The 4 best copper cookware sets in 2021

The Williams Sonoma Thermo-Clad Copper Set is an accessible way to bring copper cookware into your kitchen, pairing the benefits of copper with the ease of stainless steel.

Pros: Double-wall insulated lids, nonreactive interior 

Cons: Not the thickest gauge copper in this guide, stainless steel lining limits some of the diffusivity

The Thermo-Clad set gives you the experience of copper cookware for a lower cost than some other sets on the market. The 1.2 mm gauge copper exterior is thick enough to impart the heat efficiency of copper without substantially increasing the weight. The stainless steel lids are dishwasher safe, but the pots and pans should be hand washed with non-abrasive cleaners. 

While tin-lined copper is traditional and offers the best temperature control, stainless steel is a solid choice for the home cook. Stainless steel doesn't diminish the heating capacity of copper too much, and offers a durable and nonreactive cooking surface. 

The copper will develop a patina over time, which can be polished off or left alone as it does not negatively affect cooking performance. Williams Sonoma suggests using copper polish or a combination of lemon and salt to clean the copper.

The Mauviel Copper Triply Set has four key pans that will cover almost all your cookware needs, and features a nonreactive stainless steel interior.

Pros: Dutch oven is a versatile size and shape, nonreactive interior

Cons: Thin gauge copper exterior

For under $1,000, you can experience most of the benefits of copper cookware with this 7-piece set. It includes the necessities for a new kitchen, or can add flair to the pieces you already own. This is still an expensive set because of the copper exterior, but it is a cheaper alternative to our other picks. 

While traditional copper cookware contains a copper exterior and tin lining, this set has a copper exterior, aluminum core, and stainless steel interior. This will provide a bit more durability, though may heat less evenly than other traditional copper pans. The heating qualities are likely to be much better than high-end, multi-ply sets without copper.

The Mauviel M'200 Cl set is made of heavy gauge copper bonded to nonreactive stainless steel, enhancing its durability and heating efficiency.

Pros: Thick copper exterior

Cons: Heavy and difficult to move around the kitchen

This set has a range of pieces so every meal can be made in a copper pan. The 2 mm gauge copper exterior gives the chef the full experience and benefits of copper, though it makes the pieces heavier than others in this guide. 

Lined with stainless steel, this cookware can be used with acidic foods that otherwise damage tin-lined copper pans. The lids are also made of copper, but have cast iron handles, just as the pans do.

The Ruffoni Historia Copper Frying Pan brings traditional copper cookware and its optimal heating performance to the home kitchen.

Pros: Thick copper exterior, ornate and beautiful, traditional construction with tin lining

Cons: Tin lining can discolor from acidic foods

Copper isn't for everyone; if you're unsure about taking the leap on a full copper set, we recommend starting out with a single piece. According to the CMA, copper is great at frying and sauteing, so we recommend investing in a skillet as your first piece of copper cookware. The Ruffoni Historia pan's body is solid, hammered copper and lined with a traditional tin interior. This artisanal skillet gives you an authentic experience.

The tin lining prevents foods from reacting with copper, but can itself be scratched and discolored. Avoid cooking acidic foods and using metal utensils to keep the tin in new condition. All tin interiors eventually need to be relined, but this quality extends the life of the cookware, as opposed to nonstick cookware that is thrown away when the coating wears off.

We identified the best copper cookware sets based on extensive research and expert interviews with Fran Groesbeck, managing director at the Cookware Manufacturer Association, and Mac Kohler of Brooklyn Copper Cookware, as well as our own knowledge of cookware. We considered the average price point of copper sets, as well as the differences between different types of copper cookware. We plan on testing these sets in the future and updating this guide accordingly.

Why are all copper pans lined?

All of the sets in this guide are lined with an inert metal, like stainless steel or, traditionally, tin. Not only can pure copper impart a taste to cooked foods, it can also react when it comes in contact with acids, and the byproducts of this reaction can be toxic, said Kohler.

What are the differences between copper clad, copper core, and copper base cookware?

True copper cookware is constructed mainly of copper, featuring a medium to heavy gauge copper exterior with an inert metal lining. This cookware will be listed as just copper, without any of the terms we define below, such as core or base. 

Copper clad means a thin layer of copper foil is wrapped around the body of the cookware. While it looks pretty, there is no copper in the actual construction, so we don't recommend this cookware if you're looking for the heating qualities of copper.

In copper core or base cookware, a layer of copper is surrounded by additional stainless steel or aluminum layers for structure and durability. 

Copper clad, core, and base pans are intended to provide the aesthetics of copper without driving up the price and requiring a lot of care. However, there are sacrifices in performance. "In the case of both copper-clad and copper-base cookware, the thin copper foil is for all practical purposes aesthetic," said Kohler. "The speed of energy transfer is still determined by the much slower stainless steel layers."

Can copper cookware be used on induction stove tops?

This depends on the set and will be listed in the manufacturer's description of the product.

Can copper cookware go in the oven?

The answer is mostly yes, but you should consult the manufacturer's instructions to confirm the upper temperature limit. Additionally, you should never heat up an empty copper pan because physical differences between the materials of the pan and the lining can cause stress and damage to the metal, according to Kohler.

The type of copper construction dictates the maintenance needed. For instance, cleaning copper core or base cookware depends on the exterior material.

According to the CMA, there are two common methods to keep exterior copper shiny: clean with a paste-like mixture of flour, salt, lemon juice, and ammonia or a mixture of vinegar and flour. Never use steel wool. Wash in sudsy water and rise before drying with a soft cloth. Kohler recommends ketchup and sea salt for a quick shine. 

However, polishing copper is largely for aesthetic purposes. The patina that develops over time does not negatively affect performance. "Copper is one of the rare kinds of cookware that can be maintained, as opposed to disposed of when it gets worn out," said Kohler.

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