I'm buying a copper pan. Would you recommend tin-lined or stainless steel-lined? cast iron handle or stainless steel handle?
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I'm buying a copper pan. Would you recommend tin-lined or stainless steel-lined? cast iron handle or stainless steel handle?
18 Comments
The results of cooking with tin lined is in a different league flavourwise ,to st st as it is much slower to heat and when its at temperature will leave a cooking line on the pan akin to a burn line ,flavour suffers as well
Check out our website on line www.frenchcopperstudio.com
Point of interest I do tinning as well having been trained by the people who produce my beautiful copperware in France in the small village of Dufort
The results of cooking with tin lined is in a different league flavourwise ,to st st as it is much slower to heat and when its at temperature will leave a cooking line on the pan akin to a burn line ,flavour suffers as well
Check out our website on line www.frenchcopperstudio.com
Point of interest I do tinning as well having been trained by the people who produce my beautiful copperware in France in the small village of Dufort
When acidic foods are cooked in unlined copper cookware, or in lined cookware where the lining has worn through, toxic amounts of copper can leech into the foods being cooked.[11]. This effect is exacerbated if the copper has corroded, creating reactive salts.[12] Many countries and states prohibit or restrict the sale of unlined copper cookware. http://wn.com/copper_toxicity
This company was recommended by Merrill in one of the earliest foodpickle threads (one which I started, incidentally). Search "copper" in the foodpickle search box, above.
I stand by my preference for tin lining, even if it doesn't tolerate as much abuse as stainless steel. It's just a wonderful surface on which to work.
My copper saucepans and gratins, which are tin-lined, have not needed re-tinning, though I use them regularly and have for thirty years. I take good care of them, especially while using them over heat, treating them with the respect they deserve. My mother's are going strong after about fifty years. . . Just FYI . . . . ;o)
I do love the look of my tin-lined gratins for serving (oven to table!), but I tend to use those only on special occasions these days.
The stainless lined that I have are both Sur La Table's own brand, made in France, and perfectly gorgeous. One -- a 2 quart saucepan with lid -- has brass hardware, which I prefer. Copper and brass are both metals that have been used for centuries, and especially once the brass develops a patina, they are handsome together. But the stainless is also nice.
It seems that SLT no longer carries a branded line. They sell Mauviel, which happens to be the manufacturer of the enormous preserves pan that I use for making jam, marmalade and berries canned in syrup. It's a wonderful pan, but not lined, so my experience may be of limited utility.
Have fun! Copper is beautiful to behold and lovely for cooking. ;o)
Quality copper pots and pans provide the best heat transfer (from burner to pan to food) and the most even heating as well (no hot spots).
Copper in not inert and will react with food (like acids) so the interior is typically lined with either tin or stainless steel. The allure of tin is that it is the "original" non-stick cooking material; however, it requires "special" care for it to not get scratched, overly worn, or bubbled (from too much heat). Tin-lined copper pans eventually (like after a decade or so of light to medium use) need to be re-tinned, i.e., have the tin lining redone.
I believe the only thing that is acceptable to cook in an unlined copper pot is sugar (generally for candy making purposes)