I'd like to thank everyone who has put up with my questions so far. It has finally dawned on me that several boxes containing almost 40 kg of copper pots and pans will be arriving at my doorstep and I better not screw this up. Could I ask some possibly stupid questions about how to care for tin lined copper and any last minute warnings I should hear?
1. I understand I should clean tin lined copper soon after use, ideally right after it has cooled enough to allow cleaning. If there is fond or other food stuck on the lining that was not deglazed, I should put in some water and dishwashing liquid, heat the water and gently scrape any remaining food with a silicone or wooden spatula that is not teak or bamboo. But can I use the soft side of any Scotch Brite etc sponge, or do I specifically need to stock up on the sponges specifically marked "no scratch" and safe for nonstick cookware?
2. I understand I should not heat a pan empty, unless it is to briefly heat it before adding oil. But obviously it's enough to just line the bottom with oil so it absorbs heat, and no need to line the sides right? And it's fine if there's just a small portion of food being sauted relative to the pan size as long as there is some oil coating the bottom?
3. If the pots and pans come with bubble wrap sheets more or less sized to each pot, pan and lid, is this enough cushioning when I store and possibly stack the pots and pans? Or should I find some rubber-like, felt-like or thick cloth covering to wrap these to ensure there are no scratches?
4. Mine are coming with brass handles, Italian style, and I have been warned that these get hot even if they look pretty. Holding them with a piece of cloth while trying to flip sounds accident prone, and I suppose it is best to put a silicone handle cover on the pan. But most silicone handle covers I see for sale are shaped for cast iron skillets with shorter, wider handles. Any advice on finding the right size of silicone cover? I guess you just have to use a tape measure.
5. Any advice on how often you should polish the exteriors?
If there is any other potentially stupid thing I might do with new tin lined copper cookware, please do warn me now!
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