You’ve probably heard of cleaning copper with lemons and salt, even vinegar and salt, possibly beer…but ketchup and salt? This is a new one for me, too. While some people enjoy a sparkly, shiny and clean copper finish over the matte patina, I have to say I’m impartial. If I can cook in it, it’s good enough for me. Perhaps you’re one of those people too—and guess what? The dark patina your copper gives you is not corroded or damaged. The molecules are just all settled and ordered in place. Hooray!
Well, it’s time for some chaos isn’t it? Let’s get crazy, and shine up copper pans like the day you bought ‘em with a good ole French fry condiment.
The Kaufmann Mercantile blog held a fascinating interview with Mac Kohler, the guy who founded Brooklyn Copper Cookware. Instead of reaching for the lemons, vinegar, or commercial copper polish, he grabs up the salt and ketchup:
My go-to recipe for polishing copper is equal parts kosher salt and ketchup. Squeeze out a big glob of ketchup and add salt in equal measure. Spread the solution on the copperware and work it with a soft cotton or hemp cloth—no polyester or synthetics, as they will scratch the surface. Buff it out with another natural soft cloth.
Ooooh... sooo shiny...
If ketchup is a valuable commodity in your household, you could probably get away with cleaning your copper with leftover hot sauce or even pasta sauce.
Make sure to check out Mac Kohler’s full interview. He shares fun tips about copper and why the copper Statue of Liberty is deliberately green.
Read MorePhoto by: Kaufmann Mercantile
