Spraying Copper Pans: Necessary?

Whether you need to spray a copper pan depends on the type of pan you have and what you're cooking. Copper pans are often lined with another material, such as tin or stainless steel, and the type of lining will impact how you should care for your pan. For example, tin-lined copper pans should never be preheated while empty and should not be used for high-heat searing. Stainless steel-lined copper pans, on the other hand, are more durable but are prone to food sticking.

In general, it's recommended to avoid using cooking sprays on non-stick pans, as they can damage the non-stick finish over time. Instead, a light seasoning of butter or olive oil can be used to prevent food from sticking. When cleaning copper pans, it's important to avoid using abrasive scrubbers and to dry the pans thoroughly, especially the copper exterior, as moisture can speed up the rate at which copper tarnishes.

Do you need to spray a copper pan?

Cooking spray can damage non-stick finish

While copper pans are prized for their impressive ability to keep food from sticking, they do need extra care. Most people know not to use metal utensils or put copper pans in the dishwasher, but there is one more important thing to know: don't use cooking spray on your non-stick pans.

Cooking sprays can contain lecithin, which has the unfortunate ability to stick to a non-stick coating. It builds up over time and becomes very hard to remove, eventually degrading the cooking surface and causing food to stick. This is a known issue, and some non-stick pan manufacturers, such as Anolon, warn customers that using cooking sprays will void their product warranty.

Instead of using cooking sprays, it is recommended to use a light seasoning of butter or olive oil. You can also use a refillable manual oil mister, which can be filled with your preferred cooking oil.

If you are using a non-stick spray, you may notice that your pan's performance decreases over time, and food may start to stick. To restore your pan's non-stick properties, you will need to remove the built-up residue from the cooking spray. This can be challenging, but with some extra care and effort, it is possible to restore your pan to its original condition.

Copper pans need to be seasoned

Copper pans are popular for their impressive ability to keep food from sticking during cooking. However, copper is a delicate metal that requires careful maintenance to preserve its shine and functionality. Here are some detailed instructions on how to season a copper pan:

Cleaning the Pan

Before seasoning a copper pan, it is important to clean it thoroughly, especially if it is brand new. Use a soft cloth or sponge, mild dish soap, and warm water to gently wash the pan. Avoid scrubbing too harshly as this can cause tiny abrasions on the surface. Rinse the pan to remove any soap residue and dry it thoroughly, ensuring that the copper exterior is completely dry to prevent tarnishing. This initial cleaning step is crucial to eliminate any harmful chemicals or substances that may be present on a new pan.

Oiling the Pan

After cleaning and drying the pan, it's time to add oil. Vegetable oil is typically recommended for this step, but other oils with high smoking points, such as peanut oil, grapeseed oil, or canola oil, can also be used. Avoid using olive oil, as it tends to heat up quickly and may burn. Spread approximately one tablespoon of oil evenly across the entire inner surface of the pan, including the sides and bottom. You can use your fingers, a soft cloth, or a paper towel for this step.

Heating the Pan

You have two options for heating the oiled pan: using the oven or the stovetop. If using the oven, preheat it to 300°F (149°C) and place the pan in the middle rack. Let it cook for about 20 minutes, and then remove it from the oven. If using the stovetop, set the burner to medium heat and place the pan on it as soon as you turn on the heat. Remove the pan from the heat once it starts to smoke, which should take around 3-5 minutes. Always use oven mitts or heat-proof gloves when handling the hot pan to avoid burns.

Cooling and Wiping the Pan

Allow the pan to cool down and let the oil dry thoroughly. This process should take about 15 minutes. Do not put the pan in the refrigerator, as this can warp the ceramic. Instead, let it cool at room temperature. Once cooled, use paper towels or a soft cloth to wipe away any excess oil from the pan. Make sure to remove any oil that hasn't dried, as this can affect the performance of the pan.

Repeating the Process

To maintain the non-stick properties of your copper pan, it is recommended to repeat the seasoning process at least once a year. For optimal results, aim to season the pan every 3-4 months. Proper care for your copper pan also includes cleaning it promptly after each use with a soft cloth or paper towel, avoiding abrasive materials like steel wool, and using utensils made of silicone, rubber, or wood to prevent scratches.

Copper is a delicate metal

One of the unique characteristics of copper is its reactivity with other substances. This reactivity makes copper an excellent conductor of heat and electricity, but it also means that copper must be carefully cleaned and maintained to prevent corrosion and discolouration. For example, when exposed to oxygen, copper reacts to form a layer of brown-black copper oxide, which protects the underlying metal from further corrosion. This process is known as passivation.

Copper is also highly reactive with water, and moisture can accelerate the formation of tarnish. Therefore, it is essential to dry copper items thoroughly before storing them. Leaving copper wet can also lead to the formation of verdigris, a green patina that gives old copper a distinctive blueish-green hue, as seen on the Statue of Liberty.

Additionally, copper should not be cleaned with abrasive materials or harsh chemicals. Instead, mild dish soap, soft sponges, and soft cloths are recommended for cleaning the interior and exterior of copper items. Commercial copper cleaners are available, but they can be expensive, and some pantry items, such as lemon and salt, can be just as effective.

Copper is a soft metal, which makes it malleable and ductile. This softness also contributes to its high electrical and thermal conductivity, making it a popular material for electrical wiring and heat conduction applications. However, the softness of copper also means that it can be easily damaged by harsh cleaning methods, further emphasising the need for gentle cleaning and maintenance.

In summary, copper is a delicate metal that requires careful handling and maintenance. Its reactivity and softness make it susceptible to damage and discolouration, but proper care can help preserve its distinctive lustre and shine. Gentle cleaning methods, thorough drying, and storage in dry conditions are key to maintaining copper items in good condition.

Tin-lined copper should be cleaned with a soft sponge

Tin-lined copper cookware is easy to clean because tin is naturally non-stick. To clean the interior of tin-lined copper pots and pans, use a soft sponge, soft brush, or washcloth along with some dish soap. For stuck-on food, let the pan soak for 10-15 minutes with hot, soapy water, then scrub with your sponge again. After cleaning, dry the pan thoroughly, especially the copper exterior, as moisture speeds up the rate at which copper tarnishes.

Tin is a relatively soft metal, so avoid using a hard abrasive scrub. Instead, deglaze the pan while it's still warm, or fill it with water and let it sit to soften food residue so it can be wiped away with a non-scratch scrub sponge. For stubborn patches of baked-on food, a soda bath can help. Fill the pan with water, add a large quantity of baking soda, and heat the water to a boil. Allow the water to boil for several minutes, then drain the water and gently scrub the interior with a non-scratch sponge and a paste of baking soda and water.

Be careful when handling boiling water in an overfilled pan. The water level should cover all the discoloured areas, but be mindful of hot splashes. This process can also be messy, so be prepared for cleanup. Additionally, the food oils released during the chemical reaction can be quite fragrant and unpleasant.

Always keep tin-lined copper cookware dry, as moisture can speed up the oxidation process.

Copper pans should be washed by hand

Copper pans are delicate and reactive to other substances, so it's best to wash them by hand. They require special care to keep them in good condition.

Firstly, it's important to note that copper pans are lined with another type of metal, such as tin or stainless steel, because copper is reactive and toxic. This means they need to be treated differently depending on the type of lining. Tin-lined pans are naturally non-stick, so washing them with a soft sponge, brush, or washcloth and some dish soap should be sufficient. For more stubborn food residue, you can let the pan soak in hot, soapy water for 10-15 minutes before scrubbing again. Always dry the pan thoroughly, especially the copper exterior, as moisture speeds up the rate at which copper tarnishes.

If your copper pan is lacquered, you can simply wipe down the exterior with a soft cloth and mild dish soap. Be sure to rinse off the soap thoroughly and dry the pan completely before putting it away.

For unlacquered copper pans, you can try a few different methods to remove tarnish and restore shine. One method is to mix two parts tomato paste (or ketchup) with one part coarse salt, rub the mixture onto the copper, let it sit for a few minutes, then wipe it off with a soft cloth. You can also cut a lemon in half, dip it in kosher salt, and use it like a scrub brush, rubbing the salt and lemon juice onto the copper. Let the mixture sit for a minute or two, then wash off with soapy water and dry thoroughly.

Another effective method for cleaning copper pans is to use a combination of vinegar, water, and salt. Bring a mixture of 1 cup of vinegar, 3 cups of water, and 1 tablespoon of salt to a boil in a large pot. Place your tarnished copper pan into the pot, ensuring it is fully covered by the liquid, and let it boil until the tarnish starts to come off. Then, remove the pan from the heat and let the water cool down before taking the pan out.

To keep your copper pans in good condition, it's important to avoid putting them in the dishwasher, using bleach or abrasive scrubbers like steel wool, or leaving them wet, as this can speed up the oxidation process and discolour the copper.

Frequently asked questions