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What makes a copper pan so 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 that 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 until today. Thanks to its numerous material advantages, copper is used in various areas. Pipes, power cables, surface heating systems, and ta-da... kitchen utensils are produced. This is where we come in. As you can see, we have listed our copper pans for you. Keep reading to find out what makes them stand out.
Copper is the star among metals
The question arises: “Can you fry in a copper pan on pure copper?” We can safely 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 advantage when it comes to cleaning. You can clean the inside of the pan more easily. But that's not the only advantage of owning a copper pan:
- Thanks to the copper, the pan heats up 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, this is definitely YOUR copper pan. Since the heat spreads everywhere in the pan, your food will burn less. 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 look is a real eye-catcher and perfect for serving.
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You can clean the copper pan with a soft sponge, warm water, and, if necessary, dish soap. For heavier soiling, we recommend heating the pan with hot water on the stove to effortlessly remove any residue. 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 it to a high gloss.
Unfortunately, not every pan is suitable for induction cooktops. Copper is not magnetic and so far unsuitable for induction plates. Fortunately, there are clever heads. 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. So, every type of stove is well taken care of.
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