Scanpan Copperware – Choice of Most Chefs

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Scanpan Copperware is a beautiful set of cookware. It combines French elegance with a classic design. Scanpan copperware is the choice of most chefs.  Scanpan copperware, are most chefs choice for many reasons.

The copper provides even, fast, heat which makes cooking effortless.

Scanpan Copperware is easy to clean, with stainless steel handles that stay cool longer.

Copper has, in some cases,  replaced steel cookware for being the most popular. It has many advantages that appeal to many professional chefs.

Copper cookware pans are excellent energy savers, cooks faster, and is gentle when cooking sensitive dishes. That makes it the best bang for your buck.

The copper finish imparts an elegance so you can display it in open racks in your kitchen for added beauty.

The Pluses of cooking with copper

Copper is 100% safe to cook with if it is lined with a metal like nickel, stainless or tin, which today most manufacturers do.

Copper is perfect as a heat conductor as the heat will spread evenly over the bottom of the pan, which will prevent scorching, plus a big saving in energy.

Copper pans are durable, resists corrosion and are hygienic. It also heats five times better than iron and at least 20 times better than stainless steel. Copper pans require less heat due to it’s conductivity elements.

Here is one of my favorite recipes that I would make after a long day of skiing in New Hampshire, where we would have a large crowd. Easy to do and a big crowd pleaser.

Scanpan Maitre’ D Paella/tapas pan 6.25 quart</spa
My Favorite Paella Recipe
( Can be cooked in paella pan)

6 tbsp. vegetable oil

2 cups minced onion

2 cloves minced garlic

1 lb. long-grained rice

2 cans chicken broth (15 oz cans)

3 large tomatoes, peeled and diced

1/2 tsp saffron

1 bay leaf

1/2 tsp salt

1/4 tsp pepper

1/2 lb. hot or sweet Italian sausage, cut in 1 inch pieces

1 can baby clams, drained

12 small clams, well scrubbed

1 lb shrimp, peeled and deveined

1 8 oz can lobster or 8 oz  fresh lobster (cooked)

1/4 cup pimientos cut in strips

1 package frozen peas

Preheat oven @450 degree

Heat oil in a copper paella pan. Add onions, cook two minutes, add garlic and cook 1/2 minute more. stirring frequently.

Add rice, stir well to allow the rice to absorb all the fat.

Add chicken broth, tomatoes, saffron, bay leaf, salt and pepper. Bring to a boil. Cover and bake 10 minutes. Remove from oven, add sausage, lobster, shrimp, clams, peas and pimiento, stir. Cover and bake 25 minutes.  and serve with a fresh, crusty bread and Enjoy!

Copper cookware will cook any meal perfectly and without the chance of hot spots or scorching. Copper cookware can be used on any stove, electric or gas, but can’t be used on induction stoves.

The copper color

When copper is heated it’s color will change, eventually developing a patina of it’s own. Which adds to it’s charm.

How to maintain your copper cookware

Copper is a very soft product and must be treated differently. It’s very sensitive to scratching. It’s handmade and will have imperfections which are part of it’s uniqueness. The imperfections do not affect it’s cooking performance or effect it in any way.

The best way to clean copper is with a copper paste cleaner made for copper. Or you can clean it with a soft cloth. Copper cookware does need some TLC. But it well worth the extra care that is needed. If you purchase any of this cookware, I’m sure you will enjoy cooking with it very much.

If you have any questions about this article or any comments, please leave them below and I will get back to you as soon as possible, Thanks, Deanna.