To add to what Michael has been saying; Tin is a soft metal that melts at realatively low temperatures. Most cooking in cast iron or stainless steel is done at somewhere around 340 to 360 degrees, and sometimes higher (like when you want to sear a steak). Tin is harder than lead, but will still scratch easily. Typically, tin-line copper cookwear will need to be re-tinned eventually. Tin is used to line the copper for multiple reasons, first, it is not poisonous, second, it is non-reactive to mild acids and alkalies, such as found in foods, and third, when molten tin comes in contact with clean copper, it formes a molecular bond (think lead/tin electrical solder, or silver/tin plumbing solder). The bond causes the metal to actually become an allow where the two metals meat. And because tin bonds so easily to copper, it is a natural for use in lining the highly reactive copper pots.
By combining the two metals, you get the extreme thermal conductivity of the copper, and the safety of the tin. Copper can be poisonous if too much is ingested.
Also remember, foods absorb some of the thermal energy, which is what causes them to cook, and in so doing, cool the surface of the pot. Water is a great heat absorber and will not let the container that holds it get much over 212' to 216' F. while the water is in the pot (boiling point of water). In fact, we did an experiment when I was in Boy Scouts (a thousand years ago I think), where we boiled water in a paper cup. The water absorbed enough heat energy to keep the flamable paper from reaching its ignition point.
What this means is that as long as the pot has something in it, it really shouldn't have a problem with moderate heat (medium to medium high) when boiling or simmering liquids. With more solid foods, I wouldn't cook anything above medium heat.
Another thing, materials that are creat conductors of thermal energy, are also great at giving up that energy. This means that foods or liquids contacting the cooking surface of your copper pots will cook faster, absorb more thermal energy faster, than they would in a less conductive material. Your pots heat more quickly and give energy to the foods more readily. That is the beauty of copper cookwear.
The most critcal time for you pots is when you will be heating them up, before the food is added. If you heat your frying pan dry, it will heat very quickly, and since there is nothing to absorb the thermal energy, the metal could go beyond temperatures for which it is designed, that is, the tin might melt. That is why you will need to use care when heating your copper cookwear.
This isn't something to be afraid of, just something to be aware of, so you can adjust your cooking habits. Use your cookwear as it is designed to be used and you will get years of pleasurable cooking from it.
As for the laquer, go ahead and assume it is laquered. Dipping the pans in acetone, or other laquer removers won't hurt the pans if they aren't laquered, but is certainly necessary if they are.
And for the record, I have no personal experience with copper cookwear, but know about metals and thermal properties from physics classes, as well as from years of working with solders (tin/lead, tin/silver) in electronics.
Seeeeeeeya; Goodweed of the North
and make this the last question about this.... I appreciate everyones help
Thank you so much for your time!
