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?

thanks,

kimberly
--
http://eating-sandiego.blogspot.com

"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.

On Sep 30, 4:39*pm, "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?
>
> thanks,
>
> kimberly

Revere makes a copper cleaning powder that works fine with regular
use. My Mom's 60 year old revereware pots and pans all look like new,
still shiny on the stainless steel and copper parts. They're not
great to cook with, but they look great.

maxine in ri

maxine wrote on Tue, 30 Sep 2008 14:35:00 -0700 (PDT):

> On Sep 30, 4:39 pm, "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?
>>
>> thanks,
>>
>> kimberly

> Revere makes a copper cleaning powder that works fine with
> regular use. My Mom's 60 year old revereware pots and pans
> all look like new, still shiny on the stainless steel and
> copper parts. They're not great to cook with, but they look
> great.

Ammonia removes copper oxide.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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).

On Sep 30, 5:58�pm, "James Silverton" >
wrote:
> �maxine �wrote �on Tue, 30 Sep 2008 14:35:00 -0700 (PDT):
>
>
>
>
>
> > On Sep 30, 4:39 pm, "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?
>
> >> thanks,
>
> >> kimberly
> > Revere makes a copper cleaning powder that works fine with
> > regular use. �My Mom's 60 year old revereware pots and pans
> > all look like new, still shiny on the stainless steel and
> > copper parts. �They're not great to cook with, but they look
> > great.
>
> Ammonia removes copper oxide.

And it also dulls and pits the copper.

I've had good luck just using lemon juice to clean copper. Some people
add salt but I think that scratches.
L


---------

http://www.MomsRetro.com

On Sep 30, 4:35*pm, maxine in ri > wrote:
> On Sep 30, 4:39*pm, "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?
>
> > thanks,
>
> > kimberly
>
> Revere makes a copper cleaning powder that works fine with regular
> use. *My Mom's 60 year old revereware pots and pans all look like new,
> still shiny on the stainless steel and copper parts. *They're not
> great to cook with, but they look great.
>
> maxine in ri

One piece of my revereware is at least 75 years old. It's never been
polished, looks like crap and is the best saucepan I've ever had.
Lynn in Fargo

"Nexis" > wrote in message
...
>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?
>
> thanks,
>
> kimberly
> --
> http://eating-sandiego.blogspot.com
>
>

Sure is pretty isn't it.

There are commercial copper cleaners that will work. I've decided to just
let the copper go dark and save a lot of hassle of shining it every use, but
that is a matter of choice. They get put away, not hung for display. IMO,
the paste type polishes work better than the ones that are liquid and wiped
on. Should take no more that a few minutes if you do it on a regular basis.

For the inside, when done cooking let it soak in water or water with a few
drops of detergent and it will clean right up. Too much scrubbing can wear
the tin over time. Re-tinning a pan is about $60 to $80 depending on size.
There are a few places that do it on a regular basis. You should be OK for
a few years or more depending on use.

I love cooking with copper as it heat so evenly. Wish I had bought some
years ago. Both my Mauviel and Falk are stainless lined and the Falk has a
brushed finish that can be cleaned with Barkeeper's Friend both inside and
outside.
www.copperpans.com

"Jeßus" > wrote in message
> 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).

Copper is extremely practical, cleans easily and has the best heat transfer
of any cookware for even heating. Tinning will last years, but many brands
have stainless lined to eliminate ever have to re-tin. Also allows you to
use metal utensils if you like. There is no copper contact with the food at
all.

The only downside of copper is the price. Once you buy it though, the pans
will last your lifetime as well as your kids and grandkids.

"Nexis" > wrote in message
...
>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?

Half a lemon, dipped in salt, shines copper right up.

That being said, even if you never cook with it and just use it for
decoration, copper will oxidize and get dull or turn a lovely shade of
green, verdigris. This is called patination and is a desirable thing, unless
you really love shiny things and do not care about your descendants taking
your cookware onto "Antiques Roadshow" a hundred years from now.

No matter what you do to it, copper will outlive you, so the shelf life of
your pan shouldn't worry you.

On Tue 30 Sep 2008 01:39:59p, Nexis told us...

> 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?
>
> thanks,
>
> kimberly

Use a cream type polish like Haggerty Copper Polish or Semi-Chrome in the
tube. They are very effective and more gentle than any other kind.

Need I say to never use anything but wood, silicone, or pastic implements
inside the pan? Metal utensils will destroy the tin lining. Do *not*
attempt to polish or use any abrasives on the tin.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/30(XXX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 6dys 3hrs 16mins
*******************************************
Radioactive cats have 18 half-lives.
*******************************************

Edwin Pawlowski wrote:
> "Jeßus" > wrote in message
>> 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).
>
> Copper is extremely practical, cleans easily and has the best heat transfer
> of any cookware for even heating. Tinning will last years, but many brands
> have stainless lined to eliminate ever have to re-tin. Also allows you to
> use metal utensils if you like. There is no copper contact with the food at
> all.
>
> The only downside of copper is the price. Once you buy it though, the pans
> will last your lifetime as well as your kids and grandkids.

All quite true.
I should have elaborated and mentioned SS pots and pans with copper
base. Thats what I use anyway. As long as there is no direct food
contact with the copper, all should be good.

"Nexis" > wrote in message
...
>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?
>

Good question. I wonder if there's a fix that causes a chemical reaction
like what I clean silver with? A foil-lined glass bowl, couple spoonfuls of
baking soda, couple spoonfuls of salt and steaming hot water. Stinks like
shit, but does wonders on silver.

"Sheldon" > wrote in message
...
> "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.
>

Thank you for the information, Sheldon. Any ideas how I can tell if it is
real tin? It doesn't have any paperwork or anything of that sort,
unfortunately. I may just decide to have it for display, since it is so
beautiful, and I have lots of other pans to do actualy cooking in!

Thanks again, you are a big help!

kimberly
--
http://eating-sandiego.blogspot.com

"Edwin Pawlowski" > wrote in message
...
>
> "Jeßus" > wrote in message
>> 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).
>
> Copper is extremely practical, cleans easily and has the best heat
> transfer of any cookware for even heating. Tinning will last years, but
> many brands have stainless lined to eliminate ever have to re-tin. Also
> allows you to use metal utensils if you like. There is no copper contact
> with the food at all.
>
> The only downside of copper is the price. Once you buy it though, the
> pans will last your lifetime as well as your kids and grandkids.

My current cookware is copper-core with SS, and I love it. I've never had
cookware that heats this evenly! It has made cooking much more enjoyable

kimberly
--
http://eating-sandiego.blogspot.com

"Nexis" > ha scritto nel messaggio
...
>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?
>
> thanks,
>
> kimberly

I've been cooking with copper for almost 40 years and now live in a country
where they don't sell copper polish. I use leftover lemon halves with salt.
It does a great job.

I have never heard of anyone polishing all the way through copper. The idea
is ludicrous unless it is copper plated finish rather than copper lined with
something.

I am not fond of the pink copper takes on right after polishing, so I polish
every 2-3 uses or when I look up at the rack and think it looks bad.

Two of my pans are tin lined. Don't let them come to high temps empty.
Before you have an accident, find the service you will use to re-tin so
you're prepared. If it never happens, it will be a long time before you
wear away the tin, but you will.

I am devoted to my copper pieces collected over decades, and although it is
wonderful to see them glow above the stove, their usefulness in the kitchen
is more important. They aren't the best for everything, but for a lot.

On Wed 01 Oct 2008 01:33:59a, Nexis told us...

> Thank you for the information, Sheldon. Any ideas how I can tell if it is
> real tin? It doesn't have any paperwork or anything of that sort,
> unfortunately. I may just decide to have it for display, since it is so
> beautiful, and I have lots of other pans to do actualy cooking in!

If it's unmarked, I've found the easiest way to tell if its real tin is by
comparing to a stainless steel pan. Of course, if the finish in your new
pan has a shiny polished look, it must be compared to shiny polished
stainless steel. Likewise, if it's a brushed or satin look. The two
metals have a different color. That is readily apparent, especially if
it's a shiny polished finish. Tin is brighter, more silvery looking than
stainless steel.

FWIW, if you use a gentle copper cleaner on the exterior and never use a
metal utensil on the interior, nor scour the interior with anything
stronger than a soapy sponge, you'll have many years of use of the pan
without it requiring professional maintenance. If it's a solid copper pan,
I find it dificult to believe that one could actually "polish through the
copper" as some have suggested. If the copper were that thin, the pan
wouldn't be fit to cook in in the first place. It would be like trying to
cook in a pan fashioned from aluminum foil. :-)

Whether you choose to use it or display it, by all means enjoy it!

--
Wayne Boatwright

*******************************************
Date: Wednesday, 10(X)/01(I)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 5dys 18hrs 35mins
*******************************************
I like you, Sali. That's why I'm going
to kill you last.
*******************************************

On Oct 1, 4:33�am, "Nexis" > wrote:
> "Sheldon" > wrote in message
>
> ...
>
>
>
>
>
> > "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.
>
> Thank you for the information, Sheldon. Any ideas how I can tell if it is
> real tin? It doesn't have any paperwork or anything of that sort,
> unfortunately. I may just decide to have it for display, since it is so
> beautiful, and I have lots of other pans to do actualy cooking in!
>
> Thanks again, you are a big help!

You really haven't described it, not even its dimensions and
capacity... a braiser should have a lid too... is is flat, domed? It
would be helpful if you posted a picture.

Did it come with any liturature, a tag even? If it's quality cookware
it should have a manufacturer's name embossed somewhere, usually at
the bottom, but could be anywhere. If you can find a manufacturer's
name then you can search the net for contact info... they will be able
to tell you the particulars of this piece.

High quality copper cookware is fairly thick walled, about 1/8" thick
and is very utilitarian looking with no nooks and crannies for schmutz
to accumulate, will actually be uncomfortably heavy and not at all
decorative... thin copper is pretty useless as cookware, just
something to polish. The thin walled kind with all sorts of hammered
patterns, oddball configurations like ballooned out sides, and rolled
edges is really only for display.

You can search the net for <copper cookware> to see if any looks like
yours. I would ask the person who gave it to you where they bought it
so you can find out how to care for it.

http://www.creativecookware.com/copp...FQZqswod5HH-FQ

"Nexis" wrote:
> "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.
>
> Thank you for the information, Sheldon. Any ideas how I can tell if it is
> real tin? It doesn't have any paperwork or anything of that sort,
> unfortunately. I may just decide to have it for display, since it is so
> beautiful, and I have lots of other pans to do actualy cooking in!
>
> Thanks again, you are a big help!
>
> kimberly

I need to comment and elaborate. After reading all the posts about
polishing I realize that none of those copper polishers know anything
about cooking, nothing more than to fry a mystery meat burger, maybe.
Professional copper cookware used by real cooks is NEVER polished
(they'd want to kill you if you ever polished their copper). Real
professional copper cookware is supposed to become as dark as
possible, giving it a shiny finish negates the entire purpose of
cooking with copper.... shiny and smooth reflects heat, dull darkened
surfaces absorb heat. Any decent cookware other than copper will have
a roughened bottom, either abraded or machined in a pattern to reduce
reflectivity and to increase surface area... anyone who attempts to
scour their pot bottoms smooth and shiny is a certifiable kitchen
imbecile. Copper cookware is not for high heat cooking, it's for
delicate sauces and slowly cooked stews where the goal is even cooking
at low temperatures. Also, copper cookware should never be used on
electric elements, they can easily damage copper, at the very least
they will permanently discolor the copper, but can easily cause
melting to occur... even on gas cooktops never use temperatures above
medium or copper will permanently discolor right through to the
lining... stainless steel will discolor when over heated too.
Professional copper cookware is quite expensive, a typical price for a
6 quart brasier is well over $500... do you really think the person
who gave you this gift would have spent so much? Real professional
copper cookware would have definitely come with literature from the
manufacturer, with a written warranty of course, and would be embossed
with the manufaturer's name and logo I'm just guessing, but I doubt
what you have is professional copper cookware, more likely some
inexpensive jewelry looking for-show only decorative piece... it may
even already be clear coated to keep it shiny, if so it's not for
cooking, use it to hold a planter... we don't even know if it's
copper, it may well be brass. All those who are explaining how to
polish copper cookware know nothing about cooking and less than
nothing about cookware.

On Sep 30, 3:39*pm, "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?
>
> thanks,
>
> kimberly
> --http://eating-sandiego.blogspot.com

The polish I use on my grandma's copper boiler is "Red Bear." It's a
paste. It works great. Any polishing substance will take microscopic
bits off the metal.

Unless your pan is displayed, I wouldn't bother to polish it.

N.

"Nexis" > wrote in message
...
>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?
>
> thanks,
>
> kimberly
> --
> http://eating-sandiego.blogspot.com


I use Salt and lemon juice to clean the several all copper bowls I have
however the acid in the lemon juice removes some of the copper oxide/copper.

Dimitri

In article 7>,
Wayne Boatwright > wrote:


> copper" as some have suggested. If the copper were that thin, the pan
> wouldn't be fit to cook in in the first place. It would be like trying to
> cook in a pan fashioned from aluminum foil. :-)

I've done this, when camping. It makes cleanup very easy. Just toss
it. Most campsites have a pole with something to make a fire in on top.
It is waist high so it is easy to cook. There are bars to let the heat
through. Just fashion a pan with a triple layer of foil. Crimp up the
edges so the grease doesn't leak into the fire. Make a couple of
hamburger patties, cut an onion and cut a potato or two into half inch
slices. Squeeze some margarine into the pan over a hot fire. Add the
potato slices, as they take the longest. After a while, add the onions.
After a few minutes add the hamburger patties. Flip everything over
occasionally.

ObStan: Catsup is de rigueur with this. Black pepper and hot sauce are
good also, at least for me.

--
Dan Abel
Petaluma, California USA

In article >, "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?
>
> thanks,
>
> kimberly
> --
> http://eating-sandiego.blogspot.com


I used to use Twinkle Cream Copper Cleaner.
Salt & lemon juice will brighten it, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>