| Chefs help 17:24 - Apr 3 with 1561 views | Lord_Lucan |
I know we have some aspiring amateur cooks on here and at least one chef but I need a bit of advice.
I have a set of old copper pans that I want to use but some of them look copper inside so I think they may be unsafe to cook with and need re tinning.
Anyone have a definitive answer on this?
Thanks in advance
 |  |
| |  |
| Chefs help on 17:32 - Apr 3 with 1515 views | jeera |
All I've done is probably the same as you and Googled it.
Most sites seem to say the pans are unsafe to use once they've lost their lining.
They look a good old set though, (if well-used). I wonder where you'd get them done and at what cost. |  |
| |
| Chefs help on 17:39 - Apr 3 with 1484 views | Keno |
| Chefs help on 17:32 - Apr 3 by jeera |
All I've done is probably the same as you and Googled it.
Most sites seem to say the pans are unsafe to use once they've lost their lining.
They look a good old set though, (if well-used). I wonder where you'd get them done and at what cost. |
https://sherwoodtinning.com
you might find its cheaper to buy new pans |  |
| |
| Chefs help on 17:40 - Apr 3 with 1490 views | eastangliaisblue |
You need to get them re-tinned before using as exposed copper can be toxic. That's a great looking set you have. I would definitely invest in getting them re-tinned if they were mine. Not sure where you could take them though. Maybe a blacksmiths? |  | | |
| Chefs help on 17:41 - Apr 3 with 1478 views | Lord_Lucan |
| Chefs help on 17:32 - Apr 3 by jeera |
All I've done is probably the same as you and Googled it.
Most sites seem to say the pans are unsafe to use once they've lost their lining.
They look a good old set though, (if well-used). I wonder where you'd get them done and at what cost. |
Yes, I googled it also but because some of the smaller sauce pans look like they have never been tinned I'm a bit confused.
I think I would be inclined to get them done but it seems quite expensive so I thought I would do the sensible thing before I poisoned the family and ask TWTD. | |
| |
| Chefs help on 17:41 - Apr 3 with 1472 views | HARRY10 |
'They look a bit too tin me' - Roy Keane
otherwise
https://www.sherwoodtinning.co.uk/copper-pots-pans-re-tinning/
and maybe find a good hotel/restaurant locally where you can ask a proper chef to give advice/a once over on the smaller 'unused' ones
5 mins of his time will be well worth a tenner to you both [Post edited 3 Apr 2022 17:46]
|  | | |
| Chefs help on 17:44 - Apr 3 with 1447 views | Lord_Lucan |
Yeah I came across these people but I was worried they would say they needed re tinning even if they didn't - if you know what I mean. | |
| |
| Chefs help on 17:46 - Apr 3 with 1428 views | Lord_Lucan |
| Chefs help on 17:40 - Apr 3 by eastangliaisblue |
You need to get them re-tinned before using as exposed copper can be toxic. That's a great looking set you have. I would definitely invest in getting them re-tinned if they were mine. Not sure where you could take them though. Maybe a blacksmiths? |
Yeah, I think they are worth doing and a blacksmith is quite a good idea actually. | |
| |
| Chefs help on 17:57 - Apr 3 with 1383 views | jeera |
| Chefs help on 17:44 - Apr 3 by Lord_Lucan |
Yeah I came across these people but I was worried they would say they needed re tinning even if they didn't - if you know what I mean. |
Look the real deal don't they, and what with the reviews and all.
You might want to get your skates on though. They don't look like they're getting any younger:
 | |
| |
Login to get fewer ads
| Chefs help on 18:16 - Apr 3 with 1329 views | Keno |
| Chefs help on 17:44 - Apr 3 by Lord_Lucan |
Yeah I came across these people but I was worried they would say they needed re tinning even if they didn't - if you know what I mean. |
Yes I know what you mean
Maybe speak to them and see what vibe you’d get | |
| |
| Chefs help on 19:15 - Apr 3 with 1232 views | Melford |
Sorry Lucan, can't help with this one. In my 20 odd years in the game I've never worked in a kitchen that's used copper pans. |  |
| |
| Chefs help on 19:55 - Apr 3 with 1154 views | Lord_Lucan |
| Chefs help on 19:15 - Apr 3 by Melford |
Sorry Lucan, can't help with this one. In my 20 odd years in the game I've never worked in a kitchen that's used copper pans. |
I think I remember PM'ing you ages ago about this.
I appreciate that because you are a real chef you don't use copper pans, it's only us amateur cooks with ideas vastly above our over inflated station that feel the need to do such things.
I think the saying is "All the gear, no idea"
I fully accept it's a bit sad. [Post edited 3 Apr 2022 19:55]
| |
| |
| Chefs help on 12:43 - Apr 4 with 927 views | Ely_Blue |
| Chefs help on 19:55 - Apr 3 by Lord_Lucan |
I think I remember PM'ing you ages ago about this.
I appreciate that because you are a real chef you don't use copper pans, it's only us amateur cooks with ideas vastly above our over inflated station that feel the need to do such things.
I think the saying is "All the gear, no idea"
I fully accept it's a bit sad. [Post edited 3 Apr 2022 19:55]
|
As a chef myself of over 30 years experience there are a few things to consider.
Copper is highly reactive to acidic foods and in these instances you risk copper poisoning, in my earlier days of college training and my early years in the pastry section of the kitchen we used unlined copper pans for sugar boiling work.
Copper pans are the best for heat conductivity so I’d say if you can afford to get them refined then do so, after that they will give you years of fantastic use provided that you don’t use metal utensils or scrub them if they get material burnt on (use boiling water to soften the burnt on materials)
Certainly don’t put them in the dishwasher.
There are several high end restaurants that still use them now, locally Midsummer House uses them I know for a fact, they need cleaning/polishing regularly to keep the colour though
I hope this helps you |  |
| |
| Chefs help on 14:57 - Apr 4 with 846 views | Lord_Lucan |
| Chefs help on 12:43 - Apr 4 by Ely_Blue |
As a chef myself of over 30 years experience there are a few things to consider.
Copper is highly reactive to acidic foods and in these instances you risk copper poisoning, in my earlier days of college training and my early years in the pastry section of the kitchen we used unlined copper pans for sugar boiling work.
Copper pans are the best for heat conductivity so I’d say if you can afford to get them refined then do so, after that they will give you years of fantastic use provided that you don’t use metal utensils or scrub them if they get material burnt on (use boiling water to soften the burnt on materials)
Certainly don’t put them in the dishwasher.
There are several high end restaurants that still use them now, locally Midsummer House uses them I know for a fact, they need cleaning/polishing regularly to keep the colour though
I hope this helps you |
Thanks
I've had them for years and never used them, I bought them off Ebay and when I got them I realised they were probably no good to cook with.
To be honest I'm having a mini kitchen war with Lady Lucan, she wants me to put some more shelves up for my "Stupid spice's" and the like and I have agreed to this as long as I can hang all my pots and pans up en masse - so I'll probably now hang them as a decorative feature because by all accounts the largest one alone is £80 to re tin*****
***** I have though got all enthusiastic about these again and just bought another set  | |
| |
| Chefs help on 15:50 - Apr 4 with 795 views | Ely_Blue |
| Chefs help on 14:57 - Apr 4 by Lord_Lucan |
Thanks
I've had them for years and never used them, I bought them off Ebay and when I got them I realised they were probably no good to cook with.
To be honest I'm having a mini kitchen war with Lady Lucan, she wants me to put some more shelves up for my "Stupid spice's" and the like and I have agreed to this as long as I can hang all my pots and pans up en masse - so I'll probably now hang them as a decorative feature because by all accounts the largest one alone is £80 to re tin*****
***** I have though got all enthusiastic about these again and just bought another set |
FYI if you want to win the argument with Lady Lucan then your spices shouldn’t be stored out in daylight/UV light and to prolong life they need to be stored in the darkness of a cupboard | |
| |
| Chefs help on 16:18 - Apr 4 with 755 views | jeera |
| Chefs help on 15:50 - Apr 4 by Ely_Blue |
FYI if you want to win the argument with Lady Lucan then your spices shouldn’t be stored out in daylight/UV light and to prolong life they need to be stored in the darkness of a cupboard |
I've had this conversation so many times over the years and get looked at like I don't know what I'm on about.
Aesthetically spices may look pretty lined up in little glass jars but sunlight quickly fades them in both colour and flavour.
As air tight as possible, as you say, in a dark cool place. | |
| |
| Chefs help on 16:26 - Apr 4 with 717 views | Lord_Lucan |
| Chefs help on 16:18 - Apr 4 by jeera |
I've had this conversation so many times over the years and get looked at like I don't know what I'm on about.
Aesthetically spices may look pretty lined up in little glass jars but sunlight quickly fades them in both colour and flavour.
As air tight as possible, as you say, in a dark cool place. |
Yes I agree - I tend to go half way on this as I keep my most popular spices in largish glass jars out of the cupboard but not in direct sunlight. It's those air tight jars with a suction top and metal flip thing like a Grolsch bottle lid. | |
| |
| Chefs help on 16:31 - Apr 4 with 701 views | jeera |
| Chefs help on 16:26 - Apr 4 by Lord_Lucan |
Yes I agree - I tend to go half way on this as I keep my most popular spices in largish glass jars out of the cupboard but not in direct sunlight. It's those air tight jars with a suction top and metal flip thing like a Grolsch bottle lid. |
Mason type jars.
I use those quite a bit for all sorts and they look good too.
Whole spices is they can be revived somewhat by making masalas when you need them as opposed to sitting ready made for months on end.
Short low heat 'roasting' in a dry pan ready for grinding up.
Aimed at the world in general rather than assuming you don't do that already. | |
| |
| |
By continuing to use the site, you agree to our use of cookies and to abide by our Terms and Conditions.
