Copper Cookware Lining
Q: I'm considering the purchase of few pieces of copper cookware. Much of what I've seen has a tin lining on the inside. I've heard that this must be "re-tinned" from time-to-time. Yesterday, however, I happened across a set with the brand name of Swissmar that has a stainless steel lining. Wouldn't it be much more advantageous to have a stainless lining versus tin. And just where does the tin go to in tin-lined cookware such that it has to be replaced periodically - does it go into the food?? Would appreciate perspectives.
A: I don't have a good source for re-tinning. One quote I got was $80 to re-tin an $18.pot! FYI, nickle wears out as badly as tin. I don't know what's "don't do" with exposed copper. Egg whites are beaten in copper bowls to get the hightest volume. I do cook with some pieces that have exposed copper, but don't store food in them after the cooking process. Yesterday, however,>I happened across a set with the brand name of Swissmar that has a>stainless steel lining. Years ago Revere came out with a ltd. edition, which is all copper on the outside & stainless on the inside. I bought a set, and it looks as beautiful today as it did 16 yrs. ago. Wouldn't it be much more advantageous to>have a stainless lining versus tin. I think the professionals object that the stainless steel doesn't conduct heat as well as copper/tin or copper/nickle. The poor conduction of heat has always been the complaint of stainless. And just where does the tin go>to in tin-lined cookware such that it has to be replaced periodically ->does it go into the food?? Suppose so. Highly acidic foods, like tomato sauce, apple sauce just rip the tin right off. However, I presume it'd pass harmlessly through the body as a nondigestible element. IF you go for the copper, don't even take it home without stocking up on "Kleen King Copper Cleaner" or one of the ilk. I wash the pot, rinse the outside, sprinkle on the cleaner and go for it with a paper towel. Works o.k.
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