![Copper cookware on display, pots in foreground, pans in background](https://cdn.statically.io/img/www.allrecipes.com/thmb/HUaSrWpRX5NIIKW8XHia7hEEf28=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/alr-primary-copper-cookware-sets-rkilgore-0570-c57fc51934924849bb4a63e50a17d474.jpeg)
Allrecipes / Russell Kilgore
Copper isn't often on home cooks' list when looking for new pots and pans. Fears that the pricey cookware will be impossible to keep clean or challenging to work with are often top of mind. But copper is a mainstay in professional kitchens for a reason: The metal is ideal for conducting heat, giving chefs and home cooks alike precision to create the perfect sear on a steak or fish.
Yes, the world of copper cookware can be a smidge intimidating. But the best copper cookware will distribute heat quicker and more evenly than other materials and is almost as easy to clean as stainless steel. We assessed popular sets for performance, heating ability, maintenance, and aesthetics to help you find the best ones.
About Our Tests
Our expert product testers analyzed each copper cookware set in our lab kitchen. The tests included searing chicken breast, timing how long it took water to boil, measuring the thickness of the cookware's material, and examining the balance and handle grip. Each set was then rated on the following aspects:
- Performance and Heating Ability: How evenly do the pans cook foods? How quickly do they gain and lose heat? Did food stick to the pan? Is it easy to flip an egg or pour out hot pasta water?
- Design: Are the pans attractive? Is each piece balanced and easy to maneuver around the kitchen? Are the pans heavy or clunky? Do the handles get hot to the touch?
- Maintenance: How easy are the pans to clean by hand? Do they scratch, burn, or dent easily?
Our Top Pick
Williams Sonoma Thermo-Clad Cookware Set
Why It's Great: Excellent heat distribution; well-balanced; all the essential cookware pieces
Grain of Salt: Not compatible with induction; heavy handles
Made in collaboration with Italian coppersmith Ruffoni, this Williams Sonoma 10-piece set features all the right pieces and will create the perfect cooking environment. The lids, handles, and interior of the cookware are lined with 18/10 stainless steel—most copper cookware will feature an interior lined with a more durable, nonreactive metal—and, though the 1.2-millimeter gauge copper is on the thinner side, it performed beautifully when we cooked in it.
We especially loved making pan-seared chicken in this set. It was spot-on in the temperature to create a great golden-brown sear with enough fond development for a delectable pan sauce after. The saute pan was especially roomy—big enough to avoid overcrowding. And the 8-quart stockpot is of an appropriate weight, but not unwieldy when filled with water.
This set performed so great in testing, it's hard to find any drawbacks. The handles seem a little heavy, which might be cumbersome for some, and the set isn't compatible with increasingly popular induction cooktops. But other than that, it's pretty perfect.
The Details: 10 pieces; not induction-compatible; oven-safe to 450°F
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Our Other Top Pick
Viking 4-Ply Contemporary 9-Piece Copper Cookware Set
Why It's Great: Great heat retention; heats evenly; easy to pour from; nearly nonstick surface
Grain of Salt: Awkward handle angles
Whether you want excellent heat distribution, easy-to-use cookware, or have an induction stove, this Viking set is for you. We appreciated many aspects of the set's design (though the handles were another story). Angled sides allow for spacious openings, while a rounded lip makes pouring exceptionally easy. Importantly, all of the pieces had more than enough room to cook in during our tests.
The cookware was extremely efficient in heat distribution and retention; it warmed up quickly and evenly, and the cooking surface's temperature didn't waver. This translates to consistent results in your kitchen, but you might have to keep an eye on the burner. The 304-stainless-steel surface was also great at releasing food, with minimal scrubbing for cleanup.
Our big downside though is the awkward handle angle. The handles themselves are comfortable, but the angle makes them awkward to hold. If you can overlook that, you'll absolutely enjoy every minute of cooking with this set.
The Details: 9 pieces; induction-compatible; oven-safe to 600°F
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Best Design
Mauviel Copper 10-Piece Cookware Set
Why It's Great: Absolutely stunning cookware; excellent performance; well-balanced pieces
Grain of Salt: Very expensive; hard to clean
When you think of copper cookware, you're probably picturing a set made by Mauviel. The French company has been making copper cookware for nearly 200 years and is some of the best available. From the dreamy handles to the outstanding performance, we truly fell head-over-heels for this set. It only misses being a top pick due to its price and even after shelling out $2,000, you have to buy a separate disk for induction cooktops.
But back to the cookware: it's nearly perfect. The 2-millimeter copper is the right thickness for quick and even heating, with no hot or cold spots on the cooking surface. The medium-heavy weight doesn't become cumbersome or awkward while cooking or carrying the cookware around the kitchen. The handles are comfortable to hold and stay cool, except if they get too close to the heat.
But we did find shortcomings. Any fond or well-cooked food will require elbow grease to get off. You might also need more cookware, especially a stockpot bigger than 5 quarts.
The Details: 10 pieces; not induction-compatible; oven-safe to 600°F
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Easiest to Maintain
Hestan CopperBond 10-Piece Cookware Set
Why It's Great: Heats quickly; flared lip for easy pouring; flush rivets
Grain of Salt: Handles are uncomfortable; cooking surface might be uneven
Hestan is another high-end brand that makes great cookware for serious home cooks and professionals. Its 5-ply copper cookware features a copper exterior and a copper core. Both layers quickly distribute heat to the 18/10 stainless steel interior. And it proved itself during our tests. Water came quickly to a fast boil, and no hot or cold spots were observed during cooking.
What we did notice, though, was any oil in the pans pooling towards the exterior. This caused anything made in the pans to be unevenly browned, even if it was cooked thoroughly. The heat also had to be closely monitored to avoid any burning. But, even if something got a little too toasty, it was easy to scrub away. Cleaning is also where the flush rivets stood out. You'll never have overlooked food bits and, when you're done, the pots can nest together.
The Details: 10 pieces; induction-compatible; oven-safe to 600°F
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Allrecipes / Russell Kilgore
Our Takeaway
After hours of testing, we love the beautiful and durable Williams Sonoma Thermo-Clad Copper 10-Piece Cookware Set. But if you need induction-compatible cookware, the Viking 4-Ply Contemporary 9-Piece Copper Cookware Set is nearly perfect as well.
How to Pick the Right Copper Cookware
Construction
Interior Lining: There are two main issues with copper: it's reactive and can leach into the food, and it's a softer metal that damages easily. These are both reasons why the interior of copper cookware is usually constructed with a nonreactive metal. Lining copper cookware's interior with tin or stainless steel is the most traditional design. The cookware will have optimal conduction thanks to the copper, while the lining adds extra durability and, of course, doesn't react to your ingredients.
Copper Core: When cookware is described as having a "copper core," this means it has a thick layer of copper sandwiched between layers of nonreactive metals (usually stainless steel) that is then bonded to create a new, single sheet of metal. In some cases, copper is sandwiched between layers of conductive aluminum and then bonded together with a stainless-steel exterior. "Ply" describes the number of layers in a pan's build. Sometimes these pans may have a thin copper finish for aesthetic purposes.
Copper Bottom: This is similar to a copper core, but it's a smaller amount of copper. It refers to cookware where the interior and sides are made with a non-copper metal, while the base of the pan features a layer of copper for conduction.
Design
When it comes to copper cookware's design, thickness is key. A pan that's not thick enough won't perform well and won't hold up over time. But a pan that's too thick will make the copper less conductive (and possibly heavier than you'd like). Most top-rated copper cookware is between 1 millimeter and 2 millimeters thick.
Handles are another important design feature. Traditional and vintage copper cookware was often made with cast iron, bronze, or iron handles. These tend to be heavy, can get too hot very quickly, and require special maintenance to prevent rust. Most copper cookware sets instead now feature stainless-steel handles, which lead to a better weight balance, are more ergonomic, and are more durable.
Maintenance
For everyday cleaning, you'll want to use a soft sponge and regular dish soap on your copper cookware and dry each piece immediately. What you cannot do is place copper cookware in a dishwasher, and you should avoid any harsh abrasives including bleach and steel wool.
Another thing to keep in mind when it comes to the look of copper is that it will tarnish with age, forming a brown or green patina, and darkening the pan overall. There will also be effects seen on the bottom of your cookware from the heat, and on the sides as spills and splatters react with the copper. For copper aficionados, these can all be desirable as they're the signs of a truly well-loved pan.
At-home polishing, whether that's with lemons and salt or a copper polish, can be done to remove any tarnish and prevent the need for a professional cleaning. Our advice? If you decide to convert to copper cookware, you'll have to get on a regular cleaning schedule.
The Leftovers: Other Copper Cookware Sets We Tested
In our first round of testing, Alexandra Emanuelli enjoyed the performance and look of the Viking Culinary 3-Ply Stainless Steel Hammered Copper Clad 10-Piece Cookware Set. The attractive copper hammered set is durable and highly conductive, heating up quickly and without hot spots. But this cookware does require your full attention, as Emanuelli found that "the difference between cooking and burning is a very fine point."
We also originally gave high marks to Made In's The Copper Set, and it heated and cooked evenly during our second round of testing. But that's when we noticed the interior and exterior are too easy to damage. We also feel that the price-per-piece is a tad too high and the set lacks versatility (there's no large stockpot and only one saucepan).
Common Questions
What's the best way to store copper cookware?
We highly recommend putting your copper cookware on display! Whether that's a hanging pot rack or on pegboard, it will not only show off your cookware, but will also prevent any scratching from nesting the pots and pans together. If you do decide to stack everything away in a drawer or cupboard, you should place protectors between the pieces.
Why aren't copper sugar pots or mixing bowls lined?
You'll often find an unlined copper interior with sugar pots and mixing bowls since these are to be used with basic (as in, not acidic) ingredients. Chefs will use sugar pots for making things like caramel, jam, or preserves, delicate recipes that are relatively high sugar/low acid and won't react with the copper. Copper mixing bowls, meanwhile, are great for making whipped cream or meringues, which also won't react with the copper.
Why Take Our Word For It?
Siobhan Wallace is the senior commerce editor for Allrecipes. She compiled data from our testing lab as well as insights from our first round of home testing to update this roundup.