Red copper pans are non-stick ceramic and ultra-tough copper infused aluminum cookware. 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 red copper 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 flam being 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 and heat it, this process is known as seasoning. It is performed to enhance 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, and clean water. Here is how to season the pan:
1. Clean the pan
Whether 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.
Although red copper pans are naturally non-stick and typically don’t require greasing, if you feel the need to use a bit of oil, apply it before you heat the pan. Avoid heating red copper pans without any ingredients inside, as excessive heat can damage the non-stick surface over time.
Cooking acidic foods
Even though red copper pans are safe to use, it’s worth noting that they do not react to acidic foods due to their non-stick ceramic coating.
Re-seasoning is the most crucial technique for preserving the seasoning of your red copper pans. If they aren’t regularly seasoned, continuous exposure to high heat during cooking could degrade their non-stick properties.
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 can destroy a pan is rust. Rust happens when the iron in the pan is exposed to oxygen and moisture, causing corrosion. Iron reacts with oxygen in the presence of water or air moisture to form rust, a reddish-brown material.
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 must remove the rust from the affected cookware before it functions well again. However, red copper pans can never rust. This is because they are coated with a copper-infused ceramic layer that does not 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, unless you recoat it. However, red copper pans last longer than 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 maintenance. If you’re interested to learn more about the advantages of using this type of cookware, you can check out the article on the [8 Benefits Of Using A Copper Pan]
Red copper pans are pieces of cookware that need regular maintenance 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.
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.