Copper frying pans, casseroles and saucepans

What's the difference between tin-plated copper, stainless steel copper and solid copper?

Solid copper is the recommended material for cooking and working with sugar, whatever its shape. A typical cooking utensil is the copper jam pot. It's a large copper pot that facilitates the tempering of sugar while not oxidizing or producing acidity. When cooking jam, copper produces ions that create chains between the fruit's pectin molecules. The copper jam maker makes jam smoother and less runny. Note, however, that solid copper saucepans are not suitable for cooking fatty foods. Tin-plated copper, on the other hand, is suitable for general cooking. The inside of a tin-plated copper saute pan is coated with a thin layer of tin, making it suitable for cooking fatty foods. Over the long term, it's important to re-tin your copper frying pan or saucepan to prolong its life. Finally, stainless copper is the most recent of the coppers. These are copper pots, pans or frying pans whose interior is coated with a layer of stainless steel. Stainless steel copper offers several advantages. It prevents your batch of copper pans from oxidizing, while ensuring perfect food hygiene and being easy to clean. So you can be sure of getting the best-performing, long-lasting copper frying pan, sauté pan or saucepan!

How to use and clean a copper pan?

At KnifeLeader, we offer you the most versatile cookware. That's why we've selected copper pans that can be used on induction hobs, as well as traditional copper pans that are not induction-compatible. Copper alone is not suitable for induction cooking. For example, if you choose a De Buyer Inocuivre copper pan or a Mauviel M'Héritage copper frying pan, your utensil will not heat up on induction. These utensils are mainly intended for professional use. It is always possible to fit an induction relay disc. Never heat your induction copper frying pan empty. Heat only the bottom, containing the flame if necessary. When cooking in your copper stewpot, it's also important to have the right utensil for stirring. Avoid stainless steel utensils, as these could damage your stainless steel copper pan. Ideally, you should use a mixing spoon, tongs or a silicone or wooden spatula. To wash your copper induction cookware, do not use a dishwasher. To wash by hand, use a soft sponge and washing-up liquid. Never use abrasive products, chlorine or detergents. Finally, wipe the copper dish with a soft cloth to avoid streaking. Now you're ready to discover the Baumalu B'Chef range!