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Did I just ruin my new copper/tin pan?

RancherRob | Nov 18, 201412:36 PM

Hello Everyone,
Noob here, first time post.
So I thought I wanted to go copper and after much lurking and reading here (thanks for the great info) and other places, ordered a new saute pan from dehillerin. I've used it just once to saute some onions. Granted I cooked them to nigh burnt, the way I like them :) but I only had it over low-medium heat. It seemed to cook great and evenly and the tin was much more slippery/nonstick than the stainless I'm used to. I enjoyed cooking with it. But now the tin looks weird. Please see attached pics. Is there a way to fix it?
Also bought and used a fish poacher. Kept it on low but it discolored and only the rivets darkened. What's up with copper? I thought tin was hard to mess up. Is this normal or should I go back to stainless?
Thanks much,
Rob

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