Emilie Meyer
Copper pans are a great addition to any kitchen, with their superior heat conductivity and durability, they are a popular choice for chefs and home cooks alike. However, copper is a soft, reactive metal that can easily scratch, tarnish, and corrode, especially when exposed to acidic foods. To keep your copper pans looking their best and performing optimally, proper care and conditioning are essential. In this guide, we will cover the key steps to conditioning your copper pan, including cleaning, polishing, and maintaining its non-stick properties. We will also explore the different types of linings commonly found in copper pans, such as tin and stainless steel, and provide tips on how to care for each type. Whether you're a seasoned chef or just starting out, this guide will ensure your copper pans remain in top condition for years to come.
| Characteristics | Values |
|---|---|
| Copper pan lining | Stainless steel, tin, or nickel |
| How to clean | Fill with water and a bit of dish soap, simmer for 15 minutes, then wipe away any remaining residue |
| Avoiding damage | Avoid scouring, searing, and using metal utensils to prevent scratching |
| Polishing | Use a commercial copper cleaner or a solution of lemon juice/vinegar and baking soda |
| Retinning | Every 10-20 years, depending on usage |
| Geometry issues | More common in steel-lined pans, but can occur in any copper pan |
| Thickness | Does not indicate quality, but thicker pans are often considered more desirable |
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What You'll Learn
Cleaning burnt copper pans
Copper pans are desirable because they conduct heat rapidly and evenly, responding to changes in temperature without hesitation. However, they are a soft metal that can be easily scratched, and tarnish easily. Here are some methods to clean burnt copper pans:
Boiling Water and Cleaning Agent
Firstly, remove as much food and debris from the pan as possible. Then, fill the pan with water and add a few squirts of mild dish detergent and/or a generous splash of vinegar. Bring to a boil and let it simmer for a few minutes. For heavy build-up, substitute the detergent and vinegar with a cup or more of baking soda. Once boiled, remove from the heat and scrub the pan with a nylon brush or sponge, adding more baking soda if necessary. Rinse and dry.
Lemon and Salt
Slice a lemon into quarters, dip them in salt, and scrub the copper with the lemon slices. Then, dampen a cloth and wipe the copper to reduce the risk of rust. Finally, rinse and dry thoroughly.
Baking Soda and Water
Add water to baking soda. Place the copper in a suitably-sized container and dust the bottom with baking soda. Then, add water, which will cause the baking soda to start fizzing. Once the fizzing stops, remove the water and scrub the copper with a sponge or cloth. Rinse and dry.
Beer
Place the copper pan in a container and fill it with beer. Let it soak for at least two hours. Then, pour the beer out and scrub the pan with a damp cloth. Rinse and dry.
Fabric Softener
Place the copper in a container and fill it with water, adding a few squirts of fabric softener. Let it soak for an hour, then pour out the water and scrub the pan. If the copper is cookware, wash it again with water and mild dish detergent before rinsing and drying.
Freeze
If your freezer is large enough, place the copper inside and leave for around two hours. Then, remove and wash with mild dish soap and warm water.
Aluminium Foil
Soak the copper in water for a few minutes. Then, ball up one or more pieces of aluminium foil and scrub over the stained area.
Cottage Cheese
Coat the copper with an even layer of cottage cheese and let it sit for five minutes or more. Then, dampen a cloth and scrub the copper, before rinsing the cheese off with clean water. Repeat as needed.
Lemon and Vinegar
Soak a cloth in vinegar, then scrub the copper. Rinse and towel dry. Alternatively, make a solution of 2 parts lemon juice or vinegar to 1 part baking soda and rub it gently onto the copper.
Salt and Vinegar
Dissolve 1 tablespoon of salt in 1/2 a cup of vinegar and add enough flour to make a thin paste. After washing the pan, dip a moist paper towel in the paste, wipe it on the copper for 30 seconds, then wash off with warm, soapy water. Dry well.
Cream of Tartar and Water
Bring a litre of water to a boil and stir in two tablespoons of cream of tartar.
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Polishing copper pans
A simple food-based polish can be made by dissolving 1 tablespoon of salt in 1/2 cup of white vinegar, and adding enough flour to make a thin paste. After washing the pan, wipe the polish onto the copper for 30 seconds, then wash off with warm, soapy water. Dry thoroughly with a clean cloth to prevent water spots.
Commercial polishes can also be used for a deeper clean. These include Matfer Bourgeat Bistro Copper Cleaning Paste, Mauviel Copperbrill, Bar Keepers Friend Soft Cleanser, Wright’s Copper Cream, Flitz Paste Polish, and Red Bear Copper and Brass Polish. A neutral oil, such as mineral, flaxseed, or grapeseed oil, can also be used.
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Retinning copper pans
Copper pans are desirable because they conduct heat rapidly and evenly, responding to changes in temperature without hesitation. However, copper is a soft metal that can be easily scratched and tarnished. The inside of copper pans is usually lined with another metal, such as tin, which also needs to be cared for.
Retinning is the process of replacing the tin lining of a copper pan. This should be done every 10-20 years, depending on usage. You can pay a professional to retinn your copper pan, or you can do it yourself.
DIY Retinning
Firstly, you need to assess the condition of your pan. If there is a lot of copper showing through the worn tin lining, it is probably time to retin. You will need to scrub the inside of the pan with a sponge, brillo pad, or fine steel wool until no more verdigris (green copper oxide) is visible. Next, soak the pan in an acid pickle to degrease it and get it spotless. Always use a plastic container and pour the acid into the water, never the other way around.
After this, you can begin the process of retinning. This involves using the hand-wiped method with grade A tin.
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Avoiding scratches and abrasions
Copper pans are a pleasure to cook with and a sight to behold. However, they require more maintenance than other pans and can be easily scratched. Scratches can occur when using metal utensils or harsh sponges. To avoid scratches and abrasions, it is recommended to use wooden or silicone spatulas and serving spoons instead of hard plastic or metal. When cleaning, avoid using harsh or abrasive sponges, steel wool, or scouring pads, as these can damage the pan's surface and cause permanent pits. Instead, opt for a non-abrasive cellulose sponge, which is gentle yet effective in removing stuck-on food and stains. Wash the pan with mild dish soap and warm water, applying gentle pressure to avoid scratching the surface.
It is also important to avoid letting copper pans clank against other items, as copper is a soft metal that can be easily scratched. If you wish to hang your copper pans, ensure they have enough space and do not knock against each other. When storing, place a soft cloth or paper towel between each pan to prevent scratches and maintain their shine.
To further protect your copper pans, always wash them by hand rather than in the dishwasher. Use a mild detergent and warm water to clean your pans right after use. Avoid leaving acidic foods in the pan for extended periods, as the acid can react with the copper and cause corrosion. Always dry your copper pans thoroughly with a clean cotton cloth to prevent water spots and maintain their lustre.
If you wish to polish your copper pans, there are several gentle methods available. One popular method is to create a paste or slurry using an acid (such as lemon juice or vinegar) and salt. Apply this paste to the pan and let it sit for a few minutes before rinsing and drying. Another option is to use a combination of vinegar, water, and baking soda. Boil this mixture in a large pot and then pour it into a clean kitchen sink. Immerse the copper pan and allow it to sit for up to three hours before lightly scrubbing and rinsing with warm water. You can also use commercial copper cleaners, such as Mauviel's Copperbrill Cleaner, Bar Keepers Friend, or Wright's Copper Cream, but always spot-test these products first and follow the directions carefully.
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Lining types and their care
Copper pans are often lined with another metal, such as stainless steel or tin, to prevent food from reacting with the copper. Stainless steel-lined pans are more resilient and better at handling high temperatures than tin-lined pans, but they are not as non-stick. Tin is a traditional lining material that bonds well with copper and does not react with acidic foods. However, tin linings need to be replaced every 10-20 years, and special care must be taken when cooking with tin-lined pans to avoid damaging the soft lining.
When cooking with stainless steel-lined copper pans, it is safe to use metal utensils and to scour the interior with cleaning pads. Stainless steel-lined pans can be scrubbed and scoured just like any other stainless steel pot or pan. However, it is important to avoid abrasive scouring on the copper portion of the pan, as copper is a soft metal that can be easily scratched.
For tin-lined copper pans, it is recommended to use wooden or silicone utensils to avoid scratching the soft tin cooking surface. Tin-lined pans should not be used for searing meats at high heat, as the tin lining will melt at temperatures above 450 degrees Fahrenheit. To clean cooked-on foods from a tin-lined pan, fill the pan with water and a bit of dish soap and simmer for 15 minutes. Stuck-on food can then be easily wiped away, and a bamboo or wooden scraper can be used to avoid damaging the tin lining.
Over time, copper pans may develop a natural patina that is prized by many. However, some prefer the bright look of polished copper. To polish copper, a commercial copper cleaner can be used, or a paste can be made from vinegar and other household ingredients. After washing the pan, the polish should be applied with a moist paper towel and then washed off with warm soapy water.
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