Copper Utensils-Care and Cleaning
Care
Utensils with copper interiors should never be used
for acidic foods, with pH of 6.0 or below, since toxic
compounds can form if food is cooked, or stored, or
served from such containers. Even if copper pans are
lined with tin, they should not be used for acidic foods
such as fruits, fruit juices, salad dressings, tomatoes,
vinegar-containing foods, etc. Copper bowls may be used
for beating egg whites, or copper kettles for cooking
high sugar foods like fudge, for these foods are
alkaline.
Utensils with copper on the bottom, or outside, and
stainless steel, aluminum, or a porcelain enamel interior
finish are safe to use and conduct heat well. Avoid high
heat which discolors copper bottoms.
Cleaning
Ideally you should clean copper bottoms after each
use, even though the tarnish does not affect cooking
results or the pan's efficiency. Do not use an abrasive
cleaner or steel wool to clean copper bottoms.
Tarnished Copper Utensils
Wash tarnished copper with soap and warm water and
polish with a commercial cleaner. A homemade cleaner of
equal parts of salt, vinegar and flour also works well.
After rubbing the item with this mixture or any polish,
wash it carefully, rinse thoroughly and dry.