.
4 weeks ago
Anonymous
the temperature change is already extremely fast in copper, you're splitting hairs at that point and delving more into physics autism and not practicality
>But cast iron is rarer in my experience though.
Because people don't sell their nicer pans and the people who don't know/care tend to buy brass because it looks more aesthetic.
Okay. Am I retarded?
Someone explain this to me.
That looks like stainless steel interior? Is it?
If it is, then how is it copper cookware?
Why not just get stainless steel?
purely aesthetic which is usually copper-clad aluminium with a stainless interior.
Workhorse "good" copper is 1.5-3mm thick copper with a small (usually 0.1-0.25mm) stainless steel lining. Tin linings are more traditional, but are falling out of fashion as tin is more delicate than stainless steel and you eventually need to re-tin them (depending on how often they get used). Re-tinning can also be a bit expensive especially if you've got multiple larger copper pieces that need it at the same time. Nothing like getting hit with $300+ in re-tinning fees for pans you've owned for years.
Then you also have just unlined copper, but that is usually reserved for candy-making or similar tasks. Copper is toxic, so you generally don't cook directly on raw copper outside of the few specific uses. Beating egg whites in a copper bowl is one of the other common uses for unlined copper.
Looked into it briefly and it seemed to have way too many cooking restrictions and maintenance requirements for it to be worth getting over more flexible cookware. I’m not sure if it’s a legitimate thing you need to do or if it’s just more pointless cooking elitist homosexualry like all the nonsense with cast iron but it doesn’t seem worth the effort and price.
Make sure you scrub off that inner tin layer before cooking, you want full contact with the copper for direct heat distribution to your food
t. was once a head chef at wendy's
It's beautiful, but very pricey. It'll also oxidize if you don't baby it like cast iron. If I'm gunna spend big money on quality cookware, it's enameled cast iron or stainless steel.
>It's beautiful, but very pricey. It'll also oxidize if you don't baby it like cast iron
It's cooking ware. Who cares about the looks except retarded housewifes with too much money? >If I'm gunna spend big money on quality cookware, it's enameled cast iron or stainless steel.
Different purposes than copper ware.
It's really weird, you can only use copper pans a few times, and then they just... magically disappear, usually after your stepdaughter's boyfriend visits.
You can throw stainless steel copper core pots/pans in the dishwasher unlike copper ones. That's why my boomer parents had those. Got them after they got a shitty induction stove and they work well.
I throw my copper pans in the dishwasher all the time
Not the ones with a cast iron handle of course but there's other kinds of construction
All it does is give it a "bleached penny" finish which has literally zero effect on performance, so unless you're the copper autist hoarder who buys "dozens of pieces" to polish and hang up just to satiate some mental disorder, it's a nice and convenient way to clean up after a meal
>I've also heard that you should always use wooden spoons on your cookware. Is that just to prevent chipping on nonstick coating or some other reason?
Only true for nonstick pans or maybe tinned copper. On actual metal pans/pots you can use whatever you want. I prefer stainless steel spatulas.
also a good idea for steel lined copper. often the steel is not thick enough to keep metal handled tools from denting the rims of pots or pans when ogre cooks "tap" them on the sides.
t. ogre cook who was gifted nice, but squishy cookware
it's sort of overkill but if you're a real sperg, sure, why not. I personally abuse the shit out of my stainless lined copper, it's a tool, and a little wear marking isn't going to hurt anything. but "abuse" is relative, stuff like dishwashers or the occasional metal spatula are no big deal, heating the pan until it's glowing and dropping it in the sink is not something I would do
also, watch out for unscrupulous companies like Williams Sonoma which make aluminum pans with a copper plating on the outside (I wish I was joking). always check the construction before you get fleeced, there's money to be made fleecing people and even "respectable" brands will do it
Discolours very easily, I dont see the need for them personally
I bought a cheap copper nonstick pan from Walmart years ago and sponge-wash it regularly, coating still works like brand new and I've absolutely never had issues with sticking. Haven't used cooking spray once.
Easily the best pan I've ever used
please be real
Anon I...
Ceramic > Copper
Do you understand what you have now? YOU HAVE CERAMIC
How can I tell if I am looking at real copper cookware or some cheap nonstick coated thing like
Serious question for a noob.
You will notice.
Copper reacts with food and especially acids so it's lined with either (more traditional) tin or stainless steel (the much better option imo). The lining is rather thin so it doesn't matter much as most of the conductive material is still copper.
So the copper is only valuable for its conductive purposes? It's not actually safer to cook with? Right?
I'm concerned about pots/pans which leach material into my food and poison me/my family. I don't want any toxic teflon coatings.
Is stainless steel the way to go? What about ceramic?
Yes, copper is just used because it reacts to temperature changes very fast.
Stainless steel is the easiest material if you're concerned about health issues from different materials. It's also extremely durable.
Ceramic is highly inert as well as SS steel, likely more so in most regards, but it chips and cracks easier, and as far as purity of manufacturing, I'd give the edge to SS, even in sketchy circumstances, but that really comes down to the manufacturer and quality control (I've returned several le cruset pieces, despite them being highly regarded, they replaced with no argument or surcharge). Tin is quite inert as well, but is also quite soft, so you do need to pay more attention to it as opposed to enamel (usually easy to spot with cracks or chips) or steel lining (typically very durable). If you ever eat out, though, just know that you're likely getting your fill of aluminum, anyway, so it really doesn't matter all that much in the end.
sorry, SS steel is my retarded way of saying stainless steel. Extra virgin EVOO, Rip in pieces, folded 1000 times, Fresh Frozen, what have you. Sirs needful excuse implessive vocublaries.
I understood you perfectly, friend.
Can someone explain to me (a poor retard from a poor Walmart-tier family) why this post is stupid?
What is this pan made out of? Obviously just because something looks like it's made of copper doesn't mean that it is, but explain what's going on here.
it's brown ceramic. you're just retarded, most poor people are capable of distinguishing metal from other materials
If I've never seen a real copper pan, how would I know what it looks like?
the interior will either be brushed stainless steel or matte grey
the exterior will be the color of actual copper metal, which can take on various hues, you can see most of the possibilities here:
like have you ever seen pennies before? same shit.
It will feel like a pure piece of metal. Copper is also pretty heavy while cheap pans are just made from aluminium which weighs only a third of it or iron.
it's not particularly stupid. it's just another non-descript coating. Do you trust it well enough not to poison you? OK. More so than the rest of the cheap non-stick shit? OK. Willing to give it a go for durability over the rest of the cheap non-stick? OK.
It's just a ceramic coating that might have some copper dust thrown into it for coloring and so they can say they use REAL copper.
Actual copper is shiny and metallic and should look/feel/sound like it.
I enjoy it, but I only get it on a deep sale, or used/free.
Yes, but most of what I have at the moment is stainless steel lined and thus I don't have to worry about it.
I honestly try to avoid getting tinned stuff unless it's something particularly rare/unique/cheap, and usually i'll sell it if it's not something I think i'll use personally.
Where do you find yours?
>t. poorfag
I live in one of the wealthiest areas of the nation, so a ton of very wealthy suburban retards who don't understand the value of their old copper cookware.
dumb bitches replacing their old 2.5-3mm shit for new 1.5mm stuff because it's easier to handle/carry and just throwing out the old shit, or selling it for peanuts.
Estate sales, yard sales, community seasonal cleaning days (usually a planned twice a year bulk trash pickup weekend).
I've also gotten free kitchenaid stand mixers, rice cookers, ice cream machines, bread machine, etc.
1.5mm is better for some tasks especially for smaller pans, bigger is not automatically better
t. used to believe otherwise
Yes VERY specific tasks like candy making.
Anyone throwing out 2-3mm copper for 1.5mm stuff is a retard. The one or two pans that would benefit from the 1.5mm thickness in no way means you need to get rid of all the thicker stuff as well.
>Anyone throwing out 2-3mm copper for 1.5mm stuff
is that actually a thing that happens or is it just a fictional person you invented to feel smart?
You're right, the dozen pieces I've gotten for free over the last 5-10 years are just made up.
I bought a dozen bagels the other day for a very good price, but you know what I didn't do? Yes that's right you guessed it! I didn't come up with a bizarre theory involving illogical motives on the part of people I've never met and then stamp my feet and go
>well if I'm wrong then how do you explain the bagels then huh!??!? if there weren't an army of bagel elves enslaved by sufi dervishes underneath the IRT 91st street station as a means of undermining israeli control over the bagel industry! I've got bagels right here, are you gaslighting me? irrefutable evidence! A is A, altruism is socialism and sociailsm is antibagelism, it says so right here in my chick publications factbook! checkmate bagel elf deniers!!!
yeah it's been a while since I spent a lot of time on this board but I remember there was someone in the copper threads who said a lot of aggressively angry schizo shit
Ahh cool, the retards that think if you polish your copper EVER, you're not using it enough cause REAL copper should look like shit after 30 seconds of use.
Please tell me more about how I don't actually use any of the copper I own and how I make up stories about getting it all for free and on sale.
Without fail you and your ilk seethe any time I post my copper and I'm sure it has nothing to do with sourgrape poor fags unable to cope with not having good copper.
>poor fags
>always posts about scavenging for copper cookware
Just get it over with and save up for 10 years so you can buy some solid silver cookware to shitpost about.
I already have a piece of solid silver cookware, a small sauce pot.
Then feel free to shitpost about that, as well. I'm not stopping the autism wave, am I? What is the absolute minimum of solid silver MM to equate to an economical cook surface effect? Please enlighten the dumbfuck redneck know-nothings.
I use it purely for decoration, I think it's intended for jam or candy making judging by its small size.
I've never actually used it and I doubt I ever will.
Good for you on buying the metallurgicallly economical solution to the question no one asked, then. Meanwhile, other will enjoy their stainless steel and copper pans with actual use applications.
I didn't buy it, it was a gift from my grandmother, and I believe she got it from her mother for her wedding in the mid 1960s.
Then good for you for continuing the wast of material? Why do you keep it around, if you never use it?
Maybe because it's a gift from my grandmother?
Are dense or just want more (you)s?
If I had a nice gift, I would go out of my way to use it, because that is what a gift is for. If I could not find a somewhat regular use for it, I would find a place where it could be used with proper respect. Of course, a solid silver piece of cookware really doesn't have that place, as it's just as ridiculous as an arbitrary thickness of copper all other things ignored.
If I ever need to do a tiny batch of candy or jam I'll be sure to pull it out, until then it'll still look very cute where it is, and I get to see it every day and think of my grandmother.
You could also try it for sauces. I guess it holds at least 200 ml. I wouldn't put it on a gas burner though if the decorative purpose is that important to you but rather on a low heat electric stove.
It can probably hold 200-300ml, but yeah I just don't want to damage it as it is decorative and not just undecorated raw silver.
and I have access to both gas or electric hobs so i'd use electric if I were to use it.
>not making small batches of jam for pastries to honor your dead relatives who gifted you some nice cookware. You're scum, I think. Maybe less scum if you actually posted said cookware, but still scum for not using it, and being enough of a liar to claim you're the same as the 2.5mm autist without posting as autist does.
The giving and receiving of gifts is a long held tradition among non-autistic people. You should study up on it some time.
triggered
if you're going out of your way for a niche material like copper you're already splitting hairs so stfu about "splitting hairs". a thin copper pan has the same heat spreading capacity as a higher end aluminum pan, but it also is much more agile for temperature changes. so if you want "as good as just about anything else on the market" for evenness, but "better than anything on the market" for agility, thin is what you want. fast changes are not always necessary or desirable, which is why different thicknesses exist. but if you're deep in the rabbithole enough to have this conversation, you're being a hypocrite if you're going to arbitrarily draw a line on what's "practical" and what isn't
>"triggered"
>goes on autistic rant
uhh ok pal
2.5mm autist is a regular, also a liar about shitposting in their autism. They do not post with a trip, but are just as easy to spot if you've been unfortunate enough to hang around a while.
Thin bottoms are practical if you make sauces in small quantities that demand plenty temperature changes.
the temperature change is already extremely fast in copper, you're splitting hairs at that point and delving more into physics autism and not practicality
I don't fucking care
I hate your kind so much
Great value pan, now with REAL copper!™
Recently bought those from an old lady for 30€. It's not the thickest material but it was still very cheap.
lucky
Yeah, especially because it's all stainless steel and not shitty tin.
>brass handles
those get retardedly hot
I don't get why they don't use other materials.
cast iron is the other traditional material
Falk makes a line of pans with stainless handles
But cast iron is rarer in my experience though.
>looks
Probably the only reason as it's just more expensive and impractical.
>But cast iron is rarer in my experience though.
Because people don't sell their nicer pans and the people who don't know/care tend to buy brass because it looks more aesthetic.
Okay. Am I retarded?
Someone explain this to me.
That looks like stainless steel interior? Is it?
If it is, then how is it copper cookware?
Why not just get stainless steel?
There are a few kinds of copper cookware
purely aesthetic which is usually copper-clad aluminium with a stainless interior.
Workhorse "good" copper is 1.5-3mm thick copper with a small (usually 0.1-0.25mm) stainless steel lining. Tin linings are more traditional, but are falling out of fashion as tin is more delicate than stainless steel and you eventually need to re-tin them (depending on how often they get used). Re-tinning can also be a bit expensive especially if you've got multiple larger copper pieces that need it at the same time. Nothing like getting hit with $300+ in re-tinning fees for pans you've owned for years.
Then you also have just unlined copper, but that is usually reserved for candy-making or similar tasks. Copper is toxic, so you generally don't cook directly on raw copper outside of the few specific uses. Beating egg whites in a copper bowl is one of the other common uses for unlined copper.
I don't use it because it's expensive and high maintenance. It's a perfectly good material for cookware though.
Overpriced as fuck
Looked into it briefly and it seemed to have way too many cooking restrictions and maintenance requirements for it to be worth getting over more flexible cookware. I’m not sure if it’s a legitimate thing you need to do or if it’s just more pointless cooking elitist homosexualry like all the nonsense with cast iron but it doesn’t seem worth the effort and price.
Make sure you scrub off that inner tin layer before cooking, you want full contact with the copper for direct heat distribution to your food
t. was once a head chef at wendy's
tastes like pennies and sour milk
It's beautiful, but very pricey. It'll also oxidize if you don't baby it like cast iron. If I'm gunna spend big money on quality cookware, it's enameled cast iron or stainless steel.
>It's beautiful, but very pricey. It'll also oxidize if you don't baby it like cast iron
It's cooking ware. Who cares about the looks except retarded housewifes with too much money?
>If I'm gunna spend big money on quality cookware, it's enameled cast iron or stainless steel.
Different purposes than copper ware.
I chuckled
Unless you make candy, or are rich, or are severely autistic, and you're a neat freak, then there's no point in buying these.
I heard that the leaked copper could make you sick.
It's really weird, you can only use copper pans a few times, and then they just... magically disappear, usually after your stepdaughter's boyfriend visits.
Good
Expensive
Annoying
Not all are created equal
This is as close as I have. I use this more than just about anything else.
You pay as much for copper core as you do for full copper.
Copper core is for people who want copper performance but hate the looks.
You can throw stainless steel copper core pots/pans in the dishwasher unlike copper ones. That's why my boomer parents had those. Got them after they got a shitty induction stove and they work well.
I throw my copper pans in the dishwasher all the time
Not the ones with a cast iron handle of course but there's other kinds of construction
All it does is give it a "bleached penny" finish which has literally zero effect on performance, so unless you're the copper autist hoarder who buys "dozens of pieces" to polish and hang up just to satiate some mental disorder, it's a nice and convenient way to clean up after a meal
>I've also heard that you should always use wooden spoons on your cookware. Is that just to prevent chipping on nonstick coating or some other reason?
Only true for nonstick pans or maybe tinned copper. On actual metal pans/pots you can use whatever you want. I prefer stainless steel spatulas.
enamel, non-stick, tinned copper.
Ok, forgot enamel.
also a good idea for steel lined copper. often the steel is not thick enough to keep metal handled tools from denting the rims of pots or pans when ogre cooks "tap" them on the sides.
t. ogre cook who was gifted nice, but squishy cookware
it's sort of overkill but if you're a real sperg, sure, why not. I personally abuse the shit out of my stainless lined copper, it's a tool, and a little wear marking isn't going to hurt anything. but "abuse" is relative, stuff like dishwashers or the occasional metal spatula are no big deal, heating the pan until it's glowing and dropping it in the sink is not something I would do
also, watch out for unscrupulous companies like Williams Sonoma which make aluminum pans with a copper plating on the outside (I wish I was joking). always check the construction before you get fleeced, there's money to be made fleecing people and even "respectable" brands will do it