Home & Kitchen with Caraway

Copper vs Stainless Steel Cookware: How To Choose

Key Takeaways

Copper is responsive and beautiful, but it requires more upkeep and care to stay food-safe and functional.
Stainless steel is durable, versatile, and lower maintenance, making it ideal for everyday, health-conscious cooking.
Choosing between them comes down to your priorities, including how you cook, what features you value, and how much effort you want to put into care.

Choosing the right cookware can feel a little overwhelming, especially when everything looks great on the shelf but performs differently in real life. At Caraway , we believe your kitchen tools should work for your lifestyle, not against it. That means understanding what materials actually do, how they hold up, and what it’s like to cook with them day after day.

If you’re deciding between copper and stainless steel, it’s not just about appearances. Each option has its strengths, trade-offs, and ideal use cases. This guide breaks it all down so you can pick what’s best for your kitchen, your habits, and your health.

What Is Copper?

Copper has been used in kitchens for centuries, not just for its warm, golden glow. Originally prized by professional chefs for how quickly it reacts to temperature changes, copper cookware slowly made its way from commercial kitchens to home counters.

You’ll often find it in traditional French cooking setups or vintage collections, and for good reason: it’s both beautiful and highly responsive. That said, raw copper isn’t naturally food-safe. Most modern copper pans are lined with another metal to create a barrier between your food and the reactive copper layer underneath.

So, while it might look like one seamless piece, what you're really cooking on is the lining, not the copper itself. That makes construction and quality especially important when it comes to safety and long-term performance.

What Is Stainless Steel?

Stainless Steel Cookware Set - On Tabletop - Blog Hero

On the other hand, stainless steel is the no-fuss workhorse of modern cookware. It’s an alloy, typically made from iron, chromium, and sometimes nickel, which gives it that classic silver shine and makes it resistant to rust and corrosion. You’ll find it in everything from stock pots to saucepans to sauté pans; in many kitchens, it’s the default.

Because stainless steel isn’t naturally non-stick or reactive, it plays well with just about any ingredient, including acidic ones like tomatoes and vinegar. And while not all stainless steel is created equal, the best versions are durable, non-toxic, and built to last.

How To Decide Between Stainless Steel and Copper Cookware

You’ve got the basics down—now comes the big question: which one’s right for your kitchen? Choosing between copper and stainless steel isn’t just about aesthetics. It comes down to how you cook, what matters to you in your day-to-day, and what kind of maintenance you're realistically willing to deal with.

Here’s how to think it through:

Heat Conductivity

Let’s start with what that actually means. Heat conductivity is how quickly and evenly a material heats up once it hits the burner and how well it distributes that heat across the pan. Good heat conductivity means fewer hot spots, more control, and more consistent cooking. Burnt edges and undercooked centers? Not a thing.

Copper is highly conductive, which means it reacts fast to changes in temperature. That can be helpful for super precise cooking, but it also leaves less room for error—turn the heat too high, and things can go south quickly.

Stainless steel takes a bit longer to heat up, but it holds that heat well and distributes it evenly, especially when layered with other metals like aluminum. That’s exactly how our stainless steel cookware is designed, so you get steady, reliable heat without worrying about uneven results or overcorrection mid-cook. For everyday meals where consistency matters more than speed, it’s a solid win.

Ease of Use

This one often gets overlooked, but it shouldn’t. “Ease of use” is everything from how the pan feels in your hand to whether or not you need a kitchen degree just to avoid burning your dinner. If you're cooking on a Tuesday night with half an eye on your inbox, the last thing you want is something high-maintenance.

Copper pans tend to be heavier and more finicky. They usually require more attention, more finesse, and—depending on the lining—even specific utensils to avoid damage.

Stainless steel tends to be more forgiving. You can toss in a wide range of ingredients, use a broader range of tools, and not stress if you accidentally leave it on the burner a little too long. Our stainless steel pieces are lightweight and thoughtfully designed to make everyday cooking feel intuitive, not intimidating.

Maintenance & Clean Up

This is the part most people don’t think about until it’s too late. Both copper and stainless steel can last a long time, but only if you’re up for the upkeep that comes with them.

Copper requires regular polishing to keep its shine, and if it’s not lined properly or starts to wear down, it may not be food-safe. You also need to be careful with acidic foods and harsh scrubbers.

Stainless steel is much lower maintenance. It doesn’t tarnish, doesn’t need polishing, and is naturally resistant to rust and corrosion. With ours, you don’t need to baby your pans to keep them in good shape—just a proper cool-down, a soft scrub, and you’re set.

Induction

If you have an induction cooktop, it’s important to know that not all cookware is compatible. Induction burners use magnetic energy to heat your cookware directly , so the pan needs to be made with a magnetic base in order to work.

Copper is not induction-compatible. Most copper cookware won’t work unless it has a stainless steel layer specifically added to the base. That’s something to look for if you’re leaning copper but cooking with induction.

Stainless steel, however, is usually induction-ready, especially if it’s multi-layered or reinforced at the base. Ours, for example, is designed to work with all stovetops, including induction, without the need for any special add-ons or workarounds. Just place it, heat it, and cook.

Additional Features

This is where design details really start to matter. It’s not just about what the pan is made of but how that material is integrated, how the pan is constructed, and whether the smaller features actually make a difference in real life.

For example, copper pans often come with brass handles, which can look beautiful but get hot quickly. Many also lack thoughtful additions like pour spouts or built-in measuring guides, which might not seem essential until you're mid-recipe.

High-quality stainless steel pans often include more of those practical design choices. You’ll find ergonomic handles, oven-safe construction, and seamless interiors that prevent food from getting trapped in rivets. These little things make cooking, cleaning, and storing easier, which adds up over time.

Price

Let’s talk numbers. Copper cookware is usually a major investment. It tends to sit at the top of the price range due to the cost of raw materials, the craftsmanship involved, and the fact that many pieces are imported or handmade. If you're looking for something premium and don’t mind the upkeep, it can be a beautiful (and functional) splurge.

Stainless steel is still an investment, but typically a more accessible one. While high-quality stainless steel cookware isn’t cheap, it tends to offer more value across the board.

You get long-term durability, safer materials, and everyday performance without paying luxury-level prices. With the right construction and care, it’s a smart, lasting addition to your kitchen that won’t push your budget to the edge.

What Other Cookware Materials Should You Consider?

Ceramic Cookware & Minis Set - Sage - What-s Included - In Storage Organizer in Cabinet

Stainless steel and copper aren’t the only materials worth your attention, especially if you're prioritizing ease, safety, and sustainability in your kitchen. Ceramic-coated cookware has become an increasingly popular option for modern home cooks looking to avoid the trade-offs that come with traditional non-stick.

Unlike conventional non-stick pans, our ceramic-coated cookware is made without PTFE (like Teflon®), PFOA, or other forever chemicals. That means you can cook confidently, without worrying about what’s leaching into your food or the air in your home.

Our ceramic-coated pots and pans are naturally slick, require less oil, and clean up easily without scrubbing. And because they’re designed for everyday durability, you don’t have to sacrifice performance to keep things non-toxic.

They're also part of a broader effort to reduce your environmental impact: ceramic coatings release significantly less CO₂ during production compared to traditional non-stick.

If you're looking for a cookware material that's non-toxic, beginner-friendly, and designed with real life in mind, ceramic-coated is a strong choice, especially when made to Caraway’s clean and sustainable standards .

Frequently Asked Questions

When should you not use a copper pan?

Copper pans aren’t ideal for every situation. For one, they don’t play well with induction cooktops unless they have a special magnetic base. They're also not great for highly acidic foods (like tomato sauce or citrus-heavy dishes) if the lining is worn down, because copper is reactive and direct contact can affect the taste and safety of your food.

If your copper pan is lined with tin, you’ll also need to be careful with high heat, since tin has a lower melting point. And lastly, if you’re not someone who enjoys regular maintenance—think polishing and gentle cleaning—copper might not be the best fit for your day-to-day routine.

What kind of cookware is best for everyday use?

Everyday cookware should be durable, low-maintenance, and safe to use with a wide range of ingredients. That’s why high-quality stainless steel is such a go-to. It can handle everything from a quick stir-fry to a slow braise, all while being non-reactive, non-toxic, and built to last.

It doesn’t require special polish, won’t flake or chip, and is easy to clean with minimal effort. For people who want one set that does it all—safely and reliably—it’s hard to beat. Bonus points if it's designed to work on all cooktops and withstand oven use too.

How can I tell if stainless steel is good quality?

Great question because not all stainless steel is created equal. First, look for multi-ply or “clad” construction, which usually means the stainless steel is layered with aluminum or copper to help with heat distribution. A 3-ply or 5-ply base is a strong sign of performance and durability.

Check for weight too: a good-quality pan will feel sturdy, but not clunky. You should also look for nickel-free or low-nickel options if you have sensitivities, and make sure it’s free of coatings or finishes that could degrade over time. If a stainless steel pan is non-toxic, oven-safe, and made to last, you're in good hands.

The Verdict

Choosing between copper and stainless steel doesn’t have to be complicated. It just comes down to how you cook, what you care about, and what fits your day-to-day.

If you’re someone who loves the look and feel of heirloom cookware and doesn’t mind the upkeep, copper might feel like a splurge-worthy win. But if you want something durable, low-maintenance, and versatile enough to handle real life (read: weekday dinners and weekend meal prep), stainless steel is probably the better match.

At Caraway , we’re team clean cooking all the way. That means prioritizing non-toxic materials, thoughtful design, and cookware that fits seamlessly into your routine—not something that makes it harder.

No matter what you choose, your cookware should help you feel confident in the kitchen. Because when cooking feels easier, healthier, and a little more enjoyable, it’s way more likely to happen.

And that’s the real win.

Sources:

Cooking utensils and nutrition Information | Mount Sinai

Thermal conductivity | Definition, Science, & Applications | Britannica

What Are Acidic Foods, and Are They Bad for You? | GoodRx

Pros and Cons of Induction Cooktops and Ranges | Consumer Reports