FAQ

Yes. The Hobart Mixer, model #N-50 will fit the Heavy Duty/K-5 Copper Bowl.

Yes, and to avoid a conflict of interest we will quote an external source to answer this question:“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 [with lining], copper heats evenly so there are no hot spots when you’re cooking.” By CECILE LAMALLE, Adapted from The Cooks Magazine

Yes, but you need an induction disk which contains magnetic stainless steel. Currently unavailable through our French Copper Studio Online Store, however, this item will be coming soon.

The traditional and time-honored lining is tin, mainly because it is almost as good a conductor of heat as copper. Over time, however the thin coating of tin will melt if subjected too high temperatures (425F) and will scratch and eventually ware away with use. When this happens, the pans must be re-tinned in order to avoid the development of toxic substances. Small scratches will not allow significant amounts of copper to leach into foods. If acid foods and metal whisks and spoons, which can damage linings, are avoided, tin linings will last for years -- the copper for generations. For more information on our Tin Re-Lining Services, just click on Services on the top navigation bar.

18/10 grade stainless steel is a high grade cooking stainless steel, which we core with aluminum to increase even heat tranference in our FCS Try-Ply Line of Copper Cookware. Besides the obvious metal differences,however, tin and stainless steel do cook slightly differently and you have to know the qualities of each before choosing the right copper cookware for you and your family. Know in summary, however, both combine well with copper (as long as the Stainless Steel is cored with aluminum!) and if used correctly will create the most savory dinners you’ve ever eaten! Look for our Tin Lining VS Stainess Steel Lining Blog Post in Feb. 2011! If you still have questions please contact us.

Definitely NOT, just use soap and warm water for daily cleaning. Periodically follow the instructions on our recommended copper cleaner! We have the easy to use and 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 only. 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!

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. They may pit the lining - 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