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copper question

post #1 of 5
Thread Starter 
I own some copper cookware many years old now which I am supposing was lined with tin, because the lining was easily lost. In my experience all you need to do is make the mistake of burning something badly once in a copper pan, and there's no way to get out the scorch without at the same time removing the lining.
One of the pans in my set has no lining left. This isn't a huge problem, if you don't mind your food turning green (!). But I am more curious about any health issues posed by using unlined copper. I have come across contradictory statements, the most reasonable sounding view being that while copper won't harm you, eating something cooked in such a pan could give you a stomach ache.
So is it safe to use an unlined copper pan?
And lastly, what would be the best thing for me to do with this pan? Is it advisable to get a new lining? I can't see the point in getting another tin lining, since they are seemingly very easily eroded. Is there a better option?
post #2 of 5
Well, copper is a reactive metal so I think if you keep away from acids and things that will react to the metal, then you should be alright.
post #3 of 5
The old copper pots were lined with tin, which is non-reactive, but melts very easily. If you live in a large city, it may be possible to get the pans re-tinned.

Most bakers have a "raw" copper pan used only for sugar work, no reaction issues there!
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #4 of 5
And if relining is a problem, think of what glorious decore you create. I wish they were mine.
post #5 of 5
Well since copper IS reactive, you could always break down and send it off to get it anodized....*shrug*

Just a thought if you're really desperate.
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