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Old 07-17-2008, 12:08 AM   #11
Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,315
No danger, that is the purpose of the tin lining, to keep the food away from the copper. They will need to be retinned when you can see copper through the lining. Get yourself a bunch of wooden utensils and use them. Metal will wear away the tin surface, and hasten the need for retinning. Do not scrub the interior surfaces with an abrasive. Soak them if necessary, The exteriors can be cleaned with any number of products, including citrus juice and salt. I use Wrights as it is cheap and available where I live. I have seen the Baumalu at Tuesday Morning, and they appear to me to be of various quality, even on the same Tuesday shelf. Generally, I would not buy any copper of less than 2 mm thickness. If you like beautiful tools that work well, and are prepared to care for them, you will love copper cookware. In my opinion, most of the advice above is dead on. Check out the Rocky Mountain Retinning site. If you have a spare $250 laying around, the set of 4 saucepans he sells are one of the best buys around. I love mine. Truly top quality. I think he assembles and tins them on site. I have had good luck with his retinning.

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