Copper pots and pans are loved for their quick cooking and even heat distribution while cooking. Apart from normal day to day cooking, copper pans and pots are preferred for health-sensitive recipes such as candy making or jam making.

Copper pots and pans are more expensive when compared to your regular cookware and for those who love to use copper pots and pans, it is nothing less than a worthy investment. And, contrary to the popular belief, copper cookware is not that difficult to take care of. The key is to understand the material well and work with it accordingly.

Copper is a very reactive metal and is not really food safe. This is the reason why copper utensils should be lined with inert or non-reactive materials such as stainless steel, tin, etc. Also, while purchasing copper pans and pots always make sure that the metal lining is intact and is not broken at any place. As a part of the aftercare of copper utensils, always make sure main this lining.

Copper is a great conductor of heat and electricity, and thus should be used sensibly. It heats up pretty fast when compared to any other metals. When cooking in copper vessels, it is always recommended to keep the cooking flame almost 50% lower of what you would use with other materials. For example, if for non-stick cookware you use a medium flame to cook something, with copper it should be low or medium-low. This way you will not burn the food and the lining of the cookware will also remain intact.

Copper pots and pans are meant to tarnish over time, both due to wear and tear and natural reasons. To keep your copper cookware looking as new as ever, make sure to clean them on a regular basis. Use a lemon and salt or vinegar and salt solution to polish your copperware. You can also use tomato juice or tomato ketchup to rub away the tarnish as well. Always use a sponge or soft cotton cloth to clean the copperware. Rinse the copper vessel with plain water and wipe off the excess water from the copper surface to prevent water marks.