Copper is a material showing exceptional thermal properties. As it is the best heat conductor and benefits from a great reactivity, copper enables you to perfectly control the cooking environment and its temperature. Inevitably, in French gastronomy, utensils made of copper are ideal for reduction and delicate cooking. This is thanks to a homogeneous heat spreading and a perfect heat transmission that both enables the concentration of flavours in food, and the preservation of food texture.
To clean copper, apply a paste specially adapted for this purpose, and very easy to use. To prevent copper from dulling, regularly use a copper cleaner.
You can use metallic objects on your utensil, regardless the material of the inner surface (whether it is made of copper or of stainless steel). Copper and stainless steel both resist well to scratches.
In contact with humidity, copper might oxidize. This oxidation is toxic; as a consequence, it is important to avoid any contact between food and copper during the cooking process. This is why De Buyer utensils made of copper are, for the most part, lined with stainless steel, or tinned. The Prima Matera, Inocuivre, Inocuivre VIP and Inocuivre First Classe cooking ranges are made of 90% outer copper and 10% inner stainless steel. This proportion is ideal and guarantees exceptional cooking properties.
Exception: copper is not harmful when it is used to beat egg whites or to cook sugar. As a result, egg-white hemispherical bowls, jam pans, and sugar saucepans are neither tinned, nor lined with stainless steel.