The lining looks like tin and is thin. The pan is beautiful
Most likely tin, unless you paid over $100 for it. Do not use over high heat. I have a couple tin lined copper pieces but only use for decoration. A good copper pan will be lined with stainless steel or nickle and have visibly thick copper edges.
Tin is a traditional lining for copper as it does not affect the true value of copper - excellent conductdivity. Steel does not share those traits so that value is lost when it is used to line copper.
I'm curious -- what exactly is an "artichoke pan" and what is its intended use?
(Any chance of a photo?)
I'd be leery of using a copper, or tin-lined copper pan, with artichokes. They are notoriously supposed to be cooked in a "non-reactive" pan, and I don't think either copper or tin qualifies. Is it called an “artichoke pan” simply because it looks like an artichoke, or is it intended for cooking them? If the lining is steel, you’re fine. But, since you really don’t know what its lined with, I’d use it for decorative purposes only.
Please enter a valid email address.
Well played. You deserve a cookie.
According to Iceland's president, absolutely not
Do Pineapples Belong on Pizza?
Oh No! You Dropped Some Eggshell In
What's New? Come See!
Piglet Day 1! Read the First Review
A Wreath for Every Season
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)