Oiling Red Copper Pans: A Step-By-Step Guide

Red Copper pans are popular for their non-stick qualities, but they need to be seasoned before use. Seasoning a Red Copper pan involves coating the inside of the pan with oil and heating it so that the pores on the surface are filled in. This process ensures that food doesn't stick to the pan during cooking. To season a Red Copper pan, start by gently washing the pan with soap and warm water. Dry the pan and add a tablespoon of oil, such as vegetable, peanut, grapeseed, or canola oil. Avoid using olive oil, as it heats up quickly and can burn the pan. Spread the oil evenly across the pan's surface, including the bottom and sides. Next, heat the pan on a stovetop on medium heat or in an oven preheated to 300 °F for 20 minutes. If using a stovetop, remove the pan once it starts to smoke. Allow the pan to cool down and the oil to dry thoroughly. Finally, use paper towels or a soft cloth to wipe away any excess oil, and your Red Copper pan is now ready for cooking!

Wash the pan with soap and warm water

To oil a red copper pan, the first step is to wash the pan with soap and warm water. This is an important step to ensure the pan is free from any harmful substances or chemicals that may be present from the manufacturing process.

When washing a brand-new pan, be very gentle and avoid harsh scrubbing, as this could cause tiny abrasions in the surface. Instead, use a soft cloth to softly lather the soap into the pan. Rinse the pan thoroughly to ensure all the soap is removed before drying it.

This initial cleaning step is crucial, especially for pans that have just been purchased and removed from their packaging. It ensures that any unwanted substances or chemicals are removed before the pan is used for cooking.

After washing and drying the pan, you can proceed to the next steps of the seasoning process, which include adding oil and heating the pan. However, the proper cleaning and drying of the pan are vital first steps to ensure the best results when seasoning a red copper pan.

Dry the pan and add a tablespoon of oil

After washing your Red Copper pan with soap and warm water, it's time to dry it off. Use a soft cloth or paper towel to ensure that the pan is completely free of soap and dry. This step is important as it ensures that your pan is free from any harmful substances or chemicals that may be present from the manufacturing and packaging process.

Once your pan is dry, it's time to add the oil. Take a tablespoon of vegetable oil or another oil with a high smoking point, such as peanut oil, grapeseed oil, or canola oil. Olive oil is not recommended as it heats up quickly and can burn the pan. Spread the oil evenly across the entire inner surface of the pan, including the bottom and sides. You can use your fingers, a soft cloth, or a paper towel to spread the oil. Make sure to coat the pan lightly and evenly.

The next step is to heat your pan. You can choose to use either the oven or the stovetop. If using the oven, preheat it to 300 degrees Fahrenheit and place the oiled pan inside for about 20 minutes. If using the stovetop, turn it to medium heat and wait until the pan starts to smoke before removing it from the heat.

After heating, let the pan cool down and allow the oil to dry thoroughly. This process ensures that the oil fills in any inconsistencies or pores on the surface of the pan, creating a non-stick coating. It usually takes about 15 minutes for the oil to dry completely.

Once the oil is dry, use a clean paper towel or soft cloth to wipe away any excess oil from the pan. Your Red Copper pan is now seasoned and ready to use!

Heat the pan on the stove or in the oven

Heating the pan on the stove

After applying a thin layer of oil to the pan, place the pan on the stove and turn the burner to medium heat. You don't need to wait for the burner to reach a certain temperature—putting the pan on the stove as soon as you turn on the heat will do. Medium heat is the middle heat setting on a stovetop dial. For example, if your stove's dial goes from 1 to 10, you should turn the dial to 5 to set it to medium heat.

It shouldn't take more than 3-5 minutes for the oil in your pan to start smoking. Make sure to wear oven mitts or heat-proof gloves when handling the pan to avoid getting burned. If any puddles of oil appear during the heating process, gently turn the pan to break them up. Don't forget to turn off the burner once you've removed the pan.

Heating the pan in the oven

Preheat your oven to 300 °F (149 °C). It should take 10-15 minutes for your oven to preheat. Do not put your pan in the oven before it's preheated all the way.

Place the pan in the oven and let it cook for 20 minutes. Place it on the middle rack of the oven for the best results. If you see smoke coming off the pan before 20 minutes have passed, go ahead and remove the pan. Note that smoke may not appear, even though the pan is still being adequately seasoned. Use oven mitts when putting the pan in the oven to avoid getting burned.

Remove the pan from the heat and let it cool

After removing the pan from the heat, it's important to let it cool down completely. This is a crucial step, as it ensures that the vegetable oil dries thoroughly and fills in any inconsistencies or tiny pores on the pan's surface. The cooling process should take around 15 minutes. It's important to let the pan cool at room temperature and not in the refrigerator, as the cold air could warp the ceramic.

While the pan is cooling, it's important to resist the temptation to touch it or move it. The handle will still be hot, so it's a good idea to keep your oven mitts on until you're sure the pan is cool. It's also important to let the pan cool in a well-ventilated area. Once the pan is cool, use a clean paper towel or a soft cloth to wipe away any excess oil. Most of the oil will have dried, but it's important to remove any remaining oil before using the pan.

If you're in a hurry, you can speed up the cooling process by placing the pan on a wire rack. This will allow air to circulate around the pan, helping it to cool down faster. However, it's important not to rush this step, as the pan needs to be completely cool before you can use it again.

Once the pan is cool and the excess oil has been wiped away, it's ready to be used for cooking. However, it's important to note that the pan should be seasoned regularly—at least once a year, or every few months for the best results—to maintain its non-stick properties.

Wipe away excess oil

To oil a red copper pan, you must first season it. This is done by spreading a light coating of vegetable oil (or another oil with a high smoking point) over the entire inside surface of the pan. Then, place the pan in an oven that has been preheated to 300 °F for 20 minutes. Olive oil should not be used, as it heats up too quickly and can burn the pan.

After removing the pan from the oven, you must let it cool down completely. This is when you wipe away the excess oil with a cloth or paper towel. It is important to use something soft to wipe the pan, as harsh scrubbing can cause tiny abrasions in the surface. Once the excess oil has been removed, the pan is ready to be used!

To maintain the performance of your red copper pan, it is recommended to repeat the seasoning process at least once a year, or every 3 months for the best results.

Frequently asked questions