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Cookware

Are all tinnings equal?

adriageerz | Apr 29, 201905:15 AM     20

Hi everyone,

While looking at the different tinning techniques used by some manufacturers, I wonder if there are tinnings that are better than others? Do the tinning methods make any noticeable difference (thickness, quality, durability, etc.)?

Since I am not an expert nor a specialist, I am probably wrong on many counts. The question marks below reflect my assumptions and uncertainties.

Mauviel: They used to advertise their "double-tinning" (double étamage (1)). Basically, they heat the cooking vessels up to 350°C (662°F) to melt the tin (2). after a first tinning, tin pellets are then added (while the copper is still hot) to build a second layer (?).

The tinning done, the items are then "glazed" (they use the word "glaçage" (3)) rather than immersed: only the bottom of the vessel comes into direct contact with water. This will lower the temperature while alloying the tin to be air cured, wich avoids the forming of a cloudy/frosty surface and preserves the (sacred) mirror finish (?)

What is also interesting is that the tinning is not carried out while the pots are still heating. They melt the tin over the fire, but the tinning is performed away from the heat source.

Flux unknown.

A short footage of the process here: https://www.youtube.com/watch?v=t-oTd...

Rinomata Rameria Mazzetti (Bottega Del Rame): In a 2010 footage, Cesare Mazzetti claims that they use 100% pure tin from South Africa (and not 99% tin). On a 1850 forge, he heats the cookware before adding "extinguished acid" (acido spento) containing zinc. To fight the heat dispersion, they heat the copper up to 750°F. No chalk/blanc de Meudon/blanc d'Espagne to prevent the tin from sticking to the outside. He too tins the vessels (a bit) away from the heat source after melting the tin. He cools the tin by first bringing the bottom of the item into contact with water before fully immersing it.

Video: https://www.youtube.com/watch?v=qvxvd...

Soy Turkiye: Flux first, then the pan is heated, the tin is then melted following an esoteric pattern. The tinning per se is undertaken away from the fire (once the tin is molten). They leave all the whiping marks and stuff, and they soak the pans straight into the water.

Video: https://www.youtube.com/watch?v=r5v_s...

Baumalu: Unknow secret technique inspired of a fidget spinner.

Sources:
(1) https://www.coutellerie-champenoise.f...
(2) http://www.magcuisine.fr/archives/201...
(3) https://www.coutellerie-champenoise.f...

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