From an early age, I learned that to cook in copper pots is a no no, so I’ve decided to explore the subject and find out why.
First use
The first use of copper in cookware can be traced back to ancient civilizations, with some of the earliest evidence dating back to around 5,000 to 6,000 years ago. Here’s a brief overview:
- Early Copper Age: The use of copper dates back to the Copper Age (also known as the Chalcolithic period), which began around 5,000 BCE in the Middle East. This was a transitional period between the Neolithic (Stone Age) and the Bronze Age, when humans first began to smelt and work with copper.
- Ancient Civilizations: By the time of ancient civilizations such as the Egyptians, Sumerians, and Indus Valley (around 3,000 BCE to 2,000 BCE), copper was being widely used for various purposes, including cookware. These civilizations had advanced metallurgy skills for their time and utilized copper for a range of tools, decorations, and utensils.
- Evidence from Excavations: Archaeological excavations in regions that were home to these early civilizations have unearthed copper pots and other cookware, indicating that the use of copper in cooking dates back several millennia.
- Advantages of Copper Cookware: Copper’s excellent thermal conductivity made it an ideal material for cookware, as it heats up quickly and evenly. This property was likely recognized early on, contributing to its use in cooking vessels.
With the historical discovery of copper, it was used for thousands of years to cook in, so what is the problem?
The health issues
Copper poisoning, also known as copper toxicity, occurs when there’s an excessive amount of copper in the body. This can happen due to acute exposure (a high level of copper over a short period) or chronic exposure (smaller amounts over a longer period). The effects of copper poisoning can vary depending on the level and duration of exposure, and they can affect various systems of the body. Common symptoms and effects include:
Gastrointestinal Symptoms: These are often the first signs of acute copper poisoning. They include nausea, vomiting, stomach pain, and diarrhea. In severe cases, there can be liver damage.
Neurological Effects: Excessive copper can lead to neurological symptoms such as headaches, dizziness, and a metallic taste in the mouth. In severe cases, it can lead to more serious neurological issues, including cognitive decline, memory loss, and mood disturbances.
Liver Damage: The liver is one of the primary organs affected by copper toxicity. Prolonged exposure can lead to liver failure or damage, which can be life-threatening.
Kidney Damage: Copper toxicity can also affect the kidneys, potentially leading to kidney failure or impaired kidney function.
Hematological Effects: High levels of copper can lead to hemolysis, the destruction of red blood cells, leading to anemia and related symptoms.
Wilson’s Disease: This is a rare inherited disorder where copper accumulates in the liver, brain, and other vital organs. Although not exactly the same as copper poisoning, it shares some symptoms due to the excess copper in the body.
Psychological Symptoms: Chronic copper exposure has been associated with psychological and mood disturbances, including irritability, depression, and anxiety.
Skin and Hair Changes: Excess copper can lead to changes in skin coloration and hair, including premature graying.
These effects alone must steer people from cooking directly in copper, and there is the strong possibility that it contributed considerably to the short life expectancy of people during ancient times and even today.
Still used
The irony is that the practice is still copper cookware is still used in the Middle East, as well as in many other parts of the world, prized for its excellent heat conductivity and traditional aesthetic appeal. Here are a few key points about its use:
Traditional Cuisine: In Middle Eastern cuisine, where slow cooking and precise temperature control are often crucial, copper pots and pans are highly valued. They are especially popular for dishes that require even heat distribution, such as stews and sauces.
Cultural Heritage: Copper cookware is also part of the cultural heritage in many Middle Eastern countries. Artisanal copper pots and utensils are often seen in local markets and are used in both homes and professional kitchens.
Modern Adaptations: In modern times, while copper cookware is still used, it often comes with modifications for safety and convenience. Many copper pots and pans are lined with other metals, such as tin or stainless steel, to prevent copper from leaching into the food, which addresses health concerns associated with copper toxicity.
Aesthetic Appeal: Apart from its functional benefits, copper cookware is also appreciated for its aesthetic qualities. It has a distinctive appearance that can add to the ambiance of traditional kitchens and dining settings.
Varied Use Across Regions: The extent to which copper cookware is used can vary within the Middle East. In some areas, cooking directly in copper remains prevalent, while in others, modern materials like stainless steel or non-stick coatings might be more commonly used.
Copper Artisanship: The Middle East has a long history of copper artisanship. Craftsmen in countries such as Turkey, Iran, and Egypt are renowned for their skill in creating beautiful and functional copper pieces, which are often hand-hammered and intricately decorated.
Although copper is a necessary trace element for health, and copper deficiency can also lead to health problems, the constant intake of copper through cookware and culinary vessels can have catastrophic effects on the health.
Ironically, science has conducted no studies on the overall effects of the current use of cooking directly in copper cookware, other than to warn against its toxicity. It does seem appropriate though, that areas that traditionally continue the practice are also areas of short life expectancy and wide-scale poverty.