#Copper cookware how to#

An object brought to a temperature of 536° - 572° F (280° - 300° C, melting point of pure tin) is worked by hands. The inside part of the pot is then cleaned and degreased for tinning.Īfter tinning, the outside part of the pot is cleaned with a polishing brush or by hand, to enhance the natural colour of copper. This is a procedure that artisans refrain from using since it doesn't ensure uniform thickness of copper.īefore tinning, and once created the shape, handles are applied using well hammered copper rivets. Pots made with cold working lathe are often available for sale. Handcrafted copper cookware has features that no industrial process can reproduce. This phase may last from two to four hours or more, depending on the shape and size of the object. Nowadays, we can avail ourselves of some devices that speed up the work, but it is essential that the entire process be characterized by that alternation of heat, hammering and cooling needed to make the pot practically eternal. The first phase consists in hammering the sheet to start its curving, according to the traditional method. The result is identical, even if the procedure is much less romantic. Using a specific gas cooker to bring the work piece to the desired temperature is clearly much more convenient and quick. When I can, I am very happy to solder with my coal-fired old forge, which dates back to 1845. Of course, the current tools are different, certainly more effective than those used in ancient times yet, they are not so different. We have already talked about this in the copper in history page, but it is necessary to do it again. On the other hand, thinner foils which are more easily mouldable, are ideal for our artistic creations.įor the production of copper products, techniques that have developed from century-old traditions are followed. In other words: they are products of poor durability and value.

We have experienced that when the thickness of the metal foil is below this value, the 'piece to fire' can't be re-tin plated. The thickness of the copper sheet is variable. If you follow this advice, your copper cookware will remain as good as new.The manufacturing process for a tray, as for any other pan, starts with a sheet of pure copper. Also, don’t use a steel wool pad or sponge and buy a special copper cleaner.

#Copper cookware how to#

How to care for copper pots and pans?Īlways clean your copper cookware by hand, never in the dishwasher. However, don’t cook acidic fruits or other foods containing acid in your copper cookware, as it will damage the material. Our body even needs copper ions and is able to excrete some excess copper. The human body contains copper, so it’s not toxic. Is copper dangerous?Ĭopper poisoning exists, but you don’t need to worry when you buy copper cookware, as it’s coated with tin or stainless steel. Some manufacturers even produce pots and pans for induction stoves. On top of that, with up to 400° C, there’s almost no material that’s as heat resistant as copper. This is why copper pans don’t only transfer heat along the base as other pans do. What’s so special about copper cookware?Ĭopper’s thermal conductivity is nine times higher than aluminium and 25 times higher than steel. Copper instantly transfers temperature changes to the food, making it ideal to prepare anything that needs to be cooked to perfection.ĭo you own copper pots and pans? Lucky you! You don’t only have premium cookware, but also stylish kitchen accessories that make every dish look appetising. Copperware is the Rolls Royce of cooking.