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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 6 years ago
10 answers 5412 views
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Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 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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Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 6 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 about 6 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.

Fbc31129 dd77 4f50 92da 5ddc4a29c892  summer 2010 1048
added about 6 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 about 6 years ago

477 degrees is the temp. that tin melts.

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Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 years ago

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

Fbc31129 dd77 4f50 92da 5ddc4a29c892  summer 2010 1048
added about 6 years ago

Thanks barry and Antonia!

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added almost 5 years ago

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

3e085027 d636 475b 946f b77103d9471c  stringio
added over 4 years ago

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