Are Copper saucepans any better?

Everyone has an opinion on whether or not copper saucepans are best to cook with, but the simple matter is that it depends on what you're actually trying to cook.

Mrs Beeton (in my grandmother's 1907 version, published before she was born) only suggests using copper for a limited amount of equipment including moulds, preserving pans and omelette pans. This may substantiate some claims that copper is best used for dishes that need a variable heat in cooking, because copper not only heats up fast, it cools pretty quick too.

Of course, Mrs Beeton was well known for her thrifty ways so it's equally likely that she saw no reason to spend out on unnecessarily on expensive kitchen equipment when enamel or earthenware would work just as well.

The Costwold Company has just launched a range of copper saucepans. Unlike Mrs Beeton's day when copper pans were lined with tin, these solid pans have three impact-bonded layers of stainless steel, aluminum and copper. With mirror polished steel lids and ergonomic aluminum handles, the five piece set comprises of a milk pan, three saucepans and a frying pan.

Mrs Beeton recommends cleaning copper pans with turpentine and fine-brick dust followed by a polish using leather and dry brick-dust, but you may find easier solutions in your local supermarket.

The five piece copper pan set is £199.00. For more information visit www.cotswoldCo.com