Lined copper pans


Cookware 2

Lined copper pans

Tom Meg | Oct 22, 2002 04:25 PM

For years I've been perfectly content with my mismatched collection of cast iron, enameled cast iron, non-stick, and stainless steel surfaced cookware. But today I was seduced by a big beautiful copper frying pan which I found in a church thrift store for a good price.

I've never worked with this sort of pan before, so I have a few questions:

1) How much does re-lining it usually cost?
2) Any tips on taking care of this pan?
3) Once I get the pan re-lined, will it be non-reactive with acidic foods?

and most importantly:

3) Are there any cooking techniques or preparations for which a lined copper pan is especially suited (moreso than the pans I already own)?

Thanks always.


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