How to Use Copper Cookware

How to Use Copper Cookware


How to Use Copper Cookware. Copper conducts heat better than aluminum,
stainless steel, and cast iron, and is the choice of many choosy chefs. You will need Copper cookware Warm water Dishwashing
soap A dishcloth Copper polish and ketchup (optional). Step 1. Before using your copper cookware, hand wash
it with warm, soapy water. Scrub the inside with care to avoid scratching
the coating. Dry immediately with a soft dishcloth. Clean especially well before using if you
see greenish-blue spots inside the pan, which can indicate verdigris, a poisonous chemical
reaction that occurs when copper is exposed to acetic acid. Step 2. When cooking sauces in copper, don’t stir
as often as you would when using other types of cookware. Copper heats more evenly than any other metal,
so you won’t have to worry about whether some parts of the pan are cooler than others. Step 3. When frying or sauteing, add the fat to the
pan and cook on low for one minute before increasing the heat and adding other ingredients. Step 4. Use copper when making sugar syrups, preserves,
caramel, and melting chocolate. Copper’s heat conductivity and quick reaction
to temperature changes offers precise control over the different stages of candy preparation. Step 5. Whatever you cook, allow the cookware to cool
completely before washing, or it may warp. Remember to dry your cookware immediately
with a soft cloth. Step 6. As you’re cookware begins to lose its luster,
develops water spots, or turns pinkish, purple, or orange, polish it with anti-tarnish copper
polish. Ketchup also removes copper tarnish, though
it doesn’t restore shine. Apply a thin layer to the outside of cookware,
and allow it to stand for five minutes before rinsing. Step 7. Store your cookware in a dry place at room
temperature. Keep it away from heat and humidity, which
can make it tarnish faster. Did you know Did you know? Cooking utensils have been made of copper
for more than 3,000 years.

11 Comments

  1. You're welcome. One question though, what's the average weight of copper cookware anyway? I've seen some that is sold with cast iron handles, and cast iron is known for it's weight, and the handles don't look like it's heavy enough to screw up the pan's balance. Kinda makes it seem like copper is almost as heavy as cast iron.

  2. Thanks for the tip. Yeah I'm very unlikely to purchase a copper pan or even a good stainless steel like All-Clad. They are way too expensive for me. And I agree with the copper pans being high maintenance. My mother has an old Revereware with a copper bottom and it's very hard to keep it red and shiny. Even after I used the lemon with salt trick, it was only able to clean off 1/2 of it. And I totally agree with you in not spending $400 on one pan. Thanks for the extra info.

  3. I do and don't like that cookware. When I cook eggs on medium heat, it will stick to the pot. It does not matter if I use oil or not

  4. umm 90% of the pots and pans were not copper….copper doesnt have iron or tin looking on the inside. people true copper is the key.

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