No, not really. It depends on what you mean by ‘copper cookware’. Copper cookware is not dangerous as long as the inside of the cookware is lined with stainless steel or some other metal. Copper cookware is dangerous if the cookware is unlined. The copper can react with the acids produced when cooking food, which can lead to a serious case of food poisoning. Even storing food without cooking it in an unlined copper container can lead to food poisoning. It is important to make sure the tin or stainless steel lining your cookware is intact and whole. Cracks in the metal can potentially let the copper react with the food, so make sure that you take care of your cookware.

With the proper care and attention, your copper cookware can serve you very well without poisoning you. Do not cook at very high temperatures unless your cookware explicitly says so. Always make sure you are using metal that has been properly treated before cooking at high temperatures. Do not forget to check with the store or your manufacturer’s customer service department if you are unsure if what your metal is made for in terms of cooking. Also use common sense – do not use a copper wok to bake a turkey with.

Copper cookware is dangerous only if used improperly. Think of the famous adage about computers: the only mistakes they make are the ones that humans program into them. In a similar vein, cooking mistakes are the fault of the chef, not of the cookware. Make sure you know what you are doing by asking for help if you can. Read books on cooking with copper cookware or watch television shows if you have to. Cooking does not have to be dangerous and is not dangerous if you follow the proper directions for cooking meals.

Knowing what type of cook you are can help you choose the kind of cookware you want to buy. The purpose that you use your cookware for can determine the cookware you should buy. Every professional chef has their distinctive style that they use to create delicious food for their patrons. Discovering your style is the best way to help you buy the cookware that fits your particular taste.

There are four types of cooks. Let’s explore these types and look at what cookware is best for each of them.

Type #1: The Cook Who Hates Cooking

This kind of cook doesn’t look forward to cooking, doesn’t enjoy cooking, and wants to get out of the kitchen as soon as possible. This guy wants a down-and-dirty, get-food-quick recipe whereby he just throws some food on the stove, waits, scoops it onto plates and puts the dirty dishes in the dishwasher. Voila! Easy, simple, and he can move on to watching the game. Cookware especially designed to make this cook happy includes:

– Non-Stick

– Stainless Steel

– Glass/Stoneware/Ceramic

Type #2: The Cooking Fanatic

We all know what this type is like. You step into their kitchen and it’s a permanent shrine to the Food Network. Exotic cutlery and dishes; strange-looking tongs and ladles; something that vaguely reminds you of a spatula but doesn’t look like any spatula you have ever seen; etc. That’s this cook. He loves cooking, and I mean loves it. Cooking is his passion; cooking is his raison d’etre. For him, to cook is to live. This guy would like:

– Everything, of course!

– Non Stick for those busy workdays

– Stainless Steel for ease of washing up

– Copper and/or Aluminum-clad Stainless steel for the finer dishes in life

– Anodized Aluminum for the ability to take whatever this type dishes out (sorry for the pun)

Type #3: The Refined Cuisinier

Cuisinier is a French word meaning a male cook or chef. I chose it because I think the French approach cooking the best: as an art form, not just as a profession or a chore that has to be done everyday. That well befits this type, because he approaches cooking as an artist, not a chef. He paints with sauces, carves with breads, and dances with wines and salts with vegetables. He sings Italian opera as he works and speaks French to his customers as he serves them. He lives his cooking, and this is the kind of cookware he likes:

– Copper (perfect for those sensual, just-right recipes)

– Copper and/or Aluminum-clad stainless steel

– Cast Iron (the staple of kitchens who know what they are doing)

– Glass / Ceramic / Stoneware

Type #4: The Health-Conscious Chef

This person is acutely aware of the health aspects of food and cooking, whether by free choice or by necessity. Working by a combination of gut feeling and careful homework, this person doesn’t always trust what the manufacturer says about their cooking products. This person likes to verify things for themselves and they always make sure to check they are using quality materials. They might or might not enjoy cooking as a hobby or a profession; to them, cooking is simply cooking. They take a very practical view: it’s simply what has to be done to feed themselves. Their prime concern is making sure no toxic coatings, surfaces or dangerous metals get into their food.

– Plain Cast Iron – A favorite of any cook. Plain cast iron pots and pans don’t spoil food for the health-conscious chef if they know how to use it.

– Enameled Cast Iron – Just make sure the enamel is applied well and will not chip.

– Glass / Ceramic / Stoneware – Glass is really the best for this cook, although ceramic and stoneware have their advantages, too.

– Some Stainless Steel – Sometimes, you just can’t cook well without it.

Know yourself. You’ll live a happier life.

To get the most out of your cookware, you’ll need to know a few things and have a few other things with you “on deck”, so to speak. Some of them might not be things you ordinarily think of, but you might need them nevertheless.

1) Make sure the handle of whatever cookware you use isn’t made of metal! Always be sure that the handle is made of either plastic, wood, or some other non-conductive material. If you use a metal handle, always wear oven mitts when cooking. Otherwise, you will severely burn your hand.

2) If you’re cooking with a gas stove, keep a fire extinguisher near the stove at all times when it is turned on.

3) Look into picking up a pair of aluminized kevlar gloves. I know that sounds extreme, but blacksmiths use them all the time. If you’re not too sure about using an oven (or if you’re a little clumsy), it’s the best hand protection you can find.

4) If aluminized kevlar gloves are too much, then go for the old standby: oven mitts and hot pads. There’s still nothing better than a good hot pad for picking up that small pot on the stove that’s piping and sizzling but too small for your big oven-sized gloves.

5) While we’re on the topic of hand protection, let’s talk about disposable gloves. Use these for smelly items, like raw meat before you throw it in the pan. Also, they’re great for handling pepper, garlic and onions. Vinyl has an advantage over latex in that you’re less likely to be allergic to them. (And they are fantastic at handling taffy – if you get nonstick ones, of course).

6) Grease fires: NEVER pour water on a grease fire! That will spread the grease around and make it worse. Use a large lid or pan to cover the fire and deprive it of oxygen, starving it. If that doesn’t work and the fire is still spreading, call the fire department immediate. DO NOT WAIT.

7) Be sure that the handles of your pots and pans are always turned towards the center of the stove. This way you’ll avoid accidentally jostling one. Avoid wearing long, loose sleeves; you won’t catch a handle in them. Place utensils like a spatula in the same place so you’re not constantly reaching across the stove to get at them.