Does "build up" on the bottom of copper-bottom stainless sauce and frying pans matter?
I am not the most fastidious pot washer: over the years, my copper-bottomed fry pans have developed a layer of (I guess) burned oil residue.
Aside from any "ick" factor, does this affect the the performance of the pan? I've been trying to scrub a little bit off every time I wash them but when I have seen cooking shows, etc. I see pans that look like mine.
Does it matter? And if it does, is there a way to get this off aside from brute force with a ScotchBrite pad?
Best Answer
I think it depends on your cooking surface.
If you're using gaz, induction or coil, then it should be ok.
If you are using a glass top, then the contact between the pan and the glass will not be efficient, and you will loose some of the heat.
I would spend some time cleaning it up.
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Why is copper coated on the bottom of cookware?
Above all, it is the excellent heat conductivity that makes copper a perfect base material for pots and pans. It is widely known that copper conducts heat five times better than iron and even twenty times better than stainless steel.Why copper is coated on the bottom of stainless steel pan?
The coating of the stainless steel vessels with copper coating on the bottom which helps in the faster heat conduction because copper is a good conductor of heat and it is durable and corrosion resistant.Do copper bottom pans wear out?
For the most part, the metals used to line copper cookware are very strong and corrosion-resistant. But if you have tin-lined copper, no matter how well you take care of it, it will wear off over time. If you do see damage to the tin lining, you can always get your copper pots and pans re-tinned when necessary.What are the disadvantages of copper cookware?
Here are some disadvantages to using copper cookware: copper needs to be polished frequently or the copper will start to corrode; copper cannot be washed in the dishwasher; it will spot if not dried off right away and reacts with acidic foods; it's expensive, the most expensive type of cookware on the market.Testing 4 methods for cleaning Copper Pots Without using harsh chemicals!
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Answer 2
It will have no effect on the pan on most cooking surfaces, but cleaning will allow copper conductivity to work properly.
Cleaning is a bit of work, but I have the exact same pan and had the same problem. First, to handle the real hard burnt on grease and crud, I purchased a copper wire scrub pad and a stainless steel scrub pad. You can find these in most houseware stores, or houseware section in a supermarket or drugstores. The copper is used only on the copper part and will not cause it to be rubbed off or scratched, the steel for the steel part with same effect. As a scrubbing agent I used Bar Keepers Friend. This will require elbow grease and may need multiple applications, but take your time, be firm but gentle and keep going while rinsing in between with very hot water. Also, make sure scrubbers are wet with hot water while scrubbing. It sounds tedious, but I just got into a zen mode and relaxed into it and enjoyed the results. It got it all off for me, and mine was 10 years of accumulation.
After you've scrub off the hard stuff, take some kosher salt and pour in bowl, then dip half a lemon into salt and scrub the copper with the salted lemon. You can also just pour salt on pot and scrub with lemon, this will give it some additional scouring and will bring back that store bought copper shine. To keep it clean going forward, clean it immediately after each use, using pads if necessary, and a lemon scrubbing when dull.
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