How to Clean Red Copper Pan Properly
The red copper pan caused a few waves when it first arrived on the scene, but it has quickly become one of those ‘how did I ever live without it?’ kitchen essentials. A mix between the tried and tested copper pot and a non-stick ceramic pan, the red copper pan offers excellent heat conduction, an effective non-stick surface and anti-bacterial properties for fuss-free cooking and frying.
Durable, lightweight and easy to use, we are in no doubt that your red copper pan is seeing a whole lot of use. So, to answer the question – how to clean a red copper pan – we outline the best maintenance routine for effective red copper pan cleaning to keep your pan at the top of its cooking game.
What is a Red Copper Pan?
Bringing together heat-conducting copper with high-grade ceramic, a red copper pan is the ultimate in non-stick frying and cooking on the hob. The inner layer of the pan is a scratch-resistant ceramic that has been infused with pure copper to create a highly effective non-stick durable surface to cook on. The underside of the pan is also copper, which is renowned for its conduction properties, distributing the heat for quick and even cooking. Red copper pans can also withstand heat of up to 500 °F. And with its super non-stick powers, frying and cooking with a red copper pan means you don’t need to use much oil to get your chicken or eggs beautifully fried.
Why Choose Red Copper Pans?
Tough, durable and easy to use, there are many reasons to add a red copper pan to your kitchen cupboard:
- Effective heat conductor: Red copper pans have the ability to heat up quickly and then stay warm, meaning you can cook your food evenly.
- Healthier: With its awesome non-stick properties, you don’t need much oil to cook or fry your food. You can even get away with no added oil with some foods.
- Hygienic: Copper has antibacterial properties, meaning little bug nasties cannot thrive on its surface.
- It’s safe: Not only does the ceramic layer have non-stick abilities it also acts as a protective layer to prevent any copper getting into your food.
- Long-lasting: Copper is durable and also resistant to corrosion so as long as you look after it properly, you should get many years of use out of your red copper pan.
How to Season Your New Red Copper Pan
The first thing you need to do after you take your new red copper pan out of its box is to season it before use. Red copper pan seasoning with oil will fill in any little pores on the pan’s surface and help to boost its non-stick properties from the get-go. Here’s how:
- Wash your new pan with soap and warm water but don’t use any harsh cleaning cloths or scourers, a soft cloth will do. Rinse thoroughly and allow to dry.
- Coat the inner of the pan with a light layer of oil – vegetable or olive oil are good – and spread with a paper towel so that it covers the whole surface.
- Now place the whole pan into a pre-heated oven (300°F) and leave for 20 minutes.
- Carefully remove the pan and allow it to cool before wiping off any excess oil. Your pan is now beautifully seasoned and ready to use.
How to Clean Your Pan Properly
To keep your red copper pan in A1 condition, you need to clean it properly after every use and do a deeper clean when it is heavily soiled. Washing after every use means any build-up isn’t given the chance to develop, making the cleaning red copper pan chore overall a much easier job.
- After each use:
Wipe off excess oil and food residue with a paper towel or soft cloth. Don’t use abrasive cleaners or pads as you will damage the surface of the ceramic. Now soak the pan in warm water with a little dish detergent until clean and rinse thoroughly.
- For tougher residue:
Fill the pan with warm water and add some dishwasher liquid, then leave to soak before using a cloth or plastic scrub to remove the softened food particles.
- To remove stubborn, burnt on food:
Sprinkle some baking soda onto the soiled areas and leave for around 20 minutes so it can work its magic. Then scrub with a plastic dish brush to remove the burnt-on food and rinse with lukewarm water.
- To clean the copper bottom of the pan:
Bring the shine back to the pan using salt and vinegar. Start with sprinkling the bottom of the pan liberally with table salt, then sprinkle on some white vinegar and dust on another layer of salt before leaving to soak for 5-10 minutes. Scrub with a plastic brush then rinse thoroughly and then buff dry to a nice shine with a soft cloth.
Tomatoes are also an effective copper cleaner due to the acid content – simply cover the base of your red copper pan in tomato puree or paste and leave for a few minutes before rinsing and voila, your pan is tarnish free!
Re-Seasoning a Red Copper Pan
To preserve the shelf life of your red copper pan, you need to maintain its non-stick super-powers, and this means you need to periodically re-season its cooking surface. Every six months or so is enough to keep your red copper pan at optimum performance. To re-season your pan, ensure it is clean and cold first, then reapply a thin layer of oil to the surface, and pop into a pre-heated oven for 20 minutes. Remove, allow to cool and then wipe away any surplus oil with a paper towel and you are good to go.
We have a few do’s and don’ts when it comes to red copper pan care.
Always use the right utensils with your red copper pan and never use metal kitchen tools; plastic or wood is the way to go if you want to protect and maintain that non-stick surface. Don’t leave your pan on the heat without any reason and avoid submerging a hot red copper pan into cold water as it could cause cracks to form and damage the surface. Only use pouring oil, not cooking spray as this can prove harder to clean after use. And while some pans are dishwasher safe (check the label), hand washing really is the safest way to go.
Happy red copper pan cooking!
- How To Clean A Copper Pan In Under A Minute – HuffPost