When discussing the cooking performance of copper cookware, Leonidas emphasizes that “cooking in copper pots gives food a unique flavor.” He explains, “Copper allows heat to distribute quickly and evenly across the pot, pan, or tray, enabling the chef to achieve their vision more efficiently and effectively. Additionally, copper is antimicrobial and antifungal, and it’s highly durable and resistant to frequent use. The tin used to line the cookware is also considered one of the most noble metals for human health.”
The tinning process is done traditionally, without electrolysis, and the hammering is also done by hand. Brass is often used to attach handles and other components. For the past six years, the Kavounis family’s cookware has even been featured on Greece’s MasterChef. “Generations of chefs, both on television and off, have grown up using these copper utensils,” says Leonidas, smiling. He feels fortunate that this level of acceptance has now extended beyond Greece’s borders. As with most cookware, experts advise against using metal utensils when cooking in copper pots to avoid scratching the tin lining.
Due to copper’s excellent heat conductivity, it is unlikely that food will stick to the base. However, if food does burn from improper use, the recommended solution is to soak the pot in water to remove stubborn stains, avoiding the use of acids or abrasive cleaners.
As for maintaining the exterior of copper cookware (which can develop an antique patina over time, appreciated by some and not by others), regular polishing with a soft cloth is advised to restore its shine. For a more thorough clean, traditional methods suggest using a cloth dampened with vinegar and salt or lemon to rub the copper surface. For a more modern approach, specialized copper cleaning solutions are also available.
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Publish date : 2024-09-24 04:15:00
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