Our Guide to Buying and Cooking with French Copper Pans
Why Copper Needs a Lining
Linings Explained: Tin, Stainless Steel & Aluminium
| Lining Type | Advantages | Considerations |
|---|---|---|
| Tin | Excellent heat transfer, natural non stick surface, traditional craftsmanship | Requires gentle use and re-lining every 10–20 years; avoid metal utensils and high heat |
| Stainless Steel | Durable, high-heat resistant, safe with metal utensils | Slightly less heat-responsive and non stick compared to tin |
| Aluminium-Clad Copper | Lightweight, affordable, good heat conductor | Less durable, may discolour with acidic use over time |
Cooking with Copper: Tips for Best Results
- Low to Medium Heat Is Key: Copper heats up rapidly and cools quickly—ideal for precise cooking. Always cook on gas or adjustable electric
- Preheat Carefully with Tin: For tin-lined pans, always heat with oil or fat to protect the lining, which melts around 232 °C (450 °F)
- Everyday Applications: Ideal for sauces, chocolates, caramel, and delicate proteins. Copper’s thermal responsiveness helps prevent overcooking
- Utensil Use: Avoid metal tools on tin linings—contact with metal reduces lifespan. Stainless linings are more rugged but still benefit from non-scratch utensils.
Caring for Your Copper Cookware
- Routine Cleaning: Hand-wash with mild soap and warm water; avoid dishwashers and harsh abrasives
- Tackling Tarnish on tin: Remove tarnish with natural such as lemon juice & salt, vinegar & salt, or ketchup. Use the soft side of a sponge. For gentle shine, try home mixes with baking soda or flour. We use - Barkeepers Friend to clean any stubborn marks
- Polishing Options:
- Frequent polishing for a high-gloss finish - we use Brasso wadding
- Occasional polishing for a warm glow
- Skip polishing and allow a naturally patinated look—favoured by many chefs
- Tin Lining Wear:
- Monitor for wear—when copper exposure equals a coin-sized patch, consider professional re-tinning (should last 10+ years with gentle use)
- Storage Tips:
- Store in a cool, dry place. Use soft cloths between stacked items or hang pieces to prevent scratches and oxidation
Copper Pan Lids – What to Know
Unlike many modern cookware sets, French copper pans are not usually supplied with lids. Traditionally, French kitchens purchased lids separately depending on the type of pan, and many chefs preferred to use a single versatile lid across multiple pieces. For this reason, you will usually find vintage French copper pans sold without their original covers.
Cover-Style Copper LidsThe most common traditional style is the “cover lid” – a flat, heavy disc of copper with a simple handle or loop on top. These lids are made to sit just inside the rim of the pan, creating a snug fit that helps trap heat and moisture while still being easy to lift.
Because they are flat and heavy, cover lids can be swapped between different pans of a similar size, making them practical and economical in a busy kitchen. Checkout the copper section of the website for a range of these type pf lids with new tin lining.
Why They Matter
- Weight & Fit – A solid copper lid adds weight, which helps seal the pan and maintain consistent heat.
- Versatility – One cover lid can be used across multiple pans of the same diameter.
- Durability – Like the pans themselves, copper lids last for generations with proper care.
Buying Vintage Copper Lids
When shopping for lids, measure the internal diameter of your pan rather than the outer rim. Because many were handmade, sizing is not always exact. Some lids may fit loosely, while others may sit snugly just inside the pan. This is normal and part of the charm of vintage French cookware.