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Copper cookware question

post #1 of 3
12/3/10 at 4:05pm
Thread Starter 
We received a set of Falk copper cookware as a present some time ago and are finally getting around to using it.

I hear that you need to be careful using copper with some food. For example, highly acidic stuff like red sauces can react with the copper?

Any suggestions or comments out there from the experts?
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post #2 of 3
12/3/10 at 4:06pm
Only an issue if the copper is unlined. Falk is lined with stainless, so use it as you would anything else.
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post #3 of 3
12/3/10 at 4:12pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Only an issue if the copper is unlined. Falk is lined with stainless, so use it as you would anything else.

So in other words, keep the tomato sauce off the outside of the pan? I think I can probably swing that.
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