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Copper Cookware Basics – Cooking & Cleaning Guide

Copper cookware is one of the leading choices of experienced chefs because of its heat conduction ability. Besides, it is also well known for its beauty and stylish look.

Since copper cookware is costly so, investing in it is undoubtedly a big deal. This article is all about the basics that you should know about copper cookware for cooking and cleaning. It also provides some shorthand tips for cleaning and cooking with copper cookware.

Treating the copper cookwares rightly is not a difficult task if one has the idea about certain key things. All these key-issues are covered up on this article with a brief discussion.

Certain Things to Keep in Mind

The critical thing to keep in mind is that, apart from jam containers and several other containers like this, all the other copper cookware are lined. This is because copper is a reactive metal and is toxic to some extents.

When the lining is done with an inert metal, the cookware becomes safe to use. You will have to treat your cookwares differently based upon the linings made on them.

Initially, tin was used for lining the copper cookware. But, today, the manufacturers are focusing more on lining with stainless steel because it is very much resilient than that of tin.

On the other hand, the exterior portion of copper has its type of needs that are not at all similar to stainless steel or, tin. However, if maintained well, copper cookware can serve for generations.

Cooking with Copper Cookware

Copper is a good conductor which indicates its energy efficiency by conduction. It heats up evenly and takes very little time to get heated up. It also cools down fast. That’s why it is considered as a metal that is very much sensitive to heat and responsive as well.

Gas is the one source that you would prefer to use your copper cookwares on because cooktops that run on electricity shifts the temperature slowly. Besides, apart from some exceptional cases, copper doesn’t work in case of induction ovens.

When cooking on the gas flame with your copper cookware, ensure the heat is gentle enough. Since copper is highly conductive so, it can cope up with a flame slow.

If your cookware is lined up with tin, be careful with high heating. Tin has some significant traits among which, its nonstick trait resides in the top. But, the melting point of tin is really low at about 232°C (450°F).

It is the temperature where empty cookware lined up with a tin can start melting and bubbling up. As a consequence, you might require to re-tin the cookware if you desire to get it back to working condition.

How to Prevent Problems when Working with Copper Cookware

To prevent this type of problems regarding tin lining, you have to follow the technique of preheating. Preheat your copper cookware that is lined with tin by using fatty products on them like Oil or, butter.

If you see any type of smoke, be sure that you are getting near to danger. If the food is in the cookware, it is safe to some extents because the food will prevent the cookware from being overheated.

The copper cookware that is lined with stainless steel can’t offer the benefit of being nonstick. But, they are way too good at handling temperatures. You can let a stainless steel lined copper cookware on the stove for a long time and make it go scorching without anything bad happening.

However, if the lining of steel decouples, a problem might occur that can’t be fixed right away.

There are a good number of sources that will forbid you to use metal products with tin linings. Because they consider the fragility of the tin, it might happen that, you ended up scratching the tin. Overall, it will depend upon your own decision and intake of risks about what to choose as a lining of your copper cookware.

Cleaning Copper Cookware

Similar to cooking with copper cookware, the cleaning process depends on the lining. In the case of tin, the nonstick quality helps a lot for which, a small effort on cleaning is required.

Tin-Lined copper cookware can be easily washed by filling it with water and adding dish soap to it in a small amount. If it’s left for some time to simmer, a perfect cleaning can be ensured and the minute particles can be cleaned off with a wipe.

You should avoid scrubbers like Sponge pads, steel wool, etc. You must keep in mind that, a tin will naturally start darkening when it comes to the exposure of heat though it won’t result as a problem after scrubbing it away.

In the case of copper cookware with stainless steel lining, you can conduct a cleaning process by scrubbing. It is straightforward and similar to what you do in case of cleaning your other steel pans or, pots.

Talking about the copper exteriors, you have several choices in your hand. At the very first, you should know that copper cookware doesn’t require polishing as the other cookware do.

This serves as very good news for those who don’t want to spend further on this cookware. But, be very careful to wipe away the dribbled food on the pan before it gets the chance to settle on.

If you fail to wash your cookware, send it to a professional cleaner who can ease your task.

Using Copper Cream to Clean

“Copperbrill” is a cream used for cleaning the surface of copper. “De Buyer” and “Mauviel” are two of the famous brands of this cream. It will entirely depend upon the look you desire to use the cream that often.

To get a surface that shines, clean your cookware after every single use. Again, to get a good patina, clean the cookware occasionally.

Now, about the procedure of using the paste, first, rinse the cookware thoroughly. Then, use a cloth or, sponge to rub the paste gently on the surface of the copper.

Make sure that you are taking a small amount of paste that requires. After that, rub a few more paste on the whole of the cookware. Finally, wash the cookware under running water and let it dry.

Cleaning Alternatives

  1. There are several alternate ways to clean copper cookware. A few of them are mentioned:
  2. Mix lemon juice and kosher salt in a bowl. Mix it well until it turns into a paste. You can use this paste to wash you copper cookware.
  3. This is an interesting alternative way of cleaning copper cookware. Use ketchup! Put a small amount of ketchup on the pan and use a cloth made of micro-fiber to rub through. Do the rubbing in circular motion. It will clean your cookware.
  4. Take the help of the maids who has several other solutions when it comes to cleaning the copper cookware.
  5. Mix one tablespoon of baking soda with several tablespoons full of lemon juice. Use this mixture on the copper cookware and rub thoroughly. Finally, polish with a cloth, and you’re done!
  6. Pour salt and vinegar on the pan. Start rubbing and keep continuing until the luster is coming back. Finally, rinse the pan and polish it with a clean and dry cloth. If you want to enhance the natural look of the cookware, wipe it with a few drops of vegetable oil.

Things to Avoid

Never put copper cookware in the dishwasher. This is because the detergents used in the dishwasher doesn’t treat copper pans gently.

You should also avoid using cleaners containing bleach since they are corrosive. Bleach can even cause a pit to the cookware.


We all want our copper cookware to remain shiny and lustrous, and we also want to cook on them with satisfaction. This is surely not much that you want from your cookware but, for that, you must put some effort into them.

This article was a small guide to that. So, start caring for your copper cookware and in return, cook on pans that seem new and clean enough.

What to Look for Before You Buy Your Cookware Set?

You just got a home of your own. You got your furniture. You got your TV, gadgets, and everything. But you need cookware for your kitchen. It can be very confusing and quite difficult to understand what cookware to buy and how exactly to choose them.

There are hundreds of brands with huge ranges and lines of kitchen utensils and gadgets in various materials and of varying prices. So, how do you decide which one is best for you? Should you buy a cast iron pan or nonstick pans?

Do you want a more expensive set or do you prefer more reasonable pricing?

These questions and many more need to be answered for you to determine which cookware you need. This article will attempt to help you answer these questions by yourself and hence decide on what you want to buy based on the needs you have.

What to Consider Before Making the Purchase

You can have the option to buy several individual pieces of cookware as well as an entire cookware set. But whichever you decide to buy, there are a few considerations that need to be made regarding the purchase. Such as:

1. Price

The price you are willing to pay for the cookware is a very important factor to narrow down the cookware that will be right for you. What you have to do, after determining your budget, is pick out the best product within that price range.

Cookware can come in expensive ranges. So, a specific budget is important to help you not overspend on a product that is not even what you need.

However, buying the best quality cookware is the highest priority. So, going cheap here would not be the best thing to do. It is important to understand that buying cookware can be a one-time investment if you do it right. So, to save money in the long run, buy a good product that you can afford and will get the best use out of.

This does not mean you have to buy the most expensive cookware in the mall. There are different sales on these products that you can look out for if you’re looking for reasonable prices.

2. Quality

Although some of the most expensive cookwares are the best, you can get a great quality product at a super price. The products that are better in quality can work better as well as the last longer. For example, nonstick pans are very durable and very convenient to use.

You can easily find good and durable stainless steel cookware that will look great and last a long time as well.

3. Material

To decide what material of cookware you need, there are a few more things that need to be considered:

What You Cook

Material of your cookware will clash with the kind of food you cook. For example, if you cook acidic foods such as tomato, lemon, citrus, etc., you have to consider the fact that the material of your utensil might react with the acid. 

For boiling, you cannot use pans that can leach off material or chemicals. For cooking meat, it is best to use iron cookware which can conduct heat better. For soups and stews, stainless steel cookware can be used for boiling. In this way, according to the food, the material of cookware should be different.

So, first decide what kind of food you’re looking to cook and make, and then, choose the material that is right for you accordingly.


Depending on the kind of cooktop you have, the cookware may need to be different. You might have an electric stove, gas cooktop or induction top. So, accordingly, you might need pots and pans that are compatible with it. For example, cast irons are more or less compatible with every top.


The handles on different pots as well as pans may come in different materials. You have to find compatibility there too. For cooking on stoves and inside ovens, you will need handles that are safe in such high heat environments.


Lid is an essential part of the cookware set even though it is often overlooked. The lid to your vessel should fit perfectly, or else it will hinder the cooking process. The material of the lid should be compatible just like the pan or pot itself.

Just like the handles, the lid should be oven safe and of the right material. Stainless steel pots usually need a lid of stainless steel that fits perfectly tight.

Heat Conduction

The property of heat conduction is what allows the heat from the stoves to cook the food evenly and adequately. Some metals have this property better than others. So, based on the kind of food you cook, you might need a better heat conductive cookware.

For example, stainless steel is not a good conductor of heat, but copper is a perfect one. This means that, when you cook in copper cookware, the heat you increase or decrease can quickly and evenly change. So, you can control the cooking process better.

4. Reactive Properties

Metals have the property of reacting to acids. Some metals do it more than others. So, if you are looking to cook food that may contain acidic elements, then you need cookware that does not contain materials that could react to the food. Hence, be aware of reactivity.

5. Maintenance

No matter how great your cookware is, if you cannot maintain it, take care of it and clean it with ease, there is no point in it being great since you will not be able to use it more than a few times. And besides, who does not like a shine on their kitchen tools?

You need to learn tips on keeping your cookware in the best shape. But at the same time, you need to determine whether the cookware you are buying is easy to clean and maintain.

Iron and copper cookware are generally a little more difficult to clean and maintain its shape and form. But stainless steel maintenance is much easier.   

6. Aesthetics

To some people, this property may not be important at all. While on the other hand, for some people, aesthetics is the most important thing.

This is because some people want their cookware to match their entire kitchen set up. But this can be an expensive alternative despite the quality and performance being the same.


Deciding on your cookware can be difficult. But you do not have to settle for one kind of cookware. You can use clad cookware and have more flexible and usable cookware at a reasonable price.

So, through being more well-informed, you can have better cooking experience and cookware with better service.

Induction Cooking Explained – A Basic Cooking Guide

Although similar to the burners with a smooth top, you cannot find burners under the surface of induction cooktops. The induction cooking process makes use of electromagnetic energy to directly heat pans and pots.

Heating cookware directly rather than indirectly which offers higher efficiency, as you might imagine. Induction can pass about eighty to ninety percent of the electromagnetic energy to the food you are cooking.

In comparison, gas only coverts about thirty-eight percent and electric can manage only seventy percent of energy to the food inside of the cookware. You can reach various degrees of temperatures with induction cooktops, and you can boil in less time than the gas and electric counterparts.

Let’s discuss more induction cooking and provide you a basic cooking guide for it.

The Basic Process

Induction cooktops do not require flames or gas to operate and are run using electricity. However, even though they need electricity to run, they are different from the regular electric cooktops.

These cooktops use electromagnetic energy to make the cookware itself heat up, so, the cooktops themselves do not increase in temperature. Not to worry about electromagnetic energy as it is safe to use here.

They do not increase the temperature of the air that is between the cookware and them. As a result, your kitchen remains cooler in terms of temperature, and there is less pollution compared to using other types of cooktops.

Proper Cookware for Induction Cooking

If you are just starting to work with induction cooktops, you might come to a point where you will find that the cookware is not heating up on the cooktop.

However, there is no reason to panic thinking that you broke the cooktop or it came broken. Because you need specific kinds of material in your cookware to be able to effectively do induction cooking.

What Material to Use

Since induction cooking is based on the use of electromagnetism, the cooktop will only work properly with the materials that magnets can affect. Ferrous metals like the cast-iron or some stainless steels tend to be ferromagnetic that are ideal for use with the induction cooktops.

What Material Not to Use

Glass, copper and aluminum cookware will not be effective. Besides, using some of the soft metals will often end you up with marks on your cooktop surface which are fairly difficult to get rid of, if not impossible.

How to Check the Material

Cookware nowadays are made using different combinations of materials, so, sometimes it is difficult to be sure if certain cookware will work well with the induction cooktop.

You can do an easy check to find out if your new or current cookware is right or not by sticking fridge magnets onto your cookware’s base. If the magnet sticks, you are on the green. But if the magnet falls off, it will be a problem for you.

The newer cookware will come with symbols saying Induction Ready on their packaging or labeling. So, you can look for that as well.

It’s not a dead end if your old and trusty saucepan will not work with your newly bought induction cooktop. Neither if you want to use a work that is round-bottomed but did not get a model that has a work zone which is sunken.

With an induction wok trivet or disc, you can easily use the unorthodox cookware you have, on the induction cooktop to get similar results as the electric ones.

Differences in Induction Cooking

Many of the methods we have been using unconsciously through the years will need to be thrown out when dealing with induction cooking based on the way these induction cooktops operate.

Regular Cooktops

It can be quite tricky to cook on gas and electric cooktops since the heat on the cookware is not even all the time, especially when it comes to dealing with gas flame flicker. Also, maintenance of temperature needs a lot of adjustments to the heat’s intensity.

A regular hotplate or burner will keep on increasing the temperature of the pan, even if you turn the hit down to a low. Also, the heating process is very slow.

Induction Cooktops

A lot of these aspects go away when you are working with the induction cooktops. The electromagnetic projection of the induction cooktop will penetrate the whole pan’s surface evenly. You will not be left with cooler or warmer spots, so, you do not have to move around the position of the pan as you cook.

Also, there will be no slow buildup of hotness since the temperature is precisely maintained. And the level will not change unless you change it yourself.

Using Induction Cooktops

It will take some time to get used to because the induction cooktops work fairly quickly and keep the temperatures even. So, they can cook way faster than the more traditional ways.

As a result, it is easy to burn or overcook the most familiar dish using the induction cooktop unless careful. So, fetch a clock and also, consider setting up the temperatures lower before you become comfortable with it.

Cleaning and Care

Induction cooktop’s cleaning process is fairly straightforward and simple. Using a regular spray of a good detergent and then wiping down will be enough, to begin with. However, you have to keep some things in mind for taking care of it long-term.

Try not to drop heavy things on the top of the cooktop as, even though the surface can be strong, it can break with enough pressure.

Use flat-bottomed and smooth cookware to avoid leaving scratches on the surface of the cooktop.

Avoid doing your chopping work on there and keep the magnetic items away from the surface which includes, kitchen foils, magnetic strips, and mobile phones.

Clean the spills up right away after cooking and avoid using cleaning materials that are abrasive since they can leave scratch marks.


Induction cooking is a fairly new technique that is being used nowadays for more efficiency and fewer expenses. This basic cooking guide will help you use to use the induction cooktops properly.

How Do You Know if Your Cookware is Healthy?

Non-stick technology was invented around decades ago. Most of the people hate to use and scrub the pans made of steel. They prefer to use non-stick instead of steel. The non-stick had become the dream for everyone after invention.

But 20 years of research shows the negative side of it. There are hazardous demerits of it. Non-stick is easy to cook and clean. The scientists have found poisonous substances and toxic vapors in non-stick cookware which is very much dangerous for human health.

There were no safety regulations for the approval of cookware. So time to time the new inventions were approved and used without confirming. It is important to check the safety purpose of your cookware before using it.

Toxicity of Non-Stick Coating Cookware

The original company who invented the first ever non-stick product before 50years ago named DuPont. They claimed that their product does not transmit any type of toxic chemicals to the food in normal use.

Recently the company again claimed that the toxic chemical emits when it goes to 660 degrees Fahrenheit which is similar to 340 degrees of Celsius. This temperature is much higher than the cooking heat. Another testing has shown that the non-stick cookware can go to 736 degrees Fahrenheit in 3m and 20s only.

In this test, the heat goes up until it stopped. In Teflon, it goes to 721 degrees Fahrenheit in only 5minutes. DuPont shows another research. Here they showed that Teflon transmits the chemical in the temperature of 466 degrees Fahrenheit. At 680 degree Fahrenheit, it releases a minimum of 6 toxic chemicals in the food.

Aluminum Cookware

Aluminum is a daily life matter. You cannot deny to use it, but you can be safe from its side effects. Kidney stones and Alzheimer is the causes of aluminum consumption with food. The high amount of aluminum creates it. Scientists could not make clear of it that aluminum is the only reason for these diseases.

You all know about it. But you don’t follow it. By taking risks, you are using all types of deodorants, foods, cosmetics, antacids and baking powders. It is noted that some developing countries are using the aluminum cookware and it is contributing to the poisoning.

The safer cookware is not affordable to you so that you cannot change the usage of aluminum. The first time when you boil water into an aluminum pan, you will face that 60% of harmful aluminum transfer occurs in it.

Copper Cookware

Agency for Toxic Substances & Disease Registry tells about the commonly found metal in our around substances like water air and environment. The organization claims that Teflon product is too good to get.

Around us, almost every household has their drinking water level with 1000ppb whereas the acceptable range for this level is 1300ppb.

But in the house, you use copper pipes. You can face like muscle aches, abnormal blood cell counts, nausea, Cushing’s syndrome, fever, diarrhea, headache, drowsiness, etc. type diseases. Copper cookware has good quality control over heat.

Stainless Steel Cookware

If you see any cookware in a damaged condition or cut it with anything, you should not use this cookware. This is a safety purpose. You should use stainless steel cookware because it’s inert and very much safe to use.

On the other hand, this metal can also insert chemicals inside foods. Chromium and nickel are the types of it. You also have so many alternatives to use depending on your interest in cooking materials.

Stainless steel is not good to react with heat, and for this, it is the safest choice here. There are a lot of products where there is a coating of aluminum or copper over stainless to save from heat.

There is any type of damage that occurs to the surface of cookware; it is risky for the food. Like other products in stainless steel, it is also should change after getting any damage on the surface. It has a bad side as well.

It releases nickel at a higher rate when stainless steel goes to the higher heating touch. It also has a part of releasing the little amount of iron as well as chromium, and these things are harmful to health.

Cast Iron Cookware

This type of cookware has a high rated opinion, and it is approved cookware in history. You will not know about it unless you have suffered much on it. The high rate of iron consumption has been occurring with it. This item is easier to control and purchase.

Regular use of acidic foods in cast iron cookware can react with it and make a change of the color of cookware or create a metallic taste in the food. The cast iron has a high quality of reducing heat, and it can easily remove the demerits of normal iron problems like metallic tastes and discolor matter.

Ceramic Cookware

This is the high priced product which is worthy of the price. This product is more useful than cast iron even. It can reduce heat effects very easily. It can also reduce the metallic taste and discolor matter very clearly and safely.

This type has no chance of reaction or releasing facts. It is made of non-toxic products. It doesn’t leach in foods, and it is safe from toxic fumes as well. It is also easy to use and clean up.

Glass Cookware

Glass cookware is the best version here. It is a safe and non-reactant product. It has no disadvantages. It is made of high heat resistant glass quality for cooking and baking foods. But you have to be sure about a good glass company.

The producer advice not to use cool glass direct into high heat. It is also useful because you can take it inside the fridge for the rest of the foods. Any types of food are reaction-free in glass cookware. There are no side effects.


My personal opinion is to use glass cookware. Because it is the safest choice and without any disadvantages until now.

This cookware is safe for human beings and nature as well. You should try to use glass for all-time and stainless steel for emergency situations.

Conventional Cooking vs. Induction Cooking: Head to Head

Everyone cooks differently. Everyone has their comfort zones. Everyone is divided between conventional cooking and induction cooking.

The principle of cooking, for a long time, has been cooking in a pot which is put on a hot surface. This is still true today. The only difference is the cookware.

The problem with such a system is that the heat is only directly applied to the parts the pot touches the stove. The rest of the pot is heated by conduction. This makes different parts of the pot be heated at different levels, and the overall taste of the food degrades.

Cue in: Induction stoves. These bad boys are a solution to the aforementioned problems. It not only heats the whole pot equally it can also control concise temperatures and hold them if and when required.

This article is here to explain the pros and cons of both types of cooking.

What is Conventional Cooking?

Since the day man invented fire, man learned to cook slowly. This evolution has brought the conventional norms of cooking on a stove. This method required fire which is powered through gas or electricity. It is more widespread in use currently.

Modern conventional cooking requires an exhaust fan to ease out the heat from the kitchen. Moreover, it also needs a fan that will help distribute the heat from the flame in the pot. This is the sort of cooking method we all grew up watching.


The advantages of having a conventional cooking stove are mentioned below:

1. Full Proof

Most of the recipes written are conditioned to match a conventional cooking stove. There is no way to ignore its commonness. Moreover, it usually comes with the house, rather than having to make it on your own.

2. Has An Exhaust Fan

Things can get a bit heated in the kitchen. What can you do in that case? Yes, you get an exhaust fan.

The only function of this fan is to take the hot air away from the inside of the kitchen to the outside of the house. In this way, a fresh air circulation is created. Thus, the kitchen feels a lot less suffocating.

3. Conventional Over Can Be Attached

More often than not, conventional cooking stoves have an over attached right under them. It is called a conventional oven. It is usually required for roasting and baking.

If you have enough experience, you can start to cook within the oven itself. It has better heat induction than the above stove and has an overall better taste to it. Moreover, it makes your kitchen complete and not have to waste space behind an electric oven.


The disadvantages of having a conventional cooking stove are given below:

1. Requires A Lot More Hands-On Time

Because you tend to repeatedly lift the lid of the cookware in order the turn the food around, a lot of the heat from inside escapes. This delays an already long wait for the food to be cooked.

Most people are already used to this, but as time goes and people have lesser and lesser time on their hands, this issue will be a much more significant factor then.

2. Food Is Cooked Unevenly

The main issue to be addressed here is the food either not cooking entirely or remaining raw in places. For any cook, this is worrisome. Not only is his skill going to be questioned, but it will also be due to a problem in the system, not even of his own.

This happens even after all the moving and the flipping and the turning of the food inside. Some parts of the food get overcooked, some get undercooked. And it is heart-breaking to find out that a portion of your hard worked cook is nothing but left raw.

What is Induction Cooking?

The evolved version of modern cooking, induction stove. This is an electrically powered stove that cooks in a more energy efficient way. It is also much less complicated to use than a regular conventional stove.


The pros of an induction cooking stove are given below:

1. Efficiency

It is deduced in a survey by “Consumer Reports” that an induction cooking stove is 25%-50% more energy efficient. That means you save that much more money behind utility bills. Moreover, this type of stove offers temperature adjustments and control which a conventional cooking stove never can.

2. Safety

Cooking in an induction stove means you get to avoid the fire and the hot metal coils. There have been accidents due to leaving clothing on the stove. Incidents directly injuring people have also taken place.

This sort of issues cannot take place through an induction cooking stove. The only way someone can get hurt by this sort of stove is if they turn it on and purposefully put body parts on it. I’m sure you are not negligent enough to let that happen.


The cons of an induction cooking stove are given below:

1. Cookware

Because induction cooking stove is so new in the market, not all types of cookware can be used to cook into it. Moreover, the process of these specific cookware is high. This results in the savings above made through the switch, almost redundant.

2. Vibrations

During cooking on an induction cooking stove, there have been complaints of a faint humming or vibration from the pot. This usually isn’t a big deal but is on hindsight, an annoyance towards the people in the kitchen. It isn’t a big deal but surely a drawback.

3. Uncommon

As mentioned in the first point, the whole system of induction cooking is new to the market. As a result, most recipes are directed to the conventional cooking stove system. It makes the lives just that much harder for everyone in trying to convert the temperature requirements to and fro.


The debate will live on for the foreseeable future. However, this article can conclude that the conventional cooking stove system is great for the typical family, who like to have the time to cook, sit and eat like a family.

However, if you are an individualistic personality, you’d prefer the time efficient induction cooking stove system.