donnnnnnnnn
88660
934
20
The new tin lining provides a nonreactive, anti-stick cooking surface that's typically good for about 20 years of regular use before it needs to be redone again; and can be renewed more or less eternally, assuming its retinners use conservative methods, without overly aggressive polishing to remove the nicks and gouges or grinding out the old tin and underlying utensil marks in the copper inside.
redtruck
Chester Copperpot?
dangerspouse
lovejoyrat1
pugcashingout
I’ve told i will clean it! I just left it to soak
Hammertulski
Win tin din
hiphophypotenuse
thatwoodguy
Any recommendations where to find a second hand pan suitable for Bechamel sauce?
donnnnnnnnn
Ebay, check this writeup on what to look for in a vintage French copper skillet and look for a saucepan or splayed saute/windsor with one of the same style "Made in France" stamps and copper rivets etc /gallery/rX65tND
thatwoodguy
Depise eBay for the inflated shipping charges.
TheFastpaws
Seeing something get new life instead of being tossed is great.
TumeniHits
So .. what stops the tin from becoming molten again when you cook with it?
NicolasKevinMac
Nice work, and thank you for using proper protective equipment.
donnnnnnnnn
Thanks! Yeah the flux fumes are really nasty
pixelscapes
WhatUpDog3000
+1 for the big flame next to the pile of cardboard and wads of, is that cotton?
donnnnnnnnn
Cardboard is on the ground nowhere near the flame, they just align in frame from this overhead angle, look up forced perspective. It's fiberglass insulation
idonthaveanyideawhatthehelliamtalkingabout
Why doesn't the tin just melt when you are cooking ?
donnnnnnnnn
Food is mostly water, which can't exceed 212F and cools the surrounding area as it evaporates, meanwhile it acts as a heat sink sapping heat energy from the conductive metal it sits on. So the surface temp while cooking is typically in the sweet spot for the Maillard reaction ~280-330F, well under tin's melting point 450F. Also if you did melt the tin, it wouldn't go anywhere because it's held in place by a tin-copper intermetallic whose melting point you couldn't reach on a kitchen stove.
EatinButtsAndBustinNuts
I'm always amazed at the amount of people so skeptical of you doing this. I'm sorry you have explain over and over again that everything's fine.
donnnnnnnnn
Lol all good, I think more people on here are genuinely curious about it recently than trying to nitpick and argue. The first several times I did this on here they were all mad at me, I wonder if imgur is coming around to tinned copper or the algorithm is just algorithming.
v1msc
I presume the molten T in does not stick to the wipey cloth??
donnnnnnnnn
No, it has a natural affinity to bond with copper, the wad of insulation just wipes the tin around and picks up burnt flux and any contaminants in the pan
KsuviKhor
According to @OP it is fiberglass insulation, not cloth, and I presume you are correct.
AKAMI24
When you cook wouldn't the tin melt again?
KsuviKhor
/gallery/caKVCwu/comment/2340957805
JokingJoking
Every pot in Eastern European grandma’s house 😃
donnnnnnnnn
That's very cool, grandma knows what she's doing!
GlowstickJedi
Do you have a Youtube channel? I could watch long-form versions of this for hours.
donnnnnnnnn
I mostly just post shorts but https://youtube.com/@northcoastcopper
xxPaulCPxx
Every time I see this done, there is some kind of coating on the outside where heat is applied. What is that?
donnnnnnnnn
Whiting, it's a thin paste of pulverized limestone in water to prevent tin splash adhering where it's not supposed to, and also protects the copper from excessively oxidizing from the heat for easier cleanup before buffing
RummageSaleBubbler
Unless it came off during cleaning, all the previous tin ended up in the food.
donnnnnnnnn
People don't generally grind at the lining with abrasives while cooking. Tin would be safe to eat if it did, but it doesn't come off in the food, it generally gets retinned when it's intact but heavily oxidized. If you check my previous retinning videos there's usually still plenty of fresh tin in the pan at the start that it would be safe to use (after I've removed the oxidized top layer). This one a lot of the old tin had been scoured out and I stripped the rest.
WoofBastard
Yes. Which studies have shown is non-toxic. https://www.vintagefrenchcopper.com/2019/06/tin-is-safe/#:~:text=The%20answer%20is%2C%20yes%2C%20it,and%20gets%20into%20your%20bloodstream.
solaslunas
Tin is generally non toxic, you'd have to get a whole lot of it in something acidic for there to be any real chance of risk
whatspaulplayingtoday
Tin isn't toxic? That's a genuine question, I have no idea.
donnnnnnnnn
No, tin is pretty widely used as a food contact metal in the developed world for industrial food prep and storage (tinned steel mixing bowls, meat grinders, cans, etc). It isn't well absorbed in digestion, it would be safe to eat if you somehow chipped some into your food or cooked highly acidic liquid all day to leach a bit. Tin "sounds" toxic to a lot of people because it's more commonly seen outside culinary contexts in the form of lead-bearing tin solder than pure tin.
dixxienormus
A traditional method may not have included an LPG gas fired wok burner.
TheDentDad
That’s bad ass. +1
Hammertulski
Fucking Badass, as evidenced by the F.B. on the side.
donnnnnnnnn
Thanks! Yeah I'd love to keep a big oval pot like this someday, seems like a super handy shape
AntaNce
what is the flux/ coating you use on the outside? fascinating stuff.
donnnnnnnnn
Thanks, the outside coating is whiting / pulverized limestone, it just prevents tin splash from adhering where it's not supposed to and also protects the copper from excessively oxidizing from the heat for easier prep before buffing. The flux I'm spraying inside is Harris Stay Clean liquid
charondaboatman
Beautiful pan, nice job! +1
donnnnnnnnn
Thanks!
cre8majic
Beautiful! You could easily fit a whole chicken, some potatoes and onions and carrots in there! (I think I'm hungry)
donnnnnnnnn
Exactly, also a big oval like this is great for cooking long dried pasta in shallow water for higher concentration of starch to bind oil/butter based sauces
cre8majic
and don't toss that pasta water!
YippeeKayakOB
Coq-au-vin would be perfect for that pot
cre8majic
That would be amazing! I love that oval shape!
Norwegiandiy
real question: Why is this superior to stainless?
themorebeer
Stainless is comparatively slow to heat and heats food less evenly. It also retains heat for longer after turning off the burner which means you get to worry about overcooking.
Norwegiandiy
Using convection, I have worked in several pro kitchens with both carbon steel, cast iron and stainless. Sometimes copper/steel clad. Each pan has it's respective use, but I have never felt lacking in ability between those three options. Stainless' heat retention and spread is often a result of how thick the bottom is, which varies from brand to brand.
Norwegiandiy
In short. I see that these are good pans, and the method seems fine for having sustainable pans that don't leech biohazards into your food like nonstick does.
donnnnnnnnn
(1) Smoother, anti-stick cooking surface: tin is an element with a very orderly crystalline structure, it doesn't have the "pores" or tiny fissures that foods grab onto in a complex alloy like stainless, resulting in easier food release and cleanup. (2) more responsive, stainless is a poor conductor and a much thicker layer on a copper pan, limiting performance. (3) stainless lining can't be repaired if damaged, since it doesn't bond naturally to copper & needs to be hot-rolled on before forming
SmokyTrumpets
What really annoys me on these posts is that even with educated explanations like these, people will still think they know best :-/ you do your thing-
thatwoodguy
Finally, a great explanation about why my stainless steel pan sticks when I cook things like chili or white sauces in it
donnnnnnnnn
Yeah thick liquids are kind of a pain in stainless, also think of how sugary sauces/glazes scorch onto stainless, tin doesn't have this issue
atelectasis
Tin is melted to coat the pan. What keeps the tin from melting when cooking?
riplikash
Cast iron and carbon steel have he same "issues" i.e. yes, the stove CAN heat them up enough to completely break down the seasoning. But that shouldn't normally happen. Tin melts at 450f. Oil seasoning burns off at 500f+. For comparison, stew will never exceed 210f. Candy won't exceed 310f. Deep frying oil starts breaking down around 400f, and is usually kept between 325-375. So your cooking temperatures and the temperature at which you damage the finish are pretty far apart.
donnnnnnnnn
Yep, 450F isn't far from the temp where you would badly warp tri-ply stainless either. People assume because the oven can go to 500 the pan surface in normal cooking is a lot hotter than it actually is, but if it's above 450F you're probably burning your food not cooking it
donnnnnnnnn
The food we cook is mostly water, which can't exceed 212F and cools the surrounding area as it evaporates with cooking, plus the food acts as a heat sink sapping heat energy from the conductive metal it sits on. Also if you did overheat and melt the tin, it doesn't go anywhere because it's held in place by a tin-copper intermetallic which has a melting point you couldn't reach on a kitchen stove
IuhhhCANTTHINKOFANYTHINGCLEVER
BonusCreature
Sweet.
h4p10
You forgot the 30 paragraphs about how you visited your relatives in a small European town and they gifted you with pan to restore.
idontlikepickingusername
What is this, a recipe?
donnnnnnnnn
Lol yeah, sadly it's not mine, someone shipped it to me from the southern US to put back in working order for him
riplikash
One of the things that sometimes makes me sad about living in the western US is we just don't have many antiques like this around. Kitchen equipment, hand tools, furniture, etc. Love old equipment, but usually the only way to find it is on ebay. That is just gorgeous.
thatwoodguy
One of my favorite antiques said I used for cooking was my mom's rolling pin. It was given to her as a gift by a wonderful ads when she was living on her own. I love the thing solid Maple made an Eastern Canada I believe at some colony.
donnnnnnnnn
Thanks! Yeah imagine how much nice old equipment is around in western Europe -- check out e">y.fr">ebay.fr and ebay.uk for restorable antique copper pots and hand tools sometime, what you pay in shipping is usually worth it for the lower asking price since this stuff is abundant and in lower demand there
riplikash
That's a great idea. New things of that quality are often hundreds of dollars, so even 30-50$ shipping might be worth it.
donnnnnnnnn
Definitely, around 50 USD shipping from EU will be typical, or maybe 100 for a huge one but a huge new copper pot is like 800-1200, you'll probably pay 1/4-1/3 that importing an old equivalent and getting it retinned
riplikash
I've now been on eBay for the past hour. You've induced me to a dangerous new market for shopping.
donnnnnnnnn
Lol welcome to the rabbit hole! Feel free to inbox me if you have questions about pieces you're cross-shopping, or the regulars at reddit r/Coppercookware are always down to help beginners
charondaboatman
I only cook in cast iron and old tinned copper now. The copper reacts so fast to temperature changes and is an absolute joy to cook in over gas. Electric not so much.
endfreq
I have electric so we only do cast iron and anodized aluminum
InnocentValley
I have a woodstove, those are awesome. Not very nice in the summer though so electric saves the day for now.
AllTheGoodOnesWereGone
Induction might be a reasonable compromise.
neufala
Unfortunately induction doesn't work with copper, but steel pans heat up beautifully fast on it.
coughingintensifies
I really enjoy induction. It's fast, safe and easy to clean.
NotTheUserYoureLookingFor
What does a tinned copper pan go for these days? Do you use plastic or wood utensils on it? I’m so tired of teflon pans that still stick and wear out in like 2 years. Also, where do you find old copper pots and pans?
SomeRandomBiologist
I was in the same boat a year ago. I am so tired of non-stick pans being useless after a year and wanted something that cooks well but is low maintenance. I got an enameled la creuset skillet and I love it! Easy to use if you use a little oil, and doesn’t need to be seasoned, and doesn’t have a single scratch in it like a non-stick would by now. I highly recommend!
donnnnnnnnn
Newly restored or new, around low 200s to maybe 1200 for a huge or highly collectible/rare one. Etsy is the main marketplace for newly restored old ones, ebay for pans with used tin; it's not hard to find bargains on quality French ones with darkened tin that'll still be usable for many years if you're on a budget. I use mainly wood and silicone, also some dull metal utensils like spoon for basting and ladle. The round side or lightly scraping the rim on the sidewall won't scratch the tin.
relsky
Electric stoves steal the joy of cooking.
SinStar87
I enjoy it, then again I've had periods where I've only had a hot plate and microwave to work with *shrug*
idonthaveanyideawhatthehelliamtalkingabout
Inductions stoves are better than gas, have had both, wouldn't go back to gas. non induction electric stoves are bad though.
ExTechOp
I'd say modern induction stoves get very close to the instant heat of a gas stove.
abion47
They are even better since the heat is generated directly in the cookware instead of relying on convection. Pots of water boil in literally half the time. Way more energy efficient too. The downside is that it only works with ferromagnetic cookware, so cooking in things like copper and ceramic is out unless they have a steel plate.
Kehy
yes, but they help me enjoy the eating in a much safer manner (and also that's all my apartment has)
fformulaa
Note to self, stick with gas stoves if i get a house. And tinned copper pans. Check!
JacktheKind
induction is the proper equivalent to gas... (also heats the entire cooking container, like a surrounding gas flame) ...non-inductice electric was a step in the evolution, but it needs to die now.
michealangleo
try out induction. must more efficient and cheaper. safer too, and heats fast
fformulaa
Heard those need special pans? Or the right material, i think it was. Like aluminum doesn't work? Something like that
michealangleo
most new pans are induction ready now. I mostly use my cast iron though
Airwolfen
Needs to be magnetic. Be it a base or the pan itself.
abion47
If a magnet sticks to the bottom of the pan, it will work with induction.
FlashHardwood
If you need a respirator to work it... Do I want it on my food?
Jacquesbo
Wait till you hear about the pesticides and herbicides they put on your food, or the Teflon on your pans, or the fumes from metal work in general, or the sawdust when making your table, or or or.... I agree with your sentiment but it's better placed towards things that harm you as the end user rather than the person protecting themselves while making the product.
FlashHardwood
Oh boy..... *Eye roll*
idontlikepickingusername
That's an odd way to thank someone for giving a useful answer.
FlashHardwood
Shouting about pesticides and Teflon immediately lets me know the value of the answer....
northof60
I thought the same thing at first. Nice that at least OP responded with a real answer
SJSHARPei
Supposing the respirator is not traditional, it’s still the smart move. I’ve met many a welder with jacked up lungs worse than a smoker’s. The fumes will not be there later, just like with pretty much anything welded.
donnnnnnnnn
Yeah flux fumes are no joke. Kind of creeps me out to see how much they corrode all the uncovered metal stuff in the garage.
SteveTheEgg
I'm surprised you've meet welders who didn't smoke.
donnnnnnnnn
Respirator is for flux fumes, flux isn't in the pan when the end user gets it so is only a concern for the tinner
SergeyPrkl
I'm not sure of these soft metals in your digestive system... in general. I know... Still, nobody can turn my head :D (puts a cast iron skillet on the stove).
donnnnnnnnn
Why would you eat the metal?
distraingotnobrakes
*worriedly sips an acidic beverage from my pewter mug*
SilenceMontane
Is modern made pewter toxic?
LSAH
Modern pewter doesn’t tend to have lead in it anymore, so it’s fine. Check it beforehand though, and be wary of older pewter too.
SilenceMontane
Thought so, thanks