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Cookware 6

Help! Just ruined my retinned copper pan!

cosmogrrl | Sep 25, 201110:54 PM

Yes, I managed to ruin in the tin lining to my vintage, new to me copper saute pan. I left it a bit too long on my stove top. My stove is an old 1950's gas stove with no markings on the dials and I got distracted. Unfortunately the tin bubbled in one area. I had no idea that my stove could get a pan over 450 degrees, but apparently it can. My real question is, was it a bad tinning job? Or was the tinning covering up some other flaw?

I bought the pan used, but it was retinned. Other pertinent information: it's a french copper saute pan, unsure of age, very heavy with an iron handle. It's stamped Made in France" with an image of a map of france. I know I have to retin it, but I'd prefer to send it to another retinning place (or DYI) if this is a faulty tinning job. BTW this is my very first copper pan lined with tin, so I knw they're delicate, but I didn't think they were this delicate. The pan over heated for only about 2-3 minutes.

I know there are some real experts on this board, and no I don't mind if you just tell me that I have been an idiot.


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