Rate this post

When seasoning copper cookware, you must be careful about the oil you use. Olive oil and butter should be avoided since they cannot withstand high heat.

Vegetable oil, canola oil, grapeseed oil, and peanut oil are all good choices.

When oils like olive oil are utilized, a carbonized coating forms on the copper pan.

This coating has an effect on the nonstick properties of copper pans while doing nothing to keep them from tarnishing.

Since it is caused by oil combustion, this carbonization is not advantageous. It is denatured before it can bond to the metal, preventing effective seasoning.

Why Is Seasoning Copper Pans Necessary?

Unlike cast iron, which rusts constantly, copper does not rust as severely. The fundamental reason for this is the low iron content of copper.

When exposed to air, copper oxidizes rather than rusts. The copper combines with the oxygen in the air to generate an oxide compound during oxidation.

The oxide component creates a blue-green film on the copper’s surface known as a patina. This patina is poisonous and has the potential to cause injury if consumed.

These facts, however, do not rule out the possibility of copper rusting. It continues to do so. That simply implies that corrosion will be less of an issue than oxidation.

Hence, while corrosion is rarely a serious concern, copper pans still require seasoning.

Why Season Copper with Particular Oils?

The explanation is related in part to the nature of the oils and in part to the nature of copper.

Let us begin by describing why copper requires particular attention.

Copper is known as:

  • Excellent heat conductor
  • Excellent electrical conductivity
  • Heats up rapidly
  • Maintain heat over an extended period of time

Because of its exceptional thermal properties, it can maintain high temperatures uniformly throughout its bulk. It may also contribute to the heat by retaining it.

This characteristic indicates that everything placed on the pan must already be heat resistant.

The oils will be discussed next.

Never utilize oils with high smoke points, particularly for a heat-intensive process like seasoning.

Oils with low smoke points start smoking at low temperatures and are incapable of undergoing the carbonization required to season copper pans.

Cooking with such oils on copper pans is likewise undesirable; they provide a burned flavor to the meal. Its burned, bitter taste is caused by acrolein, which is generated when oil burns.

Unfortunately, Acrolein is the least of your concerns. Other hazardous chemicals are released during the burning process of oils with low smoking values.

While using copper pans, the following oils should be avoided:

  • Butter
  • Extra Virgin Olive Oil

The following oils should be used with copper pans:

  • Oil from vegetables
  • Oil from canola
  • Grapefruit oil
  • Oil from peanuts
  • Lard

The most refined oil should be used as a general rule. Since refining eliminates the fats and other impurities that cause smoking, refined oils have high smoke points.

Why are butter and olive oil low smoking points?

As previously stated, fatty acids and contaminants reduce an oil’s smoking point. Both of these oils are high in the two culprits.

Butter is mostly made up of fat. It is created from milk’s fatty components. It is also rich in animal proteins, which denature quickly when exposed to heat.

Olive oil has a significant fat content as well.

Because of the contaminants, virgin olive oil has a lower smoking point than refined olive oil.

The Best Oils to Use on Copper Pans

Thus far, we know that the following oils are suitable for copper pans:

  • High burning points are required.
  • Free fatty acids must be kept to a minimum.
  • Little contaminants, including trace nutrients, are required. be improved

Let’s see how each of the suggested oils stacks up to these standards:

Oil of Canola

Canola oil has 0.2-1.2% fatty acids, while virgin olive oil contains anywhere from 0.8-2%.

This is a little change, but it helps to reduce the smoking point of canola oil.

The lowest range of canola oil’s smoking point, 400 degrees Fahrenheit, is just a 5-degree difference from the greatest range of olive oil’s smoke point, 405 degrees Fahrenheit.

Oil of Grapeseed

The boiling point of grapeseed oil is around 420 degrees Fahrenheit, which is roughly 25 degrees higher than the boiling point of olive oil.

The key to grapeseed oil is its low nutritional level. The lack of trace nutrients is critical in boosting the smoking point.

Oil from Peanuts

Because of the fiber retained after extraction, peanut oil would also have a low smoking point.

This is not the case, thanks to refinement. Impurities are rare in peanut oil.

Despite having a high free fatty acid content, peanut oil has a smoking point of 450 degrees Fahrenheit.

This is 45 degrees Fahrenheit over the maximum tolerance of olive oil.

Oil from Vegetables

All of the oils mentioned are vegetable oils. Your local shop, on the other hand, may offer dubious vegetable oil. It might be maize oil or palm oil.

The other oils listed are almost never marketed as vegetable oil.

As a result, vegetable oils have an average smoking point. It has a temperature range of 400-450 degrees Fahrenheit.

As a result, most vegetable oils are suitable for use in copper pans. They have high smoking points and low free fatty acid levels.

Vegetable oils are refined as well.

How to Season Your Copper Pan

Here’s a complete 6-step approach to seasoning your cooper pan. Use any of the following oils:

Scrub your pan with soap first.

Use a mild dishwashing soap to clean your copper pan. Before you begin the procedure, it should be clean.

Therefore, avoid using soap on your seasoned copper pan. Soap dissolves the patina. It will eventually enable tarnishing and harmful oxidation.

Employ a stiff-bristled brush or a rubber scrape. Employ warm, soapy running water followed by a cold water rinse.

Step 2: Let the Pan to Dry

To dry your pan, use a paper towel or another lint-free cloth.

These two materials are the most effective in absorbing all of the moisture. They also do not leave behind any unwanted residue in the form of tiny fibers.

Another option is to dry the newly cleaned pan over a hot burner. The stove is the quickest and most effective technique to thoroughly dry off the copper pan.

Let it to cool somewhat before adding the oil to avoid scorching your fingertips.

Step 3: Apply the Correct Oil

Put your preferred oil in a basin, then dip a paper towel in it. Do not saturate it; instead, allow it to absorb enough to enable you to apply it to the pan’s surface.

During this stage, you may alternatively use a lint-free cloth. Lint may get encased in the oil coating and obstruct the creation of the patina.

It may also just burn and emit nasty smoke.

Spread a thin coating on the pan. Since heavy coatings will spill all over the oven, a thin layer is adequate.

They are also useless to the seasoning process and thus a waste.

Preheat the oven to 400°F and place a sheet of aluminum foil on the bottom rack.

Preheat your oven to 350-450 degrees Fahrenheit for a few minutes; 10 minutes should enough.

Prepare a sheet of metal for the bottom rack of your oven as it warms.

Place the sheet of metal on the bottom rack after the preheating is complete. Make certain that you thoroughly cover it.

Step 5: Preheat the Pan

Put the greased copper pan in the centre of the oven. Make sure the pan is upside down to prevent the oil from pooling inside.

Turning the pan upside down will also enable extra oil to drain.

Let the greased baking pan to bake for 60 minutes. This is the time it is advised for the seasoning to cure enough.

Step 6: Place the pan in the oven to cool.

Turn off the oven but leave the copper pan in place. Let it to cool in the oven for about 30 minutes.

Chilling the pan in the oven allows the patina to bond to the iron and gives the pan additional time to cure. This increases the patina’s quality.

This is also safer than removing it while it is still hot. Finding a spot for it would be a hassle since it would burn most surfaces.

Putting cooked metal on the ground is also a poor idea. Heat kills plants and has an impact on the fauna that lives in the soil.


In conclusion, here is all you need to know about the oils you should use with copper pans:

Oil qualities that should be used with copper pans:

  • The peak smoking point and the lowest temperature range should be at least 400 degrees Fahrenheit.
  • Refined oil is the best since it is low in contaminants.
  • Free fatty acid deficiency

The following oils should be used with your copper pan:

  • Oil from canola
  • Grapefruit oil
  • Oil from peanuts
  • Oil from vegetables

You may also be interested in:

  • How Do You Prevent Food From Sticking To Copper Pans?
  • Is it better to cook with copper pans? + How to Select the Best Ones
  • Which Cookware Is Better: Copper or Stainless Steel?
  • Copper Chef Pan vs. Red Copper Pan What Is the Distinction?


What oil is best for seasoning copper pan?

If you have vegetable oil, use it, otherwise use an oil with a high smoking point. Using an oil that warms up too soon might cause you to burn your pan accidently. Peanut oil, grapeseed oil, and canola oil are examples of oils having high smoke points.

What oil do you use for copper?

Add a thin coating of mineral oil to the copper soon after cleaning to protect it from oxidation and to halt the tarnishing process.

Can I use oil on copper pans?

A: Absolutely, you may cook with oil, butter, or lard in copper pans. Reduce the heat to a lower level than usual.

Do you need oil in Copper Chef pans?

The Copper Chef Titan Pan is the first of its type to include a diamond-infused nonstick covering. You simply need a little amount of butter or oil. Season the cooking surface with natural oils such as olive, canola, or peanut oil to increase taste.

What are high heat oils for seasoning pans?

Canola oil is ideal for grilling, cooking, frying, and seasoning a cast iron pan due to its high smoke point. The smoke point of canola oil is around 450°F; season your pan with Canola oil at 470°F.

Can you use coconut oil on copper?

If you want your copper pots to shine even more, you may use natural substances like olive oil or coconut oil. Just brush some oil over the vessel with a soft cloth, then buff it until it gets the appropriate amount of shine – but don’t use too much!

Does olive oil react with copper?

Avoid using any plastic, iron, or copper containers. Olive oil absorbs PVCs from plastic and chemically reacts with iron or copper to form hazardous chemicals.

Does oil damage copper?

Dissolved oxygen (or air) or corrosive forms of sulphur may cause harm. Crude oil contains many kinds of sulphur, some of which react with copper. Since it is difficult to remove all of the sulphur from oil, corrosion inhibitors are often added to the oil mixture to protect copper surfaces.

Does oil affect copper?

When various other metals were investigated, it was discovered that the price of copper had a modest positive association with the price of crude oil. According to the authors, the same global economic forces that influence crude oil prices also influence copper prices.

What not to use on copper pans?

1. Never use in a dishwasher (& Avoid Abrasive Scouring) Since copper is a soft metal that quickly scratches, you don’t want it to clank against other things. Abrasive scouring should also be avoided on the copper section of your pan, while it is OK when cleaning the stainless steel inside.