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Copper preserving pan, part 2

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Thanks to everyone who made suggestions for copper preserving pans. I ended up with a Mafter Bourgeat jam pan, which was on sale (even better) http://www.culinarycookware.com/heavy-jam-pan-solid-copper-bourgeat.html. My follow up question is about care. How do I take care of this? I don't expect it to stay all sparkling and new looking, but I do want to do the right thing.
Christened it tonight with raspberry peach preserves, which I think will be heavenly!

asked by Helen's All Night Diner about 7 years ago

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Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added about 7 years ago

Lucky, lucky you! Hand wash, use copper paste polish. Don't use anything abrasive. Here's a nice little site with some info: http://www.mychefsfavorites.com/bourgeat-copper.html

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