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What Makes a Copper Pan Special?
Copper is one of the oldest metals discovered by humanity (approximately 5000 years before the Christian era). It was used and valued by the oldest known cultures at the time because the metal was easy to work with. Archaeological finds prove that pots, weapons, pans, kettles, and jewelry were made by human hands. This has not changed to this day. Thanks to its numerous material advantages, copper is used in a wide variety of fields. Pipes, electrical cables, underfloor heating systems, and ta-da... kitchen utensils are made. This is where we come in. As you can see, we have listed our copper pans for you. Read on to find out what makes them special.
Copper is the star among metals
The question arises: “Do you fry in a copper pan on pure copper?" We can confidently say no. They are coated with stainless steel, tin, or plastic such as PTFE (Polytetrafluoroethylene = Teflon). This prevents copper from penetrating the food. Thanks to the coating, there is a big plus point when it comes to cleaning. You can clean the inside of the pan more easily. That is not the only advantage of owning a copper pan:
- Due to the copper, the pan heats evenly from all sides and absorbs heat faster than other materials due to its good thermal conductivity. This also saves electricity.
- If you value precise cooking, it is definitely YOUR copper pan. Since the heat spreads throughout the pan, your food is less likely to burn. The cooking temperature can be better regulated. This way, you can perfect your dish to the point.
- Copper pans are versatile and elegant. Their special appearance is a real eye-catcher and is perfect as a serving pan.
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You can clean the copper pan with a soft sponge, warm water, and, if necessary, with detergent. For heavier soiling, we recommend reheating the pan with hot water on the stove to easily remove the residues. What you should also know... Copper develops a patina over time. This is a natural process. Thanks to our cleaners and care pastes, you can polish them to a high gloss.
Unfortunately, not every pan is suitable for induction stoves. Copper is not magnetic and so far unsuitable for induction plates. Fortunately, there are clever minds. To make them induction-capable, a thin ferromagnetic layer is applied to the bottom of the pan. We have exactly these pans in our range. Thus, every type of stove is well catered for.
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