Copperware
The copperware of the COPPER MASTERS, is treated with a protective coating of varnish to prevent tarnishing. If you want to use this item as decoration purposes only, you must keep this coating of varnish as protection. So, you just have to clean the dust or use a cotton cloth in order to recover its shine. If you want to use this copperware to cook, you must remove the varnish before the first use. This can be done by 2 manners:
1) However, for every piece put in contact with heat, it is essential that this varnish should be removed. To do this, add soda crystals to water (1 tablespoon to 2 pints of water) and bring to boil in a pot. While boiling, immerse the copper (one half at the time if your pot is not large enough) for about 15 minutes. The varnish will peel off.
2) Should the varnish prove stubborn, acetone, available from any drugstore, will also remove it. This should be rubbed in with cotton woll and need two or three applications. Please remember it is essential to remove all the varnish before the first use. Wash throroughly prior to use.
Attention: For the copperware that are sold already without varnish, it isn´t necessary to follow the instructions to remove it.
Attention: To keep the copperware shining after use, you must use a good brand of copper polish nonabrasive and it will retain its original attractive colour.
Never place the copperware on a flame or in the oven without either some liquid or cooking fat inside to prevent it from burning. Do not use excessive heat as copper conducts heat well. As a rule use the minimum heat. Avoid using metal tools for stirring. A plastic or wooden spoon is ideal. Do not clean this piece with abrasive cleaners as they can scratch the protective coating of tin or the copper itself. Do not wash them in washing-machines, because the detergents are abrasive.
The copper gains stain when it heat up. It is better to put the utensil soon after is use, in hot water with soap, to soak the remains of the food. Then clean the utensil with a soft cloth. Do not use abrasives in his cleaning. To give brilliance to the utensils already without varnish, use a not abrasive product indicated to polish metal, or lemon.
Copper is the best heat conductor, as it easily captures, distributes and retains it. When the inner part is tin plated, the surface is both hygienic and anti-stick. The use of copper pans not only enhances your kitchen - you will find energy savings of around 40% in the first month. It is also very hard wearing. If you follow the instructions below you will really get the best from your Copperware, and it will last much longer.
1) Never place a copper utensil on a direct flame or put it in the oven unless it contains some liquid or fat to prevent it drying out.
2) Don´t use excessive heat. Copper is an excellent conductor of heat.
3) Do not use metal utensils for stirring. Use wooden or plastic spoons.
4) It is perfectly normal for copper to change colour with the heat. As long as the layer of varnish has been removed, you can easily restore the copper to its natural colour by washing with soapy water, drying it and the polishing the outside with a metal polish. If you do this after every use the natural colour will be restored easily.
5) Never use abrasives or any other product that might scratch or damage copper or tin.
6) If your copperware is going to be used for decorative purposes, you will only need to clean it from time to time with a soft cloth.
Our kitchenware is made from the highest quality copper. The items are tin plated on the inside, making the ideal combination of good heat conduction and hygienic cooking surface.
Alembic Stills
Our traditional stills are all made from copper, since this metal not only conducts heat better, which helps both the fermentation process and consequent distillation, but also improves the outcome of the final distillation in terms of flavour. Copper also reduces bacterial contamination (which is why it is also used for water pipes, as it helps to preserve the anti-bacterial quality of the water) and absorbs the sulphur produced during fermentation.
Copper has been used to make stills since ancient times, and as successive generations have found, it remains the best option, thanks to its properties and natural advantages in the distilling process.
Although our stills may be used to distil various materials and substances, certain precautions should be taken when distilling, since if it is not done carefully, serious harm to health can result. If the user does not happen to have any knowledge about distilling, he/she must learn the correct way to do it. Many excellent books and discussion forums are available on this topic, or it is possible to learn the skills required from people already experienced in distillation processes.
In relation to distilling alcoholic drinks, the user must find out the law that applies in the country in question, since some countries impose restrictions on distilling for this purpose.
It is only natural that, after a few years, your still (only stills with riveted joints) will develop leaks between the pot and the swan neck. When this happens, a simple sealing technique can be used to prevent the vapour escaping. Make a dough of water and rye flour, and apply this dough to the places where the vapour are leaking from.
Before using your still for the first time we recommend that you first distil some water to get rid of any impurities left from the manufacturing process. Once it has been used then, like any piece of machinery or tool, the still has to be kept clean, and it will last for years.
If you use the still just once a year you must make sure to clean it before putting it away until the next year's distillation. This is what happens in Spain and Portugal after the grape harvest. Cleaning will get rid of harmful substances that may accumulate and be deposited on the walls of the still, from the pot to the coil. A cleaning distillation can be done with a mixture of water and rye flour. It’s quite easy: fill the still with water to 40% and rye flour to 5% of its capacity. Before carrying out the cleaning distillation, check that the swan neck and coil are not blocked.
If you use your still fairly frequently, i.e. several times a year, you won’t need to clean it with the rye flour and water distillation. You will only need to clean it with a water distillation.
Regular use of copper causes it to oxidise, and so your still will turn a deep red colour. You should polish the outside with an appropriate polisher which contains no harmful substances. Do not use abrasive substances. There are traditional methods, of course, that you can use to clean the pot: moisten a cloth in a solution of salt and lemon juice and rub this over the pot.
If you use the still to make essential oils, you must ve very careful because these can stick to the walls of the pot and the tubes and form a dangerous crust. All the parts of the still must then be cleaned with warm water to get rid of the grease, especially in the condensation tube, otherwise it will eventually become blocked.
Stills used to produce essential oils should never be used to distil alcoholic drinks, as the copper will naturally become impregnated with the oils and contaminate the drink, rendering it unfit for human consumption.
