I've been putting together a battery of French copper pans to utilize in my new found hobby of cooking. Not that I didn't cook in the past, but not to the extent that I do now.
Being solo, retired, and restaurant prices being what they are, I'm enjoying the adventure of trying new recipes, and receiving the reward of a good meal made with great tools.
So with the help of this board, and reading people like Kaleo I've come to know a bit about copper/tin pans. Some months ago I bought a pair of Mauviel sauce pans. A 4 1/2 and a 5 1/2", both tin lined.
They came as a set and I wanted the larger of the two for my daily morning oatmeal. The tin in the smaller pan was like new, but that in the 5 1/2" pan, while intact, was mottled with dark spots, the way used tin lining becomes if used frequently.
So there is a guy who is ubiquitous in listing and trying to sell French copper on the bay. He frequently states in his listings, that stained, darkened copper, will "lighten up" with use.
I find this very curious, because in my experience this is not the case. So I'm wondering if cooking daily in the aforementioned pan isn't enough use to allow this phenomenon ?
Anyone else have any experience with darkened tin lined copper pans becoming lighter with use ?