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I have never understood the thing with copper gear. Does it turn green and disgusting after long enough? It does look nice when new. Heavy though.
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.
I squirt a little ketchup on the copper head of my Astrolux S41S every month or so; it removes the brown oxidation without much effort.
