❤ Get the Pan that Does it All ❤
It's perfect for stovetop and oven cooking, whether you're sauteing, frying, roasting, braising, baking, etc. Enjoy safe, healthy cooking without the need for butter, fat or grease in a non-stick pan. It is called a "DANCE PAN" because the food dances right off...it's easy to clean!
- Ceramic and copper cooking surface;
- Stainless steel Induction-plate promotes even heating;
- Stovetop- and oven-safe to 500F;
- No PFOA or PTFE;
- Highly scratch-resistant kitchenware.
Seasoning Your Pan for the First Time
(Information taken from https://shedheads.net/red-copper-pan-review/season)
Before using your pan for the first time, it’s important to season it . It’s super simple, and takes barely any time at all. Here’s some instructions on what you should do.
Step one: wash your pan with soap and water, and let dry fully. The manufacturer doesn’t include this step in the seasoning process but we like to give anything brand new a quick wash just to get anything unsavoury off that may have been left on from manufacturing and packaging.
Step two: Once fully dry, spread a light coat of vegetable oil (you can also use coconut, avocado or flax oil here) on the entire inner surface of the pan using paper towel or a kitchen rag.
Step three: Place the oiled pan in a preheated 300F degree oven for 20 minutes
Step four: Remove the pan (use oven mitts!) and let it cool down on its own completely.
Step five: Wipe away any leftover oil and you’re good to go!
Typically it’s recommended to re-season your pan every 6 months in order to keep your pan performing at its optimal. But, if you notice the performance starting to diminish, then a quick re-seasoning is a great idea. Just follow the steps for seasoning the first time – excluding step one – and you’ll be good to go. A quick wipe with paper towel should be fine in place of soap and water.
❤ NOTE FROM MELANIE: Our family uses this Red Copper pan every day! Aaron has mastered scrambled eggs and homemade breakfast sandwiches (a good thing due to Covid 19). We have found that it is best NOT to clean our pan with soap and water as that diminishes the non-stick element of the pan. Most of the time, it's not necessary as food rinses off. In the event that we need soap and water to clean the pan, we re-season it before the next use--we treat it like our cast iron skillet. This pan lives up to its hype.