You don't have to be a professional chef or have a kitchen featured in a magazine to own and use a set of copper cookware. Today many kitchen upgrades include a shiny new set of copper pots and pans but knowing use and care for them is essential to keeping them in great condition allowing for years of use. Here's do just that.
Instructions
1. Remember, like anything, the good always comes with the bad. Copper is a choice among professionals because it conducts heat quickly, evenly and efficiently. It also oxidizes if it contacts acidic foods like tomatoes. This oxidization can cause illness, so make sure your copper cookware is properly lined with stainless steel. Older sets of copper cookware can be relined with stainless steel if necessary.
2. Rub that tarnish right out of the pan. Make a paste of lemon juice and salt and using a soft cloth, rub it on the inside of the pan to remove the tarnish from the copper and rinse with water. Because the copper is a soft metal, never use anything abrasive on the outside and avoid scratching the stainless steel lining as well.
3. Use lower heat settings when cooking with your copper cookware. Because of the efficiency of the copper, it will heat and cool quicker than other pans. Medium to medium-high heat is all that's needed when sauteing and frying.
4. Allow foods to come to room temperature before adding to the pan. Because there is no non-stick surface, any food that is cold will automatically stick if placed in a hot pan. To aid, add a little butter, margarine or oil before adding the food.
5. Clean the cookware thoroughly after each use. If foods are sticking, even after properly adding butter or oil and allowing to come to the right temperature, this is a sign that the pan has a residue in it. Clean the grease or food residue completely from the pan and try cooking in it again.
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