Seasoning Red Copper Pans: What, Why, and How

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Red Copper pans are an intelligent option for professional chefs and amateurs alike due to their high durability, top-notch ability to heat up and release heat, and beautiful appearance. The only problem: when a Red Copper pan starts sticking, how should you clean it?

I got to the bottom of seasoning Red Copper pans, and after extensive research, I’ve been able to understand the process better and record all the necessary steps so that you can try them at home. 

In a nutshell it boils down to, clean, lightly oil, gently heat, let it cool and you are done!

This article will cover everything you need to know about cleaning your prized Red Copper Pans, along with some extra fun tidbits of information about this cookware.  

All about the Red Copper Pan

Bulbhead, the company behind Red Copper Pans, advertises itself as “the home of bright ideas.”

Bulbhead the Home of Bright Ideas

Perhaps, for this reason, Bulbhead doesn’t just specialize in cookware but offers everything from motorized spinning mops to identity protection devices.

The Red Copper pan is an attractive, affordable, non-stick pan that is Teflon-free. Many non-stick pans are advertised as healthy, yet contain PTFE, the active ingredient of Teflon.

Red Copper is different. It is PTFE-free, meaning you can get a healthy pan that should last for an affordable price.

Red Copper Pan

But Red Copper isn’t the only Teflon-free non-stick pan on the market; check out my guide to Teflon-free pans for more info.

Bulbhead also offers full Red Copper cookware sets.

Why Do You Need to Season a Red Copper Pan?

You might be wondering why seasoning Red Copper pans is necessary. Despite its smooth appearance, non-stick copper actually contains microscopic pores on its surface. 

When left untreated, these pores can oxidize, resulting in pitting, the development of tiny localized corrosions. When these pits develop, food will begin to stick to the pan.

Seasoning a pan entails filling in those pores with oil. Doing so will prevent oxidation and give the pan a smooth, uncorroded surface.

Here’s a basic breakdown of red copper pan seasoning directions.

  • Give the pan a gentle wash.
  • Coat it with oil.
  • Heat it up.
  • Let it cool.
  • Wipe away the excess oil.

This guide should help you to get started but check out my more in-depth instructions below. 

Before You Start

Before you clean your pan, it’s essential to know that seasoning your pans isn’t just for when your red copper pan starts sticking. 

Ensuring that your pan can have a long lifespan requires taking care of it regularly. Doing this ensures that your pan can last years or decades after your first use. 

With that in mind, make sure that your pan hasn’t accumulated a bunch of gunk from repeat uses, as doing so could mean much more heavy-duty cleaning.

Get Your Supplies in Hand

Thankfully, it’s not at all complicated to get everything you need for seasoning red copper pans. All you’ll need is:

  • A reliable water source 
  • A Red Copper Pan
  • A small amount of oil (any oil with a high smoke point will do)
  • A cloth
  • A paper towel or two

Once you ensure that you have all of these things, continue onto the first proper step in cleaning red copper pans: washing the pan.

Wash the Pan

First thing’s first, you’ll actually need to wash the pan. Unlike cast iron pans, which can be a little finicky when it comes to scrubbing, it’s an easy process to wash red copper pans. 

Add a small amount of soap and run the pan under warm water, clearing away any food debris.

Try, if you can, to avoid scrubbing the pan, as this can scratch the copper enamel. Instead, use a soft washcloth or rag to wipe away food remnants gently. It might be a longer process, but it’s well worth it for the health of your pan.

Once you’re done washing the pan, make sure that you’ve rinsed out all the soap. The last thing you’ll want is to seal the taste of soap into your pan!

Check this video out if you are still unsure:

Coat the Pan With Oil

Next, add your oil. Make sure it’s only a tablespoon or two. You’re not trying to deep fry anything here! 

Once you’ve measured and poured the oil, use a paper towel to wipe it around the entire surface of the pan, including both the bottoms and the sides. If you notice any food stuck in there, make sure to add more oil to that area. 

When you wipe the oil around with the paper towel enough, be sure to rub it into the pan as thoroughly as possible. To do so, continue brushing until there’s just a sheen on the pan and no pools of oil.

In terms of oils, pick one with a high smoke point and neutral flavor, like:

  • Avocado
  • Vegetable 
  • Grapeseed
  • Sunflower

Avoid both butter or olive oil, as these will make the pan begin to smoke much faster when seasoned, and heavily flavored oils like peanut or sesame will stick into your pan and alter the taste of specific meals.

Heat Up the Pan

Once you’ve finished oiling the pan, it’s time to heat the pan on your oven or the stovetop. Here’s how to do it.  

  1. For the stovetop method, turn the stove to medium heat, then place the red copper pan on it. 
  2. When the pan begins to smoke, remove it from the heat and cool at room temperature.

If you’re opting for the oven, preheat it to 300 degrees Fahrenheit (149 degrees Celsius). Once it’s preheated, insert the pan and leave it in for 20 minutes. Then, let the pan cool and remove it.

In either case, be sure to use oven mitts! A Red Copper pan won’t have a rubber covering over its handle, so it’s going to be as hot as the rest of the pan.

Let It Cool

Finally, let the pan cool. As it does so, the oil you’ve used to coat it will seep into the tiny holes in the pan’s surface. Doing so will fill in the tiny pores in the pan, preventing it from corroding or pitting, thus ensuring that food does not stick to the pan.

Other Copper Non-Stick Pans

Copper non-stick is getting more and more popular. But not all copper pans are the same–some don’t even contain copper!

These instructions are for Red Copper pans only.

If you have other non-stick copper pans–don’t season them unless recommended by the manufacturer. Different non-stick copper pans have different properties, and in some cases you could actually make it stickier!

What Next?

Ultimately, the directions for seasoning Red Copper pans are relatively simple. Just wash the pan, coat it in oil, heat it, and let it cool.

You should season the pan a couple of times a year. 
In any case, now that you know how to season the red copper pan, nothing is stopping you from taking care of one for a lifetime. So get out there and grab a Red Copper pan for yourself! You can find them on Amazon, or direct from the manufacturer Bulbhead.