Frequently Asked Questions
Will these copper sink hold in heat?
Yes, Copper is a conductor of heat that has been used as early as 3900Bc in Egypt as household vessels and cooking pots.
Will these copper sinks rust?
No, all grades of copper are resistant to atmospheric corrosion and will not rust. Over time copper will patina.
Are these sinks massed produced or stamped?
These hand hammered copper sinks are not massed produced or stamped. Mountain Copper Creations sinks are individually hand hammered and fired using 48 oz copper material, equivalent to 14 gauge metal. Each sink is designed and created by Jim Clapham a master craftsman and artist.
Are these sinks hard to clean?
To enhance the antique look of the sinks a mild soap is all that's needed. Minimal Care is needed due to the natural antibacterial component in copper. Simply rinse the sink after each use or for a thorough cleaning wash with dish soap and rinse. We recommend letting your copper sink age naturally to enhance the rich colors of the copper.
If a mild abrasive is used a more polished look is achieved however this requires more maintenance and we DO NOT recommend this method. Mountain Copper Creations sinks are designed to have a rustic bold appearance.
A quality carnauba car wax may be applied occasionally after cleaning to protect the copper, apply wax, allow to haze and buff to remove. A wax coating is applied to each sink before shipping.
Applications of olive oil will enrich the color of the patina over time; this will bring out the richer brown tones of the copper.
Your sink may brighten in certain areas where contact with citric acid such as lemon or lime, or the acid from tomatoes. If this occurs, no worries, your sink will return to its beautiful natural look in a couple of days.
Is there any danger with copper and food contact?
No, a team from the University of South Hampton found that copper has bacteria killing properties that combat dangerous bacteria such as e-coli. This research goes on to state that this dangerous bacteria can live for more than a month on stainless steel. However at room temperature copper killed the bacteria in just four hours. Even at cooled temperatures the bacteria was killed in 14 hours. |
