Well, happy Monday to you…

or I should say bon lundi as I’ve been trying to speak as much French as I can around the house to start switching my brain over. The two-week countdown is ON!

I know some of you reading this are starting to pack and get ready and I have to say, I am so looking forward to meeting you. We’re going to have a great time in Paris and at those flea markets – I plan on scoring PLENTY of copper while I’m there!

Secure your spot for October here. 2 spots left.

Any time I share the kitchen via video or photographs I get asked questions about copper so I thought as a follow-up to Friday’s video I would share with you 8 ways to clean copper from the most natural to getting out the toxic big guns when you need to. And for my bread bakers, I’ve got a way that is going to SHOCK you!

On a side note: THANK YOU for making Friday’s video such a smash. Your views comments and shares made it a HIT and we thank you.


The portion of our kitchen that isn’t TOTAL CHOAS with the flooring project.

In this video, I’m also giving practical help when it comes to the tinning and safety of your pans, what to use and what NOT to use when cleaning them, and more.

Copper isn’t as scary as you may think. It’s easy to maintain and when taken care of can add not only stunning beauty to your cooking area but efficiency and productivity, not to mention they aren’t something you will end up tossing like some saucepan from Kohl’s. There’s a fun story about my first copper pan in my cookbook. I found it in Paris 20 years ago and that was the beginning of a beautiful addiction:)


  1. Any tomato product will do. Ketchup, tomato paste, tomato sauce, or in today’s video’s case – An old carton of roasted red pepper and tomato soup.
  2. Mix 1 Cup of vinegar and 1 tablespoon of salt and use a soft cloth. This is my preference for daily upkeep after cooking.
  3. For a stronger effect, mix #2 into a stock pot of boiling water and submerge your copper until it begins to become clean.
  4. Slice a lemon, cover the cut side with salt, and scrub to your heart’s content.
  5. Make a paste using option #1 plus enough flour to make a paste. Alternatively, you can use lemon juice instead of vinegar but the vinegar is more acidic and will do a better job.
  6. Sourdough starter discard – that’s right. Don’t toss your discard when you feed your starter – here’s another use! Cover your pan with it and wipe clean.
  7. Bar Keeper’s Friend comes in spray, powder, or a soft scrub-like consistency. This is a toxic product and you’ll want to wear gloves but it sure does the job!
  8. Want something a little more posh? Williams Sonoma carries Copperbrill made by Mauviel and it’s an excellent option, though much pricier than options 1-6.

For daily maintenance:

  1. Don’t forget to be nice to your copper. Don’t leave it soaking in liquids.
  2. Keep it from getting really tarnished by simply cleaning up after every use. (Option #1 above)
  3. When the copper starts to show through the tin – it’s time to call the tinsmith for a re-tinning.

Copper supplies shopping list can be found here in my French Kitchen Pantry shopping list.

We got covered in snow (suddenly it’s like a normal March here) and so I’m giving our little homeschool a much-needed spring break so they can finally go play in the snow. While I’ve LOVED this mild winter, it’s not much fun if you’re a seven-year-old with a shiny new snow saucer. They better hurry and suit up. Looks like rain tomorrow which means mud-fest.


I’ll be indoors… you guessed it. Laying more tile! I’ve got the main kitchen area, the hallways, the wine closet, and if we have enough – the front hall to do!

Need some copper and kitchen lovliness? On clearance here!

And PS: If you’re a part of my​ OLD WORLD DESIGN SOCIETY ​don’t forget, tonight is our LIVE Design Q and A call at 7 Central.