Which is better stainless steel or all copper cookware?

Copper is better but use stainless

Copper cookware is the very best in terms of precision; when you adjust the heat on the stove, the metal conducts quickly and the change is almost immediate. It is also the most attractive and heavy enough (compared to aluminum, e.g.,) to sit solidly on the burner. That's the good part. There are basically two disadvantages: You have to quickly dry and sometimes polish a copper pot or it quickly discolors or corrodes. No other cookware needs this level of maintenance. Second, copper is very reactive with food (acidic, specifically) and this is generally lined in tin or stainless steel. Tin wears away, so stick with stainless. The catch there is that copper pots are expensive to begin with, and with a good stainless steel layer, they cost even more.

Stainless steel pans are a bit less conductive, but not in a terrible way. They are cheaper, don't need any special treatment (can go in the dishwasher, for instance) and don't react with foods at all. Bottom line: Unless for aesthetic "hanging from a pot rack" reasons, stainless is a better bet.

First answer by Jayrusalem. Last edit by Jayrusalem. Contributor trust: 711 [recommend contributor]. Question popularity: 16 [recommend question]