Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

+
Cookware 24

Mauviel Copper tin-lined roasting pan?? Not sure of how to use??

coppergirl | Feb 2, 201109:31 AM

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.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions