Which is better, copper or cast iron cookware?
Leaving out price and maintenance, and considering only performance, copper has similar heat retention to cast iron cookware and can be bought at similar weights and thicknesses. Not only that, it has incredible heat conduction as well. So you have cookware that has superior heat conduction, excellent heat retention, doesn’t have to be seasoned, and last a long time. Why do people still buy cast iron? Is there something about cast iron that is better than copper?
Well from research, since copper has superior conduction and is sold thick and heavy, it has even more superior even heating than cast iron. It can also be lined with stainless steel to make it last forever. I am talking purely of performance here, not maintenance or price.
Jerome






