If you’ve been looking to buy new cookware, chances are you’ve heard of Shineuri Copper pans.
Made with a mixture of ceramic and copper, these pans are lightweight, non-reactive, non-stick and perfect for those of you eager to cook high-quality food yet not so eager to spend a lot of time scrubbing.
If properly seasoned, Shineuri Copper Pans are amongst the most non-stick pieces of cookware one could possibly get. Even more so than Teflon and similar cookware materials.
In fact, well-seasoned Shineuri Copper Pans are so reliable you’ll be able to cook while using very little, if any, oils, making it a healthy choice as well as a practical one.
But what does “seasoning” means and, more importantly, how does one season a Shineuri copper pan?
If you’re picturing throwing some salt and pepper to your pan, hold up. That’s not what seasoning means, at least not in this context.
Seasoning is a process in which non-stick cookware improves its non-stick properties. This is done by coating the surface of your cookware with oils and fats.
While it may sound unhealthy, rest assured that the process is anything but. By letting oil “soak in” into your cookware, you’re increasing its non-stick properties to the point where you may just get away without using oil when cooking.
If you’re curious enough to visit the reviews from non-stick articles, you’ve probably noticed a trend of people who complain about the products not being as non-stick as advertised.
While their complaints are understandable, they’re also easily avoidable and that’s because most cookware manufacturers will tell you that, to get the best results out of your cookware, you need to season it first.
Even the most non-stick pots and pans can end with food residue and stains if you don’t season them properly. The only pans that can avoid this fate are Teflon cookware, but plenty of studies have shown that this material may not be the safest out there.
Seasoning is a relatively straightforward process, but it does tend to change from cookware to cookware.
Here, we’ll show you how to season:
Note: If the pan starts to smoke before this, take it out of the oven and let it cool down.
Seasoned cookware needs to be re-seasoned every few uses, but as long as you use mild dish soap and avoid scrubbing with harsh materials when cleaning, you can usually delay this so that you have to do it only once a week or so.
While seasoning is the “hard part” when it comes to improving the effectiveness of your Shineuri copper pan, it’s not the only precaution you should take.
Learning how to store seasoned pans will help you make them last longer and work better:
As you can see, seasoning is a fairly straightforward process that only seems complicated at first.
Once you’ve done it enough times, you can simply go through the motions, minimizing the amount of oil, and time, you spend doing this.
Because seasoning only creates a thin layer of protection, you’ll still need to be as careful with your pans as you’d be if you hadn’t seasoned them. This means no banging, scratching, scrubbing, piling and things like that.
Shineuri copper pans are known for being particularly resistance, but even the strongest pans out there can’t resist negligence.