But tin-lined pans need to be resurfaced periodically, depending on how frequently they are used . Whether it's lined with tin or stainless steel, the copper surface on skillets is also a pain to polish . Carolynn Bridge, owner of Bridge Kitchenware in New York, polishes her copper pots after each use . Bridge recommends Simichrome polish to clean and polish copper surfaces and to clean the inside of tin-lined pans. Many are just not cleaned properly.
Cast iron is great for frying things like bacon or steaks.
If taken care of, it lasts forever. Cast iron can also interact with acidic foods like tomatoes by changing their flavor and color, though this isn't a health hazard. It also needs to be seasoned before being used, and rusts if not dried thoroughly after it is washed. An enamel coating eliminates the seasoning and rusting problem. But enameled skillets don't brown food as well.