Copper used to be the predominant
premium metal used
for pots and pans in the commercial kitchen in the mid
twentieth centaury and copper is still regarded by the
chefs as the best of metals for heat transfer and even
Stainless steel replaced copper mainly due to cost. Copper has become astronomically
expensive and copper values have continually increased making pots and pans very expensive.
The other factor was the need to
constantly tin the inside. Copper interacts with food
especially (acid foods) to produce a toxic effect, To
prevent this the pot is lined with tin to make it safe for
use. This was a necessary and regular maintenance task in
the kitchen and became inconvenient and prohibitive costly.
This range of copper pots and pans is typical
for the cooking pots and pans n first class hotel and
restaurants in the mid 20th centaury.
Thank you Graham Dodgshun