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Old 06-14-2005, 09:24 PM   #11
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Join Date: Sep 2004
Location: Fort Worth, TX
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One thought on selecting copper cookware - get copper with a Stainless Steel interior rather than Tin.

1. Tin melts at a low temperature of only 450-F, Stainless Steel at 2,782-F

2. SS is much harder than Tin - Tin is rather like the old Teflon coatings - scratches and is worn away easily exposing the copper to the food - and the tin that is worn away goes into your food.

3. Tin linings have to be re-tinned from time to time (see #2 above). This increases the cost over time - and finding someone who can do it is getting harder all the time.

4. With the copper exterior doing the majority of the heat conduction - I doubt you'll really notice the minute difference in the conduction thru the SS vs Tin lining.

Yes - I know that the old "Classic" French copper cookware was tin lined. Tin was discovered as far back as 2870 BC (in the Bronze Age) - Stainless Steel wasn't "discovered" until the 1920's.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 06-19-2005, 07:45 PM   #12
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Join Date: Aug 2004
Location: SE Pennsylvania
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Michael, I understand your caution of tinned copper, but I have few recipes that require more than 400 in the oven, and I have cast iron for those :)
As far as the tin lining wearing off, anyone who can care for silverstone or cast iron can learn the simple care for tinned copper. I've had a few pieces for over 7 years and they show no signs of needing to be retinned; however, when they do there are several listings on the web to care for my pirze pots & pans. There is nothing like the sound of sauteing in a tin lined pan, and tin is the only really non reactive metal used in cooking. Even stainless can react to salts and some bases.

I do think a variety of choices in the kitchen gives one great versatility, and the cheapest way to upgrade your kitchen is with really good pots and pans.

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