What is true about the use of copper utensils and equipment?

Copper utensils and equipment can react with certain foods, particularly acidic items such as tomatoes, vinegar, and citrus-based ingredients. This reaction can lead to copper leaching into the food, which may result in copper toxicity and cause illness in individuals. Therefore, it is essential to recognize the potential health risks associated with using copper when preparing acidic foods.

Understanding these reactions is crucial for food safety and proper kitchen practices. While copper may have some desirable qualities, such as excellent heat conductivity, those attributes do not outweigh the health risks posed when it comes into contact with acidic substances. Safe food handling practices entail using utensils that do not pose such risks, thereby prioritizing the well-being of consumers.