Sheldon wrote:
> "Nexis" wrote:
>> I received a copper "braising pan" as a gift. It has a tinned interior. I am
>> wondering what is the best way to clean the outside, which is all copper, so
>> that it will maintain it's beauty. I know there are alot of home remedies,
>> so to speak, but I've also read that some can shorten the life of the
>> copper. Any ideas?
>
> You need to make a decision, do you want to cook with it or display
> that pan. If you decide to cook with it you will have to accept that
> it will tarnish, the tarnish will act as a protective coat, it will
> tarnish just so much and no more... the darkened copper is much better
> for cooking than a shiny reflective surface. If you insist on
> polishing off the tarnish each time you cook with that pan you will
> soon polish your way through the copper. If you choose to display
> that pan then polish it up as brightly as you can (there are many good
> copper polishes on the market) and then spray it with a laquer clear
> coat and put it on a shelf just to look at.
>
> Those are your options.
>
> If it's truly a tinned interior (not stainless steel) then if you cook
> with it the tin will wear and you will need to periodically have that
> pan retinned, an expensive operation. I would use that pan for
> display purposes only... there are plenty of very nice inexpnsive and
> utilitarian stainless steel braising pans.

I agree. I'd much rather use more practical cookware (i.e stainless
steel) for cooking, and leave the copper stuff for ornamental. Plus, I'm
not wild about mixing copper and food together (despite any coatings).