Copper cookware - Choosing the Right copper pans for your kitchen

Professional chefs and serious home cooks love copper cookware. Copper has the unique ability to conduct heat faster than any other metal, that is usually used in cooking. Since the copper heats up so fast, it moves the heat evenly in the pan, so hot spots that can cause scorching and sticking.

Some cooks believe that the right pans to the performance of their kitchen to improve even more than buying a new scope. Copper pots and pansrespond quickly to any change in the temperature of the burner, faster than cast iron or stainless steel pans away. This gives chefs more control over the cooking process.

There are several types of pans, the copper-function. The copper can not come into contact with food, so there must be some other metal on the inside of the pan.

Refined copper pans:

Some cookware is made of steel with aluminum or stainless steel,and has been plated with a thin copper exterior. The soil is generally a thicker layer of copper, and the inner surface is usually made of stainless steel.

Solid Copper Pans:

Several European manufacturers make solid copper lined with stainless steel cookware, Falk Culinair from Belgium, Mauviel and de Buyer from France. Lara Copper Cookware is made by hand in Australia. The Hammersmith Corporation is the last surviving Manufacturers of solid copper cookware in the United States.

Solid copper cookware is more expensive than coated or clad cookware, copper pots and pans but the firm quickly respond to changes in the much more heat than other pans. Professional chefs insist on solid copper, while a serious home cook select only one can - maybe a frying pan or medium saucepan - the most frequently used.

Care for copper> Kitchen Utensils:

Copper pots and pans should always be washed by hand. Never put them in the dishwasher.

Unlike stainless steel and aluminum, copper will oxidize or change color. Around the copper shiny as new, a copper is recommended cleaning paste. The Mauviel Copper Corporation makes a cleaner called Copper Brill, which works very well but as their pots and pans, it is expensive. An affordable choice is Twinkle Brass & Copper Cleaner and WrightCopper Cream, made by Weiman. All three of these fine cleaners are available through Amazon.com.

Polishing of copper is not only an aesthetic requirement. The dark spots created by tarnish can create hot spots in the pans.

Manufacturer of fine copper and stainless steel cookware suggest that the interior of the pans Keeper friend should be cleaned with a fine powder cleanser such as Bar. After using a powder, wash, for the pan again in warm soapy water andimmediately dry the pan with a soft cloth.

Never use scouring powder, oven cleaners, or cleaners that contain bleach. Also avoid using steel wool. Soft nylon cloth and scrubbing pads are best.

The stainless steel interior of copper cookware can be damaged or salt mines by white dots, which can lead to small. These small mines are not attractive, but it has no influence on the performance of your pans. To avoid salt damage, always bring liquids to aBoil before adding the salt dissolves it immediately into the water.

Discoloration may also overheat or by heating the pan, a food film that has not been washed off completely causes are.

As you can see, copper cookware has many advantages for the serious cook good, but these pots and pans require more care, so they look their best and working conditions. For people who love to cook really, the extra attention is worth.