Tinned copper

[spinbaby]

For Christmas this year, I got an Italian copper gratin pan with a tin lining. I’m kind of afraid to use it. I get that I’m supposed to hand wash it, but am unsure of what else I’m supposed to do to maintain the tin lining—the tin looks actually painted on, like you can see the brush strokes. But I’m of the opinion that nice things are meant to be used, not put away for posterity, so macaroni and cheese it is.

[sinkingfeeling]

1. Found this for you ....

https://madeincookware.com/blogs/is-copper-cookware-safe-for-cooking

This second type of copper cookware is safe to cook with because they are lined with non-reactive, food-safe metals like stainless steel or tin. These pans look just as pretty on the outside, but they're completely safe for cooking on the inside. The metal lining creates a barrier between your food and the copper, protecting the food from leached metals and preventing you (and your dinner party guests) from getting copper poisoning.


I sold an entire set of antique copper pans in my estate sale.

[vanlassie]

2. The brush strokes are normal. The important thing

is to not use heat above 450 degrees. And, if the tin was to show signs of melting, set it aside and let it cool and it will generally be fine.

[spinbaby]

3. I'm glad you told me about 450

Else I might have run the Mac and cheese under the broiler. The pan made my Mac and cheese look really fancy and it washed up nicely afterwards. I’m pretty pleased with my fancy pan.

[vanlassie]

4. There is a Facebook group called

Copper Cookware Enthusiasts where you can peruse posts on all the basics, and ask questions.