I cook with my copper — do you? Let’s share our recipes and experiences.
I came to cooking (and copper collecting) late in the game — I’m still learning how to cook and getting more confident in the kitchen. But one of the revelations about collecting and using copper is that I truly feel that my copper pans help me to be a better cook. For example, copper’s responsiveness to heat means that if I turn the heat up or down, the pan’s temperature changes within seconds — I’m no longer ambushed by burning garlic in a cast-iron pan that continues to carbonize even after I yank it off the heat.
Here are some common-sense best practices to get the most out of it.
- Rather than tell you what to do, my post on everyday cooking with vintage copper describes the habits I’ve picked up.
- Cooking on tin-lined copper means understanding tin’s thermal properties — I smear pans so you don’t have to.
- I noticed my tin-lined skillets accumulating some seasoning, and it prompted me to think about the wisdom of leaving it in place.
All “Cooking with vintage copper” posts
Here are all the posts in this category.
I’m trying something new here — if you have a cooking-related question, feedback on a post here, or would like to contribute, you can use this form. Your message comes directly to me in an email and I can reply right back to you at the email address you provide. As always, I’m the only person who sees your message or email address, and I only use that information to reply to you.