Among all the types of cookware hitting the market, copper cookware is still one of the best. It has been tried and tested for many generations. Even if newer models made of aluminum or titanium are coming out, many users still prefer copper cookware. Copper cookware is not only considered classic, it is also popular for its beauty and excellent heat qualities. Most of these pots and pans have copper and brass exteriors, as well as stainless steel interiors. The combined materials make the cookware easy to clean and use. You can simply wash and rinse this in warm soapy water to prevent food from sticking. Then wash it off with a copper / brass cleaner. Dry immediately to avoid discolorations and hard water stains.
Even if some brands of copper and brass are considered dishwasher safe, it still has parts that can discolor and tarnish. Wash them by hand to avoid this problem.
To clean, you can try using a homemade cleaning solution. This is a mixture of salt, flour, ammonia, and lemon juice. This can be applied to copper cookware with a soft scrub brush. Make sure to buff to get a clean, dry shine.
Avoid using the following materials as they will scratch the copper and brass material: alcohol, steel wool, bleach, abrasive cleaners, metal utensils, and oven cleaners. For burned copper and brass pans and pots, clean with cold water. It reduces the burnt taste and drastically reduces the temperature after heating it to high temperature.
If you see food coatings or films burning, you can boil them and add 1 teaspoon of baking or washing soda. You can also use cream of tartar. Add 1 teaspoon for every cup of water. You will see the flood of food in 20 minutes. After this, you can wash it in the usual way.
Another option is to cover the interior burned bottom with washing or baking soda. Then add enough water to cover the soda. The soda will dissolve the stickiness of the food, releasing the stuck food in even layers. However, sometimes this procedure lasts overnight.
Wash cookware immediately after use. Never put most of your pans and pots in the dishwasher. It is also extremely important not to dry boil copper and brass cookware. This will melt the tin coating. Use wooden utensils when cooking with brass or copper cookware. Metal utensils can scrape and scratch the tin coating.
Most brass and copper cookware are tin coated because these two substances are known to develop verdigris. It is a very poisonous substance that can contaminate food. Stop using your cookware when you see a greenish discoloration.
It is important to note that any material has a certain degree of harmfulness. Regardless of what we choose, precautions are always our first safeguards. Always keep kitchen materials clean because they come into contact with the food we eat. Dry them well after washing to avoid moisture. Damp surfaces are good environments for germs and other bacteria to grow.
When properly cleaned and maintained, copper and brass are still two of the best materials used in cookware.