Why does a saucepan with copper bottom work better than made of steel?

A saucepan with a copper bottom works better than a steel saucepan for a few reasons:

1. Thermal Conductivity: Copper is an excellent conductor of heat, much better than steel. This means it heats up faster and distributes heat more evenly across the pan's surface. This leads to more consistent cooking, as the food is exposed to a more uniform heat source.

2. Heat Response: Copper is very responsive to changes in heat. When you turn the heat up or down, a copper bottom saucepan will react quickly, allowing for precise temperature control. This is especially useful for delicate tasks like tempering chocolate or making sauces.

3. Even Heating: The high conductivity of copper means heat spreads quickly and evenly across the entire base of the pan. This prevents hot spots and ensures that food cooks evenly.

4. Heat Retention: While copper conducts heat very well, it also retains heat efficiently. This means that even after you turn off the heat, the pan will stay hot for a longer time, helping to finish cooking or keep food warm.

However, there are some drawbacks to copper cookware:

* Cost: Copper is more expensive than steel.

* Maintenance: Copper cookware needs to be cleaned and cared for properly to prevent tarnishing and damage.

* Reactivity: Copper can react with acidic foods, imparting a metallic taste. While most copper cookware has a lining to prevent this, it's still something to be mindful of.

In summary:

While steel is a solid choice for cookware, a copper bottom saucepan offers superior heat conductivity and responsiveness, resulting in more efficient and even cooking. The choice depends on your budget, cooking needs, and willingness to maintain the cookware.