Tin

by TJFRANCE 4 years ago

I see that some people still raises the question of whether a tinned copper pot thickness of 3mm or more with a mark above is better than a pot of the same thickness that is not stamped? We must...

I recently scored a fantastic deal on a tin-lined 3.2mm Mauviel 28 cm Rondeau. I am curious as to whether this or stainless lined would be more ideal for how I cook. I tend to cook a lot of ...

BCC have begun producing larger diameter pots, and the 11" 5QT rondeau is the perfect size for cooking for a dinner party of 4 or more people. I posted a short review previously of the 11" rondeau...

I was reading an old eGullet thread about copper cookware where Sigma made a dismissive (but compelling) remark about copper skillets: "If you look at the Dehillerin site you will see no skillet...

by beauxgoris 13 years ago

I've heard that it's pointless to line a copper pot with stainless as it just takes away it's heat conductivity, and that although it's more pernsnickty to use tin is the better choice. People are ...

I've been doing some eBay and Etsy shopping for vintage copper pieces and have some questions for the hive mind. 1) Some copper pots and pans have brass handles and some (supposedly) have bronze...

Hi folks -- Long time lurker, first time poster. I picked up a lovely little 8 inch/20.5 cm Baumalu tinned copper (1.5 mm thick) skillet at Marshall's ($20!!) and it has a little gouge in the cooki...

So, I made Beef Bourguignon in my new, tinned copper casserole the other night. I know that tin darkens over time, but this was quick and there is an odd pattern. Thoughts?

OK, the allure of shiny, pretty objects has me in it's grasp. Please save me! For those of you with copper daubieres, do you find any utility to it or is it simply a beautiful shelf piece? I lov...

I just picked up another copper pan on ebay (sorry, wallet) and the lining looks a bit different from the other copper pans I've seen so far. I was wondering if anyone had some idea why this might...

Hello all! I've been driving myself nuts reading the different comparisons between Tin, Stainless and Silver cooking surfaces w/ copper cookware. Obviously this is a very passionate topic on her...

Hello, first post here. This forum has been a help multiple times when I decided I wanted to learn how to cook, and started collecting copper pots and pans. I've always liked the look of copper, an...

I was wondering if we could do this since the burning temperature of ethanol is much higher than tin's melting point. On the health side I think it's totally fine, since tin is pretty much inert so...

Hi all, I've seen this tin-lined copper sauce pan for sale on a local craigslist-like site. It's marked 'made in france', 24cm diameter, 12cm high, 3mm copper supposedly, 4 kilograms heavy. It ...

I recently bought an unusual copper pan on ebay from France, and since it looked pretty old I decided to give the lining a test with a 3M lead check swabs. To my surprise, it actually came back po...

by Newlyn_Tinning 3 years ago

Here's a study on tin that may interest all you tin lined copper cookware lovers or those thinking of making the move on to these world class, fine cooking implements that have been employed since ...

Hello! I just bought (another) copper pan on ebay... a little tin-lined copper saucepan to be exact. I just cooked my first dish in it, a little tomato and butter sauce, and after rinsing the pan ...

I stumbled across the following very, very dirty looking copper pan on ebay this morning, and I'm wondering whether folks think this is a lost cause or something a bit of elbow grease could salvage...

My son went away to college. Over the summer he became enamored with Shepherds Pie. I would like to freeze a batch and bring him some at school. Here are some questions I have. Crust: pie crust ...

by TJFRANCE 3 years ago

Hello everyone ! For those who want to know why it is said that a copper pot can last a lifetime and even more, here is a small video sharing about my work of tinning copper pots. My priority...