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How do you know when it's time to have a French copper gratin pan re-tinned?

AntoniaJames is a trusted source on Bread/Baking.

asked almost 5 years ago
10 answers 4327 views
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Amanda Hesser

Amanda is a co-founder of Food52.

added almost 5 years ago

Great question, and I'd like to add a supplemental question: anyone know a good source for re-tinning?

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Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

This guy's the expert. His site is under construction, but you can still email him a question. http://www.brooklyncoppercookware...

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added almost 5 years ago

Well when cooking in a copper vessel you must understand that copper can harm you if you cook with it. Thus the tin lining. So if you have spots of bare copper then that is bad. If the spots are small and your not using something very acidic then you should be ok. Acidic foods such as tomatoes or vinegar can leech out material from copper.

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added almost 5 years ago

I'd like to ask yet another supplemental question: Is it true that I shouldn't subject tinned copper pans to very high temps? And if so, what's the max?

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added almost 5 years ago

477 degrees is the temp. that tin melts.

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Amanda Hesser

Amanda is a co-founder of Food52.

added almost 5 years ago

Antonia, thanks so much for sharing this response with us -- learned so much!

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added almost 5 years ago

Thanks barry and Antonia!

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added almost 4 years ago

Retinning? East Coast Tinning in Rhode Island. http://www.eastcoasttinning...

3e085027-d636-475b-946f-b77103d9471c.stringio
added over 3 years ago

I am pretty sure that Brooklyn Copper Cookware does retinning as well.