I find that treating the new hard anodized pans like cast iron works. That means never use soap of any kind just wipe out or rinse with water. I believe that the anodize retained oil similar to cast iron.

 

Are these real copper plating or those non stick copper chef? I like my crock pot and cast iron for cooking. Fair amount of stainless for sauce pans to like boil pasta. The only non stick coating I own is in the rice cooker.

 

would never do this. you are eating residual bleach....in fact i would never use any kind of coated pan. the coating is a type of petroleum product that causes autoimmune disease. i recommend either cast iron or stainless steel

 

actually heat destroys the bleach, regardless, why waste bleach? rinse and wipe if you don't want to break down the grease. grease does go rancid, by the way...

 

Yes! I am talking about copper chef pans. The cleaner- bleach spray does break down the grease and the pan looks and feels really clean. Bleach evaporates quickly. What doesn't evaporate should cook away in seconds while preheating the pan. Looks like some people believe in just wiping out a porous type of pan and using them with cooked on crud but wouldn't wipe out and reuse a hard surface like these non stick copper coated pans.

 

Don't forget that bleach is a powerful oxidizer.

Most metals will corrode in bleach solution. Even stainless steel, copper, brass, iron, aluminum, and other metals.

You could pour a few ounces of bleach into a styrofoam cup and drop a marine grade stainless steel screw into it. The next day the screw will have dissolved and be a black swirl of soft gunk on the bottom.

Real copper? Might turn it green on contact, though an alloy could hold up better.

Bleach and many metals don't play nice. Plus you will thin the metal over time and likely put metals in your food.

Bleach evaporates about the same as water since most household bleach solutions are over 90% water.

Your water would evaporate just as fast if you preheated the pan. But heat also accelerates the corrosive action.

Those non stick copper colored pans are really just colored, not real copper. Real copper is definitely not nonstick and isn't even safe to cook in. If they have any PTFE in the coating then bleach will cause mutagenic and carcinogenic THM's.

In short, bleach isn't likely ever going to be a great cooking utensil cleaning product. Even when it cleans well you can't be sure what is happening at the chemical level and that is almost never good.

Just wash with Dawn Blue or Simple Green. Safe and nontoxic. A bit of elbow grease and some time is worth avoiding poisoning.

 

I don't even use soap on my non-stick frying pans.

While they are still hot I give them a quick rinse from running hot faucet water, then wipe with a paper towel.

Any left over bacteria will surely die when I heat up the pan next time. but it is so clean after the paper towel wipe. No need for a cleaner and certainly no need for bleach!

 

Half the time I have already got the food off because I deglazed to make gravy.

Plain water in a hot pan gets things done.

 

1+ on what Zeke said. Bleach is not good for metal.

 

Besides those Copper Pans suck for Cooking! Better type non stick out there. I never hardly ever was mine with other than Water after cooking when it's still very Hot. Underwater it kinda steams and wipes clean.

 

I would be much more concerned about bleach residue than I would be about yesterdays meal. I would think if nothing is stuck on just a wipe with a paper towel would be good enough.

I also wouldn't plan on pan being sterilized by the heat of cooking. If something is stuck on the side of the pan it is possible that higher up on the pan won't get hot enough to sterilize it. Although if whatever that is stuck to the pan is dry not much is growing it it that could be a problem anyways.

It would also depend on what the pan was last used for on how I need to clean it. If last week I put some frozen chicken in it to thaw then forgot about it for a few days and it started to rot I would be much more concerned with cleaning it than if I cooked a meal in it last night and intend to cook in it again today.

Either way I probably wouldn't use bleach on cooking utensils, it damages stainless, it damages copper, it would probably be absorbed and flavor cast iron seasoning and Teflon.

 

I bought the copper pans from Wal-Mart and so far most everything I cook in them will stick, especially eggs. I have to wash mine with dish soap and hot water.

 

I tried one of those copper pans once and didn't like it.

Afterward, I got lucky and bought a set of 2 of some really outstanding pans from HEB. granite something or other. Very non stick, impervious to extreme heat that would have destroyed a teflon pan. (accidentally left one on the burner for a while without apparent damage). Produces a great sear on meats as well.

I think this is them.
https://www.amazon.com/GRANITEROCK-Cookware-Scratch-Proof-Granite-coated-PFOA-Free/dp/B07HQZMXJD

Edit: Not the current Granite Rock. I checked at HEB yesterday and it is totally different. very rough feel to the surface, unlike what I bought a year ago which is very smooth. Looks like HEB and kitchen and table brand changed away from the good stuff I bought.

 

Let the dog do most of the cleaning, rinse the slobber off afterwards and your good to go.

 

thats disgusting. They eat cat poop.

 

Don't believe the advertisements ……..:headshake:

 

That's exactly what my pan looks like after I use it, sometimes even with olive oil or real butter as lube.

 

Well then don't look at how much rat poop and bug parts are allowed in your processed factory food.

 

Bleach is a bit much, hot water and a green pad is about all you need to clean skillets. If you are dealing with a situation where illness or sickness is present break out the bleach dilute to 10% and wipe down surfaces, bleach has it uses but is unnecessary for the routine day to day cleaning of skillets.

 

Cast iron has always been a good enough coating for me, and since you can restore it anytime you need to there is no reason to baby it with special tools or cleaning methods.

 

Look at what Teflon did to us. It's a horrible killer made by Dupont that most other countries have banned, but America still allows it. These copper coated pans are so much like the Teflon pans that I wouldn't be surprised a few years from now that they're found to be rebranded Teflon.