Caring For Copper: Pots And Pans Edition

Copper pots and pans are a beautiful addition to any kitchen. They are loved for their quick and even distribution of heat, making them perfect for cooking delicate foods like Hollandaise sauce and syrups. However, they require special care to maintain their performance and looks. Here are some tips to help you take care of your copper cookware:

- Copper is a soft and highly reactive metal that can be easily scratched, so avoid using abrasive scouring pads or steel wool. Instead, use wooden or silicone utensils to protect the soft cooking surface.

- Never place copper cookware in the dishwasher as the detergent can cause tarnishing and dulling. Wash by hand with soap and a soft sponge, and dry thoroughly.

- Avoid preheating or heating an empty copper pan as it can damage the lining. Copper conducts heat very well and heats up quickly, so always start cooking on low heat.

- Copper reacts with acidic ingredients like citrus or wine, so avoid cooking with these ingredients in unlined copper cookware. Most copper pans are lined with stainless steel or tin to prevent direct contact with food.

- To polish your copper cookware, you can use commercial copper polish or a natural paste made from lemon juice, vinegar, or tomato juice.

- For baked-on foods, soak your copper pans instead of scrubbing them, and always use the soft side of the sponge.

Polishing

Copper is a soft metal that reacts with oxygen, tarnishing over time. Tarnishing is a natural process that occurs due to the interaction of the metal with elements like water and air. While some people like the rustic, worn look of tarnished copper, others prefer the shiny, polished look. Polishing your copper cookware is a matter of personal preference.

If you do decide to polish your copper cookware, it is recommended to do so every six months. You can use a commercial copper polish, or you can make a natural paste with kitchen ingredients. Here's a simple recipe for a homemade copper polish:

• Step 1: Gather Materials—You will need an acid (such as lemon juice or white vinegar), salt (table or kosher), and a sponge.
• Step 2: Create an Abrasive Paste—Mix equal parts of the acid and salt to form a thin paste.
• Step 3: Apply the Paste—Using the sponge, gently rub the paste onto the copper surface in a circular motion until the desired shine is achieved.
• Step 4: Rinse and Dry—Rinse the polished surface with warm water to remove any residue and then dry it thoroughly.

Alternatively, you can use a commercial copper polish like Wright's Copper Cream or Mauviel's Copperbrill Cleaner. Simply apply the product according to the manufacturer's instructions, rinse, and dry.

Keep in mind that copper reacts with certain acidic ingredients like citrus and wine. Therefore, avoid using pure copper cookware when cooking with acidic ingredients. Instead, opt for copper cookware lined with stainless steel or tin.

Storing

Copper cookware should be stored in a cool, dry space. This is because copper reacts with water and ambient humidity, which can cause oxidation.

Copper is a soft metal, so it is important to store your copper pots and pans in a place where they won't be knocked or clanked against other items. This will help to prevent scratches and dents.

If you have limited storage space, consider hanging your copper pots and pans on a rack or hooks. This will also add a decorative touch to your kitchen.

If you are storing copper cookware for a long period of time, it is a good idea to polish it first. This will help to prevent tarnishing and ensure your cookware stays in top condition.

Lining

Copper cookware is often lined with a non-reactive metal, such as nickel, tin, or stainless steel, to make it food-safe. Tin is the traditional lining for copper pots and pans. It bonds chemically with copper, being very malleable and melting easily, so it melds beautifully into the lining. Tin also makes a good lining because it doesn't react to acid and is relatively non-stick. However, it has a low melting point of 450°F, so it can wear through. In France, it is common for restaurants to send out their copper pots and pans to be re-tinned.

Copper lined with stainless steel is a more modern option, as stainless steel is more durable than tin. However, stainless steel doesn't bond well with copper. The two materials have no natural affinity, so they must be bonded mechanically, and if a stainless steel-lined copper pan is left over heat, it can delaminate and explode. While these pans are much more durable than copper lined with tin, stainless steel doesn't conduct heat as well, so it tends to dull the magic of the copper.

When buying used copper pans, always inspect the interior of the pan to make sure the lining is intact, with no pitting or verdigris (blue copper patina). Maintaining this lining is the key to caring for your copper pans. The sensitive tin lining can melt if overheated, so avoid preheating or using "dry heat" with copper cookware. The tin lining will also be damaged by scouring with scouring pads or steel wool, so avoid this at all costs. Instead, to clean cooked-on foods, fill the copper pan with water and a bit of dish soap, and simmer for 15 minutes. To accelerate the process, you can use a scraper made of bamboo or other wood that won't harm the tin.

Eventually, the tin lining will need to be replaced, in a process called "retinning". This should happen every 10-20 years, depending on how often you use your pans. The standard rule of thumb is that when you can see an area of copper that is the size of a quarter, the pan should be retinned.

Heating

Copper cookware is prized for its superior heat conductivity and even heating surface. However, copper is a soft metal that is highly reactive, which means that it heats up very quickly and has a low melting point. Therefore, it is important to be careful when heating copper cookware to avoid damaging it. Here are some tips for heating copper pots and pans:

• Copper cookware should not be preheated or heated empty as this can cause the tin lining to melt and the copper to burn. Always add a thin layer of fat, such as butter or oil, or water to the pan before heating.
• Copper conducts heat very efficiently, so it is recommended to use a lower heat setting than you would with other types of cookware. For example, if a recipe calls for high heat, cook at medium heat in a copper pan.
• Copper pans are very responsive to changes in temperature, so it is important to adjust the heat accordingly while cooking. Start with a low heat and increase the temperature as needed.
• Copper heats up very quickly, so be careful not to overheat the pan. If your pan is lined with tin, be especially cautious as tin has a low melting point of around 450°F (232°C).
• Copper cookware is not suitable for all types of cooking. Avoid using copper pans for searing meats at high heat or for dry heat tasks such as toasting rice.
• Copper is not recommended for use with electric cooktops as they are too slow to shift temperatures, negating the advantages of copper. Copper also does not work with induction cooktops. Gas is the best heat source for copper cookware.

Cleaning

Copper cookware is a beautiful addition to any kitchen, and its superior heat conductivity makes it a favourite of many cooks. However, it does require some special care to keep it in top form. Here are some detailed instructions on how to clean and care for your copper pots and pans:

Before cleaning, always remember to remove any food residue from the pan. Fill the pan with warm water and a mild dish soap and let it soak for about 15 minutes. This will help loosen any stuck-on food and make it easier to clean. Use a soft sponge or cloth to wipe away any remaining food particles gently. Avoid using abrasive scrubbers like steel wool or scouring pads, as these can scratch the soft copper surface. For stubborn food residue, you can fill the pan with water and dish soap and simmer for 15 minutes, or use a wooden scraper to help loosen the residue. Always dry your copper pots and pans immediately after washing to prevent water spots and oxidation.

If your copper cookware has developed a patina, a natural darkening that occurs over time, you can choose to polish it to restore its shine. Create a paste with equal parts salt and an acid such as lemon juice or vinegar. Using a sponge, rub the paste onto the copper surface in a circular motion until the desired shine is achieved. Rinse the pan with warm water to remove any residue and dry it completely. You can also use a commercial copper polish like Wright's Copper Cream or Bar Keepers Friend for effective results. Remember that polishing is not necessary, and some people prefer the rustic look of a well-loved copper pan.

For tough, baked-on foods like caramel, it is best to soak your copper pans instead of scrubbing them. Avoid using harsh chemicals or abrasive cleaning agents, as these can damage the copper surface. Always use the soft side of the sponge to prevent scratching. Additionally, avoid placing your copper pots and pans in the dishwasher, as the harsh detergent can cause tarnishing and dulling.

Frequently asked questions