How do I clean antique copper pans?

Warm water and mild soap handle daily cleaning. Avoid abrasive scouring pads, as they will scratch through a tin lining quickly. If the copper exterior turns dark, a simple paste of lemon juice and salt brings the shine back. Wash the paste off and dry the metal quickly to prevent water marks.

I bought an old cast iron pan at a boot sale and the inside is covered in a thick layer of burnt-on grease, is there a way to rescue it?

The easiest method is stripping it back to bare iron using a lye bath or commercial oven cleaner. Put the piece in a bin bag and spray it generously. Leave it outside for a few days to soften the old grease. Wash away the loose grime with wire wool and cold water. Dry it over a low heat and rub a thin layer of oil over the surface to build a new seasoning.

Can I use antique pans today?

Yes. Cast iron works on almost any heat source including modern induction hobs. Copper requires a solid tin lining before cooking acidic food. Take an antique piece to a specialist for retinning if bare copper shows through.

The long handle on my heavy saucepan feels slightly loose when I pick it up, does this mean the pan is broken beyond repair?

Loose handles are a common issue with large antique pans. Copper expands and contracts with heat, which slowly loosens the iron rivets over several decades of daily use. Any competent metalworker or coppersmith can tighten them again. They support the rivet head on an anvil and strike the inside end with a hammer to compress the metal tight.

Home > Metal > Pans > Page 2

Antique Pans from the 19th Century

← Page 2 of 3 →

Heavy metal cooking vessels built for open hearths and early ranges, formed mostly from copper or cast iron with stout handles designed to take serious weight. They were essential kitchen tools meant for everyday boiling, frying and preserving.