All-clad Copper Cookware Advice Needed

Q: My roommate is getting me a set of All-Clad's Copper Chef (or, as they term it in moronic ad-speak "COP-R-CHEF") cookware, which should be arriving soon. I'm pretty excited about it, as I've always loved the look of copper cookware and this appears to be very well-made stuff. I've never owned copperware, though, and I have no idea what special care it may require. I'm sure it will come with a list of do's and don'ts, and I'm equally sure that list will be incomplete or ridiculous (e.g., "to avoid tarnishing, do not expose to high temperatures" :-) I'd appreciate any advice or suggestions about the care and use of my forthcoming cookware. Bear in mind, however, that the selection has already been made, I'm very excited about my new toys, and I really don't want to be told, "you should have gotten Calphalon instead." (Especially not if it's true! :-)

A: Use Bon-Ami in the interior of your pans if they do not come clean with soap and water. You will need to use copper polish to keep the finish looking nice, but it is not necessary for the performance of the cookware. Never, Never, Never put your pans in the dishwasher, or store food in them. That is what plastic containers are for (you'd be amazed at the amount of people who are not aware of that fact!). Your pans can work on top of the stove, in the oven, or under the broiler. Don't be afraid of them. You have been given a great gift (even if I am partial to calphalon!) Best of luck. And if the recipe calls for a non-reactive pan, you are a step ahead of me

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