Anyone use copper cookware?

[princess pooh]

DH's grandmother got us a copper skillet recently but it didn't come with any care instructions. I couldn't find any information on the internet for copper that's lined with stainless steel. The only information his grandmother had was that it's hard to clean and to use low heat.

I know it's not supposed to go in the dishwasher, but is there a specific dish soap you like to use? Also do you use it like stainless steel where you heat the pan before adding the oil so the food won't stick? I feel stupid for asking but copper is supposed to last a long time and I don't want to ruin it in a few weeks . TIA!

 

[Rafiki Rafiki Rafiki]

The beauty of copper is that with pretty much anything you do to it, it won't ruin.

Copper is the BEST available conductor of heat amongst cooking pans, but copper reacts with many foods giving them a metallic taste. That's why we line them with stainless steel.

What does "best conductor of heat" mean to you? It means that the pan will heat evenly and efficiently. Even though only the bottom of the pan touches the heat source, the heat will travel up the sides of the pan for as far as the copper goes. That also means that you will use low to medium heat for almost everything you cook.

The one thing you should not do is allow your pans to get heat or cold shock. After you've cooked in your pan, DO NOT run it under cold water. Let it cool to almost room temperature before washing it. Otherwise, it will warp.

For polishing, use copper polish, but be sure it's washed off completely before cooking again. Don't use an abrasive cleaner on the copper surface if you want to avoid scratches.

LOL, I could go on and on.

I love kitchen tools.

 

[princess pooh]

Thanks . It's a relief to learn that copper is hard to ruin!