It's widely believed that copper interacts with acidic foods (lemon, tomato, wine etc.) and can leach minute amounts into it.

To prevent this, copper is usually lined with tin. Tin is a very soft metal and must be treated carefully. We apply a heavy layer of tin by hand. Characteristics "wipe marks and unevenness".

1. Use a mild detergent, water and sponge to clean.
2. Soak cooked-on food overnight.
3. Use circular rotating motion when cleaning inside the copper pot.
4. Keep rubbing gently until the pot is clean.
5. Always use a low flame. (Copper and tin are very good conductors of heat.)
6. Never heat an empty pan.
7. Use only wood or plastic utensils.
8. Never use metal or abrasive utensils.
9. Tin darken naturally upon exposure to heat and certain foods, but the coloring is completely harmless and should not be removed. (When the copper does begin to show through, it's time to re tin.)
10. Your copper cookware should be kept clean and gleaming on the outside. Dark and discolored splotch absorb more heat than the gleaming surface area, which causes hot spots and uneven cooking. There are many good copper cleaners on the market. (We recommend Amway Metal Cleaner, Braso or Never Dull)
11. If you follow these simple tips, we are sure, you will enjoy your copper cookware for a long time.