Can I plate [insert your metal here] with copper?
It depends. Certain metals play nice together, others do not. The ones that do not are called "dissimilar metals". In the picture, you'll find a table I borrowed from RFI. The table is designed to let you know when a galvanic reaction might occur causing corrosion. For our purposes, it also tells us which metals are compatible and which are not. The lower the magnitude of the number (aka the absolute value), the more compatible (ie similar) the metals will be. If you are trying to plate a metal that is not compatible, you may need to plate with nickel or another metal first. Aluminum, for example, should be plated with nickel before it can be plated with copper. You can find my nickel plating instructable here: https://www.instructables.com/id/High-Quality-and-safe-Nickel-Plating/
How do I plate non-conductive objects?
First, you need to make them conductive. You can do this with conductive paints, conductive glues, and even metal leaf (think gold leaf) as long as whatever you are coating your surface with is not water soluble. I haven't experimented much with this myself which means you will have to. Send me a message with your results and I'll post them here for others to reference.
How much voltage/current do I need?
As little as possible. The lower the voltage and current, the better results you will get. You need a minimum of 0.5V DC to plate with copper. A C or D cell battery will give you pretty decent results. If you don't have access to lower voltages, you can put the electrolyte into a big container and move your electrodes as far away from another as you can - the increase in distance will also increase the resistance of the circuit and decrease the current.
Can I use copper chloride or another electrolyte instead of making it with vinegar and such?
Yes, you can. I just like the idea of making my own chemicals. You can get root kill (which are green crystals if I recall) at your local hardware store for relatively cheap.
Can I use other acids other than acetic acid (vinegar)?
Yes.....but be careful... This instructable was written for average Joes and Jolenes, not chemists. Other acids can be significantly more dangerous as well as release some very nasty, very toxic chemicals into the air. Unless you are an experience chemist (ie you have an actual degree, not just AP Chem in high school or Chem 111 in college), I would not recommend playing with other chemicals.
Is plating coins illegal?
The first thing I want to point out is that I'm only using coins because they are everywhere and cheap by definition. The copper and nickel content make them ideal for small experiments. This isn't a "how to plate coins" instructable, coins are simply handy and recognizable. For those of you who took high school chem lab, you probably used quarters, dimes, and pennies for a couple different classroom experiments.
As far as the legality of plating coins, to my understanding, it is legal as long as you 1) Aren't removing metal from the coins with intent to sell that metal, 2) Are not trying to pass them as something they are not (ie a copper plated dime is worth 10 cents, nothing more), and 3) Aren't defacing the coins for malicious intent. As a personal disclaimer, this is MY understanding - take it with a grain of salt. If this is incorrect, I would welcome a friendly or message from the US Treasury or other qualified persons.
Why are you using a 6V lantern battery when you say that lower voltages are better?
-The difference in plating quality between low voltages (0.5VDC is the lowest you can go) and 6VDC is not much. BUT, the time it takes to plate using 6VDC is a lot less.
-If you want lower voltages, you can do so by moving your anode and cathode farther apart. This is because your electrolyte acts as a variable resistor and the square resistance of your anode and cathode create two more resistors of a fixed resistance. The further your anode and cathode are from each other, the greater the resistance of the electrolyte, the greater the voltage drop across the electrolyte, the lower the voltage between the cathode and the electrolyte directly touching it. Without taking an electronics class, this can be a little difficult to understand, so if you don't, you will just need to trust me.
-Good lantern batteries will last a very long time. They have many, many AA batteries in parallel which gives you more available juice and higher current if you want it.
-Lantern batteries are easy to clip alligator clips to and don't need battery holders.
-As the battery drains, its internal resistance will not raise significantly and its voltage will not drop much due to the highly parallel internal battery connections. This gives you more consistent results.
Can I plate Aluminum?
I would avoid it. Aluminum is just one of those metals that don't plate well. If you are looking for a corrosion-resistant finish, you can anodize the aluminum to create a clear oxide layer that is extremely corrosion resistant. If you are looking for a colored finish, you can get dyes that absorb into the oxide layer and stain it whatever color you want (this is actually what Apple and other companies do to make different colored iPods).
Can I use copper plating to keep steel parts from rusting?
No. Absolutely not. This is for a couple different reasons.
- Copper patinas (ie rusts) and can eventually flake off over time exposing microscopic and macroscopic holes through to your base metal. As salt, water, and oxygen reach the base metal, it will rust underneath your plating causing more plating to flake off and ....you get the idea.
- Copper will create a galvanic reaction (which is how most batteries work) with the iron in the steel when your object is placed in water. This will cause your steel parts to rust EVEN FASTER. If you want to test this, place a piece of copper in salty water with a piece of steel touching it. It will start rusting like crazy in a couple hours or faster.
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Copper cookware is a bit of a rarity in modern kitchens. You may have seen idyllic pictures of copper factories in the French town of Villedieu-les-Poêles (literally, God&#;s City of the Pans), or peeked it gleaming on the shelf of a specialty cookware retailer&#;but odds are, you&#;ve probably never cooked with it before. And we get it: copper is pricey, and plus, how are you actually supposed to cook with it?
We&#;re here to demystify this beautiful cookware material, and hopefully convince you that when it comes to versatility, cooking speed, and&#;yes&#;looks, copper is well-worth the investment.
Nowadays, it's a rarity to find copper cookware that's copper through and through. Typically, a copper pot or pan sold in stores will be made with an exterior layer of copper, and a lining of tin or stainless steel. Rather than some money-saving hack on the part of the manufacturer, this lining plays a critical role in your safety, as well as your pan&#;s versatility.
In addition to being an incredible conductor of heat, copper is also an extremely reactive material. If it comes into contact with acidic ingredients&#;like citrus, vinegar, or tomatoes&#;the metal will start to immediately leach into the food itself. Since copper is toxic to the human body if ingested in large enough quantities, using an unlined copper pot or pan to cook acidic ingredients over a long period of time can be very harmful.
It&#;s also important to note the metal your pan is lined with. Tin is more common in older copper cookware, and while it&#;s relatively safe and even offers natural non stick properties, it has a much lower melting point than stainless steel. Tin will start to bubble and melt once it reaches 450F, so your cookware will likely need periodic retinning. Stainless linings are much more durable, can reach higher temperatures&#;ours can reach 800F&#;and doesn't need to be retinned.
Aside from stainless steel, you can also opt for pans lined with sterling silver&#;though, unless money is literally no object, this may not be the most practical choice.
Excited to buy your first piece of copper cookware? You&#;re in luck: copper comes in an impressive array of shapes and styles, so you&#;re bound to find one that fits your cooking style
Copper Pots and Pans
In our line of copper cookware, we offer four different products: a Frying Pan, a Saucier, a Saucepan, and a Rondeau. Each of these comes with its own lid, and is made from 90% copper, 10% stainless steel. This construction makes for a long-lasting and versatile piece of cookware, just as ideal for braising or roasting as it is for making jams, caramels, or sautes.
Specialty Copper Cookware
Copper has a millenia-long history as a cookware material, so it&#;s not entirely surprising that you can find highly specialized copper pieces like jam pans&#;pans made of unlined copper and used for cooking high-sugar foods like jam&#;paella pans, and even a turbotier, made exclusively for poaching a whole turbot.
While we love the thought of all these whimsically-shaped pieces stacked high in our cupboards like the pantry in a French farmhouse, realistically, we recommend sticking with something practical like a copper frying pan, rondeau, or saucier. These pans showcase the gorgeous looks and great heating properties of copper, but offer just a little more versatility. For example, a rondeau is the perfect size to handle all of your roasting or braising tasks, and can easily travel from stovetop to oven.
If you&#;re looking to splurge a bit more, you might want to consider buying a set of copper cookware rather than a single piece. Like our new 7-Piece Copper Set, these are less expensive than buying each piece individually, and typically include staple cookware items like a frying pan, saucepan, and saute pan.
Other than looking très chic, copper cooks like a dream, from searing perfect steaks to cooking up thick, glossy fruit jams. The biggest benefits copper cookware brings to your kitchen is precision, sensitivity to temperature change, and being easy to care for.
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Conductivity and Heat Distribution
Conductivity, conductivity, conductivity: it&#;s a bit like the three Ls of real estate, but for cookware. Copper&#;s ability to conduct and circulate heat, as well as its responsiveness to temperature change, is one of the chief reasons to splurge on these pieces.
We love to talk up stainless steel&#;s conductivity and responsiveness, and copper is even better in this regard&#;heating up more quickly, and circulating that heat more evenly, than even stainless steel. For extremely delicate foods, like flaky fish filets or caramels, that responsiveness is key, as it allows you to quickly cut the heat to avoid overcooking or burning.
Durability and Longevity
Copper may look like a piece of precious jewelry, but it&#;s actually quite durable: even copper covered in verdigris&#;that greenish-blue layer that forms on copper as it ages&#;can be restored.
That being said, the natural patina that develops on copper as it ages is something to be cherished: while you can buff it away to restore your pan to its original shine, we prefer to leave it intact as a testament to its service.
Aesthetics and Elegance
This one speaks for itself. Along with being objectively beautiful, copper is relatively rare to find even in a professional kitchen these days, lending it a touch of mystique. Plus, it&#;s pretty neat to think about the fact that copper is the oldest metal to be worked by human hands.
While anyone can cook with copper, you do have to follow a few specific rules if you want to keep yourself&#;and your cookware&#;safe.
First: Remember what we said about copper being a reactive metal? Well, if you&#;re using an unlined copper vessel&#;many vintage pieces come without a tin or stainless steel lining, for example&#;you should be careful to avoid cooking anything acidic, like wine, tomatoes, or citrus, in your pot. The one exception here is jam, which contains enough sugar to keep the acid in the fruit from reacting with the copper.
Second: if your copper cookware is lined with tin, you&#;ll want to carefully monitor the temperature of your pot or pan. As we mentioned earlier, tin begins to melt at 450F, so it&#;s not the best for high heat cooking. No matter how careful you are with it, however, you&#;ll likely need to get your pan professionally retinned at some point.
One way to prevent your cookware from getting too hot is by always adding fat to your pan before heating it up, and never leaving it unattended. A stainless steel lining will make your pan much more heat resistant, with the minor downside of not being as naturally non stick as tin. That said, stainless steel linings do not need to be replaced or retinned.
Maintenance and Care
Washing your copper cookware isn&#;t too difficult, especially if you&#;re working with a stainless steel lining (note that tin and aluminum scratches more easily than stainless steel). In this case, you can use pretty much the exact same cleaning method on the inside of your pan as you would on any piece of stainless steel cookware. For the exterior of your pan, scrub gently after each use with a non-abrasive sponge, warm water, and gentle dish soap, drying thoroughly before putting it away. Avoid putting copper cookware in the dishwasher.
For a more detailed guide to copper care, as well as how to know when to polish your cookware, check out our dedicated post.
Maybe you&#;re chomping at the bit to go pick up your first piece of copper cookware&#;or maybe your interest has just been mildly piqued. Either way, we know at least one of our French-made copper pieces will fit into your life, whether you&#;re a casual cook or a pro chef.
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