How To Care for Copper Pans. Chefs and foodies the world over love using copper pans and copper pots. Copper has excellent thermal conduction, meaning it distributes heat evenly across the cookware’s base avoiding hot spots and uneven cooking.
Also Copper cools very quickly, giving cooks optimal control over cooking temperatures. Copper pots and pans can be quite an expensive investment, and although they are not hard to care for, they will require a little extra attention compared to aluminum or stainless steel.
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Copper pots and pans need to be seasoned before using to protect the copper and create a barrier between the metal and the food. You don’t have to be a professional blacksmith to accomplish this, you just need to carefully follow a few simple steps.
Any residue or waxes used to protect your new pan must be removed so the seasoning process can be optimized. Just wash the pan in hot water and soap, this is sometimes all it takes.
You can use a mild “scratch-free” abrasive pad; however, you don’t want to scratch or damage the cooking surface in any way. If unsure, it’s best to use a soft cloth and a little extra elbow grease.
There are plenty of discussions online as to which oil is best to use for seasoning. It is generally agreed that the cooking oil you use should be one with a high smoke point, like grapeseed, canola and sunflower oil.
Place some oil in the pan while it is still cold, and use a cloth or paper towel to evenly spread it around the inside of your pan
With your cooking surface now coated in oil, heat your cookware using your oven or stovetop. If you are using an oven, ensure your
is oven safe. For oven seasoning, preheat your oven to 300°F. Insert the pan and leave for around 20-minutes.
When seasoning on a gas or electric cooktop, ensure you have your exhaust fan on full, as ideally, you will want to create a little smoke. Set the temperature to around medium heat.
Heat the pan until the oil just starts smoking, then remove from the heat and allow to cool. If you have no exhaust or wish to avoid the smoking oil, you can heat the pan before applying the oil. This runs a high risk of burning yourself, so be very careful.
Once the pan has cooled down, use a cloth or paper towel to wipe the pan clean of oil (no need to wash it). Your
is now ready to go. If you find the performance of your pan diminishes, then you can repeat the process again.
As a rule of thumb, it is worth re-seasoning your every six months if used regularly. This will extend the life of your product and ensure your copperware is always performing optimally.
It is a common misconception that copper cookware is hard to care for. Taking care of your copperware is not much different from cleaning any other cookware.
After cooking, you can wash and dry your cookware as per usual with mild soap and a cloth. Copper does have a tendency to tarnish, so drying your as soon as it is clean is the best way of avoiding this.
If you do see some minor tarnishing appear, it can be quickly resolved with a mild abrasive. A good trick here is to use half a cut lemon dipped in fine salt.
If you wish to go a step further, you can mix equal parts lemon juice with bi-carbonate soda and rub the paste on with a cloth. There are plenty of videos online that offer different tips and tricks with cleaning copper pans. Keep trying till you find one that works best for you.
Because copper is so conductive, it heats and cools very quickly. This is great news for a seasoned chef; however, us mere mortals need to get used to cooking with This is bound to result in some successes and some failures.
So what do you do if you burn the bottom of your copperware? The good news is, very rarely is copper cookware ruined. It may take a little scrubbing, but you can have your pot back to brand new in no time.
Remember the lemon and salt? If you find the pan still has burnt spots after the process, use the lemon and salt to finish the job. Remember, use fine table salt and not coarse salt, or you may leave permanent marks and scratches.
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