by George Steckel
There’s no question that copper is the ultimate cooking material. If seeing copper pots lined overheard in the best kitchens in the world isn’t enough to convince you, then allow me to step in. Cooper cookware heats up very quickly. It responds instantly to changes from the heat source. And it maintains whichever heat you’re cooking on insanely well. If you’ve never cooked with copper before, you will be stunned by the difference it makes. You’ll be able to bring your stock from a boil to a light simmer almost instantaneously and heat up or cool down sauces in no time. These benefits are instrumental in cooking, especially when making sauces. If you’ve ever had a sauce break, it’s probably because the heat was too high. With copper, you’ll be able to control the exact temperature of you’re velouté or beurre blanc, making sure that the outcome is exactly what you imagined.
Like all things high performance, it also requires more precise care. Don’t worry. This post will have everything you need to know to make sure your copper cookware is everything you want it to be. And more. Let’s start with cooking tips because, in the end, it is an item of cookware, not a piece of art. However, you can argue it is both, and that is the magic of copper.
When it comes to cooking with copper cookware, there are a few things you should know. Due to its impeccable heating capabilities, there is no need to preheat the pan while it’s empty. Make sure there is liquid, oil, or butter in the pan before turning the heat on. We also suggest heating the pan gradually and not starting with it on medium heat. Copper is an even better conductor of heat than carbon steel, so make sure to preheat that pan slowly.
Our copper cookware is lined with stainless steel on the cooking surface, so cooking with it is entirely safe and cleaning the inside is a lot easier. After cooking, wash the pan by hand with gentle dish soap and warm water. Use a soft sponge and avoid abrasive cleaners. Do not put your copper cookware in the dishwasher. Hold up. Let me reiterate. DO NOT PUT COPPER IN THE DISHWASHER. Okay, let’s move on.
To Polish or Not To Polish
Now copper is beautiful. Its burnt orange hue hanging across kitchen racks is everyone’s dream (well, everyone who dreams of kitchens). There are two ways to go about maintaining copper, and one of them is not to polish it. We have found that many professionals skip polishing altogether and allow their cookware to age naturally. Your patina will develop over time and is something to be admired, not remedied!
Should you choose to polish your cookware every few months, there are a few options for you to choose. First, you can buy a copper polisher and follow the instructions on its package. There are also different home remedies you can use. Our favorite method features lemon and baking soda. Simply mix lemon juice with baking soda and stir until thoroughly combined. Apply this mixture to the surface of your copper and buff in a circular motion using a soft, clean cloth. Rinse the mixture away and then dry. You’re good to go. It is important to note that spillovers won’t aid in developing the patina, and those should be wiped off the surface of the pan immediately.
As copper cookware ages, it will change, and that is just what makes copper so beautiful. Whether you choose to embrace the patina or keep it polished and looking brand new, your copper pots and pans will work wonders for you.