How to clean old copper pans?

Wash them with warm soapy water and a soft cloth. Most dirt and kitchen grease will lift off without much effort. If the metal is dull, a mixture of salt and lemon juice rubbed gently over the surface will brighten it. Wash it thoroughly afterwards. Avoid heavy chemical brass cleaners on anything used for food.

Can I cook with antique copper?

Yes, provided the internal tin lining remains intact. The metal conducts heat well, making these pans practical for modern cooking. Check the interior carefully. If bare reddish metal shows through the silver-coloured tin, the pan needs re-tinning before normal use.

I picked up a huge copper kettle at a car boot sale and it has this weird greenish crust around the spout and base, what is that stuff?

That green crust is copper acetate, commonly known as verdigris. It forms when the metal reacts with moisture, acidic substances or certain atmospheric pollutants over a long period. You frequently find it trapped in crevices, around handles, or inside spouts where water sits. It is toxic, so it needs removing if the piece is meant for domestic use. A soft brush and some white vinegar will usually dissolve the build-up. Once clean, dry the kettle thoroughly to stop the crust returning.

My grandmother left me a set of French copper saucepans but the handles rattle and feel loose when you pick them up. Can they be fixed?

Loose handles are a standard issue with antique copper holloware. Heavy use over a hot stove causes the metal to expand and contract, which slowly stretches the rivets holding the cast iron or brass handles in place. A traditional coppersmith can tighten them easily. They rest the pan on an anvil and strike the rivet heads with a hammer to swell the metal and pull the handle tight against the body again.

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Antique Copper in East of England

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Antique copper encompasses a vast range of domestic and industrial wares, hammered or rolled into shape for cooking, brewing, and heating, prized for its thermal conductivity and durable nature.