Did I just ruin my new copper pan?

[MayasRecipes]

Hey, Im new here. I'm also new to my copper cookware and after using it once Im wondering if I messed up the outside. We just went through a huge move (VA to IL) and I thought I would treat myself to a nice set of copper cookware (because I'm a Julia Child freak and have been since I was a kid). I got the Cooks Tri-ply copper cookware set from JCPenney. I know, I know, it's no Mauviel or Paul Revere but hey I don't have 3 Grand lying around for a set of those so I'll take what I can get. Anyway, I used one of my pots to make rice and a large saute pan to make some curried chicken. The pot with the rice is fine. The pan that I used to make the chicken, however, is now discolored on the outside. It went from it's usual pretty copper to almost a blonde color. It reminds me of the blond streaks in my daughter's hair (she has naturally copper red hair). Is this normal discoloration or did I have the heat on too high and now have a pot with a messed up exterior? I never had the heat on high. I have a gas stove and I think it was at like a 6 or so the whole time. Also, I washed it according to the directions beforehand. If I need to buff it out with some barkeepers friend then that's fine. Just thought I would ask some foodies if they had seen this before.

Anyway, sorry for the long post. I look forward to reading everyone elses threads.

[tim irvine]

I have noticed that different copper pans react to heat a little differently. Mauviel just seems to darken, but two lighter pieces i have, especially an old no name casserole, seem to get that streaky yellow look on high heat...still shiny but a weird color. Still works fine. As long as the lining is intact, who cares (for cooking purposes). I agree, BTW, on the Julia Child thing. That was why my casserole had to be "flame" (see thread on favorite Le Creuset colors). I can predict a future obsession for you now...picking up "just one more" pan at a time. Enjoy it.

[MayasRecipes]

Thanks everyone! I actually dont mind the discoloration. It gives it character lol. I just wanted to make sure I hadnt actually ruined it. Streaky yellow is an excellent description of what I have one my one pan now, tim. And yes, I think I will totally be obsessed with copper thanks to Mrs. Child. Although, I must say with 3 sauce pots, one stock pot (with a steamer insert!), 2 frying pans and a giant saute pan I think I'll be set for a while. I hated the idea of buying something that was JCPenney branded but, I'll be honest, these things are no joke. That saute pan weighs a ton! Even the lids are heavy. As Darth Vader would say "Impressive. Most impressive." But there's always SOMETHING to buy when it comes to good quality cookware right?!

[Chemicalkinetics]

Sounds normal. Sound like oxidation. That is why many people say copper cookware needs to be polished.

[MayasRecipes]

Yeah I was ready for the polishing bit. I've only ever seen copper in two forms though: really bright and new or black and ugly. The weird coloration on my pan was new to me! Sounds like it will just need some elbow grease. Ahh the labors of love. It cooked awesome though and was def. worth the money. So, it's still got that going for it lol.

[Chemicalkinetics]

There are many copper polishers. You can use Bar Keeper's Friend.

[Hank Hanover]

Yep barkeepers friend will take care of it.

[ziggylu]

You can also use lemon and some kosher salt to polish. I have a bunch of mauviel and I'll use lemon with kosher salt, mauviel's polishing cream, or a bit of bar keepers friend depending on my mood and what's motivating me to clean. I don't clean my frequently actually. You'll notice different the copper reacting differently to how you use it, the heat, anythign that might get on it. I have yet to have anythign happen that can't be cleaned/polished out.

Enjoy your new pans!