What are the best practices for seasoning my copper pans?

Seasoning copper pans is an excellent way to enhance their cooking performance and longevity. First, begin with a clean pan; ensure there is no residue or dust. You can wash it with warm, soapy water, then rinse thoroughly and dry it completely with a soft cloth. After the pan is clean and dry, preheat your oven to a low temperature, around three hundred degrees Fahrenheit. Next, apply a thin layer of a high-smoke point oil, such as canola oil or grapeseed oil, over the interior surface of the copper pan. It is crucial to use a small amount to avoid a sticky film. Once the oil is evenly distributed, place the pan upside down on the middle rack of your preheated oven. Adding a baking sheet or aluminum foil on the lower rack will catch any drips. Leave the pan in the oven for about one hour, allowing the oil to bond with the copper surface. After one hour, turn off the oven and let the pan cool completely inside. When it is cool to the touch, remove it from the oven, and wipe away any excess oil with a clean cloth. This seasoning process should be repeated periodically, especially after cooking acidic foods, as the seasoning may wear off. For any specific guidance, it is advisable to visit the Copperpans.com website for more detailed information.