Michigan State University Extension
Home Maintenance And Repair - 01500153
06/24/03
Copper Utensils-Care and Cleaning
Care
Utensils with copper interiors should never be used
for acidic foods, with pH of 6.0 or below, since toxic
compounds can form if food is cooked, or stored, or
served from such containers. Even if copper pans are
lined with tin, they should not be used for acidic foods
such as fruits, fruit juices, salad dressings, tomatoes,
vinegar-containing foods, etc. Copper bowls may be used
for beating egg whites, or copper kettles for cooking
high sugar foods like fudge, for these foods are
alkaline.
Utensils with copper on the bottom, or outside, and
stainless steel, aluminum, or a porcelain enamel interior
finish are safe to use and conduct heat well. Avoid high
heat which discolors copper bottoms.
Cleaning
Ideally you should clean copper bottoms after each
use, even though the tarnish does not affect cooking
results or the pan's efficiency. Do not use an abrasive
cleaner or steel wool to clean copper bottoms.
Tarnished Copper Utensils
Wash tarnished copper with soap and warm water and
polish with a commercial cleaner. A homemade cleaner of
equal parts of salt, vinegar and flour also works well.
After rubbing the item with this mixture or any polish,
wash it carefully, rinse thoroughly and dry.
This article was written by Anne Field, Extension
Specialist, Emeritus.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
MSU is an affirmative-action, equal-opportunity employer. Michigan State
University Extension programs and materials are open to all without regard to race,
color, national origin, gender, gender identity, religion, age, height, weight, disability,
political beliefs, sexual orientation, marital status, family status or veteran status.
Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in
cooperation with the U.S. Department of Agriculture. Thomas G. Coon, Director,
MSU Extension, East Lansing,MI 48824. This information is for educational
purposes only. Reference to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not mentioned.
This file was generated from data base 02 on 02/04/08.
Data base 02 was last revised on 06/24/03.
For more information about this data base or its contents please contact
strausc@msu.edu .