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Care of tinned pans

post #1 of 7
8/26/09 at 9:25pm
Thread Starter 
I have a couple of tin-lined copper pans. I've been away for a year, and they've been unused. After a basic washing (and polishing the copper), I find that the tin has a lot of discolorations -- spots, dots, dark patches, etc.

What is this? Should I worry about it? How do I get rid of it, or do I need to?

Thanks....
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post #2 of 7
8/27/09 at 4:48am
Can't help you with the tincoat, Chris.

But does this mean you're back in the U.S.?
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post #3 of 7
8/27/09 at 9:23am
Tinning dulls or discolors with age. I wouldn't worry about it as long as you can't see the copper under the tin, your OK with using it.
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post #4 of 7
8/27/09 at 10:54am
My retinning was done OUTSTANDINGLY by the Rocky Mountain Retinning Company and the copper itself was so well repolished that it looked brand new, totally glossy as if just off the retailer's shelf. I'll go to bat for them anyday.
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post #5 of 7
8/27/09 at 5:52pm
What do you want to do with the pans?

Tin melts at a redicously low temp--somewhere around 385 F, I think. The cookware should NOT be used for sauteing or any high heat applications, it will melt off.

On the other hand it is very classy for showing off stuff, and for low-heat applications like poaching.

Something to think about....
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post #6 of 7
8/28/09 at 5:52am
Someone once told me that the tin lining can actually impart a subtle flavor to water and to the food cooked within.
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post #7 of 7
9/6/09 at 2:01pm
I like tin lined Copper and I've never had any issues with it melting etc. You can't sear in it or put the pots in a high temp oven empty but mine have served me well with normal use. There are some up-sides to tin lined copper. Often you can find them for less $ and the tin reacts faster to the heat than SS lining.
In either event a little barkeepers friend goes a long ways. I've heard tamarind paste works as well but I've never found the need to test that theory.
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