copper

Copper pans respond instantly to heat changes, giving precise control for sauces and sugar work. Many UK‑ready designs use a stainless lining for durability with a copper or copper‑clad body to drive conductivity. The warm exterior patinates naturally or can be polished for a bright finish. Balanced handles keep weight manageable while preserving the pan’s agile feel. Use moderate heat—copper transmits energy quickly. Clean with mild products and avoid abrasive pads on the lining. Some bases include magnetic layers to support induction, but many require gas or ceramic hobs. For delicate sauces or searing scallops, copper provides the fast adjustments professionals prize. In UK kitchens, a couple of copper pieces complement stainless sets, adding finesse for temperature‑sensitive tasks. FAQ Q: Do copper pans work on induction? A: Only if the base is engineered with a magnetic layer; many traditional copper pans are not induction compatible. Q: How do I clean copper exteriors? A: Use a gentle copper cleaner or a mild acid solution, then rinse and dry; avoid harsh abrasives. Q: Why choose copper over stainless? A: Copper reacts faster to heat changes, improving control for sauces, caramel and precise searing.