Emilie Meyer
Copper pans are beautiful, but they require careful maintenance. Copper is a delicate and reactive metal, so you can't scrub it with steel wool or harsh detergents. The majority of copper cookware is lined with another material, typically tin or stainless steel, which affects how you clean and care for it. Tin is naturally non-stick, but it has a low melting point, so you must be careful with high heat. Stainless steel is more resilient but doesn't offer the same non-stick benefits. To clean the interior of a tin-lined pan, use a sponge, soft brush, or washcloth with dish soap and warm water. For stuck-on food, let the pan soak in hot, soapy water for 10-15 minutes, then wipe away. Dry thoroughly, as moisture speeds up tarnishing. For the exterior, determine if your pan is lacquered—this will have a glossy finish. If so, wipe it down with a soft cloth and mild dish soap, then rinse and dry. Unfinished copper will develop a patina over time, which some people prize, but if you don't, you can use a food-based polish or commercial cleaner to restore its shine.
How to Cure a Copper Pan
| Characteristics | Values |
|---|---|
| Cleaning products | Warm water, dish soap, cellulose sponge, soft cloth, mild detergent, commercial polishes, unscented ammonia, neutral oil, butcher's wax, ketchup, vinegar, salt, flour, lemon, kosher salt |
| Cleaning methods | Wash by hand, avoid dishwasher, avoid harsh scrubbers, dry with cotton cloth, polish regularly, avoid air-drying |
| Lining | Tin, stainless steel |
| Maintenance | Avoid scouring, avoid searing, use wooden or silicone utensils, retinning |
| Benefits | Highly conductive, easy to clean, non-stick |
| Drawbacks | Reactive metal, delicate, soft tin lining, low melting point |
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What You'll Learn
Cleaning the interior of copper pans
Cleaning the interior of a copper pan is simple, especially if the pan is tin-lined, as most copper cookware is. Tin is naturally non-stick, so food residue can be removed with a sponge, soft brush, or washcloth, along with some dish soap and warm water. For stuck-on food, let the pan soak for 10-15 minutes in hot, soapy water before wiping clean.
If your pan is burnt, there are a few extra steps you can take. Firstly, make a paste from baking soda and water, apply it to the burnt area, and let it sit for a few minutes. Then, scrub the area with a non-abrasive scrubber, rinse with water, and dry the pan with a clean cloth. Alternatively, mix equal parts vinegar and water in the pan, bring to a boil, and let it simmer for a few minutes. After removing from the heat and letting it cool, scrub the pan with a non-abrasive scrubber and rinse it with water.
If your copper pan is lined with stainless steel, you can follow the cleaning advice for stainless steel products.
To prevent your copper pan from becoming heavily tarnished, it is recommended to polish the pan after each use. For regular, light polishing, you can use a combination of ketchup and fine sea salt, or tomato paste and coarse salt. Apply the mixture to the copper, let it sit for a few minutes, then wipe it off with a soft cloth. Rinse and dry the pan, making sure not to let it air-dry, as this can cause water spots.
For tougher jobs, commercial polishes can be used, such as Matfer Bourgeat Bistro Copper Cleaning Paste, Mauviel Copperbrill, or Bar Keepers Friend Soft Cleanser.
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Polishing the exterior of copper pans
To polish the exterior of a copper pan, you must first determine whether it is lacquered or unfinished. Lacquered copper pans have a glossy finish that acts as a protective layer, preventing the pan from discolouration. Unfinished copper pans, on the other hand, will develop a brownish-black copper oxide layer on the exterior over time due to the slow reaction of copper with oxygen. This copper oxide layer is what is referred to as "tarnish".
If your copper pan is lacquered, you can simply wipe down the exterior with a soft cloth and mild dish soap. Be sure to thoroughly rinse off the soap and then dry the pan well before storing it.
For unfinished copper pans, there are several methods to polish the exterior and remove tarnish:
- Using a commercial copper cleaner: You can use a specialty copper cleaner such as Matfer Bourgeat Bistro Copper Cleaning Paste, Mauviel Copperbrill, Bar Keepers Friend Soft Cleanser, Wright’s Copper Cream, Flitz Paste Polish, or Red Bear Copper and Brass Polish.
- Natural acids: Natural acids such as lemon juice or white vinegar can be used to remove tarnish. Combine equal parts flour and salt in a bowl and slowly add vinegar while stirring until a paste forms. Use a dry rag to gently rub the paste onto the exterior of the pan. The rag may darken as it pulls the tarnish off the pan.
- Ketchup and salt: Combine two parts ketchup with one part fine sea salt and stir into a paste. Apply the paste to the exterior of the pan and let it sit for several minutes before washing it off with cold water. Dry the pan with a clean cotton cloth.
- Vinegar, salt, and flour: Combine one tablespoon of fine sea salt with 1/2 cup distilled white vinegar and add enough flour to make a thin paste. After washing your pan with dish soap and hot water, use a sponge to wipe the paste over the copper exterior for about 30 seconds. Wash off with warm, soapy water and dry with a clean cotton cloth.
- Lemon and salt: Cut a lemon in half and dip it into kosher salt. Use the lemon like a sponge, rubbing the salt and lemon juice onto the exterior of the pan.
It is important to note that copper is a sensitive material and should be treated with care. Avoid using abrasive products or scrubbing aggressively as this can damage the finish of the pan. Regularly polishing your copper pans with light polishing methods will prevent the buildup of tarnish and save you time in the long run.
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Retinning copper pans
If you are confident in your ability to retin your copper pan by hand, you will need to first clean the pan thoroughly. Use warm water, dish soap, and a cellulose sponge to clean the pan. Avoid putting the pan in the dishwasher, as the heat and harsh detergents could damage it. Wash the pan with a non-abrasive sponge, regular dish soap, and warm water. Dry the pan with a clean cotton cloth, avoiding air-drying, as this can cause water spots.
Once the pan is clean and dry, you will need to create a slurry or paste to polish the pan. This can be done with a combination of vinegar, salt, and flour, or with a mixture of tomato paste and salt. You can also use ketchup instead of tomato paste. Apply the slurry or paste to the pan with a sponge or cloth, and then wash it off with warm, soapy water. Dry the pan thoroughly with a clean cotton cloth.
After the pan is polished, it is time to retin the pan. This process involves using molten tin to create a new lining on the cooking surface of the pan. This can be done by hand, but it is important to exercise caution when working with molten tin. Be sure to wear protective gear, including gloves and eye protection.
Alternatively, you can send your copper pan to a professional service for retinning. These services use the traditional hand-wiped method to retin copper pans, and they can also polish and repair any dents in the pan. The cost of tinning copper cookware, including polishing, is typically around $5.50 per inch, but it can vary depending on the size and condition of the pan.
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Avoiding common copper pan pitfalls
Copper pans are delicate and require careful handling and maintenance. Here are some tips to avoid common pitfalls when caring for your copper pans:
Avoid Abrasive Cleaning Methods
Copper pans, especially those with a tin lining, should not be cleaned with harsh detergents or abrasive scrubbers like steel wool or scouring pads. Instead, use warm water, mild dish soap, and a soft sponge or washcloth to gently clean the pan. If there are stuck-on food residues, fill the pan with hot water and dish soap and let it soak for 10-15 minutes before gently wiping it clean.
Prevent Water Spots and Tarnish
After washing your copper pan, it is important to thoroughly dry it with a clean cotton cloth. Avoid air-drying as it can lead to water spots. Additionally, regular light polishing with a homemade paste (made with vinegar, salt, and flour) or commercial copper polish can help prevent tarnish and maintain the shine of your copper pan.
Be Cautious with Heat
Copper pans, especially those lined with tin, should be used with gentle heat. Tin has a low melting point of around 450°F, so always preheat your tin-lined copper pans with butter or oil to prevent the tin from melting. Stainless steel-lined pans, on the other hand, can handle higher temperatures without the risk of the lining melting.
Choose the Right Utensils
To maintain the life of your copper pan, use wooden or silicone utensils. Metal utensils can scratch the soft tin lining and damage the pan over time.
Regular Retinning
Depending on usage, copper pans lined with tin will eventually need to be retinned. This process, done by a coppersmith, involves melting tin and wiping it onto the inside of the pan. Retinning is typically required every 10 to 20 years, or when you notice a significant amount of copper showing through the tin lining.
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Maintaining the copper pan's exterior
Maintaining the copper exterior of your pans is essential to preserving their reddish-orange colour and bright lustre. Copper is a delicate and reactive metal, so it's important to avoid harsh cleaning methods and instead opt for gentle, non-abrasive approaches. Here are some detailed instructions to help you maintain the exterior of your copper pans:
Firstly, determine whether your copper pan is lacquered. Lacquered copper pans have a shiny, glossy finish that acts as a protective layer, preventing the copper from discolouration. If your pan is lacquered, simply wipe down the exterior with a soft cloth and mild dish soap. Be sure to rinse the soap off thoroughly and dry the pan completely before storing or displaying it.
If your pan is unfinished, you will need to address the copper oxide that forms on the exterior over time, often referred to as "tarnish". This presents as a brownish-black discolouration, and if left unattended, it will develop into a patina, resulting in the familiar bluish-green hue of aged copper. To prevent this, you can use a food-based polish or a commercial cleaning product.
For a food-based polish, mix two parts tomato paste or ketchup with one part coarse salt. Rub this mixture onto the copper exterior, let it sit for a few minutes, and then wipe it off with a soft cloth. Rinse and dry the pan thoroughly, ensuring no water spots are left behind. Alternatively, you can use a combination of vinegar, salt, and flour to create a thin paste. Apply this paste to the exterior, wipe it off with a damp paper towel after about 30 seconds, and then wash and dry the pan.
If you prefer a commercial product, options such as Bar Keepers Friend, Copperbrill, or Flitz Paste Polish are recommended. Regularly polishing your copper pan with these products will help maintain its shine and prevent heavy tarnishing.
Remember, copper requires very little maintenance compared to other materials, and with proper care, your copper pans can last for generations.
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