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Copper pot tin lining question. Help!

RookIV | Feb 3, 201412:28 PM

Hi all. I have a copper braiser from France. Very happy with it, although in general I think that enamel cast iron might be better for braising and copper better for sauce pans (but this is beside the point).

I was braising some lamb shanks tonight, and as you can see from the photo, something strange happened with the tin. While browning the lamb, it appears as if some of the tin lining came off or something. It is hard to describe what exactly happened.

For those of you who have copper with tin lining, you know that the tin becomes very dark with use, and is very smooth on the bottom. However, during the browning, part of the bottom of the pan is now very light (see the photo) and slightly rough to the touch. There aren't any bubbles, so I assume that means it hasn't melted. Moreover, when I rub a paper towel over the light rough patch, no copper coloring comes off on the towel so I assume that means it is still safe to use.

Anyone encounter anything like this? Help please!

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