You can buy commercial cleaners that will work on copper pans or
bowls, but many people still love the old fashioned methods using
household items to clean their cookware.
You should never use
scrubbers, steel wool, or any other harsh method of scraping on
copper. Use only cooking utensils made out of wood, plastic or
nylon when cooking and keep the heat at lower levels.
Always
soak the pan immediately after cooking. Wash with a sponge or
cloth, rinse and dry as usual. You can leave it soaking overnight
if need be, rather than scrubbing too harshly. For extra cleaning
try one of these methods, afterwards washing, rinsing and drying
as usual.
-Pour some salt or baking soda on lemon halves and gently
clean the pan or bowl.
-Dissolve 1 teaspoon salt in 1 cup white vinegar. Add enough
flour to make a paste. Coat the pan with the paste and let sit for
15 minutes to 1 hour, then clean.
-Mix together a paste of lemon juice and salt, and rub with a soft
cloth, rinse with water, and dry.
-Pour vinegar over the surface of the pan or bowl and sprinkle it
with salt-rub in the mixture gently.
-Make a paste of lemon juice and cream of tartar. Coat the copper
and leave it on for 5 minutes, and then wash in warm water.
-If copper is very tarnished, boil your item in a pot of water with 1
tablespoon salt and 1 cup white vinegar for several hours. Wash,
rinse and dry as usual.
MORE TIDBITS: If you have copper collectibles that have a patina
verde finish they should only be cleaned with a very soft cloth such
as flannel. Use a gentle detergent such as Ivory and warm water,
rinsing afterwards. Never use ammonia based products or any type
of degreaser.
About the Author:
Brenda Hyde is a wife, mom to three kids and a freelance
writer. She is the editor/owner of Old Fashioned Living and sends out
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