Caring for Copper
You can buy commercial cleaners that will work on copper pans or bowls, but many people still love the old fashioned methods using household items to clean their cookware.
You should never use scrubbers, steel wool, or any other harsh method of scraping on copper. Use only cooking utensils made out of wood, plastic or nylon when cooking and keep the heat at lower levels.
Always soak the pan immediately after cooking. Wash with a sponge or cloth, rinse and dry as usual. You can leave it soaking overnight if need be, rather than scrubbing too harshly. For extra cleaning try one of these methods, afterwards washing, rinsing and drying as usual.
-Pour some salt or baking soda on lemon halves and gently clean the pan or bowl.
-Dissolve 1 teaspoon salt in 1 cup white vinegar. Add enough flour to make a paste. Coat the pan with the paste and let sit for 15 minutes to 1 hour, then clean.
-Mix together a paste of lemon juice and salt, and rub with a soft cloth, rinse with water, and dry.
-Pour vinegar over the surface of the pan or bowl and sprinkle it with salt-rub in the mixture gently.
-Make a paste of lemon juice and cream of tartar. Coat the copper and leave it on for 5 minutes, and then wash in warm water.
-If copper is very tarnished, boil your item in a pot of water with 1 tablespoon salt and 1 cup white vinegar for several hours. Wash, rinse and dry as usual.
MORE TIDBITS: If you have copper collectibles that have a patina verde finish they should only be cleaned with a very soft cloth such as flannel. Use a gentle detergent such as Ivory and warm water, rinsing afterwards. Never use ammonia based products or any type of degreaser.