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We are committed to providing you with top quality products at the lowest possible prices! We specialize in hand-crafted, individually designed copper products of superior quality. If you have any questions about our products, you don�t see what you�re looking for, or you would like our coppersmiths to design something special, please do not hesitate to contact us!
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Welcome to our frequently asked questions page. We have included below the questions most commonly asked about copper cookware. We want you to make the best choice based on your needs and we want you to be satisfied with your purchase of hand-crafted copper from the French Copper Studio for many years to come. So if you have any additional questions or comments, please do not hesitate to contact us!
Why Copper?
Copper has been the preferred choice of many chefs and both professional and amateur cooks for generations because copper pots and pans of just the right thickness (2.5 mm) have the best heat transfer of any cookware product currently available. Besides being aesthetically beautiful, you need only try copper cookware once to appreciate how responsive it is in terms of heating quickly. That’s because, next to pure silver, copper is the best metallic heat conductor. And with a thickness of 2.5 millimeters, copper heats evenly so there are no hot spots when you’re cooking.
Why Tin Linings?
For centuries copper pots and pans were traditionally lined with tin. It has only been in recent years that some manufacturers have turned instead to stainless steel linings. However, although stainless steel linings have a longer lifespan than tin linings, stainless steel has poor heat transfer. Also, with tin linings foods just don’t stick like they do to stainless steel. According to Mr. Food (Epicurean Online, 2001), “a stainless steel surface is too sticky to fry on.” That’s why tin lined copper cookware is arguably the best construction of all copper pans. By following the instructions below your tin lined copper cookware can and should be trouble-free for many years. And if in the future you’d like to have your cookware relined, just contact us and we’ll arrange to have our master tinsmith restore your linings to their original condition. For the difference in price between our hand-crafted cookware and the other brands of factory produced stainless-steel lined copper cookware, you can’t go wrong buying from the French Copper Studio.
Is Copper Hard to Maintain?
Definitely NOT, just use soap and warm water for daily cleaning.
Periodically follow the instructions on our recommended copper cleaner! We have the Marvelous easy to use and extremely effective "Barkeeper’s Friend" copper cleaning liquid or powder in stock so just email us with your order and it will be shipped within 24 hours) for exterior cleaning. Or you can use a simple, natural mixture of one part lemon juice with three parts kosher salt to make a paste, rub it on the outside of the pot with a soft cloth, rinse and dry immediately. Ketchup and a steel wool soap pad work great for tough stains. And you can spray your cookware with vinegar combined with 3 tablespoons of salt, followed a few minutes later by rubbing with a soft cloth to remove any verdigris (green coating on the copper). NOTE: Always follow your cleaning with a thorough washing then rinse and dry!
What Will Damage My Cookware?
Copper cookware is very sturdy and, with a bit of care, can last a lifetime. Like all cookware there are a few things you should never do and a few you should always do:
Never:
- heat a copper pot or pan when it is empty
- use steel wool scouring pads on the inside.
- use sugar in your copper pots or pans without first putting other ingredients in your cookware
- put your copper cookware in the dishwasher
Always:
- use low to moderate heat when cooking after pans have been brought up to the desired cooking temperature. Copper is a great conductor of heat and doesn’t need extreme heat to get the job done
- use plastic or wood tools on the inside of the cookware.
- always add salt after you’ve filled your cookware with water or other ingredients because salt can pit the lining of any pot or pan. If you do damage the lining our pans can be easily retined unlike stainless steel where the pot or pan is ruined and has to be replaced!
- when using cleaning solutions on your copper cookware always follow your cleaning with a thorough wash, rinse, and drying
All items are shown in US Dollars.
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