Cleaning Copper Pans: Easy Tips For Sparkling Cookware

Copper pans are beautiful and functional, but they require careful cleaning to maintain their quality and appearance. Copper is a delicate metal that can be damaged by harsh cleaning agents and scrubbing, so it's important to use gentle methods and avoid common pitfalls when cleaning copper pans. In this article, we will discuss the dos and don'ts of cleaning copper pans, as well as provide step-by-step guides to effective cleaning and polishing using both commercial and homemade solutions.

Clean the interior with a soft sponge

To clean the interior of a copper pan with a soft sponge, follow these steps:

Start by filling your copper pan with hot, soapy water. Let the pan soak for 10 to 15 minutes to loosen any stuck-on food. Then, take your soft sponge and gently scrub the interior surface. Use a mild dish soap and avoid steel wool or other abrasive sponges, as these can damage the delicate copper surface. After scrubbing, thoroughly dry the pan, especially the copper exterior, as moisture can speed up tarnishing.

If there are stubborn, stuck-on bits of food, you can use a soft brush or washcloth instead of a sponge. For very tough stains, you can create a paste using baking soda and lemon juice or salt and vinegar. Apply this paste to the interior of the pan and let it sit for a while before scrubbing with your soft sponge and rinsing clean. Remember to always dry your copper pan thoroughly after washing to prevent tarnishing.

Additionally, when cleaning the interior of a copper pan, avoid using bleach or putting the pan in the dishwasher. These can be harmful to the copper and can lead to discolouration and pitting. Instead, hand-wash your pan with mild dish soap and warm water, and dry it completely before storing it away.

Dry the pan thoroughly

Drying your copper pan thoroughly is an important step in the cleaning process. Leaving copper wet can speed up the oxidation process, leading to tarnishing and discolouration. To prevent this, make sure to dry your pan well before putting it back on display or into storage. Use a soft cloth to wipe down the exterior and interior of the pan, ensuring no water residue is left behind. For the exterior, you can use a soft cloth with mild dish soap and then rinse the soap off thoroughly before drying. For the interior, use a sponge, soft brush, or washcloth along with some dish soap, and give it a good scrub. If there is stuck-on food, let the pan soak for 10-15 minutes with hot, soapy water before scrubbing and drying.

Identify if your pan is lacquered

It is important to identify whether your copper pan is lacquered or unlacquered as the cleaning methods are different for both. Here are some ways to identify if your copper pan is lacquered:

• Lacquered copper pans will stay bright and never tarnish or develop a warm patina. They will simply accumulate a dusty or greasy coating over time. However, once the lacquer wears away, you will start to see brown tarnish forming.
• If your copper pan has a glossy, shiny finish instead of a subtle glow, it is likely lacquered.
• To test if your copper pan is lacquered, rub the surface gently with a microfiber cloth dipped in white vinegar and baking soda. If nothing happens, your pan is likely lacquered.
• If your copper pan is new and has a protective coating, it is probably lacquered. This coating is meant to be removed before using the pan for cooking.

If you have identified that your pan is lacquered, it is important to clean it gently with mild dish soap and warm water. Do not use abrasive cleaners or scrubbing pads as they can damage the lacquer.

Use a commercial copper cleaner

If you want to clean your copper pan with a commercial cleaner, you can follow these steps:

Firstly, wash the copper pan as you would normally, using a mild dish soap and a sponge, then rinse it with warm water and dry it with a soft cloth. This will ensure that you are starting with a clean surface.

Next, apply your chosen commercial copper cleaner to the exterior of the pan. One popular product is Wright's Copper Cream, which uses a combination of citric acid and ammonium chloride and is known for its mild, non-scratching formula. Apply the product according to the instructions on its packaging.

After applying the commercial cleaner, use a clean and dry microfiber cloth to buff the exterior of the pan gently but firmly in a circular motion. This will help to restore the shine of your copper pan.

Finally, rinse the pan with warm water and dry it thoroughly with a soft cloth. Your copper pan should now be clean and shiny!

It is important to note that commercial copper cleaners can be more expensive than simply using household items like lemon, salt, or vinegar. Additionally, always follow the manufacturer's instructions when using any commercial cleaner, and avoid using abrasive sponges or scrubbing too hard to prevent scratching the copper.

Avoid common cleaning mistakes

Copper is a delicate metal that requires careful handling and cleaning. Here are some common mistakes to avoid when cleaning your copper pans:

• Dishwasher cleaning: Never put copper pans in the dishwasher. The heat and harsh detergents can damage the metal and ruin your cookware. Always wash copper items by hand.
• Abrasive cleaning: Avoid using stiff brushes, steel wool, or harsh scrubbing pads on copper. These can scratch the surface and accelerate tarnishing. Instead, opt for soft sponges, gentle scrub brushes, or washcloths.
• Bleach: Do not use bleach to clean copper. While it is great for disinfecting other household items, bleach is too corrosive for copper and can cause pitting or pockmarks.
• Leaving copper wet: Always dry your copper pans thoroughly after washing, especially the copper exterior. Moisture speeds up the oxidation process and can lead to tarnishing.
• Cooking in pans with exposed copper: If the tin lining of your copper pan is worn down and the copper is showing through, do not use it for cooking. Copper is highly reactive, and cooking in a pan with exposed copper can be unsafe.
• Preheating or searing in tin-lined copper pans: Tin has a low melting point and can melt at temperatures above 450°F (232°C). Therefore, never use tin-lined copper pans for preheating or searing.

Frequently asked questions