I'm a relative newcomer to copper (been using it about a year). I bought a thick tin-lined copper saucepan from E Dehillerin last year. I understand the tin will discolor as it reacts to various ingredients.
That said, I made a caramel sauce in it tonight... make amber caramel, take off heat, whisk (silicone whisk) in heavy cream and rum.
After allowing the sauce to cool, I poured it out and what was once a uniform grey-ish bottom was now shiny in the middle.
Was the heat of the caramel/sauce too much? Did I make a mistake? Is it fine*?
Thanks for the advice
*no copper is showing at all