To clean copper pans effectively:
- For daily cleaning, wash the pan by hand with warm water, a mild dish soap, and a nonabrasive sponge. Avoid the dishwasher and air drying to prevent water spots. Dry thoroughly with a clean cotton cloth.
- For regular polishing, make a paste from two parts ketchup and one part fine sea salt or a paste of salt, distilled white vinegar, and all-purpose flour. Apply the paste to the copper, let sit for several minutes, then rinse with water and dry thoroughly.
- For tough tarnish or stuck-on food, commercial copper polishes can be used, or soaking with unscented ammonia for burnt-on food, followed by gentle scrubbing.
- Salt and vinegar are highly effective for removing tarnish; sprinkle salt on the pan, pour vinegar, rub gently, then rinse and dry.
- Avoid abrasive cleaners and coarse salt, as copper is a soft metal and can scratch.
These methods restore shine and keep copper pans in good condition while preserving their performance.
