Copperware in our kitchen

Copper tableware has been used in everyday life for many generations. And this is explained not only by the pleasant appearance, but also by its various useful characteristics. One of the important qualities is good thermal conductivity. With the help of this property, uniform distribution of heat throughout the surface is ensured, which is very important for the qualitative and rapid cooking of food.

Copperware also has antibacterial action. This metal perfectly fights with fungi and bacteria. Therefore, it is not surprising that it has been used for a long time to disinfect water.

However, scientists have proven that copper dishes also have a lot of disadvantages. If they do not cause immediate harm to health, they negatively affect food and at times reduce its value.

First of all, it is necessary to notice the aggressive influence of copper on ascorbic acid, which is found in berries and fruits. It simply destroys it. Therefore, it is not recommended to store products in this dish because of the oxidation of fatty polyunsaturated acids and the possibility of loss of vitamins.

The latter fact can directly damage the body, because it favors the appearance of free radicals. In addition, the presence of copper in a humid environment in the presence of carbon dioxide causes its oxidation, which is manifested in the appearance of a touch of green. During heating, the interaction of this raid with food acids occurs, which favors the development of substances harmful to the body.

Therefore, before using copper utensils, you need to remove the green plaque. This is done by rubbing the surface with salt, which is pre-moistened in vinegar. Including copper dishes negatively interacts with food that has increased acidity, which leads to the need to cover the inner surface with other metals, for example - nickel, tin or stainless steel. This coating counteracts direct contact with food and makes cooking harmless.

To copper plates have served you more than one year, experts advise to carry out the following care for the inner surface:

1. At the first application it is recommended to fill it with water and boil. You can add some aromatic herbs, for example - sage, rosemary or bay leaf. To cover last longer, always fill the frying pan or pan with oil or water and then put it on the stove.
2. Fire should never be very strong, and the contents of dishes should not dry up or boil out. To stir the contents of the vessel, it is better to use a plastic or wooden spoon or spatula, but not metal objects - since they can damage the coating.

Copperware, which you can buy today without any difficulties, should be well-groomed and beautiful. But the choice is yours. Comparing all the pros and cons, you must decide whether you need such utensils in everyday life.