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.
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.
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.