Unlined Copper Cookware
Bare copper pots in contact with acidic food.
64Low burden · out of 100
Cleaner swapTin- or stainless-lined copper, or plain stainless steel
How this score is built
- 100Start
- 81.6Chemical hazard 4 × 4.6−18.4
- 71.4Everyday exposure 3 × 3.4−10.2
- 64Persistence 3 × 2.6−7.8, then rounded to 64
- LowThe band64 sits in 60–79.
What each input rests on
| Input | Rating | Evidence |
|---|---|---|
| Chemical hazard | 4/10 | unsourced input |
| Everyday exposure | 3/10 | unsourced input |
| Persistence | 3/10 | unsourced input |
Ratings are editorial. A study listed here supports the rating; it did not compute it. How the index is built
What this means for you
Copper leaches readily into acidic foods, which is why food-safety codes restrict bare copper surfaces from contacting acidic ingredients. Lined copper keeps the heat-conduction benefit without the direct food contact.
Evidence strength: strong
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