I just received a hand hammered copper paella pan as a gift. It was made in the Vera Cruz area of Mexico. The interior is not tinned.
I have never used copper cookware before and am excited to try the pan.
My concern however is the copper interior. Is it safe to cook in it? My plan of course is to use it for paella which does contain tomato in the sofrito.
I have briefly looked online and on this board. There appears to be two schools of thought-one "yes" and one "no" but none of the posts that I have seen deal directly with cooking paella.
Is there a curing or seasoning process that needs to be followed before the pan gets used? Alternatively should I have the interior tinned?
Thanks in advance for the advice.
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