Cooking has been my stress reliever since forever and when everyone around me started buying these Copper Chef Pans, I just couldn’t slack off. I had to try out this hyped-up 6-in-one square copper pan and yet again I have set out on a trial spree. It’s been a week since Copper Chef became a valued member of my cookware family. I also figured that a lot of you were asking about how to season copper pans.
So, here I am with all the know-how on the seasoning of your precious rose-gold pans. Side Note: I also reviewed the different Copper Chef Pans for you guys, just in case you were still looking for one.
How to Season Copper Chef Pans – Tips
You might have heard a lot about copper being a great conductor of heat and a surprisingly healthier alternative, but don’t forget that it needs time-intensive care too. You would need to know a little about your copper cookware before starting off with the sous-vide expertise. Well, my only advice here is that don’t miss out on the seasoning. It’s super-important!
- Before getting started with the new cooking-in-copper experience, you would need to season the interior thoroughly. The seasoning is easy-peasy mac ‘n cheesy!
- Your newest copper pan needs to be washed firstly. Make sure you use soap and warm water. It’s highly advised that you treat your new kitchen essential well.
- After the gentle cleaning, you must put your pan on medium to high heat to warm it. Two minutes will be sufficient but don’t overdo it. Always remember, that pan is your prized possession.
- Next up, put some vegetable oil (about 2-3 tablespoons). I used olive oil because copper pans don’t need heavy seasoning. Although flaxseed oil is widely used to season cast-iron pans, the old-world charm of copper utensils and the renowned Copper Chef pan don’t really need the kind of seasoning you’re aiming for. So, let’s keep it lighter than usual. You can use flax seed oil too because a research by MayoClinic proved that flaxseed oil prevents heart diseases.
- The oil in your pan must be spread all over the inner surface and the lower end of its sides. You need to slowly sway the pan sideways so that the oil evenly covers the bottom. Okay, I know it’s unusually satisfying but let’s snap out of it.
- The oil must warm up and heat. You should allow it to heat till its smoking and sizzling (two of the best cookbook terms).
- And that’s it! Turn off the heat and leave the pan until it cools off.
- The most important part of the seasoning is NOT washing the pan after Step 7. It’s important that you drain the extra oil from the pan and wipe the interior with a napkin or a cotton cloth. Once again, DON’T OVERDO IT.
- Ta-da! Your pan is ready for use.
Why should You Season your Copper Chef Pans?
When I started living away from home was when I developed a flair for cooking. The first thing that struck me was seasoning. Back home, I never paid much attention to the basics. However, I realized why my mom always insisted on seasoning the pans, every Holiday dinner that I helped her with. What I learned later:
- Seasoning is “polymerization”. This is a process where it transforms fats, thus releasing the radicals in the oil. These free radicals then form a smooth film that makes the utensil non-sticky. Well, Science is a wonder.
- Seasoning is not permanent. Even with your Copper Chef Pans, seasoning is required now and then. If you want an estimate, then once every three months keeps you covered.
- Once seasoned, copper cookware must be washed with just water after cooking. If you’re too eager to use soap, then re-seasoning is a must.
- To keep your relationship with your Copper Chef pans lasting, the utensils must be protected from the detergent. Detergent kills the effect of seasoning. It’s a major threat to a scrumptious meal.
I’ve concluded that bringing copper back from old times is definitely a wise choice and seasoning the Copper Chef pans is easy as pie. I hope most of your queries are answered in this post and I’d love to know your opinion on traditional seasoning. Also, if you’re curious about trying out new recipes with your Copper Chef, then keep an eye out! I’ll be posting uber-cool recipes in the coming week. Cheers!