Although
copper is the best material for all forms of cooking because of
it's superior heat conductivity and distribution, these properties
come at a price. If money were not an object and I had a house keeper
to keep all of them polished, copper would definitely be my first
choice. Copper is extremely expensive, a copper stew pot as shown
above in the middle can easily cost over 3000 kronor (400 dollars).
They will at some point require a retinning which also adds to their
cost.
The
most expensive copper pots and pans come with stainless steel or
nickel linings which are preferable to tin because of it's low melting
point. There are several French brands available on the market.
A set of copper pots, saute pans, stew pots, stockpots, roasting
pans, and fish poachers, can set you back 40 to 50 thousand kronor.
You will of course have the most fantastic pots and pans but your
pots unfortunately don't come to the table with the food. - Well
not often! These are strictly for the enthusiast, but I wouldn't
complain if you wanted to buy me a lovely copper sauce pan for my
birthday : -)
For
those of you who are still not put off by copper, I give you some
important and useful information below about how to use your copper
pots and pans which is important to know to make then last as long
as possible in the best possible condition.
What
is the best way to use my copper cooking pots?
Always use a low flame. Copper is such a good conductor
that the whole pot heats evenly. The lower heat keeps your tin from
blistering and thus protects the lining. Never use metal utensils,
only plastic or wood. A Tinned pan should not be used for boiling
sugar or making jams, pans for this use are not tin lined. If they
are pre-heated before use, care will need to be taken not to overheat
an empty pan, as the lining melts at 231.88° C (449.38°
F). Always use a small amount of oil for pre-heating.
Even
though tin melts at about 230°C (450°F), an oven can be
set to higher temperatures or burners at higher heat for short periods
of time without causing damage, as long as there is food and liquid
in the pan. The food and liquid absorb heat and keep the tin from
melting. Most recipes call for temperatures that will not harm a
tin lined utensil that is properly used. Whether on the stovetop
or in the oven, the principle is the same: prolonged (and unnecessary)
high heat will damage the lining any quality cooking utensil, high
heat is rarely necessary. The best results come from moderate heat.
Copper pots lined with stainless steel or nickel don't require any
special treatment as the linings are hard and will last the life
of the pot.
Unlined
and useful copper utensils
If a copper pot is going to be subjected to very high
temperatures - melting sugar or making hard candy, the copper needs
to be bare and you can purchase sauce pots without linings for this
purpose.
A
bare copper round bottom bowl is desirable in making meringues,
because of its reaction to egg whites, which makes the whites hold
more air, peak faster and hold longer.
How
should I clean my copper pots and pans?
Copper pans are the traditional utensils of the professional
chef. Like all fine tools they will, if properly used and looked
after, help produce high quality cooking and prolong the lining
of your copper pans. Tin is a soft metal, after use, pans should
be soaked in hot water before cleaning badly burned on food will
need longer pre-cleaning soak, use the medium plastic scouring pads
or a bristle brush to clean the inside of the pan. Never use steel
wool, metal scouring pads or metal objects to clean the inside of
the pans. The copper exterior of your pots and pans should be regularly
polished using a soft cloth to avoid scratching with a commercially
available copper cleaner to avoid pit marks do to anything that
might be stuck to the pots exterior.
Why
do I need to retin my copper pots?
Even though copper is such a good conductor it can react
with certain foods, especially vinegars, tomatoes, and other acidic
foods. The tin lining protects the food.
Why is tin used?
The only thing better than tin is gold or silver, but
tin is much more cost effective. Stainless steel does not complement
the conduction properties of the copper. It does not heat evenly
and you get hot spots around the flame.How do I know when a copper
cooking pot needs retinning?
When you start to see the copper coming through the tin,
even in cases where you have little scratches; if they add up to
the size of a two pence piece: its time to retin.I just got back my copper
cookware. It looks beautiful, but why do I see wipe marks in the
tin lining?
Each piece is retinned individually and by hand. Many
of our customers are hotels and restaurants, we therefore apply
a heavy coating which will stand up to daily use. A thin lining
will not have wipe marks but it is not as durable.What is the best way to use
my copper cooking pots?
Always use a low flame. Copper is such a good conductor
that the whole pot heats evenly. The lower heat keeps your tin from
blistering and thus protects the lining. Never use metal utensils,
only plastic or wood.
How should I clean my copper
pots and pans?
Copper pans are the traditional utensils of the professional
chef. Like all fine tools they will, if properly used and looked
after, will help produce high quality cooking and prolong the lining
of your copper pans. If they are pre-heated before use, care will
need to be taken not to overheat an empty pan, as the lining
melts at 280 C (450F). Always use a small amount of oil for
pre-heating. A Tinned pan should not be used for boiling sugar or
making jams, pans for this use are not tin lined. After use, pans
should be soaked in hot water before cleaning badly burned on food
will need longer per-cleaning soak, use the tuffs or bristle brush
to clean the inside of the pan. Never use steel wool, metal scouring
pads or metal objects to clean the inside of the pans.
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