Copper Chef Pan: Avoiding Sticky Situations

Copper Chef pans are marketed as non-stick, but many consumers have reported that food sticks to the pan. To prevent food from sticking to your Copper Chef pan, you can try seasoning the pan, using non-metal utensils, avoiding preheating the pan, and cleaning it properly. Here are the steps to season your Copper Chef pan:

How to Season a Copper Chef Pan:

1. Wash the pan with a soft sponge, mild dish soap, and hot water.

2. Dry the pan completely.

3. Pour a tablespoon of vegetable oil or another type of oil with a high smoke point onto the surface of the pan. Spread the oil evenly over the entire surface using your finger or a paper towel.

4. Heat the pan on the stove over medium heat until it starts to smoke, then remove it from the stove. This should take three to five minutes. Alternatively, you can place the pan in an oven preheated to 300°F for 20 minutes.

5. Allow the pan to cool down for 15 minutes at room temperature.

6. Wipe off any remaining oil with a soft cloth or paper towel.

It's important to note that the seasoning on a copper pan should be redone every three to six months, depending on how often the pan is used. Additionally, it's recommended to clean copper pans with paper towels, mild dish soap, and lukewarm water. Avoid using a dishwasher or abrasive cleaning tools as they can damage the pan's surface.

Seasoning the pan

Seasoning your pan is a crucial step in maintaining its non-stick properties and preventing rust. Here is a step-by-step guide on how to season your copper chef pan:

Step 1: Wash the Pan

Your copper pan may look clean straight out of the box, but it is important to give it a gentle wash before use. Use a soft sponge and some detergent to clean the pan. This will help remove any harmful chemicals or substances that may be present on the pan's surface.

Step 2: Dry the Pan

Once the pan is washed, ensure that it is completely dry before moving on to the next step. You can use a soft cloth or paper towel to absorb any excess water.

Step 3: Apply Oil

Pour a small amount of oil onto the surface of the dry pan. Vegetable oil, canola oil, grapeseed oil, or peanut oil are recommended as they have high smoke points. Avoid using olive oil as it heats up quickly and can ruin the pan. Use your finger or a paper towel to spread the oil evenly across the entire surface of the pan, including the sides.

Step 4: Heat the Pan

Place the oiled pan on the stove over medium heat. Heat the pan until it starts to emit smoke, which should take about 3-5 minutes. If oil puddles appear, gently move the pan around to distribute the oil evenly. Alternatively, you can place the pan in an oven preheated to 300°F for 20 minutes.

Step 5: Allow the Pan to Cool

Remove the pan from the heat source and allow it to cool down at room temperature for about 15 minutes. This step is crucial as it allows the oil to dry and form a protective barrier on the pan's surface. Do not place the pan in the refrigerator, as this can cause the material to warp.

Step 6: Wipe the Pan

After cooling, use a soft cloth or paper towel to wipe away any remaining oil. Your pan is now seasoned and ready for use!

Remember to re-season your copper chef pan every few months, or when food starts to stick to the surface. Proper seasoning will help maintain the non-stick properties of your pan and ensure a better cooking experience.

Use non-metal utensils

Copper Chef pans are marketed as non-stick, no cleanup pans for everyday cooking. However, many customers have complained that their Copper Chef pans are defective and do not work as advertised. Food sticks to the pan, and the non-stick coating wears away quickly.

To prevent food from sticking to your Copper Chef pan, it is recommended that you use non-metal utensils. Using metal utensils on copper pans can cause micro-damages to the pan that you may not be able to see, but they are one of the reasons food starts to stick. Instead, opt for plastic or wooden utensils as they are safe to use and will not scratch the surface of your pan.

In addition to using non-metal utensils, there are several other things you can do to prevent food from sticking to your Copper Chef pan:

• Season your pan regularly. This will create a protective barrier on the surface of the pan, preventing food from sticking and protecting the surface from damage.
• Avoid preheating your pan. Copper is an excellent heat conductor and heats up quickly, so there is no need to preheat.
• Clean your pan properly. Avoid using a dishwasher as the harsh cleaning process can damage the pan. Instead, clean it with lukewarm water and mild dish soap, and use a gentle cloth to scrub if necessary.
• Avoid temperature changes. Never put a cold copper pan on a preheated stove or a hot copper pan into a cold place like a refrigerator. These temperature changes can damage your pan.

Don't preheat the pan

Copper pans are known for their durability and quality. They are also great heat conductors, heating up and cooling down very quickly. This means that there is no need to preheat your copper pan. In fact, doing so may cause damage.

Copper pans heat up very evenly, making them perfect for roasting. They are also antibacterial. However, copper is highly reactive, which means it reacts to acidic food and can change the taste and colour of what you're cooking. This is why most copper pans are lined with another, non-reactive material.

Unlined copper pans are usually used for non-acidic foods or those containing an ingredient that neutralises the acidity. For example, sugar in jam neutralises the acidity of the fruit, so an unlined copper pan can be used.

If your copper pan is lined with tin, be aware that overheating can cause the tin to fall apart. Tin has a lower melting point than other lining materials, so it can get damaged if it is exposed to very high temperatures for a long time.

To avoid the risk of overheating, it is recommended to use Copper Chef pans at low to medium heat settings. This will also prevent the release of potentially harmful fumes.

Copper pans with stainless steel linings are even more durable than those coated with tin. However, stainless steel is not as conductive as copper, so it can mildly affect how quickly the pan heats up and cools down. Stainless steel is also not non-stick, so you must maintain and care for stainless steel-lined copper pans regularly. Make sure to season them every few months and dry them right after washing so they don't corrode.

Clean the pan properly

To clean a seasoned copper pan, avoid using a dishwasher, no matter what it is lined with. Instead, clean it using paper towels, and if that isn't enough, wash it with lukewarm water and mild dish soap. If you need to scrub it, use a gentle cloth. Avoid anything abrasive, as any damage, even if it cannot be seen, can cause food to stick to the surface.

To clean an unseasoned copper pan, cut a lemon in half, add salt to it, and rub it on the surface of the pan. Pay special attention to tough stains, then use warm water to rinse the pan and allow it to dry. You can also use baking soda and ketchup, sprinkling some on a cloth and using it to remove the discoloration. Allow the ketchup to remain in the pan for a while before cleaning it, to give the acid in the ketchup enough time to renew the coppery colour.

To clean a tin-lined copper pan, avoid using a dishwasher and any abrasive soaps or sponges. Tin is durable, but there is no need to risk damaging it. Also, avoid overheating it, as tin has a lower melting point and can get damaged if it is exposed to very high temperatures for a long time.

To clean a stainless steel-lined copper pan, make sure to dry it right after washing it so it doesn't corrode. It rarely happens, but it can occur if exposed to water too often and for too long.

Use oil or butter

Using oil or butter is an essential part of seasoning your copper pan, which is a great way to prevent food from sticking. Seasoning creates a natural non-stick layer on your pan.

Firstly, clean your copper pan with mild dish soap and hot water. Ensure the pan is completely dry before adding some vegetable oil (or another type of oil with a high smoke point) and spread it evenly over the surface with a paper towel.

Place the oiled pan on the stove on medium heat. When the pan starts to smoke, remove it from the heat. If oil puddles appear, gently move the pan around so the oil spreads evenly. You can also use an oven for this step, preheating to 300°F and placing the oiled pan inside for 20 minutes.

Allow the pan to cool down for 15 minutes at room temperature. Most of the oil will have dried, but you should remove the rest with a soft cloth or paper towel.

The seasoning on your copper pan should last for three to six months. If food starts to stick, season the pan again.

You can also use butter or oil in the pan when cooking. However, you should use a high-heat butter or oil, such as clarified butter, refined olive oil, peanut oil, corn oil, or avocado oil. Use a lower heat setting than usual.

Frequently asked questions