"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 11-12-2007, 08:43 PM   #21
Assistant Cook
 
Sheila P's Avatar
 
Join Date: Nov 2007
Location: So. Cal
Posts: 6
Send a message via Yahoo to Sheila P
me again...newbie...on copper pots

OK...newbie here again....Michael I know you and everyone else are tired of my copper pot questions....but I have another...I still haven't used my pots yet, partly because Im scared, but mostly because our pup is recovering from surgery and I haven't had the time to properly "prepare" my pots....IM SOOOO confused!!! how do I know if they are lacquered or not and if they are how do I know if the lacquer is OFF, I have mineral spirits that Im going to use do I just put some on a cloth and start wiping? Sorry, I promise to try and make this the last question about this.... I appreciate everyones help
__________________

__________________
"It's a Wonderful Life"
Sheila P is offline   Reply With Quote
Old 11-13-2007, 07:51 AM   #22
Assistant Cook
 
Join Date: Nov 2007
Posts: 2
Thanks Michael!

Okay, I will be patient. The years I have spent abusing my cookware have now come to an end. Thank you so much for your time!
__________________

__________________
Lisa H. is offline   Reply With Quote
Old 11-13-2007, 01:22 PM   #23
Assistant Cook
 
Join Date: Nov 2007
Posts: 7
copper pot for frying

Thanks Andy for your great help! I think I will get a cast iron pot for frying.
__________________
sat511 is offline   Reply With Quote
Old 11-13-2007, 07:31 PM   #24
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by Lisa H.
Okay, I will be patient. The years I have spent abusing my cookware have now come to an end. Thank you so much for your time!
I should have asked this last time ... were you just trying to boil water? And, if so how much? 20-mins seems like a long time for copper to bring some water to a boil unless you're talking about a very large quantity of water or at a very low temp.
__________________
"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
Michael in FtW is offline   Reply With Quote
Old 11-13-2007, 07:53 PM   #25
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Sheila - don't worry about it - we're all here to help each other!

RE: Mineral Spirtis - there are different grades (some artist grades may not work) .... what you have may work, but I know that Acetone or Lacquer Thinner will!

I don't know if your copper is coated with lacquer or not .... you should have gotten instructions with your cookware ... they should tell you. If you got instructions and they don't tell you to remove the lacquer before use (and they should have told you how) then there is a chance it is not lacquer coated.

Moisten a cotton-ball, or a folded up paper towel, with some acetone/lacquer thinner and rub in a small circular motion for a minute (ok - maybe just 30-secs) - then rinse with cold water and wipe dry with a paper towel. If it is coated with lacquer you will be able to see it.

You only need to do this to the outside/copper surface - the inside will not be coated with lacquer.
__________________
"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
Michael in FtW is offline   Reply With Quote
Old 11-18-2007, 05:57 PM   #26
Assistant Cook
 
Join Date: Nov 2007
Posts: 1
Baumalu pots at Tues. Morning

Hello there!

My name is Susie, I love to cook, and I came across your website this afternoon. I just registered, and this is the first thread I read and this is my first post.

My mom got one o these pots, that Sheila got. I am planning on investing in them and get myselt 6 pots for Christmas. The small pamphlet says very little, and I am concerned.

Thanks for your patience. But regarding the tin on the inside. It can't be heated over 350 degrees? So, are copper pots not meant for the oven? I thought they were.

I have been using Le-Creuset for over 10 years. But now got one of those flat stove ranges and my old cast iron pots are scratching the top. So, I am considering spending some money on these copper pots. They range from $150, to as little as $79 for a frying pan, and they look beautiful. They are not too heavy, and I was surprized. Thought copper was as heavy as the enameled cast iron.
__________________
PotsandCooks is offline   Reply With Quote
Old 11-23-2007, 02:44 PM   #27
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
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
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 11-24-2007, 08:12 PM   #28
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
Michael in FtW and Sheila and PotsandCooks,
I have been using Baumalu (2 mm wall thickness) for quite a while. All the pots come lacquered (copper side only) to reduce cooper oxidation during shipping. Use Acetone to remove the coating.
Relative to temperature for cooking, just don't leave an empty pan on a burner, even at low setting. See Goodweed comment about water in a paper cup. If you are doing soups or heating water, you can use a higher temperature setting; but if you are cooking a small amount of food, specially solids that are not in full contact with the bottom surface of the pan, keep your burner setting at medium or lower and don't use metal (stainless steel) utensils. Instead, use wood or silicone coated spoons, etc. to avoid scratching the tin surface and exposing the cooper.
These pots are extremely efficient, I own some Faulk Culinaire (Cooper+Stainless Steel) and don't heat up that fast. I rarely use higher than medium setting on my gas burners.
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 01-17-2008, 03:06 PM   #29
Assistant Cook
 
Join Date: Jan 2008
Posts: 23
Angry Pans, called France.

I too purchased baulmalu copper pans and called France the customer rep there was very helpful. She told me that I needed to use acetone to remove the varnish off the pans. Moreover, the pans can tolerate 220-Celsius heat, which is around 425 F in the oven.

A quick question can anyone who has used the pans shed some light on Baulmalu pans durability and cooking capabilities.
geetika.
__________________
geetika is offline   Reply With Quote
Old 01-17-2008, 03:28 PM   #30
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
tin lined copper if treated with care will last 3-5 yrs with regular use before you need to re tin the inside. The copper is forever.

Fante's Kitchen Wares Shop - Fantes.com and Rocky Mountain Re Tinning can help with that.

(tin melts at 460*F)
__________________

__________________
Robo410 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:06 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.