Copper Pans: Season Or Not?

Do I Need to Season Copper-Infused Pans?

Copper-infused pans are a great addition to any kitchen, with their high durability, impressive heat distribution, and beautiful appearance. However, to maintain their non-stick properties and protect them from oxidation, it is essential to season them regularly. This process involves filling in the microscopic pores on the pan's surface with oil, creating a smooth, uncorroded, and non-stick cooking surface.

Why season copper pans?

Copper pans are an excellent option for both professional chefs and amateurs due to their high durability, top-notch ability to heat up and release heat, and beautiful appearance. However, copper pans have microscopic pores on their surface that, when left untreated, can oxidize and result in pitting and tiny localized corrosions. This is where seasoning comes in.

Seasoning a copper pan involves filling in those pores with oil to prevent oxidation and give the pan a smooth, uncorroded surface. The stick-resistant coating used in seasoning, particularly the carbonized oil, fills the small pores of the uneven metal surface, preventing oxidation and corrosion. When pitting or corrosion is prevented, food won’t stick to the pan.

To season a copper pan, start by washing it thoroughly with mild soap and warm water. Avoid scrubbing the pan vigorously as it can scratch the surface. Rinse the pan with clean water and dry it with a soft, dry cloth. Next, apply a thin layer of oil with a high smoking point, such as vegetable oil, grapeseed oil, canola oil, or peanut oil, to the entire inner surface of the pan. Avoid using olive oil or butter as these tend to smoke quickly.

Once the oil is applied, heat the pan using a stovetop or an oven. If using a stovetop, set the temperature to medium heat and place the pan on it. Remove the pan once it starts to smoke. If using an oven, preheat it to around 300°F (149°C) and place the pan inside for about 20 minutes. After heating, allow the pan to cool down and wait for the oil to dry. Finally, use a soft cloth or paper towel to wipe away any excess oil, and your pan is ready to use!

It is recommended to season copper pans at least once a year, but for the best results, it should be done every few months. Regular seasoning will help maintain the integrity and non-stick properties of the pan, ensuring that your copper pan lasts for years or even decades.

How often should you season copper pans?

Copper pans are a great addition to your kitchen due to their high durability, ability to heat up and release heat efficiently, and beautiful appearance. However, copper pans need to be seasoned regularly to maintain their non-stick properties and protect them from oxidation.

It is recommended to season your copper pan at least once or twice a year to ensure optimal performance. However, for the best results, it is ideal to season your pan every few months or at least once every three months.

How to Know When Your Pan Needs Seasoning

Your copper pan will let you know when it's time for a new seasoning. Keep an eye out for these signs:

• Food starts to stick to the pan's surface.
• The pan loses its slickness or non-stick properties.
• The pan's colour changes, indicating oxidation or corrosion.

A Step-by-Step Guide to Seasoning Your Copper Pan

• Wash the pan with mild soap, warm water, and a soft cloth or sponge. Avoid vigorous scrubbing, as it can scratch the non-stick surface.
• Dry the pan thoroughly with a soft, clean cloth.
• Apply a thin, even coat of oil to the pan's interior, including the base and sides. Use an oil with a high smoke point, such as vegetable, grapeseed, canola, or peanut oil. Avoid olive oil, butter, or oils with distinct flavours.
• Heat the oiled pan using a stovetop or oven.
• For the stovetop method, turn the burner to medium heat. Place the pan on the burner as soon as you turn it on. Remove the pan when it starts to smoke.
• For the oven method, preheat the oven to 300°F (149°C). Place the pan in the oven for 20-25 minutes.
• Allow the pan to cool down. This step is crucial, as it allows the oil to fill the pores and seal the pan's surface.
• Use a soft cloth or paper towel to wipe away any excess oil.

By following these steps and regularly seasoning your copper pan, you can maintain its non-stick properties and ensure a long lifespan for your cookware.

What supplies do you need to season copper pans?

To season a copper pan, you will need the following supplies:

• A reliable water source
• A small amount of oil (about 1 tablespoon) with a high smoke point, such as vegetable oil, grapeseed oil, canola oil, or peanut oil.
• Mild dish soap
• Paper towels or a soft cloth
• Stovetop or oven
• Oven mitts

First, wash the pan thoroughly with mild dish soap and warm water, being careful not to scrub too harshly to avoid scratching the surface. Rinse the pan and dry it with a soft cloth.

Next, add the oil to the pan and spread it evenly across the entire inner surface, including the bottom and sides. Use a paper towel or soft cloth to rub the oil into the pan until there is just a sheen and no pools of oil.

Then, heat the pan using either the stovetop or oven. If using the stovetop, set the temperature to medium heat. If using the oven, preheat it to 300°F (149°C). Heat the pan until it starts to smoke, then remove it from the heat and allow it to cool.

Finally, use paper towels or a soft cloth to wipe away any excess oil from the pan. Your copper pan is now seasoned and ready to use!

How do you season copper pans?

To season a copper pan, you need to follow some care and maintenance steps to ensure optimal performance. Here is a step-by-step guide on how to season your copper pan:

• Wash the pan thoroughly: Use mild dish soap, a soft cloth, and warm water to gently clean the pan. Avoid vigorous scrubbing, especially if the pan is new, as it can scratch the surface. Rinse the pan with clean water and dry it with a soft cloth.
• Apply oil to the pan: Use around 1 tablespoon of vegetable oil or another oil with a high smoking point, such as peanut oil, grapeseed oil, or canola oil. Avoid olive oil, butter, or oils with a low smoking point as they can burn easily. Spread the oil evenly across the entire inner surface of the pan, including the sides and base, using a soft cloth or paper towel.
• Heat the pan: You can use either an oven or a stovetop. If using an oven, preheat it to 300 degrees Fahrenheit and place the pan inside for about 20 minutes. If using a stovetop, set the heat to medium and place the pan on it. Remove the pan when it starts to smoke.
• Allow the pan to cool: Let the pan cool down completely at room temperature. Do not put it in the refrigerator as it may warp.
• Wipe off excess oil: Use a soft cloth or paper towel to remove any remaining oil. Your pan is now ready for cooking!

Repeat this seasoning process at least once or twice a year to maintain the performance and integrity of your copper pan. Proper care for your pan is also important. Always clean it gently with a soft cloth or paper towel, and avoid using metal utensils to prevent scratches.

What oils should you avoid when seasoning copper pans?

To maintain the performance of your copper-infused pan, you must season it regularly. Seasoning is the process of applying a stick-resistant coating made from oil and polymerized fat on the surface of the pan to prevent food from sticking.

When seasoning a copper pan, it is important to take care when choosing which oil to use. Oils such as olive oil and butter should be avoided because they cannot withstand high heat. Olive oil tends to smoke quickly and forms a carbonized layer on the copper pan, which affects the non-stick qualities of the pan and does little to protect it from tarnishing. Butter is mainly composed of fat and relatively high in animal proteins, which denature quickly when in contact with heat.

Instead, use oils with high smoke points, such as:

• Vegetable oil
• Canola oil
• Grapeseed oil
• Peanut oil

These oils have minimal free fatty acids and impurities, including trace nutrients, and are refined.

Frequently asked questions