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Many kinds of food can be prepared in copper or brass vessels, as long as they involve some kind of liquid. This includes stews, stocks and soups. While modern pots or pans are perfectly find for stews and soups, some cooks swear by the authentic flavors achieved by the use of more rustic style cookware.
The liquid is required because copper or brass can emit poisonous fumes, so the pot or pan is coated with a tin lining. If the pot or pan is boiled dry (without liquids) this layer might melt or wear, and the pot or pan becomes useless.
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