verdigris vs patina My husband cooked a grapefruit confit in his new copper pan and mistakenly left it to cool overnight. This morning it now had a green, greasy layer on the top of the pan (the part that was exposed to air and only had some confi "smeared" on it). The layer could be removed with water, but the pan still looked like it was tarnished. Is this patina or green spur? Can the jam still be eaten or would you dispose of it? Thanks for all the tips!