Cody Casey
Copper pans are a great addition to any kitchen. They are prized for their ability to conduct heat, making them a favourite among chefs. However, copper is a soft metal that can be scratched easily, so they require a little extra care. Copper pans are also reactive to other substances, so it's important to know how to clean and recoat them properly. With the right techniques, you can keep your copper pans looking as good as new and prevent them from tarnishing. In this article, we will explore the best ways to recoat your copper pans and maintain their shine.
How to recoat copper pans
| Characteristics | Values |
|---|---|
| Cleaning products | Warm water, dish soap, cellulose sponge, microfiber cloth, lemon, vinegar, salt, ketchup, baking soda, mild dish soap, Mauviel Copperbrill Cleaner, Bar Keepers Friend Soft Cleanser, Wright’s Copper Cream, Flitz Paste Polish, Red Bear Copper and Brass Polish, Matfer Bourgeat Bistro Copper Cleaning Paste, butcher’s wax, neutral oil |
| Cleaning methods | Wash by hand, avoid dishwasher, dry with cotton cloth, avoid air drying, polish with a slurry of vinegar, salt, and flour, use natural cleaners, check for lacquer finish, apply a thin layer of oil or water, avoid cooking sprays, use a soft cloth, rinse and dry |
| Cleaning frequency | Wash after every use, polish every six months, clean every few weeks or months to prevent excessive tarnishing, clean every few months for indoor items |
| Avoiding damage | Avoid abrasive cleaners or scrubbing pads, avoid harsh chemicals like chlorine bleach, avoid scrubbing too hard, avoid steel wool, avoid abrasive scouring, avoid harshness of dishwasher detergent |
| Benefits of copper pans | Copper pans conduct heat rapidly and evenly, they are responsive to changes in temperature, they are great for making delicate emulsions and syrups, they have rustic French countryside charm |
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What You'll Learn
Cleaning products to use: lemon, vinegar, salt, and ketchup
Lemon, vinegar, salt, and ketchup can all be used to clean and polish copper pans. Here is how you can use these products to clean your copper pans:
Lemon and Salt
Cut a fresh lemon in half and squeeze the juice into a bowl, removing any seeds. Add salt to create a natural cleaning solution. This method is ideal for copper cookware but may not be suitable for items with delicate or sensitive finishes, valuable antiques, or decorative elements that could be damaged by scrubbing. After treating tarnished areas, rinse the copper with water to remove any lemon juice and salt residue. Dry with a microfiber cloth.
Vinegar and Salt
Mix equal parts white vinegar and water with one tablespoon of salt. Dip a microfiber cloth into the vinegar solution, ensuring it is well-saturated but not dripping. Gently rub the cloth onto the tarnished areas of the copper pan, applying light pressure and moving in a circular motion. For stubborn tarnish, let the solution sit for a few minutes before scrubbing. After treating all tarnished areas, rinse the pan with water and dry it with a microfiber cloth. Note that vinegar is an acidic solution, so always test it on a small, inconspicuous area first.
Ketchup and Salt
Combine two parts ketchup with one part fine sea salt and stir the ingredients into a paste. Apply the paste uniformly to your copper pan using your fingers or a cellulose sponge. Let it sit for several minutes before washing it off with cold water. Thoroughly dry the pan with a clean cotton cloth.
Vinegar, Salt, and Flour
Combine one tablespoon of fine sea salt with half a cup of distilled white vinegar. Add enough all-purpose flour to make a thin paste. After washing your pan with regular dish soap and hot water, dip a cellulose sponge into the paste and wipe it over the copper for about 30 seconds. Wash off the paste with warm, soapy water and dry the pan with a clean cotton cloth.
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Cleaning products to avoid: chlorine bleach, abrasive pads
Copper cookware is fairly delicate and reactive to other substances, so it's important to be careful when choosing cleaning products. Chlorine bleach is a harsh chemical that should be avoided when cleaning copper, as it can lead to pitting or pockmarks. Instead, warm water, dish soap, and a cellulose sponge are best for cleaning copper pans. Wash your copper pieces by hand with a non-abrasive sponge, regular dish soap, and warm water. Dry the copper with a clean cotton cloth, as air-drying can create water spots.
Another natural cleaning agent for copper is vinegar. However, vinegar is an acidic solution, and prolonged exposure or excessive use can potentially dull or etch certain types of copper finishes. Always test the vinegar solution on a small, inconspicuous area of the copper item before applying it to the entire surface. Mix equal parts white vinegar and water and one tablespoon of salt. Dip a microfiber cloth into the vinegar solution, ensuring it's well-saturated but not dripping. Gently rub the cloth onto the tarnished areas of the copper item, applying light pressure and moving in a circular motion.
For regular, light polishing, Kohler recommends combining two parts ketchup to one part fine sea salt. Stir the ingredients into a paste and apply it uniformly to your copper pieces using your fingers or a cellulose sponge. Let it sit for several minutes before washing it off with cold water. Thoroughly dry the copper with a clean cotton cloth.
For excessively tarnished copper, Kohler recommends Red Bear Copper and Brass Polish. However, this product contains caustic compounds, so you must wear protective gloves while using it. Also, try to avoid getting these polishes on tin linings.
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How to clean the interior of copper pans
Copper pans are highly reactive to other substances, so it's important to be careful when cleaning them. Firstly, check if your copper pan is lacquered or not. Lacquered pans can be wiped down with a soft cloth and mild dish soap, while the exterior of unfinished copper cookware will develop copper oxide over time, which is known as "tarnish".
To clean the interior of a copper pan, use a sponge, soft brush, or washcloth with some dish soap and scrub the surface. To remove stuck-on food, let the pan soak for 10-15 minutes in hot, soapy water, then scrub again. Dry the pan thoroughly, as moisture speeds up the rate at which copper tarnishes.
To remove tarnish from the exterior of unfinished copper pans, you can use natural ingredients such as lemon juice, salt, and vinegar, or commercial copper cleaning products. To make a natural cleaning paste, combine equal parts lemon juice and vinegar with one tablespoon of salt. Apply the paste to the copper with a sponge, wait 5 minutes, then buff with a damp, soft cloth in a circular motion. Rinse the pan with warm water and dry it with a lint-free microfiber cloth.
Another option is to use a slurry made of vinegar, salt, and flour. Combine one tablespoon of fine sea salt with 1/2 cup of distilled white vinegar and add enough flour to make a thin paste. After washing your pan with dish soap and hot water, wipe the slurry over the copper for 30 seconds, then wash off with warm, soapy water. Dry the pan with a clean cotton cloth.
To keep copper pans tarnish-free, you should polish them at least every six months, in addition to washing them after every use.
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How to clean the exterior of copper pans
Copper pans are highly reactive to other substances, so it's important to clean them with care. Before cleaning, check if your copper pan has a lacquer finish, as the cleaning method will differ. Lacquered copper pans can be cleaned by wiping the exterior with a soft cloth and mild dish soap. Be sure to rinse the soap off thoroughly and dry the pan well before putting it away.
For pans without a lacquer finish, a natural cleaning agent like lemon, vinegar, or ketchup can be used to remove tarnish from the outer surface. To use the lemon method, cut a lemon in half and dip the cut ends in table salt. Rub the salted lemon onto the outside of the copper pan, adding more salt if needed to loosen the tarnish. Rinse the pan in warm water and dry with a lint-free microfiber cloth.
Alternatively, you can make a paste with lemon juice and baking soda. Apply the paste to the copper with a sponge and let it sit for at least 5 minutes. Use a damp microfiber cloth to buff the copper in a circular motion. Rinse the pan in warm water and dry it to prevent water spots.
Another option is to mix equal parts white vinegar and water with 1 tablespoon of salt. Apply the mixture to the pan with a sponge, wait 5 minutes, and then buff with a damp, soft cloth in a circular motion. Rinse and dry the pan.
If you prefer a simpler method, you can apply ketchup or tomato paste all over the surface of the pan. The acid in the tomatoes helps to remove tarnish. Rinse and dry the pan afterward.
Remember to always wash your copper pan with warm water and dish soap after using it, and dry it thoroughly to prevent water spots and slow down the formation of tarnish.
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How to dry copper pans to avoid water spots
To dry copper pans and avoid water spots, you should always use a cloth to dry the pan after washing. Never air-dry your copper pans, as this will cause water spots. Use a clean cotton cloth, or a lint-free microfiber cloth, to thoroughly dry the pan. Make sure to dry the copper exterior of the pan especially well, as moisture speeds up the rate at which copper tarnishes.
If you are drying a tin-lined copper pan, use a wooden, bamboo, or silicone utensil to avoid scratching the tin lining. Paper towels should be avoided, as certain kinds can scratch the copper.
To avoid water spots, it is also important to wash your copper pan with the right products. Regular washing with warm water, dish soap, and a cellulose sponge is best for cleaning copper cookware. Avoid harsh detergents, as these can damage the pan. You should also avoid abrasive scouring on the copper part of the pan, although it is fine to use these products on the stainless steel interior.
If you want to avoid water spots, you can also try to prevent tarnishing. Copper is a reactive metal that can tarnish upon contact with acidic ingredients like citrus or wine. To prevent this, most copper pans are lined with another metal, such as stainless steel or tin. Tin is naturally non-stick, so cleaning the interior of a tin-lined pan is easy. To clean the interior of a tin-lined pan, use a sponge, soft brush, or washcloth with some dish soap. For particularly stuck-on food, let the pan soak for 10-15 minutes in hot, soapy water, then use a sponge to scrub the food away.
To prevent tarnishing on the exterior of the pan, you can use natural cleaning agents such as lemon and salt, or vinegar. Simply rub the salted lemon onto the tarnished areas of the pan, then rinse with water and dry with a microfiber cloth. To use vinegar, mix equal parts vinegar and water with one tablespoon of salt. Dip a microfiber cloth into the solution and rub it onto the tarnished areas of the pan, then rinse and dry.
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Frequently asked questions
Copper pans are usually lined with another metal, such as tin or stainless steel, to prevent tarnishing. If your pan is lined with tin, it will need to be re-tinned every few years. If you have a pan lined with stainless steel, it will not need to be recoated.
Tin is naturally non-stick, so if you can see a non-stick lining, your pan is likely to be lined with tin. Stainless steel pans will have a shiny, glossy finish.
You will need to take your pan to a specialist to have it re-tinned.
Stainless steel-lined copper pans do not need to be recoated. However, you can polish the exterior of your pan to keep it looking shiny.
