Got yourself a brand new Sertodo Copper Pan and getting ready to start cooking?
If you're using our heavy gauge copper pans for the first time, there are a few things you need to know.
Firstly, our copper pans and skillets are all tin lined(except for the Copper Jam Pan). Our traditional tin lined copper pans are naturally non-stick. However, the first time you use your brand new Sertodo Copper Pan requires some basic know-how.
Our hand hammered Copper Pans are made from 100% recycled sources of copper, which means that they are solidly constructed from naturally occurring copper.
Getting started cooking with our handmade Copper Pans is a pretty straightforward process. However, if you are completely new to cooking with copper or similar cookware, you might be confused as to why it starts to "season" with use.
In this guide, we walk you through step-by-step on how to cook with Sertodo's hand hammered copper pans to get the best cooking results from the get go.
Sertodo's Tin Lined Copper Pans
First things first, all of our Copper Pans including the Copper Skillets, 3 Quart Sauté Pan and Alicante Copper Paella Pan are lined with tin that gives you a natural non-stick cooking performance.
Our Copper Skillets are lined with tin for a traditional non-stick surface
At Sertodo, we follow the tradition of using tin as the interior material with most of our copper cookware as tin melds and bonds beautifully with copper. Another reason for using tin to line our copper cookware is because tin does not react to acid, which makes our copper cookware safe to use.
However, our Permian Copper Jam Pans are made from copper through and through, which means you need to factor in copper's reactivity to acid.
But don't worry, be sure to read to the end of this guide for the best tips on how to make jams and jellies with our Copper Jam Pans.
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What kind of stove can you use Sertodo's Copper Pans on?
Here at Sertodo, we have a variety of Copper Pans for all of your cooking needs. From the Permian Copper Jam Pans, our popular 3 Quart Copper Sauté Pan to our Paella Pan, you can use our copper pans on the following stoves:
- Gas stove
- Electric stove
- Induction cookers
Copper has a very high boiling point of 4703 Fahrenheit, which makes it a perfect material for making casseroles or roasts in the oven.
How do you use a copper pan for the first time?
So how do you use a solid, handcrafted Copper Pan for the very first time?
Before your maiden use of your beloved Copper Pan, do a quick rinse with warm water and pat it dry with a tea towel.
Step one: Heat up your Copper Pan on a medium to high flame
Gently heat up your Copper Pan on medium to high heat. As copper is highly durable and conducts heat evenly, your pan will heat up in no-time.
Unlike Carbon Steel pans, you don't need to check whether a Copper Pan's interior is non-stick ready by dropping water droplets onto its surface.
Once you start hearing sizzling sounds from your Copper Pan, it is now ready for you to cook! You will enjoy natural non-stick cooking properties without ingesting harmful chemicals from non-stick cookware coating such as PFAs.
Step two: Adding oil and aromatics to your copper pan
Start by adding some oil to your Copper Pan. If you're getting ready to sauté in our 3 Quart Copper Sauté Pan, you can then add some aromatics to warm up your Copper Pan.
For the best cooking results in our Permian Copper Jam Pans, here are some tips to keep in mind:
- Copper reacts with the acidic ingredients in jams, producing a chemical reaction that enhances the flavor and aroma of the final product. This results in a more delicious and aromatic jam, with a deeper, richer flavor than can be achieved with pots made from other materials.
- This also means that you should only put your jam mixture, which is fruit already mixed with sugar, into our Permian Copper Jam Pans. If you put fruit only directly to our Copper Jam Pan, it might change the taste or texture of your fruit jam.
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Step three: Only use wooden spatulas and avoid metal utensils
Once your copper pan is warmed up and ready to go, use a wooden spatula to gently combine your aromatics on the pan.
Avoid using metal utensils, as it will scratch the tin lining inside your Copper Pan over time.
There you have it! Cooking with our hand hammered Copper Pans is really as easy as 3 steps!
Once you're done with cooking in your favorite Sertodo Copper Pan, here are a few tips when it comes to cleaning and caring for your copper pan:
- Wash your copper pan with warm, soap water. Use a soft sponge instead of harsh scrounges to clean your copper pan.
- The more you cook with your copper pan, the more it will start to "season" which is completely normal.
- It is pretty easy to wash your copper pans, unless if you cooked something that leaves a residue such as rice, or eggs. Simply soak your copper pan with some warm water. After a few minutes, wash with a soft sponge and the residues will easily come off.
- Make sure you pat dry your Copper Pan with a tea towel or clean cloth.
- Hang dry your Copper Pan. Otherwise, keep it stored in a dry spot in your ktichen.
Are Copper Pans Worth It?
You really don't have to be a professional French chef to find that Copper Pans are worth it!
Copper cookware does have the advantage of heating up and cooling down quickly, which gives you unparalleled temperature control.
This minute surface variation our Copper Pans have also allows any food you cook to oxygenate and bring out beautiful flavors. That is why more copper cookware is sold in France than the rest of the world.
If you love the beautiful warm glow of our Copper Pans, you do need to care for them and polish them regularly. That being said, the peacock patina that develops over time on our hand hammered Copper Pans also have a certain vintage, Farmhouse appeal.
Either way, it is definitely worth it have our Copper Pans in your kitchen. If you value quality cookware that lasts you for years, you can never go wrong by investing in our handmade Copper Pans!