Caring for your Baumalu Copper Cookware

Copper pans have been used in the kitchen for centuries as copper conducts the heat better than any other metal: they heat up more quickly and evenly (top + bottom) - which results in shorter cooking times and tastier food.

Copper is slightly acidic and reacts with certain foods and is therefore lined with another metal: TIN.

NEVER put your copper pan in the dishwasher. The abrasive acids contained in dishwasher soaps will tarnish the surface. Use a soft brush or sponge and normal washing-up liquid to remove anything from the surface. The traditional tin lining, the preferred choice of professional chefs the world over, performs much like a modern non-stick surface so is easy to clean.

Don't use anything sharp on the surface because tin is a notoriously soft metal and it is easy to mark. If you would have some food left sticking on the inside tin lining, just fill your pan with water - leave it to soak for 10 minutes and you will notice that all the sticked-on food has gone !

Professional chefs tend not to clean their copper pans: they acquire a personality of their own with use as the patina of heat and age is added.

A little oil (vegetable or olive) rubbed into the metal handles will help care for the cast iron and prevent it oxidizing in the early stages of use.
Soon, however, this won't be necessary as the pans are 'proved'...

Please be invited to visit our complete range of authentic French Baumalu copperware in our online shop.

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