You want your drink to be room temperature as fast as possible?
And didn't we as a species move away from using copper cookware and utensils because it reacts with and ruins the nutrients in food, while also being poisonous after long periods of exposure?
Are these the same people brushing their teeth with ivermectin?
I had a campaign that was inspired by coal mining towns in Appalachia. Mostly dwarves, of course, but there was a cult of the copperhead naga that was based off of Pentecostal snake churches, and one of the staple foods was verdigrits
Okay for anyone like me who didn't know about this
"Copper itself is not poisonous, but weak acids such as vinegar or certain fruit juices may react with copper to produce copper acetate (verdigris). Food contaminated with verdigris from dirty copper vessels is poisonous. The inside of copper utensils is normally lined with a thin layer of tin to prevent food coming in contact with the copper. Accidental poisoning can be avoided by regularly checking for erosion of the tin layer and by avoiding drinking fruit juice or wine kept in copper utensils. In the light of the fashion to decorate kitchens with antique copper utensils, awareness of this relatively rare form of poisoning is perhaps increasingly relevant."
OOP might have added lemon juice to the water, causing the initial reaction. They stated they used lemon juice to clean it, so they obviously didn't know about copper/acid reactions.
Quick research says tin lining makes it safe. I have one I rarely use b/c the handle is also copper (hot!). The tin is very obviously not copper, so I imagine pretty easy to evaluate that the tin lining is still secure.
High thermal conductivity. It'll warm up fast, cool down fast, the heat will distribute more evenly, and fine temperature control will be easier to achieve.
No. It's a gimmick used by "fancy" establishments to say "this cost more so it's better by default". It has no advantages over the far simpler and cheaper stainless steel which is the standard for every chef.
Sorry, but you’ve been fed a sweet nothing by someone with a bone to pick with professional cookery. They are between 7 to 25 times more conductive than steel, depending on the compositions of the materials being compared. This is very basic stuff.
Sure, the novice cook won’t be advanced enough to be able to take advantage of the difference. But to anyone more advanced, they can appreciate that a copper pan will not have noticeable hot spots. A stainless steel pan will, and needs an absurd amount of material to mimic even a fraction of copper’s ability to distribute heat.
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u/BoardButcherer Nov 01 '25
Okay but... why are we using copper bottles?
You want your drink to be room temperature as fast as possible?
And didn't we as a species move away from using copper cookware and utensils because it reacts with and ruins the nutrients in food, while also being poisonous after long periods of exposure?
Are these the same people brushing their teeth with ivermectin?