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Treating Anolon Nouvelle Copper before first use.

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I recently received this set as a wedding gift and can't wait to use it as my current pots and pans are cheap and worn out. Problem is I lost the papers for it that explain the process to treat them before their first real use. For the life of me I can't find the info on the Anolon website or anywhere else.

Any help, advice or direction will be much appreciated.

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  1. Found the following on the Anolon website:

    "How do I clean my copper bottom cookware?

    If you have just purchased your Farberware or Anolon copper bottom cookware, a clear protective layer has been applied to the copper base to prevent tarnishing while in it's packaging. It is VERY IMPORTANT that you do the following before using the cookware for the first time:

    BEFORE FIRST USE, remove the layer by dissolving 3 tablespoons of baking soda in 3 quarts of hot water and soaking each pan for 20 minutes. Then rinse with cold water and dry. If upon first use of your new cookware, the copper bottoms turn dark in color, this may be because not all of the clear protective layer has been removed. Please use any copper cleanser to remove the remaining protective residue. To keep your copper bottoms clean and shiny, we recommend using either lemon juice or white vinegar rubbed onto the copper pan bottoms with a soft cloth. Wash, rinse and dry. You may also use any standard copper cleaner. Be sure to wash, rinse and dry your pans after use of a copper cleaner."

    Actually, I have a couple of pieces of Analon Nouvelle Copper cookware, and I never did this. No bad effects that I've noticed in a year or so of use. I just lightly rub the visible copper band with Barkeeper's Friend every now and then to keep it nice and shiny.

    As for the nonstick coating itself, IIRC, some manufacturers say you should pre-treat it by heating the pan for a minute or two on low heat after rubbing a little cooking oil all over the inside with a paper towel. However, Anolon doesn't seem to recommend this. Also from the Anolon website:

    "Do I need to season my non-stick cookware?

    When using cookware with non-stick coating, it is not a requirement that you season your pan before first use. We do recommend that you wash the pan in warm soapy water, rinse and dry before first use to remove any packaging dust that may have accumulated on the cookware."

    Hope you find this information helpful. Enjoy your new pans!

    11 Replies
    1. re: tanuki soup

      tanuki,

      How do you like the Analon? Would you mind giving a review? The only non-stick I've owned before have been Tramontina's heavy aluminum frypans, but they won't work with induction.

      1. re: DuffyH

        Hi DuffyH,

        The Analon Nouvelle Copper frying pans were quite nice, IMO. They worked great on my induction cooktop, and the 10" one was my go-to pan for omelets. I ended up giving them to a friend, though. Basically, I got tired of cleaning that little copper band around the base every time I used them. (Yeah, I know I should seek help for my OCD.)

        After that, I switched to Swiss Diamond (they make an induction-capable line), but the shape wasn't quite right for omelets. The sides were too sharply curved to conveniently slide the omelet out of the pan.

        Last week, I started using Kyocera Cerabrid frying pans. They are induction-capable pressure cast aluminum with some sort of proprietary ceramic nonstick coating. The thing I really like about these pans is that the inner surface is glass smooth, so the omelet just slides around like it's on ice. The ceramic coating is also said to be tough enough to handle high heat and metal utensils. The sides are just right for sliding an omelet onto a plate. So far, I'm quite pleased with these pans.

        All of the above pans are rivetless designs, which I prefer for omelets. (Actually, the Analon pans have Teflon-covered flush rivet heads on the inside, which is practically the same thing.) If you don't mind rivets, I really like the nonstick De Buyer CHOC induction pans. They have great tubular stainless steel handles and come in a wide range of sizes. I use the 13-inch size as my trout frying pan.

        Hope you find this info helpful.

        TB

        1. re: tanuki soup

          Hey Tanuki,

          Your review is quite helpful, thanks. The shape isn't a factor, since I'll be needing a pan for omelets and another for tossing veggies.

          But that business about the copper ribbon - like you, it would make me crazy if it weren't shiny. I don't need all my pans to look new, only the shiny ones. So the outside of my aluminum pans are covered with half-polymierized oil, but my stainless steel is gorgeous.

          Isn't there a pill for people like us? ;)

          1. re: DuffyH

            Hi, Duffy: "Isn't there a pill for people like us? ;)"

            Yes. It's called a wire brush.

            Aloha,
            Kaleo

            1. re: kaleokahu

              :-p

              1. re: DuffyH

                Hi, Duffy:

                I was being semi-serious. Imagine yourself with a bright-polish SS refrigerator...

                Aloha,
                Kaleo

                1. re: kaleokahu

                  Kaleo,

                  Go on, my friend. I'm not sure where you're going... maybe traveling from bright to brushed?

                  1. re: DuffyH

                    Well, having suffered a shiny compulsion myself, I'm suggesting that, if you're unable to grow out of it, brushed might be a great idea for saving you time and worry. Tell me, please, that the shiny urge is moderating? Otherwise, how do you feel about interventions?

                    1. re: kaleokahu

                      Good afternoon Kaleo,

                      I've noticed that my brushed pots and pans show fewer water spots. So perhaps that might be a good thing to look for, all other factors being equal.

                      Moderating? Well, not so much. But I feel much better about life in general now that I've gone back to using Finish Quantum in my DW and have replaced the lesser Comet SS cleaner with BKF.

                      This is what happens, see. I've got quite a bit of magpie in me. I see something new. New = shiny, distracting, wonder what it does, etc... I must have the something new. Often I find the something new doesn't quite work as well as the old.

                      OTOH, I loves me a good intervention! I'll bring the wine. :)

                      1. re: DuffyH

                        Hi, Duffy:

                        Re: Cleaning SS... I haven't tried it, but Flitz has a special SS cleaner spray that the Wall Street Journal rated tops. http://www.flitz.com/stainless-steel-...

                        Aloha,
                        Kaleo

                        1. re: kaleokahu

                          Bookmarked it, thanks. :)