How To Season A Red Copper Pan And Make It Last

Are you thinking about buying the innovative, non-stick Red Copper Pan? It’s a great tool with several benefits to make your cooking experience easier. What sets a Red Copper Pan apart from other kitchenware is its lightweight, non-stick ceramic quality. The Red Copper Pan is specifically designed to keep your food from sticking while minimizing annoying scraping and scratching, which can diminish the quality of the pan. Here’s the perks of the Red Copper Pan compared with most normal frying pans:

  • It’s made with an ultra-strong, durable copper material optimized for non-stick and scratch resistance.
  • You can use it safely in an oven up to 500 degrees.
  • It’s free of PFOA (Perfluorooctanoic acid) and PTFE (Polytetrafluoreothylene) (learn more about the risks and alternatives here).
  • You can cook food without using butter or oil.

Like with many functional kitchen tools, it requires some additional know-how for it to work its best. Before you use your Red Copper Pan, you’ll have to season it to ensure it cooks reliably and consistently. That may sound weird (after all, you’re not eating the pan!), but the process of seasoning your pan is essential. Read on to learn how to season a Red Copper Pan quickly and easily.


Top 10 Best Red Copper Pan Reviews On The Market

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Product Name

Our Score

Red Copper Non-Stick Square Ceramic Cookware 5 Piece Set

Red Copper Non-Stick Square Ceramic Cookware 5 Piece Set

98
/100
Red Copper Ceramic Non-Stick 10 Piece Cookware Set

Red Copper Ceramic Non-Stick 10 Piece Cookware Set

98
/100
Red Copper 5 piece Cookware Set, 1

Red Copper 5 piece Cookware Set, 1

96
/100
Copper Chef Square Fry Pan with Lid, 9.5 inch

Copper Chef Square Fry Pan with Lid, 9.5 inch

90
/100
Copper Chef 4 pc system, 6 in 1 pan

Copper Chef 4 pc system, 6 in 1 pan

92
/100
Gotham Steel 10-Piece Kitchen Nonstick Frying Pan and Cookware Set

Gotham Steel 10-Piece Kitchen Nonstick Frying Pan and Cookware Set

90
/100
Copper Chef 10" Round Pan with Lid 2 Pack

Copper Chef 10" Round Pan with Lid 2 Pack

98
/100
Copper Chef (5 Piece)

Copper Chef (5 Piece)

89
/100
Copper Chef XL 11" Casserole 5 pc Set & Induction Cooktop

Copper Chef XL 11" Casserole 5 pc Set & Induction Cooktop

97
/100
NuWave Cookware Set, Silver, 7 Piece

NuWave Cookware Set, Silver, 7 Piece

97
/100

Read more about red copper panRed Copper Pan Reviews: How To Choose The Best On The Market


What You’ll Need

Copper Chef Round Pan 3 Pack 8/10/12
  • A Red Copper Pan. If it’s brand new, you should perform these steps before using the pan to cook food.
  • About one tablespoon of vegetable oil (other types of cooking oil can be used, but vegetable oil is recommended for cooking surfaces that are non-stick). You don’t need very much – just enough to lightly coat the pan. A few other options include lard, peanut oil, grapeseed oil or canola oil. You should not use butter or olive oil, as these start to smoke faster.
  • Water (from the facet), to rinse the pan.
  • Soap. Mild dish soap would be best.
  • Stove-top OR oven. It’s your choice – oven is generally the more common option.
  • Paper towel. For spreading the oil.
  • A soft cloth. This will be used to gently wash the pan. It can also be used to spread the oil.
  • Oven mitts, for safety.

Step By Step Instructions for How to Season your Red Copper Pan

Step One: Pre-wash the Pan

Before you start the seasoning process, you’ll need to very gently wash the pan with warm water and dish soap. Do not scrub it! This could cause abrasions if the pan is brand new. Instead, use a soft cloth to gently lather in the soap. Rinse out the pan and make sure it’s completely dry and free of soap. This is an important step to ensure the pan is free from any harmful chemicals or substances, especially if the pan is just out of the packaging.

For some pro tips on how to clean out copper-made kitchenware that has been tarnished from long-term use, check out this video.

Step Two: Add the Oil to the Pan and Coat

Add in a tablespoon or so of vegetable oil. Take the paper towel (or a soft cloth) and gently spread the oil evenly across the surface of the pan. Get the bottom as well as the sides. Again, make sure to use a type of oil that doesn’t heat very quickly; this could cause the oil to burn and diminish the benefits of seasoning the pan as it dries after heating.

Step Three: Heat in the Stove or Oven

You have a choice here. You can either use the stovetop or the oven to heat up the pan – it’s totally your preference! Make sure you use your oven mitts when touching the handle of the hot pan.

For the oven: Pre-heat the oven to 300 degrees Fahrenheit. Make sure the oven is fully preheated, and then insert the oiled pan into the oven. Let it “cook” for 20 minutes. Remove it from the heat. To see a demonstration of a Red Copper Pan being seasoned using an oven, check out video below. The video also shows how the pan can be used to cook eggs quickly without any sticking or burning.

For the stovetop: Turn the stovetop to medium heat. Place the pan on the stove and wait until it begins to smoke. Remove it from the heat. Here is a tip from TVStuffReviews: If you’re concerned about the heat and smoke, heat the pan first (before putting in the oil) for about 30 seconds on low, and then add the oil to the warmed pan.

To learn more about the different methods of seasoning pans, which includes an alternative oven method as well as a French fry method.

Step Four: Wait, Dry, Use, Repeat!

At this point, you’ll want to make sure the vegetable oil on the pan thoroughly dries. This will ensure that the oil fills all the inconsistencies in the pan (pits can exist from the finishing process even if you don’t see them).

After the oil is completely cooled and dried, take a clean paper towel or soft cloth and wipe away the excess oil. At this stage, your pan is ready to be used for cooking! To see a seasoned Red Copper Pan in action, check out video below.

Season your pan at least once or twice a year to maintain its effectiveness. For the best results, season it every few months, which will help maintain the integrity of the pan and ensure it remains non-stick.


How to Season a Red Copper Pan for Years of Enjoyment and Reliability

Gotham Steel 10-Piece Kitchen Nonstick Frying Pan and Cookware Set

While there are several options for non-stick pans on the market, a Red Copper Pan is a great choice if you’re looking for something free of chemicals, lightweight and able to withstand high levels of heat conduction.

Seasoning your pan every few months is a fast and easy to make your pan last longer. It will make all the difference in how easily food will cook in the pan without sticking, so don’t forget to gently clean and season your pan right after you buy it.

Did you enjoy this tutorial? Comment below! Please share with your friends so they can start seasoning their own non-stick pans, just as professional chefs do. Happy cooking!

Monica Henin
 

I'm Monica a traditional Asian woman, founder of Addon Kitchen, and I’m absolutely in love with food & kitchen utensil blogs. I’m a foodie and like cooking for my small family. Being the mother of 2 kids one boy and girl. My husband is an electrician, my small family lives in Chicago IL...

Click Here to Leave a Comment Below 8 comments
Danielle Caston - July 8, 2017

Hi I came across your tutorial on how to season my copper pans. I have two of these pans and love them and use them for all my cooking. I’ve only had them little over a month and they are starting to stick 🙁 so my question is how do I get to not stick anymore?

Reply
pAT THOMPSON - July 10, 2017

I AM HAVING THE SAME PROBLEM

Reply
Monica Henin - July 10, 2017

Hi Danielle Caston and Pat Thompson.

Thank you for stopping by my website and read this post. I hope you found it informative and useful. I completely understand your problem and would like to assist you regarding it. The sticking is the result of oil not getting polymerized and becoming hard. If you find the oil used on the pan sticky, then polymerization process isn’t complete. There could be 3 reasons for that:
1. Using too much oil (thin layers of oil are preferred).
2. Seasoning on low temperatures.
3. Not given sufficient time to heat the pan.
Warm the red copper pan and wipe off the sticky residue. The residue gets wiped off automatically when the pan is heated, but it that doesn’t happen, then scour the pan with salt and a paper towel. Season the pan again, but create a light coat of oil on the pan. You can try heating the pan in the oven at a high temperature and for a longer time than what you did the first time.

If you have any questions, feel free to send us

Reply
Shirley Ratcliffe - July 12, 2017

I seasoned my pan as instructed and about a month later my pan also started sticking after my husband started using it to cook his English sausage. Great for awhile but not anymore.

Reply
    Jeanne - July 13, 2017

    I think so your problem the same Danielle and Pat above

    Reply
Aubrey - July 31, 2017

No one mentioned that the pan should be clean using water and a cloth only. No soap should be used to clean the pan.

Reply
Anita - August 9, 2017

So you are saying the pan should be treated like caste iron fry pans and pots. season with a film of oil, heat in the oven on high temps and dont use soap to clean only salt water and a scrubber. Makes sense will try as my eggs are really sticking these days, but use the pans for everything. How do I get the black cooked on crease that has develped on the outside of the pan? Thanks. I do love the pans Anita

Reply
Mina King - August 11, 2017

why copper pan stick, click to find answers, reviews and learn more how to use

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