Question: What should I be aware of when shopping for copper pots and pans? What about tin lining versus stainless steel lining?
Before copper pot manufacturers in France had the technology to line pots with nickel or stainless steel, they used tin. Tin was simple and cheap to do in France. In fact, itinerant artisans still travel from one restaurant to another, relining pans on the spot. Some experts claim the transfer of heat through copper to stainless steel is not as direct as with tin, therefore making the pan less sensitive to variations of temperature. This is a minor point when considering how difficult it is for Americans to get pans relined.
Stainless steel is tougher, it rarely wears out, while tin is softer and wears out relatively quickly.
But the most important thing is to purchase copper pans that are 3 millimeters thick for best heat conduction, and that have iron handles (brass handles become dangerously hot). Don't settle for less.
-Lynne
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
