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Oddly they do not seem to say one way or another (although the pan itself clearly can).

One thing I don't like about Red Copper pans is that they need to be seasoned (like cast iron) at least twice a year to stay nonstick. And this "detail" is hidden on a card that cannot be seen until you completely remove all of the packaging (the lettering faces the inside bottom of the pan).

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8y ago

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