Red Copper Pans: All You Need to Know About Seasoning Them

If you’ve been looking to buy new cookware, chances are you’ve heard of Red Copper pans.

Made with a mixture of ceramic and copper, these pans are lightweight, non-reactive, non-stick and perfect for those of you eager to cook high-quality food yet not so eager to spend a lot of time scrubbing.

If properly seasoned, Red Copper Pans are amongst the most non-stick pieces of cookware one could possibly get. Even more so than Teflon and similar cookware materials.

In fact, well-seasoned Red Copper Pans are so reliable you’ll be able to cook while using very little, if any, oils, making it a healthy choice as well as a practical one.

But what does “seasoning” means and, more importantly, how does one season a red copper pan?

What ​is Seasoning?

If you’re picturing throwing some salt and pepper to your pan, hold up. That’s not what seasoning means, at least not in this context.

Seasoning is a process in which non-stick cookware improves its non-stick properties. This is done by coating the surface of your cookware with oils and fats.

While it may sound unhealthy, rest assured that the process is anything but. By letting oil “soak in” into your cookware, you’re increasing its non-stick properties to the point where you may just get away without using oil when cooking.

Sounds good, uh?

​Why Do You Need to Season?

If you’re curious enough to visit the reviews from non-stick articles, you’ve probably noticed a trend of people who complain about the products not being as non-stick as advertised.

While their complaints are understandable, they’re also easily avoidable and that’s because most cookware manufacturers will tell you that, to get the best results out of your cookware, you need to season it first.

Even the most non-stick pots and pans can end with food residue and stains if you don’t season them properly. The only pans that can avoid this fate are Teflon cookware, but plenty of studies have shown that this material may not be the safest out there.

​How to Season Red Copper Pans?

Seasoning is a relatively straightforward process, but it does tend to change from cookware to cookware.

Here, we’ll show you how to season red copper pans, and for that you’ll need:

If you have more than one, gather them all and have them ready.

Red Copper Pan: If you have more than one, gather them all and have them ready.

Oil: Vegetable oil is encouraged, but you can choose other oils as long as they have a high smoke point. Some of the best oils you can use for this purpose are canola, walnut, sesame, peanut or even lard.

Paper Towels: No need for a particular thickness. Use what you have at hand. You can also use napkins if you don’t have any paper towels available.

Soft Cloth: Alternatively, you can use a soft cloth instead of paper towels, though the later are more disposable. If you’re planning on using a soft cloth, make sure it’s not one of those with microfibers, and instead aim to find a cloth soft enough to use on a baby.

Soapy Water: Avoid using particularly strong soaps. Mild soap will do the job just fine and, sometimes, just water and your hands will do the trick, but for this guide, let’s stick to mild soap for the time being.

Stovetop or Oven: It’s possible to season your pots and pans with both. We’ll cover how to do it with a stovetop first and then we’ll move to the ovens.

Oven Mitts: Required only if you plan on seasoning using your oven. Safety first.

If you have more than one, gather them all and have them ready
Vegetable oil is encouraged, but you can choose other oils as long as they have a high smoke point. Some of the best oils you can use for this purpose are canola, walnut, sesame, peanut or even lard.

​1. How to Season Red Copper Pan on the Stovetop

​1

Wash your pan to remove any dirt or grease. Avoid using a scrub to prevent any scratching. Use a soft cloth or sponge instead.

​2

Let the pan air dry until all water is gone or use a soft cloth to speed up the process.

​3

​Pour a tablespoon or so of oil on the pan and use a paper towel to gently spread it all over the surface. Make sure to cover everything, including the sides.

Pour a tablespoon or so of oil on the pan and use a paper towel to gently spread it all over the surface. Make sure to cover everything, including the sides.

​4

​Once properly coated, turn on your stovetop to medium heat and place the pan on top.

Once properly coated, turn on your stovetop to medium heat and place the pan on top.

​5

Now it’s time to wait. Keep an eye out on the pan for smoke and remove from the fire once it starts smoking.

​6

Let your pan cool down before storing it.

How to Season Red Copper Pan on the Stovetop

​2. How to Season Red Copper Pans in the Oven

​1

​Preheat your oven to 300 degrees.

Preheat your oven to 300 degrees.

​2

​Wash your pan to remove any dirt or grease. Avoid using a scrub to prevent any scratching. Use a soft cloth or sponge instead.

Wash your pan to remove any dirt or grease. Avoid using a scrub to prevent any scratching. Use a soft cloth or sponge instead.

​3

​Let the pan air dry until all water is gone or use a softh cloth to speed up the process.

Let the pan air dry until all water is gone or use a softh cloth to speed up the process.
Pour a tablespoon or so of oil on the pan and use a paper towel to gently spread it all over the surface. Make sure to cover everything, including the sides.

​4

​Pour a tablespoon or so of oil on the pan and use a paper towel to gently spread it all over the surface. Make sure to cover everything, including the sides.

Pour a tablespoon or so of oil on the pan and use a paper towel to gently spread it all over the surface. Make sure to cover everything, including the sides.
Once properly coated, turn on your stovetop to medium heat and place the pan on top.

​5

​Once properly coated, place your pan in the oven and leave it there for about 20 minutes.

Once properly coated, place your pan in the oven and leave it there for about 20 minutes.

​6

​Remove after 20 minutes and leave it to cool down.

Remove after 20 minutes and leave it to cool down.

Note: If the pan starts to smoke before this, take it out of the oven and let it cool down.

Here is a detailed video on how to season your new red copper pan:

Copper Pan Seasoning
Note: If the pan starts to smoke before this, take it out of the oven and let it cool down.
How to Season Red Copper Pans in the Oven

And there you have it, you’ve seasoned your red copper pan!

How often should you season red copper pan?

Seasoned cookware needs to be re-seasoned every few uses, but as long as you use mild dish soap and avoid scrubbing with harsh materials when cleaning, you can usually delay this so that you have to do it only once a week or so.

Storing Seasoned Red Copper Pans

How To Store Red Copper Pan

While seasoning is the “hard part” when it comes to improving the effectiveness of your red copper pan, it’s not the only precaution you should take.

Learning how to store seasoned pans will help you make them last longer and work better:

  • check
    Avoid piling the pots and pans on top of each other, as this will not only wear off the oil but also scratch the surface.
  • check
    If possible, hang the pots and pans on the wall or on a rack.
  • check
    If stacking is a must, always use paper towels or soft cloths to dampen the impact.
  • check
    If you’re not planning on using your red copper pans in a long time, make sure to lightly coat the surface with oil and wrap them in a plastic bag before storing it. Wash and change the coating every month or so to prevent it from going rancid.

As you can see, seasoning is a fairly straightforward process that only seems complicated at first.

Once you’ve done it enough times, you can simply go through the motions, minimizing the amount of oil, and time, you spend doing this.

Because seasoning only creates a thin layer of protection, you’ll still need to be as careful with your pans as you’d be if you hadn’t seasoned them. This means no banging, scratching, scrubbing, piling and things like that.

Red copper pans are known for being particularly resistance, but even the strongest pans out there can’t resist negligence.

Thank you very much for reading, we hope you found this short guide useful and informative.

 If you have any further questions abo​ut seasoning red copper pans, don’t be afraid to leave a comment. We’d love to hear from you!
How often should you season red copper pan?
How to Season Red Copper Pans?
Why Do You Need to Season?
Emma Claire
 

I’m Emma, and I’m absolutely in love with food blogs. I’m a foodie at heart but being the mother of 3 kids, it’s not always easy to keep up with fancy dinners… so I rely on the support of other blogging moms like me to help along the way.

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