Is it safe to cook in an old copper crepe pan?
I have a lot of Cop-R-Chef and would like to add a crepe pan. I'd like to get an older one, something with a little wear on it. However, I am confused about the safety of using older pans due to copper poisioning. There are great things on ebay but they are either too new (expensive) or have damage on the inside. How does this work?
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You take a hot pan and dunk it in cold water. The classic scenario involves a sink full of dishwater but running water works even better as the inside cools more quickly than the outside. The effect may not be obvious until you repeat the trick a number of times but eventually you end up with a warped pan.
My personal opinion is you'd be better off, in the long run especially, with a stainless interior. "They just don't make them like they used to" because they don't have to anymore. Stainless is far superior to tin in every way except perhaps cost. If you want something that looks like it's 200 years old, Mauviel has your (stainless-lined) pan. Just be careful not to burn your hand on the brass handle.
That said, considering we're talking about crêpe pans, no a tin lining would not limit you. Butter sizzles +- 200F and will burn long before tin's melting point would become an issue. And remember that any pan can be wrecked by abuse. I'd bet more pans are damaged by overcooling than by too much heat.
Older copper pans are lined with tin, which is perfectly safe, but requires ongoing maintenance unlike your All-Clad's stainless interior. If you really want an older pan, safety isn't something you need to worry about (although the cost of having it relined should be part of the calculation).
pleasepleaseplease never cook in a worn pan!