Emilie Meyer
Copper pans are beautiful but can be finicky to clean. They require proper care and maintenance to prevent corrosion and pitting. While copper pans can be scrubbed, it is important to use a non-abrasive scrubber or sponge to avoid damaging the soft tin lining. Before scrubbing, it is recommended to remove burnt food particles by soaking the pan in hot, soapy water for several hours. For tougher stains, a natural cleaning solution of lemon juice, salt, and vinegar can be applied before scrubbing, or a commercial copper cleaner can be used.
Can you scrub copper chef pans?
| Characteristics | Values |
|---|---|
| Ease of cleaning | Copper pans are not difficult to clean but require proper care. |
| Cleaning methods | Natural solutions (lemon, salt, vinegar, baking soda), chemical agents (Bar Keepers Friend, Earth Brite), hot water, and soap. |
| Scrubbing | Use a non-abrasive scrubber, sponge, or cloth. Avoid harsh scrubbers on soft tin lining. |
| Soaking | Soak in hot, soapy water for several hours. For tough stains, use a vinegar-baking soda solution and soak for up to three hours. |
| Drying | Dry with a cloth, preferably a cotton dish towel or cotton cloth. |
| Polishing | Polishing can improve the look of copper pans, but they won't return to their original shine. |
| Caution | Copper is prone to corrosion and pitting if not cared for properly. Avoid harsh scrubbing and chemical cleaners that may damage the pan. |
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What You'll Learn
Natural cleaning solutions
Copper pans are beautiful but can be finicky to clean. They are prone to scratching, pitting, and discolouration if not properly cared for. Here are some natural cleaning solutions to help keep your copper pans in top condition:
Lemon and Salt
A common and effective way to clean burnt-on food and tarnish from copper pans is to use lemon and salt. Copper responds well to natural acids and light abrasion. Mix lemon juice and salt to form a thick paste, apply this to the bottom of the pan, and scrub in a circular motion with a dish scrubber, cloth, or sponge. Rinse with warm water and dry with a cloth. Alternatively, cut a lemon in half and dip the pulpy end into salt, then squeeze the lemon as you scrub the pan with it. You can also simply sprinkle salt on the pan and use half a lemon as a scrubber.
Vinegar and Baking Soda
Mix equal parts vinegar and water and bring the mixture to a boil. Pour the mixture into a sink or bucket and immerse the copper pan, letting it sit for several hours. Stir in a generous amount of baking soda, then use a scrubber to remove any remaining residue. Rinse with warm water and dry with a cloth.
Earth Brite
Earth Brite is a natural paste cleaner that works well on copper. It contains clay, soap flakes, green soap, mineral oil, orange, and lemon, and does not contain bleach, ammonia, dyes, or toxins. Apply a small amount to a damp scrubber and polish the copper using circular motions. Once polished, rinse thoroughly with warm water.
Ammonia
This method is best done outside or in a well-ventilated area. Fill the pan with pure, unscented ammonia and let it sit for 24-48 hours. Dump out the solution and rinse the pan with warm water. Scrub away any remaining residue with a non-abrasive sponge, then wash with dish soap and hot water. Dry thoroughly with a cotton dish towel.
Tin-Lined Copper
If your copper pan is tin-lined, you should avoid using high heat as the tin will melt. Use a wooden spatula to gently scrape off food without scratching the surface. Wash with a sponge, soft brush, or washcloth, and mild dish soap. Dry the pan thoroughly, especially the copper exterior, as moisture speeds up tarnishing.
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Chemical cleaning agents
Copper is a soft metal that can easily scratch, so abrasive cleaning tools and harsh detergents should be avoided. Before using chemical cleaning agents, it is important to first remove any burnt food particles from the pan using a non-abrasive scrubber or a microfiber cloth. Fill your kitchen sink (or a large bucket) with very hot, soapy water and allow the pan to soak for several hours. Replace the water if necessary, depending on how dirty the copper pan is.
For really tough jobs, commercial polishes can be used, such as Matfer Bourgeat Bistro Copper Cleaning Paste, Mauviel Copperbrill, Wright’s Copper Cream, Flitz Paste Polish, or Red Bear Copper and Brass Polish. Another option is to use unscented ammonia, which helps release burnt-on food from the surface of the pan. Place the pan in a well-ventilated space for 24 to 48 hours until the carbonization on the pan has broken down. Then, dump out the ammonia solution, rinse the pan with warm water, and gently scrub the surface with a non-abrasive sponge. Wash the pan with dish soap and hot water, then dry it thoroughly with a cotton dish towel.
Another chemical cleaning method involves using vinegar and baking soda. Mix equal parts vinegar and water and bring the mixture to a boil. Pour the mixture into a sink or bucket so that the copper pan can be immersed and let it sit for several hours. Stir in a generous amount of baking soda, and after soaking, use a dish scrubber to remove any remaining residue. Rinse the pan with warm water and dry it with a cloth.
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Removing burnt food
Copper pans are beautiful and popular among chefs and home cooks alike due to their superior heat conductivity and durability. However, they can be a bit finicky to clean and prone to discolouration and burning if not properly cared for.
If your copper pan has only a few burnt food particles, cleaning it is easy. Use a soft cloth and some dish soap, gently scrubbing the pan with hot water. If the food is coming off easily, you can soak the pan in hot water, removing the food residue.
However, if your pan has heavy burn marks, a more intensive cleaning method is required. Before starting the cleaning process, remove any burnt food particles from the pan using a dish scrubber or a microfiber cloth. Fill your sink or a large bucket with very hot, soapy water and let the pan soak for several hours. If needed, replace the water with additional hot water. Once the burnt food particles are removed, you can start the cleaning and polishing process.
There are several natural cleaning solutions to remove tough burnt-on stains:
- Salt and lemon method: Mix a thick paste of salt and lemon juice and apply it to the bottom of the pan. Scrub in a circular motion with a dish scrubber, then rinse with warm water and dry. Alternatively, cut a lemon in half, dip the pulpy end into salt, and scrub the pan with the lemon.
- Vinegar and baking soda solution: Mix equal parts vinegar and water, bring the mixture to a boil, and pour it into a sink or bucket. Soak the pan for several hours, then stir in baking soda. After soaking, scrub away any remaining residue, rinse with warm water, and dry.
- Ammonia solution: Place the pan in a well-ventilated area and pour in a generous amount of pure, unscented ammonia. Leave it for 24 to 48 hours, then rinse the pan with warm water and scrub gently with a non-abrasive sponge.
- Beer: Soak the pan in beer for at least two hours, then scrub with a dampened cloth, rinse, and towel dry.
- Aluminium foil: First, soak the pan in water for a few minutes. Then, ball up one or more pieces of aluminium foil and scrub the stained area.
- Fabric softener: Soak the pan in water and a few squirts of fabric softener for an hour. Pour out the water and scrub the pan. Wash again with water and mild dish detergent, then rinse and dry.
For very tough stains, chemical cleaning agents can be used, such as commercial copper cleaners like Bar Keepers Friend or Earth Brite. Apply the cleaner to the bottom of the pan and scrub gently with a soft cloth. Rinse with warm water and dry. However, use caution when using chemical cleaners, as they can be harsh and cause irritation to the skin.
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Polishing
Copper pans are beautiful and impressive heat conductors, but they do require some care and attention to keep them in top condition. Copper is a reactive metal, so it can easily corrode and pit if not cared for properly.
Firstly, it is important to remove any burnt food particles from the pan. This can be done using a dish scrubber or a microfiber cloth. Fill your sink with very hot, soapy water and allow the pan to soak for several hours. Replace the water if necessary, and scrub the pan with a non-abrasive scrubber to remove burnt-on food.
Once the pan is clean, you can begin the polishing process. Polishing copper will help to remove any tarnish and give the pan a lustrous, lacquer-like finish. It is important to note that no polish will ever return copper to its original factory shine, and some people actually prefer the vintage look of a patina, which is a green or brown film that develops over time.
There are several methods you can use to polish your copper pans:
- Lemon and salt: Sprinkle salt on the surface of the pan and rub it with half a lemon, or make a paste with lemon juice and salt, apply it to the pan, and scrub in a circular motion with a dish scrubber.
- Vinegar and baking soda: Mix equal parts vinegar and water, bring to a boil, and pour into a sink or bucket. Stir in baking soda, and soak the pan for several hours. Then scrub with a dish scrubber and rinse with warm water.
- Commercial copper cleaner: Apply a product like Bar Keepers Friend to the bottom of the pan and scrub with a soft cloth. Rinse with warm water and dry.
- Copper cleaning paste: Apply a thin layer of a product like Matfer Bourgeat Bistro Copper Cleaning Paste or de Buyer Copper Cleaning Paste to the entire surface of the pan, using a circular motion to buff the polish into the copper. Rinse with hot water.
- Ammonia: Place the pan in a well-ventilated space and fill with pure, unscented ammonia. Leave for 24-48 hours, then rinse the pan with warm water and scrub gently with a non-abrasive sponge. Wash with dish soap and hot water, then dry thoroughly with a cotton dish towel.
- Vinegar, salt, and flour: Combine 1 tablespoon of fine sea salt with 1/2 cup of distilled white vinegar, and add enough flour to make a thin paste. After washing your pan with dish soap and hot water, wipe it with the paste using a cellulose sponge. Wash off with warm, soapy water and dry with a cotton cloth.
Remember to always use non-abrasive sponges or cloths when cleaning and polishing copper, as abrasive materials can damage the surface of the pan. It is also important to avoid harsh chemicals like chlorine bleach, and never put your copper pans in the dishwasher. With the right care, your copper pans will stay beautiful and functional for years to come!
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Avoiding damage
Copper pans are beautiful but require careful maintenance. Copper is a soft metal that can easily be damaged, so it's important to take precautions when cleaning your copper chef pans to avoid causing any harm to the surface of the copper. Here are some tips to avoid damage when cleaning copper pans:
Avoid harsh chemicals
Harsh chemicals can be hard on copper and cause permanent damage to the surface. Instead, opt for natural cleaning solutions such as lemon juice, salt, vinegar, and baking soda. These natural acids work well with copper and will help remove burnt-on food and tarnish without causing harm.
Use gentle tools
Avoid using abrasive scrubbers or sponges, as these can scratch the copper. Instead, use a soft cloth, sponge, or dish scrubber to apply your chosen cleaning solution. For tough stains, you can use a non-abrasive scrubber or a microfiber cloth to gently remove burnt-on food without damaging the pan.
Soak rather than scrub
Soaking your copper pans in a natural cleaning solution is often the best way to remove burnt-on food and stains. This method is gentle and effective, and it avoids the need for harsh scrubbing, which could damage the pan. Fill your sink or a large bucket with very hot, soapy water and allow the pan to soak for several hours. Replace the water if necessary. Soaking will loosen burnt-on food, making it easier to remove without scrubbing.
Be cautious with tin-lined copper cookware
If your copper cookware has a tin lining, take extra care not to damage the tin. Tin naturally develops a patina with use, which is an aesthetic change that doesn't affect the performance of the cookware. Do not try to scrub away the patina, as this will damage the tin. Instead, use wood, bamboo, or silicone utensils to avoid scratching the tin lining. Additionally, avoid using tin-lined copper cookware over high heat, as tin melts at high temperatures and will need to be re-tinned by a professional if damaged.
Remove polish from nooks and crannies
While you can polish your copper pans, be sure to remove any polish from the nooks and crannies where handles or other components meet the copper. Otherwise, a verdigris coating may form, which is a combination of oxides, sulfites, and sulfates that can eventually cause pitting on the surface of the copper.
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