What are the downsides of using a copper or bronze frying pan as opposed to stainless steel or cast iron?
Copper/Bronze Frying Pans
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Best Answer
Downsides:
Upsides:
Example: look at this pan. This is a €220 copper pan, 2 mm thick. (Don't ever buy "copper" pans which don't tell you the thickness, they are mostly stainless stell with a thin copper coating on the outside). My €15 cast iron pan is 5 mm thick. It doesn't have the quick response of copper, but it should beat the thin copper pan in slow, even heating and heat retention.
The bottom line: I haven't tried a copper pan, but wouldn't do it because of the price, even though they might heat better than iron. If you want to invest the money, you are welcome to try them and tell us how it went. I have never heard of bronze pans outside of historical contexts, but I guess they will share the downsides of copper (except maybe being cheaper), and I would have to see the numbers for the heating qualities.