Shine bright: all you need to know about how to season a copper pan

When it comes to cooking, copper pans are a good-looking addition to any kitchen. But what’s the best way to take care of them?

Sprinkling a bit of TLC—in the form of regular cleaning, seasonings, and oiling—on your copper pans can help ensure they remain beautiful and durable for many years.

Let’s take a look at the proper care and maintenance model for copper pans and how you can use it to make sure your pans last. We’ll explore everything from the importance of regular cleaning to the benefits of seasoning and oiling.

By the end, you’ll be an expert on all things red copper pan-care!

how to season a copper pan

What is a red copper pan?

Copper pans are a must-have for any serious cook. Whether it’s the beauty of the two red copper pans reflecting in your kitchen or the versatility of the metal’s properties, owning copper pots is an investment in your culinary pursuits.

Copper pans have been around for centuries and have become mainstays for chefs and home cooks alike. The metal conducts heat quickly and evenly, which makes it well-suited for sautéing vegetables or searing steak on gas stoves.

Plus, the red copper pan responds to temperature changes instantly, so you can adjust your cooking without waiting around too long.

Copper pans also come with more care and maintenance than other types of cookware.

Seasoning a copper pan helps keep it looking its best, creating a naturally nonstick surface that’ll stay in great shape for years to come.

So if you’re looking for an upgrade to your kitchen gear, consider investing in a few quality copper pans—not only will they make your cooking experience better but they’ll look beautiful in the process.

Benefits of copper pans

Are you considering buying this type of pan for your kitchen? If so, you’ve come to the right place. Copper pans are ultra-durable and provide excellent heat conduction for better cooking. Plus, when well looked after, non-stick cookware could be part of your kitchen set-up for many years to come.

What are some of the benefits that come with a copper pan? Let’s take a look:

  • Longer Life: pans are extremely sturdy and generally last much longer than other cookware – up to 10 times as long as stainless steel pans.
  • Heat Conduction: Copper is one of the best metals when it comes to conducting heat evenly throughout the entire pan surface, making it suitable for delicate recipes that require low and slow heat.
  • Easy to Clean: pans don’t require any harsh scrubbing or harmful chemicals, and can simply be wiped down with a soft cloth.

So if you’re shopping around for something reliable and long-lasting in the kitchen, consider investing in a copper pan. With proper care, you’ll have it for years!

A few things are needed before seasoning

Before preparing your pan, you should prepare first: Yes, you need pans. When purchasing this product, the following instructions are required when cooking the pans.

A tablespoon of vegetable oils, but there may be alternative cooking oils if vegetable oils are recommended. You don’t have to have very little, just to lightly cover it. Other alternatives include almond oil, lard, and grape seed oil. Please avoid using olive oil because this will make it burn more slowly.

It is advisable to use mild soap. It’s recommended that you use tap water for cleaning the pans.

How to season a copper pan

If you want your red copper pan to last, seasoning it regularly is the key. Here’s how:

  • Step 1: Clean and dry

The most important part of seasoning a pan is making sure it’s clean and dry. To get it ready for the seasoning process, start by washing it with warm soapy water and then rinsing off all the soap.

Once your pan is squeaky clean, give it a buff-up with a clean paper towel. Then leave the pan to air dry thoroughly — if you skip this step, the seasoning won’t stick.

  • Step 2: Coat in oil

Once you’ve got your pan fully dried, the fun part begins. To create an initial, evenly spread protective layer on your pan, you’ll need to lightly coat the entire surface of the pan in oil.

Examples of oils with high smoking points include peanut oil, grapeseed oil, and canola oil.

Make sure to get into all the nooks and crannies before putting your pan in a hot oven using vegetable oil and try to avoid olive or butter oil — just stick to one since they contain different ingredients that can affect the flavor as well as how well they protect your pan.

  • Step 3: Bake in the oven

If you want your copper pan to have an extra layer of protection — plus that gorgeous polished shine — baking it in an oven for about an hour is essential for properly seasoning it.

Preheat the oven to 375 °F (191 °C), place your pan upside-down on an oven tray lined with parchment paper, and bake for 60 minutes before removing the hot pan with oven mitts and allowing it to cool down naturally.

And voilà! Your pan is now season-ready and looking better than ever!

Caring for red copper pan

Caring for a copper pan is quite easy. And while it may feel counterintuitive, the more you use it, the better your red copper pan will get.

With each use, a light patina will begin to develop on the surface. This will prevent food from sticking as much and will make your pan even easier to clean.

To make your pan seasoned again, you can follow these 4 steps:

  • Preheat the copper pan on low-medium heat for about 10 minutes (this helps get rid of moisture)
  • Use oil or shortening to spread a thin layer of fat around the cooking surface (this helps create a stick-resistant coating)
  • Increase the heat to medium-high and let it cook for about 10 minutes
  • Let cool until all fat has hardened (use paper towels to remove any excess oil).

Avoid cooking acidic foods.

Although the copper plate is safe for use, it is reactive to acids. Acids in food cause blisters and the surface to crack, thereby deteriorating the surface of the cooked dish. The acid cooking process is dangerous.

Use silicone or wooden utensils.

If you use silicone and wooden utensils, they are more likely to prevent scratches on their surface.

These utensils are very useful with stainless steel cooking ware.

By following these steps, you’ll be able to build up a non-stick layer over time that will make cooking with your pan even more enjoyable!

How to clean a red copper pan

Now, you know the basics of how to season a pan—but how do you keep it clean?

Your red copper pan is going to accumulate patina over time, and that’s normal. It just means that the outside of your pan has been exposed to elements like heat, oil, and oxygen, similar to the way a cast iron pan is.

But don’t worry—you can still clean your pan without damaging the patina!

Cleaning the pan gently.

When you’re washing a pan, make sure to use warm water and mild dishwashing soap. Don’t forget to rinse it too after washing! And no matter what you do, gently wash it, never put your pan in the dishwasher or use steel wool—it will ruin the patina and strip away any seasoning you’ve done.

Avoid abrasive elements.

To maintain the non-stick coating on your cookware, don’t use anything overly abrasive when cleaning it—especially metal scrubbers or scouring pads are a big no-no.

Stick with soft sponges or cloths instead, which will be gentle enough on your pan while getting it nice and clean.

If you want your pan to last you a long time, it’s important to never use metal utensils on the cooking surface.

Dry immediately.

It’s key to dry your copper cookware immediately after cleaning it, as water can cause oxidation. To make this easier for yourself, buff the outside of the copper chef top with a dry microfiber cloth after each use to keep up with regular maintenance and maintain that good-as-new look for longer!

Common mistakes when seasoning a copper pan

Seasoning a copper pan is tricky, and it’s easy to make mistakes if you’re not sure what you’re doing. Here are some of the most common mistakes that people make when seasoning their cookware:

  1. Not cleaning the pan properly – Before seasoning your pan, make sure to give it a thorough cleaning to get rid of any grease, oils, and dirt. You can do this by simply washing it with warm water and mild dish soap.
  2. Not drying the pan properly – Be sure to dry the pan completely before you season it. Leaving even a tiny bit of moisture on the surface of the pan can cause the oil used for seasoning to go rancid over time.
  3. Using too much oil – Using too much vegetable oil is another common mistake when it comes to seasoning a pan. To season correctly, use only enough oil to cover the surface with an even light coating—not dripping off!
  4. Not heating the pan properly – The most important part of the seasoning process is heating your copper cookware at a high temperature so that the oil bonds to it effectively. Do not use an induction stove to heat a pan.Make sure that you heat your pan slowly and evenly until smoke begins to rise from it—this is key!


Red copper pans are a great addition to any kitchen and can last for years when properly cared for. Taking the time to season your oiled pan and properly clean and store it will keep your pan in top condition.

Seasoning copper pans provides the perfect surface to cook food on while also helping to protect it from wear and tear. As long as you get into the habit of cleaning and seasoning your red copper pans whenever you use them, you will be able to enjoy them for years to come.

So, grab your pan, a preferred oil, and a soft cloth, and start enjoying your shiny, well-seasoned non-stick pan in no time!


How do I make my copper pan non-stick again?

To restore the non-stick surface of your pan, follow these steps:
 • Clean the pan thoroughly: Remove any residue or burnt food particles using a soft sponge and warm, soapy water. Avoid using abrasive cleaners, as these can damage the pan’s surface.
Dry the pan completely: After cleaning, make sure to dry the pan thoroughly with a soft cloth or paper towel.
Season the pan: Apply an even layer of vegetable oil or another high smoke point oil to the pan’s surface using a paper towel or soft cloth. Heat the pan on medium-low heat for a few minutes until the oil starts to smoke and remove it with oven mitts. Then, let the pan cool down completely.
Wipe off excess oil: Once the pan has cooled down, use a paper towel or soft cloth to wipe off any excess. The pan should now have a non-stick surface.
Remember to use non-abrasive utensils while cooking and avoid overheating the pan to maintain the non-stick surface.

What oil is best for seasoning copper pan?

Choose vegetable oil if you can, or use oil that has high smoking levels. It is better not to use olive or butter oil. Using oils with too much heat may cause you to accidentally burn the oiled pan. Some oils with the highest smoking potential are grape seed oil, canola oil, and peanut oil.

Do you need oil in a copper pan?

Seasoning is crucial in most copper cookware to ensure that the surface is maintained. A thin layer of carbonized oil fills the small pores and gaps in metal and stops foods from clumpy.

Are red copper pans more durable than traditional nonstick pans?

Cookware is useless when it has no shelf life. So, your investment in maintaining red copper pans will not be wasted.

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