There’s something about copper cookware that just makes you feel like you’ve made it. Maybe it’s that warm, golden glow catching the kitchen light—or the way your guests instantly assume you’re capable of whipping up a flawless beurre blanc. Whatever it is, copper pans aren’t just cookware; they’re commitment.
But like any great relationship, they need a little care, a little attention, and yes—a touch of polishing now and then. Here’s how to keep your copper pans looking (and cooking) their best without losing your mind or your weekend.
1. First Things First: Don’t Panic About the Patina
That soft brownish hue that starts showing up after a few uses? It’s called a patina, and it’s completely normal. Think of it as your pan’s “well-loved” glow. Some chefs actually prefer the look because it gives character—and honestly, who doesn’t like a little personality in their cookware?
If you’re after that mirror-like shine, you can polish it back to its original brilliance. But if you’d rather embrace the natural aging process, that’s fine too. Your pan will cook just as beautifully either way.
2. Skip the Dishwasher (Always)
Copper and dishwashers go together about as well as oil and water. The harsh detergents and high heat can dull the shine and damage the lining. Hand wash your copper pans with warm, soapy water and a soft sponge. That’s it. No wire brushes. No scouring pads. You wouldn’t exfoliate with sandpaper—don’t do it to your cookware.
3. Dry Immediately (Your Pan Has Trust Issues)
Copper doesn’t appreciate being left wet. Water spots and tarnish will move in faster than you can say “deglaze.” After washing, dry your pan completely with a soft towel. It takes an extra 10 seconds, but it saves you a polishing session later.
4. Polish Like a Pro (But Not Too Often)
When you want that “just out of the box” gleam, use a copper polish or make your own with a mix of lemon juice and salt. Rub gently with a soft cloth, rinse, and dry.
Here’s the secret: you don’t need to do this every time. A quick polish every month or two keeps things bright without overdoing it. Too much polishing can wear down the finish—and nobody wants a prematurely aged pan.
5. Respect the Lining
Most copper pans are lined with stainless steel or tin to prevent copper from reacting with acidic foods. Treat that lining kindly—use wooden or silicone utensils, not metal ones. And avoid cooking on excessively high heat. Copper conducts heat so efficiently that a little goes a long way. Think gentle, even warmth—not blowtorch intensity.
6. Store Smartly
If you hang your pans, make sure they’re not clanging into each other like cymbals. Scratches can dull the finish. If you stack them, place a soft cloth or paper towel between each one to prevent rubbing. Copper is a showpiece, after all—treat it like one.
7. Use It Often (Seriously)
Copper pans aren’t meant to sit on a shelf looking pretty, even if they do it well. The more you cook with them, the better they perform. They heat quickly, cool down fast, and give you incredible control—qualities any serious home cook will fall in love with.
Final Thoughts
Caring for copper pans isn’t complicated—it just requires consistency and a little appreciation for the craft. They’re not the “throw in the dishwasher and forget about it” type, but that’s the beauty of them. They reward care with performance, and a bit of polish with unmatched elegance.
At Season and Stir, we believe good cookware should make you feel something every time you use it. Copper just happens to make you feel like a French chef in a Paris kitchen—and honestly, who can argue with that?