Caring For and Using Copper Cookware
- - NEVER use a copper pan in a microwave!
- - NEVER put a tin lined copper pan in a dishwasher. Hand wash only!
- - NEVER heat an empty pan! When cooking with cast iron or carbon steel pans, it is suggested by most that you preheat the pan. That is NOT the case with tin lined copper cookware. Tin melts at 450 degrees and copper pans can reach this temperature surprisingly fast. If the tin lining starts to melt it could cause damage to the lining and require the pan to be re-lined. Instead, have all of your ingredient ready to go and begin adding them as soon as you start heating the pan.
- - NEVER use a tin lined copper pan for searing meats! It is perfectly acceptable to use a copper pan for browning but the heat used for searing is much too high and could cause damage to the lining. It is suggested that you use cast iron or carbon steel for searing meat.
- - NEVER use bleach or chlorine based products for cleaning your pan as they may cause damage to the tin lining!
- - NEVER scrub or scour the pan with anything abrasive or an abrasive cleaner.
- - NEVER plunge a hot pan into cold water as this can cause the pan to warp. Always use warm or hot water when the pan is hot.
- - DO NOT use the pan for food storage. The pots and pans made by JAO Originals are meant to be used for cooking only and not food storage.
- - Always wash a brand new pan with hot water and a mild detergent to remove anything that might be left from the process of making the pan. Be sure to dry the outside of the pan immediately to prevent water spots.
- - Wooden or non metallic cooking tools should be used. Metal cooking tools should not be used as they can damage the tin lining.
- - The handles on my pans will get HOT!!! Always use mitts, hots pads, or something suitable to protect yourself from a hot handle.
- - Burner size should match the bottom diameter of the pan as close as possible. Do not use a burner that is so large that it is heating the sides of the pan and not the bottom.
- - Copper pots and pans should be used with low to medium heat. If you are new to using copper cookware you will be surprised how far a little heat will go. Due to the thermal efficiency of copper it does not take as much heat to get the pan up to temperature and keep it there. Give yourself time to learn by starting with lower heats and adjusting as you go. I think you will be happy with the results.
- - Tin does not mean perfectly non-stick. Some buy tin lined cookware with the notion that it will be perfectly non-stick and you can use it however you please. That is not the case. The nature of tin makes it very much non-stick but it needs a little help in the form of butter or cooking oils. Add a little butter or your favorite cooking oil to the pan when getting started and when used with a low heat, the cleanup should be very easy.
- - The tin lining will change color and appearance with use. This is normal. Tin can vary from very bright and shiny all the way to a dark gray color. It is perfectly safe to use in either condition and anything in between. Tin simply darkens with age and how much the pan is used. Especially if you cook a lot of acidic foods.
- - Cleaning the outside of the pan is a matter of personal choice. Some people like to keep their cookware as shiny as possible. Others prefer to let the copper age and darken. There is nothing wrong with either method. Regardless of which method you use, cleaning the outside after cooking is the same as cleaning the inside. A soft washcloth or sponge with warm water and a mild soap. As soon as you are done, wipe dry with a towel to prevent water spots. Wright's Copper Cream or a vinegar and salt mixture are acceptable methods for shining the exterior. Never use an abrasive cleaner like Bar Keepers Friend as it will scratch the polished surface.
- - The tin lining of your pan should be cleaned with a soft rag or sponge and warm water. Mild soap can be used. Most food that is left should wipe out with a light circular scrubbing motion. If you have more stubborn residue left you can simply put warm water in the pan and let the pan sit for a while. The stubborn residue should soften and wipe free of the tin. If necessary, light scrapping can be done with a wooden tool. Never use abrasive scrubbers or metal tools as they can remove the lining.
- - The handles on my copper cookware are made from carbon steel. Carbon steel can rust and will require a bit of care to prevent this from happening. Before a pan leaves the shop I very lightly coat the handle with coconut oil to prevent any rusting during shipping. Once the pot or pan is in your home, a very light coat of a cooking oil occasionally applied to the handle should keep any rust away. If light rust does happen, a gentle rub with a green scotchbrite pad followed with a light coat of cooking oil should remedy the problem.
- - Tin linings will wear over time and need to be replaced. How long depends on how often the pan is used and what is cooked in it. A pan used in a commercial kitchen that is used all day may need re-tinned once a year. A pan used once a week in a home kitchen and well cared for may not need re-tinned for 20 years. When do you re-tin a pan? When the tin wears thin, you will start to see small spots of copper showing through. Normally when you see a nickle sized area of copper showing through, it's time to send your pan out to be tinned.
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Cotton Blossom Crafts / JAO