hopefully your copper pot is tinned.
I know that heat and copper can result in some sort of noxious product that is harmful to ingest. The exception seems to be if your preserving fruit.
Wondering about the chemistry on this. Does anyone know exactly what happens when you have heated copper and food?
Any ceramic item had survived a kiln at a temperature of hm?... 1300 degrees and up, I think, will survive the heat of a fire. So heating them or baking with them is fine, assuming the glaze doesn't have lead in it. I set my teapot by the fire to warm it up when appropriate.
A few notes: The heat in a kiln is evenly distributed and there are no sudden temperature changes. So placing a ceramic item in the oven
, especially with food or liquid in it, should be fine, but be very careful placing a ceramic item on a hot surface
, such as a stove. I learned this the hard way. At an event, I was trying to heat up some of my transferware bowls (long story, involving a midnight raid by mice...) on the wood-burning stove. The bowl that had water in it was fine (I suspect the water helped distribute the heat more evenly), but the empty bowl cracked right down the middle.
Placing a teapot near
the fire to heat gradually should be fine, though.
Regarding copper, pretty much all modern copper cookware is lined with tin or stainless steel. Tin conducts heat better (which, after all, is what makes copper so great for cooking with) but as a softer metal requires more care to maintain. Stainless steel is more low-maintenance but somewhat deadens the heat conductivity, as well as (for our purposes) being non-period correct.
I think the danger of copper has more to do with the acid content of the food, doesn't it? The combination of heat and acid causing copper oxide (which is poisonous) to leach into the food. That is mysterious about fruit preserving, though, as most fruits are fairly acidic. Maybe it's the high sugar content?
That is, indeed, a coffee pot. Think, "I'm a little tea pot, short and stout..."