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Copper pots - tin or steel?

Alexander_70970

Dear fellow aficionados,

I have received a set of four copper pots from my (French) mother in law, who received them as a wedding gift 35 years ago. They are heavy duty and sturdy, but some have some smaller damages in the inner lining where the copper is visible. My questions to you then:

* Are they safe to use anyhow?

* Can they be fixed? I know that some copper cooking ware is lined with tin, that can be refreshed, while others have a coating with inox steel. How to figure out what mine have?

Thanks so much!

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Do they have a name stamped on the bottom?

Alexander_70970

There is no indication whatsoever as to what make they are unfortunately.

e_lancaster2002

If they are 35 years old, they are most likely tin-lined. They can be re-tinned, although there aren't many places that do it anymore -- we are fortunate here in Central Florida that there is a guy in Orlando who does it. It isn't cheap (you can estimate it at $6 x 2x the height + diameter of the pan, although some places may charge a little more), but the pans will be virtually new once they are done retinning and polishing them. Tin lining is a dull gray, about the color of the dull side of aluminum foil. We have both tin-lined and stainless-lined, and I love using them, One thing to keep in mind is you don't need to have the heat as high as you would for regular stainless cookware, because the copper is so conductive. Also, you want to use silicone or wood tools, not metal; and don't heat them empty as the tin can become separated from the copper. If it is just a few spots of exposed copper it's probably ok, but I wouldn't cook very acidic foods in them for a long time (like tomato sauce) as the copper can leach into the food. Also, the handles will get hot very quickly, so keep a mitt or sleeve handy.

steven_531243

If you are interested in having them reconditioned, please visit Newlyn Tinning. newlyntinning.com

http://newlyntinning.com/