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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 about 4 years ago
10 answers 3304 views
Tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added about 4 years ago

Large_productset_a722034 Great question, and I'd like to add a supplemental question: anyone know a good source for re-tinning?

Merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 4 years ago

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

Img00156
added about 4 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.

Summer_2010_1048
added about 4 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?

Img00156
added about 4 years ago

477 degrees is the temp. that tin melts.

Tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added about 4 years ago

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

Summer_2010_1048
added about 4 years ago

Thanks barry and Antonia!

Default-small
added almost 3 years ago

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

Stringio
added over 2 years ago

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