Your copper pan is lined with tin which is inert and non-reactive to food. It is, however, somewhat soft so use wooden or silicone utensils while cooking.

Copper is a fast conductor which can quickly reach high temperatures. Tin-lined copper should never be preheated while empty and should never be used for very high heat searing. If the lining wears through from years of use, we can re-tin your piece.

After use:

Wash with a sponge or cloth in soapy water. Avoid using heavy abrasives. Dry thoroughly and immediately.

Copper will develop a patina over time. To maintain a shine, use any commercially available copper polishing agent.