From: don@chara.gsu.edu (Donald J. Barry)
Subject: Tinned Copper Cookware: Summary of Responses
Organization: Georgia State University
Date: Mon, 4 Jan 1993 20:02:08 GMT

                      A Summary of Responses 
  "Request for Information on Suppliers of Tinned Copper Cookware"

------------------------------------------------------------------------

Oliver@dougfir.CS.Berkeley.EDU writes:

However, I have found that Cuprinox from either Switzerland or France
costs the same as the All-Clad Cop-R-Chef line, which is all you can
find most places.

I refuse to buy it [All-Clad Cop-R-Chef] even though they are fine
pans, because they cook just the same as a good non-copper pan (like
the All-Clad LTD line, which I love) but cost much more and need extra
upkeep.  I found a local place which carries Cuprinox, and although it
is very expensive at least you get something for the money.  Their
copper pans weigh just a bit less than *cast iron*.  The copper is a
thick, heavy layer, and I'm sure they are lovely to cook with.  They
are, however, lined with stainless steel.  You may want to reconsider
tin-lined; although they are more responsive, it is getting harder to
find any place that will do retinning.  Stainless will basically last
forever.  You can also get nickel-lined, which is sort of a compromise
between the two.  Another local store carries some nickel-lined.

For now, I'm sticking to non-copper pans; my wife was going to give me a
piece of Cuprinox for Xmas but I decided it was too self-indulgent.
Besides, the piece I still need is a skillet and you can't flip food
in this thing because it is too damn heavy.  I'm a climber, and have
pretty strong wrists, but a several pound pan is not very agile.  That
wouldn't matter for a saucepan, of course.

Cheers,
- Oliver

-----------------------------------------------------------------------

staffan@serum.kodak.com writes:


Not really an answer to your question, but I wanted to comment on the
statement you made above.  Imitation/authentic seems to cast a negative
image on the non-solid-copper-tin-lined variety.  I'm not sure that is
totally warranted.  Were you refering to a certain brand?  All-Clad's
Cop-R-Chef line, I think, is like what you describe.

The heat transmitting qualities of aluminum and copper are so close,
that I doubt anyone could detect any performance difference between the
two.  As far as tin-vs-stainless-lined pans - tin is soft, scratches,
and your pots must be periodically re-tinned.

If your heart is set on tin-lined copper, go for it.  I won't even say
that something like Cop-R-Chef would save you money, because they aren't 
cheap either.  However, I would be inclined to get the the more practical
stainless-lined copper (aluminum core or not).

Ken

-------------------------------------------------------------------------

bhulse@american.edu writes:


I can't provide any French manufacturers addresses but would advise you
give Zabar's in NYC a call and ask them to send you a price list. They
have an extensive selection of copper cookware and their prices are the
lowest I've seen in the States. The number is 212-787-2002.

I would also recommend you look into those copper pots with a nickel or
stainless steel lining, rather than tin. Zabar's carries them; they require
considerably less care and will not need to be relined periodically as the
tin-lined variants inevitably do. What I'm talking about are solid copper
pots with a thin interior lining of nickel or stainless, not the composite
types you mentioned. The ones Zabars carries are made in France. I've been very
happy with the saucepan I bought from them 12 years ago.

Bruce Hulse

-------------------------------------------------------------------------

arnie@magnus.acs.ohio-state.edu writes:

I have a complete set of solid copper with tinned cooking surfaces and the
name is "Copper Chef."

I purchased the set at Overbey's Emporium in the French Market/Continent
Shopping Center in Columbus, Ohio, in 1978.

These are wonderful cookware items and, at the time, were very expensive. 
I'm sure they're even more expensive now.

I recently purchased two copper items from Bloomingdales and they came
with "Made in Korea" stickers.  I have a suspicion that they're stainless
steel with a copper coating.

You have to exercise discipline and care when using true copper with tin
lining pans.  They absorb heat so quickly, and tin has a relatively low
melting point, that you can ruin the tin surface which is only microns
thick.  The key to using true copper/tinned cookware is to use medium
to low heat, do not preheat for long without something in the pan, NEVER
use any metallic scouring pads or coarse nylon scouring pads, NEVER use 
metal stirring implements or metal spatulas, use wood or plastic.

Should foods stick to the bottom or you scorch a pan, you used too high
a heat for what you were cooking.  In this event, soak the pan in water
until the scorch softens.  If this doesn't work, use oven cleaner sprayed
over the scorch until it's loosened and water and a sponge will remove it.

Good luck in your quest.  Warning number 1: Get out your checkbook or
plastic 'cause I don't know how much greater my set would cost today.  
Warning number 2: Use them with great respect and they'll last a long
time.  Warning number 3: In the event you do destroy the tin lining, be
prepared to spend a small fortune in getting them retinned - that is, if
you can find a retinner.  I did my own skillet with many frustrations.

Oh, another caveat:  Copper is a relatively soft metal.  Even though the
pans and skillets are thick, they can be dented easily.  This causes
two problems: one is that it ruins the appearance, and two, if the dent
is large enough, it can crack the tin.

Tin, by the way, is a very brittle metal.  If you obtain a stick of pure
tin - which will look like a block of plumber's lead - and bend it, it
will make a cracking sound like glass shattering.  This is one way to 
tell it's pure tin.

Another caveat: (sorry for the rambling stream of consciousness writing 
style) Should you ever have to have your pan/skillet retinned, YOU MUST BE
ABSOLUTELY CERTAIN THAT THE TINNER USES FOOD PURE TIN.  It's tempting, at
the price of tin to use refrigeration tin (tin used in refrigeration
system tubing) which has some lead alloyed into it for malleability.


Arnie Skurow

[and in response to a private email exchange...]

Funny that you have a degree in Chemistry... this gives you access to pure
tin shavings from the reagent store.  That's where I get my source of tin.

Arnie





--
Donald J. Barry   
Center for High Angular Resolution Astronomy  (CHARA)
Georgia State University, Atlanta, Georgia  30303-3083  U.S.A.
Voice: (404) 651-2932