Red copper pans are cookware made with aluminum, ceramic, and copper. They are widely used across the globe because of their non-stick nature and easy cleanup. They don’t contain any harmful chemicals. To maintain their performance, you have to season them regularly. Below is a guide on how to season your carbon steel pan.
This article will cover
- Characteristics of A Red Copper Pan
- How To Season A Red Copper Pan
- How To Preserve The Seasoning Of Your Red Copper Pan
- Are Red Copper Pans More Durable Than Traditional Nonstick Pans?
Characteristics of A Red Copper Pan
Red copper pans are useful in both private and commercial kitchens because of their excellent performance. Some essential things to know about a red copper pan include :
Safe from synthetic compounds
Most non-stick cookware contains synthetic compounds such as polytetrafluoroethylene (PTFE) and perfluorooctanoic acid (PFOA). Research shows that these chemicals are likely to cause significant health problems like liver diseases, kidney cancer, hormonal disorders, etc.
However, red copper pans have none of such substances. They are made with natural and toxic-free materials like ceramic, copper, and aluminum.
Naturally, red copper pans are non-stick due to the smooth ceramic coating on their cooking surfaces. As such, you don’t need to grease the pans before you cook, thereby reducing the calories in your food. The non-stick nature also makes it easy to wipe off food residues and maintain the pan.
Easy to handle
Red copper pans have an ergonomic design which makes them easy to handle. For instance, they are lightweight; none of their materials is naturally heavy. As such, you don’t have to exert much energy transferring them from one place to the other in the kitchen. The handles are grabbable and riveted to improve the pan’s stability.
Equally important is that red copper pans work well on all cooktops, whether electric, induction, gas, etc. They are also oven-safe. However, follow the manufacturer’s recommendation as regards the oven temperature.
For this reason, you can transfer them from one cooking medium to the other without the pan getting damaged. Also, they can be used for a wide range of cooking methods, from flambeing to broiling.
Good heat conductor
If you cook with red copper pans, your food gets done in no time. They are made with copper, which is an excellent heat conductor and distributor. Also, both the ceramic and aluminum ensures that no part of the cooking surface gets hotter than the others. However, don’t place the pan on extremely high heat to prevent your food from burning and protect the non-stick surface.
How To Season A Red Copper Pan
When you apply oil on the cooking surface of your red copper pan, it soaks into the pan during heating and forms a black patina. This process, known as seasoning, enhances the pan’s non-stick properties and protects it from oxidation.
To season your red copper pan, you need a paper towel, some tablespoons of oil, mild soap, clean water, and candle holders. Here is how to season the pan:
1. Clean the pan
Either you just bought the red copper pan or not, clean the pan with mild soap, soft cloth, and warm water. Don’t clean the pan vigorously as it can scratch the non-stick cooking surface. The cooking surface isn’t strong enough to withstand vigorous scrubbing. Rinse the pan with clean water once you’re done washing. Dry with a soft, dry cloth.
2. Apply oil to the pan’s interior evenly and heat it
Apply some of your preferred oil to the pan’s interior, both on the base and sides. Ensure it is from edge to edge. Use an oil that has a low melting point and no distinct taste. After, place the pan on the stovetop or in the oven.
If you’re using a stovetop, medium heat is best for heating the oil. Remove the pan only when it starts to smoke. If you’re using an oven, preheat the oven first. A red copper pan can withstand up to 500° Fahrenheit, but it’s advisable you don’t set your range to above 350° Fahrenheit. Leave the pan in the oven for 25 minutes before you bring it out.
3. Allow the pan to cool before wiping the excess oil
After removing the pan from the stovetop or oven, allow it to cool. This will seal the oil into the pores of the cooking surface. Ensure you don’t expose the red copper pan to water immediately as it may bend. After the pan has cooled off, wipe the excess oil with a dish towel before using or storing the pan. Don’t clean the pan with soap until you want to season it again.
How To Preserve The Seasoning Of Your Red Copper Pan
It isn’t enough to season the red copper pan; you need to preserve it as well. You do this by not doing things that can ruin the non-stick nature of your red copper pan. Below is how to preserve the seasoning of your red copper pan:
Improper cleaning and storage
One major way to ruin the seasoning of your red copper pan is improper cleaning and storage. For instance, abrasive cleaning agents such as steel wool, hard soaps, etc., only ruin the cooking surface of your pan.
Also, don’t put the pan in the dishwasher when the manufacturer doesn’t recommend it. Only follow the instructions the manufacturer gives. Besides, pad the insides of your red copper pans before storing them. Don’t store food or water inside the pans as it damages the coating on the cooking surface.
Cooking sprays don’t work well with red copper pans. It only causes dirt buildup on the pan, which becomes impossible to remove over time. Besides, some cooking sprays contain compounds that aren’t safe for health.
If you need to grease your pan, use a little bit of oil. Ensure you apply the oil before you heat the pan. Heating red copper pans without oiling them can break down the non-stick surface and release dangerous fumes.
Cooking acidic foods
Even though red copper pans are safe to use, they are primarily reactive to acidic foods. This is because acidic foods bond together and cause the non-stick surface to blister, thereby degrading the smooth cooking surface. Regular cooking of acidic foods will wreck the cooking surface.
Re-seasoning is the most crucial technique for preserving the seasoning of your red copper pans. If they aren’t regularly seasoned, the heat they are exposed to often when you use them for cooking will tamper with their performance.
In fact, with proper seasoning, a red copper pan can outlast its usual five-year lifespan. While seasoning should last for about six months, season the pan once it starts to lose its slickness.
Are Red Copper Pans More Durable Than Traditional Nonstick Pans?
There’s no point in seasoning and re-seasoning cookware that won’t last. As such, you wouldn’t want the effort you invest into maintaining your red copper pans to get wasted. That being said, is the red copper pan more durable than other nonstick pans?
One of the things that destroy a pan is rust. Rust happens when the iron is exposed to oxygen and moisture, causing corrosion. Since iron and oxygen are opposites, they attract, and their combination causes a reddish-brown material to form on the metal.
Besides the disfiguration rust brings to the steel pan, it also weakens the metal, reducing its durability. Since most cookware is made of steel, it easily rusts. Even a non-stick coating can’t prevent rust from forming.
You have to remove the rust from the affected cookware before it functions well again. However, red copper pans can never rust. This is because they are made with an aluminum core that can never experience corrosion.
Another thing that destroys nonstick pans is exposure to high heat. Even though they are made to withstand high heat for an extended period, you shouldn’t set your stovetop or the oven to the highest temperature.
Asides from that, your food will burn in the face of high heat, and the non-stick properties decompose. Once the non-stick coating melts away, your nonstick pan is useless, except you recoat it. However, red copper pans last longer than the traditional non-stick pans because of their aluminum core.
Damage to the non-stick coating
Even though the non-stick coating on red copper pans is thick, it can easily scratch off if you use sharp utensils regularly. The coating isn’t as thick as metal, which makes it prone to damage. Metal utensils are likely to scratch some parts of the coating away, thereby creating weak spots on the cooking surface.
The more this action is repeated, the weaker the coating gets. With time, your red copper pans will become sticky until all the coating peels off. Therefore, only use utensils with no sharp points and withstand high heat, such as wooden or silicone utensils.
Red copper pans are more durable than traditional non-stick pans, but they need regular seasoning and maintenance.
Red copper pans are pieces of cookware you need to season regularly to protect their properties. Seasoning them is quite easy as you can get the required materials in your kitchen. Besides, cleaning and maintaining your red copper pans aren’t wasted as they are more durable than traditional non-stick pans.