Solid copper cleans easily with bar keepers, revere, copper brill, salt and vinegar, or any other copper cleaner/polish. Copper bottoms, usually a thin layer over aluminum or steel, can be more delicate and difficult to clean. But kept clean regularly, they will remain bright and shiny.
Copper discolors from heat. So low heat may show almost no discoloring, and high heat may make the pan bottom quite interesting looking. Eventually it will turn a dark penny brown. Kept clean and free from grease, the color is of no issue. But most of us like bright shinny copper.
The belief that keeping copper clean is hard work really isn't true. Whether you use anodized, stainless or copper, your pans need to be clean and free of grease and carbon. Stainless can discolor too and needs polishing.
Raw aluminum and cast iron, and carbon steel need the oil and carbon build up, so cleaning is easy but they require steps to maintain seasoning.
None of this is hard. But every kind of cookware has its best purposes and methods of care.
Back to copper-keep it clean regularly, and you'll have no problem.