Michael Sullivan was an editor at the International Culinary Center in NYC before joining Wirecutter in 2015.
Copper in the kitchen is a sight to behold. It’s also a pleasure to cook in and heat-efficient, and it can even aid in making light and lofty meringues. Its good looks and performance aside, copper does require more babying than other metals.
Here’s how to care for all things copper in the kitchen. The good news? You probably already own everything you need to get the job done.
Copper is a soft metal that can be scratched easily, so you don’t want them to clank against other items. It’s also best to avoid abrasive scouring on the copper portion of your pan, though it is fine to use when cleaning a stainless steel interior.
For protecting iron handles
- A neutral oil: Think mineral oil, flaxseed oil, or grapeseed oil. Butcher’s wax (like the kind used for wood cutting boards) can also be used.
For regular cleaning and polishing
- A mild dish soap: We recommend Dawn’s Original Dishwashing Liquid, Seventh Generations Dish Soap, or Dr. Bronner’s Pure-Castile Liquid Soap.
- Cellulose sponges: These sponges, made from 100% plant-based fibers (not plastic), won’t scratch your copper and can be used for washing and polishing. We like Scotch-Brite’s Ocelo Multi-Purpose Sponges.
- Ketchup: A fresh bottle of ketchup will give you the best results when using it to polish copper (a bottle that’s been opened for a bit has oxidized and will be less effective).
- Fine sea salt: The pros recommend using fine sea salt without additives such as silicon dioxide, calcium silicate, or sodium aluminosilicate, which can scratch copper.
- Distilled white vinegar: We like this instead of using lemon juice to polish because it’s cheaper and most people already have it in their home.
- All-purpose flour: This helps create a paste when combined with fine salt and vinegar, so it adheres evenly to the copper.
How to Use and Care for Copper Cookware
FAQ
What are the disadvantages of copper cookware?
Is copper cookware high maintenance?
How long does copper cookware last?
Do copper pans wear out?
Are copper pans a good cookware?
Copper pans and bowls are great cookware to have on hand because of copper’s excellent ability for temperature conduction. Luckily, cleaning copper cookware is not difficult. You can keep copper pans clean and shiny with products you probably have on hand.
Does copper cookware need to be conditioned?
Conditioning actually helps improve the performance of copper cookware, since it becomes more thermally efficient. When you first use a cleaned copper pan on the stovetop, you may notice a “bruise” on the bottom of the pan.
Does copper cookware heat up faster?
Copper Cookware Heats Quickly: Copper is a great conductor of heat. In practical terms, this means that copper pans and pots heat up quicker than those made from any other commonly used metal. But this isn’t just anecdotal evidence. Compare the thermal conductivity of copper to that of other metals, and the difference is striking.
Does copper cookware stick?
Over low-medium heat, sticking shouldn’t happen; if it does, reduce the heat under the pan. Copper goes from oven to table beautifully, but is best used in ovens no hotter than 430°F (220°C). Copper cookware has an interior lining of either stainless steel or tin.