Copper utensils for cooking has a long association with the world - class cuisine (think Julia Child). And copper is experiencing a renaissance in the design of the time, people broke to produce the copper pots and pans heat and a nice shine in the kitchen. But while copper, which is considered a soft metal, is known valued for its ability to heat to conduct a little more TLC required than other materials. "Depending on the mucosa of cookware copper one, it is possible to make mistakes in cleaning," Mac Kohler said, of Brooklyn pots of copper . But if the pots are well kept, they pay several decades of use and beauty in the off - kitchen . Here Kohler and Tara Steffen, director of marketing for the French manufacturer of copper - Cookware Mauviel exchange best practices.
Handle with care.
Copper pans are aligned generally with stainless steel or pewter In any case, use to sponge a soft wash with mild soap and warm water Steffen warns of copper on the plate -... Washing machine or a stronger detergent choose indeed contain chlorine , completely avoid abrasives, although they promise to be sure, can make stainless steel and tin, Kohler said. Note Damage? "In the case of a jar, the solution Tin Pan's," he said -. However, stainless steel filter can not be brought back to life.
Never heat a dry pan.
This true Rings "is worse Generally copper utensils in the low and slowly used, it means the metal of choice for sensitive products," for almost any type of pot. If empty heated without food or fats like olive oil, the coating, says Kohler.
Hold - brilliant. , ,
Left alone, tarnishes copper naturally over time. Polishing, Steffen recommends regular use is a specialty copper cleaner or a mixture of lemon juice and baking soda at home (or vinegar and salt). Polish the surface with a soft cloth, rinse and dry. While Kohler trick Salt said works well, warns pans with him scouring. ". In the case of copper stainless steel doubled, is the most common mistake, to clean the salt residue cook When rinsed, may be harmless, but often finely crafted salt micro-milled for aggressive to be, "he says - it is. "These stranded stainless microcrystals then confront inevitable."
, , , or the patina embrace.
For practical or aesthetic reasons, you can skip polishing and leave the old copper utensils natural cooking. "In the case of copper, a skid surface becomes more and more thermally efficient," says Kohler "professional chefs maintain good dark patina because it produces in grapes ;. To be improved, what should be what to do."
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