this post was submitted on 29 Jun 2023
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It just tarnishes to a dark reddish brown over time. Unless you leave it out in the elements like the Statue of Liberty I guess. If you've ever seen old copper cookware it's like that.
Also, sweet sweet thermal conductivity.
Unless it's abused it'll just end up like this
It's also antibacterial
And I assume it taste like pennies if you lick it? (Asking for a friend...)
It's worth noting on that pot that the inside has been exposed to things like salts and acids that the outside has not. In a similar vein, those who are forcing a patina use different salts/acids depending on what they are shooting for.
Lots of copper cookware is also tin plated on the inside to prevent copper leeching.