For all those people worried and excited about this pan can put their worries aside. The mix of copper and ceramic makes the perfect blend of durability and heat conductivity.
Ceramic is a well-known material used in conventional cooking pans, but their incorporation with copper has spiced the whole thing up. Being PFOA and PTFE free, this pan is what everyone’s kitchen has been missing on.
With the right care and attention give, you are investing in something that will support you and your cooking for a long time. And by right care, I mean being gentle with the pan’s surface.
Scroll down below and get to know the best ways to season and care for your red copper pan.
Seasoning your copper pans
Like all other pan styles and shapes have their purpose, the same goes for the material used in its manufacturing. Be it cast iron, aluminum, or this red copper pan; every material needs to be seasoned to deliver the best performance.
The pan surface is porous and hence, the act of filling them in with oil is termed as a seasoning. Oil-filled in the pores acts as a protective layer and prevents the food from sticking to the pan.
The Step-by-step guide to Season a Red Copper Pan
Seasoning a cooking pan is not that hard as people say. With each step comprehensively explained, you can ace the process on your first try.
Step-1: Clean the pan
Whether it is a new pan that you are seasoning, or the one that has lost is nonstick coat over time, cleaning it is necessary. Before subjecting the pan to the oil treatment, wash it gently with a soft sponge and some soap.
Unlike the rumors, a mild detergent is fine to use and gives a deep clean to the pan. Especially for new pans.
Step-2: Dry it out
Dry, dry, and dry. You do not want even a drop of water remaining on your pan. Not just for seasoning, but generally as well. The pan’s surface can be sensitive and get damaged if you keep the pan wet for too long.
You’ve got a maintenance tip here as well!
Using any soft piece of cloth, or tissue paper, gently dry out the excess water from the pan.
Step-3: It’s time for some Oil Action
On the dry pan, take a small amount of oil and rub it in the pan. You can rub it with a tissue, your fingers, or a soft brush. Just make sure that the oil is enough to coat the pan evenly-neither too little nor too much. Just the right amount.
Talking about the oils, your priority should be the one that has a high smoke point. This value tells us about the temperature at which an oil smokes, and the higher it is, the better coating that oil gives.
Popular oil options would be vegetable oil, peanut oil, and canola among others.
Step-4: Put the pan to a heating test
At this stage, the real action begins which is the heat test. Well, it’s not exactly a test, but anyways. Put the pre-oiled pan onto a medium flame. The real game here is adjusting the flame, as we don’t want it too high or too low. Find that sweet center on your burner and leave the pot on that for some time.
That time generally is less than five minutes, and in that time you will witness pan smoking. It’s not the pan, but the oil that has experienced such high temperature that it’s above the regular heating stage. It is burning, and that is what we are aiming for.
- Seasoning in an Oven:
If you are going to use an oven for this process, make sure you pre-heat it at around 300-350oF before oiling the pan. After around 10-15 minutes, put your oiled pan in the oven for 20-30 minutes. Compared to the burner seasoning, you will have to monitor it by opening the oven. Make sure you use a mitten or a protective cloth before picking the hot pan.
Step-5: Cool your pan Down
You need to do nothing at this stage, and I mean it. Just take the freaking hot pan off from the heat and let it stay at room temperature for 10-20 minutes, or till it turns cool. By doing this, you are sealing and locking in the oil coat on the pan’s surface.
But putting it in the refrigerator is not advised, as at refrigeration temperature the oil’s behavior changes and you won’t get the same results.
Step-6: Say bye-bye to extra oil
Once cooled, it’s time to wipe off the extra oil from the pan. For this, you can use any absorbing cloth or tissue and wipe the excess oil off. As you only need small amounts of oil for this purpose, it is advised that you use a minimum amount of oil in the first place.
Voila! You have effortlessly aced the seasoning of your pan on your first try.
If you have done it the right way, this pan will single-handedly handle your kitchen for up to 6 months or so. The condition is that you are not too harsh on the pan. Even after this, if you find your red copper pan starts sticking with the food, then my friend, it is time to repeat the drill.
Some out-of-the-box tips and tricks
Before I wrap up this article, I thought it would be nice to add some cool and weirdly satisfying tips to take care of your much-invested pan.
Lemon is your pan’s friend
Cut up some lemon, mix it with some salt, and your weapon is ready. Use this powerful homemade DIY mix to fight off those stubborn and stinky stains from your pan making it the red copper pan as seen on tv.
Ketchup is the new colorant
I’m not kidding but ketchup works unusually well for the copper pans. Ketchup is red and on top of it, acidic. The acid and its red color work hand in hand to recover the tarnished discolored copper pan.
Just let it stay in the pan for some time before your rinse the pan. Baking soda is also found to serve the same purpose.
Though seasoning is a must-do step for all the pans out there, the red copper pan reviews show that it comes with great potential as well. Slightly different from cooking pots and pans, these kinds of pans have a great following as well.
that was the step-by-step guide to season a red copper pan in the oven as well as on the stove. I hope that this was beneficial for you.
With that, it’s time to say my goodbyes.