Whisking in a Tin-lined Copper Pan?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 4

Whisking in a Tin-lined Copper Pan?

jljohn | May 31, 2012 07:42 AM

I have a 3 Qt stainless-lined saucier that I can use for making larger amount of sauces, but sometimes I want a smaller amount of sauce that would be better made in a smaller pan, like a Hollandaise to go with a meal. My smaller flared pan is a tin-lined windsor, and I am wondering what folks with tin-lined copper do about whisking. Do you use some sort of wood or bamboo whisk; do you keep other pans specifically for whisking; or do you just whisk away and figure its part of using tin-lined copper (and it's the only time metal touches your tin!)?

On a related note, I am struck by how often cookbooks, written by chefs who I assume would never actually do such a thing, are illustrated with images of food in tin-lined copper pans together with metal utensils. See here: or see Tanis, Figs, p. 84 or Tanis, Artichokes, pp 44-45 (with a metal fork!). Is this odd to anyone else, or have I just become too sensitive about protecting tin linings?

Want to stay up to date with this post?

Recommended From Chowhound