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The clean copper conducts better than the dirt or oxide on copper. But if left without contact it will radiate more heat into the space around it if it's darker and rougher. Woodstoves are more efficient if sprayed black due to the radiance. If you're applying heat to bottom of copper pot...

well depends. if I cook a scrambled egg on tin-lined copper pan, just the layer of clarified butter remains after the egg is removed. If it would drip when hang up the pan I wipe with paper towel. If it's meats in a skillet I run water over the remains after deglazing, wipe with cloth or...

not really sure why pots and pans have to be clean down to bare metal. i understand silverware and plates, glasses, etc, because you don't bring them to 200 degrees or more. but cookware? if you do have germs on your cookware, when you heat them, don't they become "vaccines" which are just...

i seldom even attempt to clean the copper, but it's sorta cool when I do, then it turns a bit darker and looks really deep. then it goes sort of drab. it would seem that nothing except bare copper on acidic foods is really anything to worry about. i bought some tin bars in case I needed to...

tried PAM on it? PAM is the spray stuff containing lecithin, which is a "phospho-lipid" meaning it is an oil with phosphate added. It it very good for your skin. It might help the skin of the skillet too, not sure I have not tried it on cast iron. Works great on everything else I have tried...

I have both SS and Tin-lined copper pans from Mauviel. All told I must have 30 of them of most of the available sizes and shapes collected over a few years. To me, after much use of both types, the tin lining is better but not because of durability. Stainless is worse but not due to lowered...