{"product_id":"10-inch-signature-series-copper-pan","title":"10 Inch Signature Series Copper Pan","description":"\u003cp\u003eSpun from 3.1mm thick copper this pan is one of the thickest on the market! It also has a 304 Forged Stainless handle with 3 quarter inch copper rivets connecting it to the Pan. It has been a journey of over 5 years to create this pan and I am happy to now make them available on my site!  This pan will come tin lined a process that has been around for 100s of years!  \u003cstrong\u003e( 10-12 business days lead time) \u003c\/strong\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis pan measures 10 inches across the top 8 inches across the bottom and about 2 inches deep and weighs about 5lbs \u003c\/p\u003e\n\u003cp\u003ePlease make sure not to overheat this pan a low heat is all that will be needed as copper is one of the best conductors to be used in cookware. Not over 400 degrees. \u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eTin and cooking\u003c\/h2\u003e\n\u003cp\u003eWe’ll start with how the characteristics of tin manifest during cooking.\u003c\/p\u003e\n\u003cp\u003eTin’s \u003cem\u003elow-stick quality\u003c\/em\u003e means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt’s especially recommended for eggs, omelettes, and delicate proteins like fish.\u003c\/strong\u003eFood releases easily without tearing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy cleanup.\u003c\/strong\u003e A quick wipe with a non-scratch sponge is usually enough.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTin’s (and copper’s) \u003cem\u003enon-ferrous nature\u003c\/em\u003e means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo induction.\u003c\/strong\u003e Gas, electric, halogen — yes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTin’s \u003cem\u003esoftness\u003c\/em\u003e means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo metal utensils\u003c\/strong\u003e. The sharp edges can slice through tin and expose copper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTin’s \u003cem\u003elow melting point\u003c\/em\u003e means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo high-heat searing.\u003c\/strong\u003e No steaks at blazing temperatures, no high-heat wok recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo pre-heating an empty pan. \u003c\/strong\u003eYou’re much more liable to overheat the pan and soften the tin.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTin’s \u003cem\u003enatural oxidation\u003c\/em\u003e means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTin will turn gray.\u003c\/strong\u003e This is a badge of honor for a working pan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eTin and cleaning\u003c\/h2\u003e\n\u003cp\u003eNow we’ll look at how these characteristics show up in cleaning guidance.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.vintagefrenchcopper.com\/wp-content\/uploads\/2020\/09\/getting-started-with-copper.jpeg\"\u003e\u003c\/a\u003eTin’s \u003cem\u003esoftness\u003c\/em\u003e means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo abrasives.\u003c\/strong\u003e Use non-scratch sponges and regular dish soap. No steel wool, no tough cleaners like Bar Keeper’s Friend, Soft Scrub, or Bon Ami, and no abrasive scrubbing tools.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWearing out is inevitable.\u003c\/strong\u003e Use it, don’t baby it. Tin can be renewed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTin \u003cem\u003ewears away over time\u003c\/em\u003e, so:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep checking for exposed copper.\u003c\/strong\u003e Look anywhere food touches: the floor of the pan, the lower sidewalls. High sidewall chips are less urgent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrack the amount of exposed copper.\u003c\/strong\u003e Once the exposed area adds up to about a square inch (2cm), it’s time to retin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHave a back-up pan or two.\u003c\/strong\u003e Retinning can take a few weeks so have other pans you can use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTin’s \u003cem\u003enatural oxidation\u003c\/em\u003e means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eYour tin will look gray. \u003c\/strong\u003eIt is normal for working tin to be mottled matte gray — don’t try to clean it off.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Ace Kitchen and Co","offers":[{"title":"Default Title","offer_id":52653590249746,"sku":null,"price":500.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0707\/2828\/6482\/files\/IMG_3074.heic?v=1787949805","url":"https:\/\/acekitchenandco.com\/products\/10-inch-signature-series-copper-pan","provider":"Ace Kitchen and Co","version":"1.0","type":"link"}