【明報專訊】In the 1950s and 1960s, most Hong Kong families used copper kitchenware. With pots, pans and kettles all made of the durable material, the copperware industry was thriving and there were about 30 shops across the city selling everything from urns to door knockers. However, stainless steel gradually replaced copper as the favourite of families and restaurants, because it was far easier to clean and less reactive to acid. Nowadays, it is mainly traditional Chinese herbal tea shops that use copperware over stainless steel. However, many professional chefs still use copper cookware for its ability to heat quickly and evenly, but very few places in Hong Kong continue to make the products.