I think it would, but I don't have a copper pot with a lid big enough to compare with.
I believe copper loses heat faster than cast iron, and probably heats faster too.
But you don't have to polish cast iron.
Linda C

You see, when I think about the physics of oven rosting/braising, many hours at a constant 350F, I do not understand why a heavy enameled cast iron dutch oven should actually function differently from a tightly-lidded pot of any material, be it heavy copper, clad stainless, pyrex, or even tinfoil. No matter what material is used, won't the liquid in the pot be about 212F?

Don't get me wrong, I like classic French things, and want SWMBO to have what she likes, but am trying to understand exactly what I'm getting beyond either a radiant smile, or a muttered ''so you expect me to cook more now . . .''.

I mean, I could put together an outdoor monster wok burner for the same $$$.

For oven dishes, there is virtually no difference.

I say go for the outdoor monster wok burner! You'll have much more fun...

Well, your stove-top searing might be better in the enameled cast iron. But then, probably only if you go beyond LC's recommended "low to medium" heat recommendation. And if you do that, you risk voiding the warranty which conveniently washes their hands of damage due to "overheating." Don't get me started. Build a wok burner and have fun.

I have both, and there's no difference between copper and cast iron except for exactly what Linda mentioned, which is the copper heats/cools more quickly than cast iron. (Of course that may depend on the quality/thickeness of your copper pan.) Cast iron takes a looong time to cool off, so you have to be aware of overheating a cast iron pan. For example, you wouldn't want to cook eggs before it had time to cool off!

Posted by johnliu ---" You see, when I think about the physics of oven rosting/braising, many hours at a constant 350F, I do not understand why a heavy enameled cast iron dutch oven should actually function differently from a tightly-lidded pot of any material, be it heavy copper, clad stainless, pyrex, or even tinfoil. No matter what material is used, won't the liquid in the pot be about 212F? ---"

To food, it makes no difference what material you cook it in. Temperature is temperature; Cookware materials do not change the taste of food. As a matter of fact, if you remember in General physics 101, you can actually boil/cook food in a paper pot.

However, the conductivity (rate of temperature change) of material will make a difference in your cooking methods: Fry, braise, bake, simmer, saut�, boil, etc.

For roasting in an oven, the following situation probably takes place: copper v.s. cast iron cookware:

Copper pot � Copper is a much better thermal conductor than cast iron, and copper pot is lighter in mass than cast iron (ignoring specific heat for this discussion) therefore the pot itself will be heated up much faster in a convection oven, faster in a regular oven, and since shinny copper is a good reflector of infrared ( you�ll notice gold colored foils are used on space craft to reflect sunlight), not that fast in an electric oven which initially uses radiant heating mostly. After cooking, the food in a copper pot will cool down somewhat faster initially, but not that much faster even copper is a much better heat conductor. That is because the conductivity of the layer of food behind the copper takes over m(assuming you are not boiling stock), unless you stir the food constantly.

Cast iron pot � Cast iron is not a very good heat conductor and with the thermal mass, it will take a while for the pot to get up to temperature.

For low temperature cooking, it does not make much difference CI vs. copper, for high temperature cooking, copper will cook food faster or burn food faster.

The choice of enameled cast iron cookware, in my opinion, is more aesthetic than functional, which is a very valid reason. You can probably say the same thing if you were to compare copper vs. st. steel.

dcarch

For slow low temp cooking it probably wouldn't matter.

Copper's strong point is its thermal conductivity, so it's great for saucepans and fry pans where temperature changes can be critical. Cast iron's strong points are its thermal mass and its slowness to change temp.

Having said that, using a $$$$ copper pan for something that a cheaper cast iron pot (enameled or not) would do just as well--it would be like using a Maserati to bring the kids 3 blocks to school.

The link has a great, exhaustive discussions of the pros and cons of different material.

Here is a link that might be useful: stovetop cookware

Johnliu, et.al,
I really don't have an explanation for the science of it, but I know baked beans from scratch come out better in my Le Creuset enameled, cast iron dutch oven than they do in my All Clad heavy-duty stainless covered pot, as I've cooked them side by side for large gatherings. The beans in the cast iron pan come out creamier, the sauce is more carmelized, the flavors better infused in the beans. I've had people ask me at parties if I use 2 different recipes. (I don't have a copper pot that large... wish I did ;)
Ann

Ann's comment prompts me to add that the reason I actually have a big copper pot, is I had a big driveway sale 6 years ago. (Right before copper prices shot through the roof.) The idea was I would get rid of many things I didn't use, and buy one fabulous thing I would use, which ended up being my big copper pot. Since my driveway starts on one street and ends at another winding through the yard, there were many ''things'' I let go of! I'm happy to have had the opportunity to learn first hand about copper cookware, even though I don't do a high polish often. I wouldn't trade the copper or the cast iron for anything else, so I guess that tells you what I like!

I agree with Swmbo in this instance, regarding no knead breads. I can't speak about any other cooking or the science of it.

I have both no knead books, Lahey's, My Bread and Artisan Bread in Five. Lahey's book ONLY gives recipes using a cast iron pot, a pot with it's own cover. ABin5 book ignores pot bread baking but on their website, they extoll the many virtues of ci pot artisan bread. When abin5 readers write in to the website, they tell the authors that they have used 'thus and such' to replace the ci covered pot they don't have, and they identify many varied types of vessels. I haven't read every word of the site, but I have never seen anyone use a copper pot in lieu of ci.

Heat is heat but thermal mass is the key. Lahey calls his ci, "an oven within an oven." Lahey is the baker of the Sullivan Street Bakery in nyc, and also the creator of his new restaurant, Pi, I think. If copper would perform equally well in no knead bread, why wouldn't Lahey give readers the option of ci or copper? Lahey personally uses Emile Henry but advises readers to use ci.

Maybe I'm wrong and copper will soon be toasted as the new best vessel for no kneads, but not yet, imo. Or maybe I misunderstood this whole thing. Buy the Martha Stewart ci pot at Macy's for less than $40. No need to get LC for $130.

As I mentioned in the other thread, I've failed at no-knead breads. 0 for 3. I'm about to be the poor workman and start blaming my tools. Blasted copper - that's why!

I agree with spacific......better flavor with cast iron for some dishes.

The difference has to do with shiny vs. dull surface (reflective/radiant heat) and thermal mass. Most of you know that baking in glass or metal makes a difference and baking temperatures are usually adjusted to accommodate this difference in materials.

Dan
Semper Fi-cus