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Food Mill: when to re-tin, and how?

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Food Mill: when to re-tin, and how?

Bada Bing | Jul 28, 2010 01:30 PM

Maybe once or twice a year I break down and accept that no other tool will do the job but my old trusty food mill. It's a French tinned steel item from LT company, it appears--like this one, except mine's not so shiny:

http://www.amazon.com/Tomato-Strainer...

I love this tool, but I use it only when necessary, because cleaning it is a chore. Now there are some dark spots here and there, presumably where the tin has come off of the steel. But no rust. How does someone decide when something like this needs new tin, and who the heck would do that these days?

Thanks!

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