I am hoping someone can answer a few questions.
#1 What are typical foods that will alter the color of the tin? Is red wine an issue? I know vinegar, tomato and lemon juice are a problem. If red wine is a problem, should I line the interior with tin foil?
#2 When cooking a standing rib roast, my recipe calls for a high temp of 450 for 15 minutes and then dropping the temp to 350. Is this something I shouldn't do with this pan? If I don't do this should I still raise the temp to maybe 400 for 15 minutes?
#3 Is it not advised to use a rack with a tin interior? I am just worried about hurting the lining.
#4 When cooking a Turkey or Rib Roast should I use convection bake or regualr bake?
#5 On the Mauviel site they say the pan is 2mm to 3.5 mm copper thickness. So what is the copper thickness?? This is the M'Tradition series with brass handles. Anyone know?
#6 Does anyone know if the liquid Bar Keepers Friend is alright for the interior of tin lined copper pans?
Thanks so much.
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