Copper is the best conductor of heat, especially for top-of-range cooking where the food must be cooked at precisely controlled temperatures. Copper has about ten times the heat conductivity of stainless steel and glass and twice that of aluminum. It transmits heat evenly with great response, this makes it best for such high-heat, fast-cooking techniques such as sautéing and frying. A majority of copper pans today are lined with stainless steel rather than tin, making the pans last longer.
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