Here at Sertodo Copper, we are proud to say that our handmade copper cookware is made with 200% heart and dedication to the art of hand hammered copper goods.
The benefits of using our heavy gauge copper cookware goes beyond its even cooking performance.
Unlike non-stick cookware that recently raised concerns about the presence of harmful PFOAs on its pan coating (perfluorooctanoic acid), all of our copper cookware have a natural non-stick tin lined interior that are not harmful to your health after long-term use.
On top of that, when you invest in our handmade copper pots, pans, skillets and cookware, they will last you for a lifetime. Instead of having to constantly throw out and replace inferior cookware, you can pass down our Sertodo copper cookware to the next generation as an heirloom.
In this guide, we share 3 recipes that feature our Alicante Copper Paella Pan, Copper Skillet, and our Copper Sauté Pan.
1) Chicken Paella Recipe
On cold rainy days, a hearty paella is one of those comfort foods that just instantly makes you feel better!
This recipe courtesy of @janethskitchen is made extra scrumptious with our high quality handmade Alicante Copper Paella Pan.
- 2 pound of chicken
- 1 tablespoon sweet or smoked paprika
- 2 teaspoons oregano
- 1/4 cup extra-virgin olive oil
- 1 Spanish chorizo
- 1 onion
- 4 garlic cloves, crushed
- 1 tablespoon parsley
- 1 can chopped tomatoes
- 4 cups rice
- 6 cups warm water
- 1/2 cup frozen thawed sweet peas
- Lemon wedges, for serving
- Salt to taste
1) Combine the paprika and oregano in a small bowl. Rub the spices all over your chicken and marinate for 1 hour in the refrigerator.
2) Heat olive oil in a paella pan over medium-high heat. Sauté your chorizo until browned, remove and put to the side. Add chicken and brown on all sides, turning with tongs. Add salt to taste. Remove from pan and put to the side.
3) In the same pan, make a sofrito by sauteing the onions, garlic, tomatoes, and parsley. Cook until the mixture caramelizes a bit and the flavors combine. Pour in the rice and mix into the sofrito, gently stirring so the rice cooks evenly. Then add your chicken and chorizo. Let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
4) Remove from heat and rest for 5 minutes. Garnish with peas, peppers, and lemon wedges.
2) Cacio E Peppe Pastina
Image courtesy of @rainydaybites
- Kosher salt
- 6 oz. pastina pasta (star-shaped pasta)
- 3 tbsp. olive oil/ 2tbsp butter
- 1 tsp. freshly cracked black pepper
- ¾ cup finely grated Parmigiana Reggiano
- ⅓ cup creamy mascarpone(flavor to your liking)
This rich, creamy, buttery, and peppery pasta with a hint of playfulness from the star-shaped pasta is also the perfect side dish to roast chicken, grilled salmon or steak.
Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping.
Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.
3) One-Pan Roast Chicken Recipe
- Large chicken
- Tub for brining
- Coarse salt
- Fresh oregano, thyme, Italian parsley, and rosemary
- White wine
- Blocked or French butter
- White pepper
- Black pepper
- Brine the chicken in saltwater for 24hrs. Remove and dry thoroughly, including inside the cavity. Once dried, stuff the cavity with 6 whole garlic cloves, 2 lemon halves, rosemary and thyme bunches.
- Finely chop the parsley and oregano. Add 4 tbsp coarse sea salt, 2 tbsp fresh black pepper, and 1/2 tsp white pepper. Mix well and set aside.
- With very softened butter, rub the entire outside of the chicken generously. Globs here and there are a good thing as they help crisp the skin.
- Rub the herb and seasoning mixture into your chicken. Be sure to use all of it, and concentrate at least half atop the breasts, drums, and wings for color.
- Place bird in pan.
- Add white wine (make sure it’s a dry variety) to the pan until just under half up the drum.
- Bake uncovered on 375 for 50 minutes or until skin is darkly golden and internal temperature is a minimum of 165.
- Save pan juices and strain as a serving sauce.
- Serve carved with roasted new potatoes.