I am a Bartender's Friend User, and it works like the video. Salt and Vinegar is more aggressive, and I have used that method too when I am out of my good stuff. But the BEST aggressive copper cleaner with a high shine finish is Citric Acid and Diatomaceous Earth!
If you want to bring your pans up to an amazing gleaming finish, try using Peek metal polish cleaner. It's gentle enough that you can use it on even gold and silver and porcelain. After I have used it I then take normal laundry soap and water to wash off the residue and then polish with a soft cloth, and it comes out phenomenal!❤
I find Barkeepers friend works the best, and no stench like when using Brasso or vinegar and salt. It also works to clean up the handle if you have a brass handle as well.
I’m thinking of ordering some mauviel with the cast iron handle. I’m never going to see it, but I’d still like it to look presentable. Will I need to season the handle, and if so, is that done the same way I would season any other cast iron? How often? Any advice would be helpful! Love the channel, keep doing what you’re doing, and be well!
Thank you so much! Short answer is, yes I believe so. And I don't think you'd have to season it that often, as the handle won't be exposed to the type of heat an ordinary cast iron pan is. By the way, Mauviel is absolutely amazing stuff. I splurged on a piece last year when I saw a copper pan on clearance. Here's the video of me using it for the first time: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TPwAwHo95wE.html
@@IWantToCook I appreciate that! I’ve been saving my pennies for a couple of years. It’s kind of the dream pan, so I’m doing everything I can ahead of time to avoid ruining it. I’m definitely going to check that video out!
Is the kettle copper on the inside? I’m not sure I’ve heard of such a thing. Except for rare cases like a copper specialty bowl to mix egg whites, most copper cookware is only lined with that metal on the outside due to potential toxicity. If your kettle is indeed lined with copper on the inside, I would only use it for decoration and instead get a kettle lined with another metal, enamel, etc.
One tip use the soft side of the sponge to make it hold the shine. You are scratching the copper. Copper is a really soft metal. I use vinegar and salt and to Finnish brasso polisher.
I have found it doesn’t; I’d be more concerned with the sponge doing that, as some can create micro scratches or swirling. My recommendation is to start with the softest sponge or rag possible, and in the most inconspicuous spot. Cheers!
Correct: That pan has a copper exterior and stainless steel interior. I have another copper pan that is coated inside with tin. For the stainless steel one, that metal is technically clad to the copper, not coated like tin. Apologies for any confusion.
Cleaning copper by putting it in a solution of vinegar and table salt is called pickling; it works well, but the leftover solution is extremely toxic and needs to be brought to a hazmat center for disposal. If you clean your copper this way, you need to be careful.
Don't do this the hard way; tightly wrap a cloth around your middle and index fingers (slightly) moisten it dip the tip of your fingers in baking soda then buff! I guarantee this works and is reasonably genital on the pan!
