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Tinned copper & salt?

Eiron | Jan 8, 201211:09 AM

Since using nice multi-ply stainless pans, I've modified my cooking habits to avoid salting food directly in the pan (so as not to result in surface pitting of the stainless steel).

Now that I'm playing with my first tin-lined copper pan, is there any similar concern? And if not with salt, are there any other "lazy" food prep practices I should avoid?

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