Do you use copper vessels while cooking?

I have heard of this too. I'm no science student but i know that metals release particles when heated and if you are cooking something in it then for sure these particles are going to enter the food. There are various other metals too that make the food taste good.

I use Cast Iron cookware when I can. I have a very large cast iron frying pan, a smaller round griddle and a small saute size pan. We use those almost exclusively for on the stove cooking and in the oven. I think most food we cook on cast iron tastes better for some reason..some would say its the seasoning of the pan that helps...I'm not sure why it tastes better but since I like cooking outdoors that might be part of it..gives it sort of a grill flavor you cannot get from stainless steel.

Copper has a higher heat conductivity compared to other metals used in cooking. It delivers heat faster and better than other metals--factors which may affect how the food comes out.

Cooking in copper vessels is okay most of the time. High end cooking pots and pans have copper bottoms. However, care should be given to using vinegar or other acids (lime, lemons, etc.) in copper bottomed pots and pans. The acid reacts with copper in the presence of salt.