Copperware Delights











Our tips for choosing, using and maintaining copperware


Why copper stainless steel inside, tin inside or bare?

French law requires that the copper used for cooking is protected. In contact with food, there could be an oxidation reaction. That is why all copper utensils should be at least covered with a layer of tin, stainless steel, aluminum or even silver. Only the sugar prevents any chemical reaction, so that all pastry utensils such as jam pans or sugar saucepans do not need to be covered and are bare copper.

Tin inside creates an alchemy with foods that are not found with any other coating. This cover is used by great chefs who appreciate its performance, but also by cooking enthusiasts who are always attracted by the quality of the dishes that tin helps to realize. Tin is a metal cooking easy to implement. It is white mirror when it is new but can be stained with time in contact with certain acidic foods: this is not serious, just simply wash the interior with hot water and scrub with a sponge. Make sure however not leave an empty tinned instrument on fire because you could damage it due to the melting temperature od tin rather low of about 232 ° C (450 °F). It is therefore strongly advised to deposit a layer of fat before putting it on fire. Tinning is required again after a few years of use in a professional or by us.


With copper covered with a thin layer of stainless steel inside, just discover the joy of style, high quality and easy cooking. With our Copper utensils stainless steel inside, no need to retouch the inside, you will keep them for life which is not the case of products coated with non-stick layer which loses his sanity. Found with the combination of copper steel, the thermal conductivity of copper on the outside and the hardness of the steel inside to give long life to this product. Copper stainless steel inside is so prefered by individuals who love cooking. The only drawback of stainless steel is that foods attach when overheated. So in this case, soak your pan for a moment before cleaning with a soft sponge. But first read the trick grandmother who follows ...



Panties frying pans, saute pans, woks and others so they do not stick!

When your pan is new, start with a frying vegetable peel of 10 minutes over low heat. Throw everything, wipe the pan once cold with a clean cloth or paper towel. It is now ready for its first use. After use, you can wash it in hot water with a sponge, but avoid any product or dishwashing detergent. If necessary, you can use coarse salt to clean it. Especially do not use bleach, you could damage it! You can lubricate the inside before putting it away with a little oil and you will just have to wipe it at the next use. You'll get a nonstick performance that will  increase with the time and this naturally!



Cast iron, bronze or cast stainless steel handle: what's the difference?

The cast iron handle offers a rustic aspect compared to the brilliance of bronze or cast stainless steel. The bronze handle has the disadvantage of heat because bronze is an alloy of tin and copper. The cast stainless steel handle gathers the brilliance of the metal and the very low thermal conductivity so called the cold handle. So this is the handle of all the benefits and in our opinion, the most beautiful.

Use of your copper utensils

Copper conducts heat very high, so do not hesitate to lower the heat or the temperature of the fire, you'll not only save energy but you also retain all tastes, flavors and nutritional values ​​of your food. To find the right temperature to bake, dput a drop of water in your pan and if the water drop pearl and dance, the surface of your pan is at the right temperature. For your copper and tin inside, always make sure to have fat in the pan once it is on fire. For cooking, choose if possible wooden or plastic ustensils to avoid scratching the inside. Finally, only add salt to pasta water when boiling to avoid deposits.



Copper and induction

Copper is not suitable for the use of induction because it does not have magnetic properties essential to the principle of induction. However, the manufacturer De Buyer we distribute has found a solution with its exclusive collection Prima Matera, which consists of adding a magnetic bottom on its copper utensils. You can find it in the category Copper for induction cooking . We also offer a class induction, magnetic stainless steel articles that fit perfectly with the induction. However, you can opt for the interface disc for induction cooking that allow you to use copper cookware. You'll find it in the Accessories category.


Maintenance of Copper


For regular maintenance of your copper and especially those whose interior does not have coating of tin or stainless steel items such as Pastry items (Jam pan ...), you can use white vinegar or just juice Lemon which has the advantage of leaving no trace. The salt can be used for strong traces of burns. Avoid washing machine and especially never use products containing bleach.

For periodic maintenance of copper and to restore the luster, you can use the polish Copperbrill we distribute (under Accessories) or a commercial product for copper. Just simply degrease the article in hot water then rinse and dry. Then you apply the paste with a damp sponge on copper only. You must wear gloves if you want to keep you hands clean and you can then remove all stains. Rinse with warm water and dry immediately with a damp cloth to restore its luster. You can also leave copper to take a more matte patina. Finally, to protect copper (outside), we advise you to put beeswax colorless liquid that acts as an antioxidant.

Finally, for your old copper very dirty or oxidized, they must be stripped before any polishing. You can retrieve them through an electrochemical bath. Start right even by washing with soap and water. Rinse. Dry. Line a plastic bowl about three feet of aluminum foil. If necessary, fold the edges briefly so that they protrude from the water a few centimeters. Put a cup of soda bicarnonate (available in supermarkets or pharmacy) and two liters of water boiling. Do not mix. Immerse the object you have previously attached to a kitchen string. Place the string against the foil to facilitate the transaction with redox metals operation. The important spots will immediately begin to disappear. Leave the object in the liquid until their complete disappearance. Once the object is clean, remove the bath and wash immediately with soap and water. Dry and polish. Once clean, change of cloth and made it shine. If you have an aluminum pan, you can use it directly (without the paper of course) to clean the copper. But beware! Do not undergo this treatment to articles which are composed of different metals (or make sure only the copper bath). And practice this operation on a single object at one time.


Maintenance of the tinned or stainless steel insides

If the hot water, vinegar and soaking were not sufficient to remove the spots of burning, you can boil water and vinegar to loosen the spots. You can also try rubbing with an old rag and alcohol. Be careful not rub with steel wool. For tough spots, you can rub with grinded used coffee or more efficently with coarse salt.

Feel free to contact us or call us at +33 (0) 2 37 41 97 50 for more information.