Copper cookware

[lantana]

Yesterday was our "copper" anniversary, and my sweet DH got me a hand-made tin-lined copper stockpot that is really nice. I don't have any experience with this type of cookware. I am a bit terrified about the upkeep of both the interior and the exterior. Does tin leach into your food with cooking? It seems there is a lot of special care involved in both cooking and cleaning.

Could you share your opinions about the pluses and minuses of tin-lined copper cookware?

Thanks,

Alice

[MaryMac]

I don't know anything about copper, but just wanted to say what a thoughtful gift.

[Johnny C]

The interior shouldn't be a problem; I'd guess it's lined with stainless steel, so will clean easily with a panscrub should anything stick to it.

As for the outside; you can get specialist cleaners, if you want it to look shiny and new all the time. Don't use a metallic panscrub, as they scar the outside which makes the corrosion worse.

However i'd say they look better when they develop a patina of use

[Curiosity Hears]

While I don't have any wise words to offer you about your new treasure, I still had to post just to say what a very sweet gift. He did good!

[gperls]

The tin lining is not the same as stainless steel. It is softer and can be easily scratched. In time and with use, it will wear away and your pot will have to be retinned. Treat it like a nonstick surface, use wooden or rubber utensils in it and it will last longer.

Copper will tarnish. Use any good copper cleaner to keep it as shiny as you prefer.

[Johnny C]

I didn't realise they used tin as well. Does that mean you have to be careful when cooking tomatoes for long periods of time (for example)?

[lantana]

Still learning abou the tin lining, but yes, I think there is likely an issue with long-term cooking of acidic ingredients like tomatoes. The tin is supposed to be a nonstick surface, but it can get pitted, nicked, or discolored over time. Over years, it will likely need to be resurfaced with fresh tin.

We'll have to see how it goes!

[MimiG]

If you want to keep the copper looking good, just get some "Barkeeper's Friend" scouring powder and use it with a Scotch-Brite scrubber. It works like a charm, and with very little scrubbing. I have pots and pans with a copper layer in the bottom that shows thru on the outside, and I just give the pan a quick scrub when I'm doing the dishes. Very little effort and the copper stays shiny. Great stuff for keeping stainless steel looking good, too!