Looking to purchase a large kettle for cooking caramels-the company sells copper or stainless steel kettles.
I have read that you should not cooking butter or dairy in copper due to the acidic properties reacting to the metal (both of which of course are ingredients in caramels) - however I have seen videos of other people using that same copper kettle to make caramels...
I am a little confused-not sure which metal to buy! I understand that copper is a better heat conductor but I also don't want my ingredients reacting with the metal.
Thanks!
