Every cloud has its silver lining, and when it comes to authentic copper cookware, there is only one "silver" that will do – TIN. Yes, you can buy copper pans with stainless steel inside, but if you are going to invest in the best, why compromise with a modern, less effective lining? There is nothing to conduct heat like copper (except for pure silver, of course) and tin is much better at heat conduction than steel.
Why is heat conduction such a big deal?
Cooking involves transferring heat well and evenly to food. The better your cookware performs this task, the better the results will be. Tin linings, due to their superior ability to transfer heat, ensure no hot spots, no unwanted sticking of food to the surface (as happens with stainless steel), and no ring above the moisture line when you make a sauce or gravy. The traditional marriage of copper to tin provides a perfect cooking environment, and it really is no coincidence that given the choice, most professional chefs select copper pans with tin linings. Tin conducts heat ten times more effectively than steel, so you need only use a moderate heat to gain the same effect. Good for the fuel bill and the planet, as well as your cuisine.
Hammered tin linings are what we at french-only recommend and sell. The tiny dents help reinforce the copper and air and heat can circulate better across an uneven surface. A side benefit is the hammered surface hides scratches and marks. Tin is a soft metal and to maximize the lifespan of the lining, never use metal spoons or utensils with the pans – wood or plastic is fine. The hammered tin surface acts like a modern non-stick surface, so tin-lined copper pans are easy to clean and care for.
Why does copper need a lining anyway?
Unlined copper pans are fine to use for any non-acidic foods and for cooking at high heat. Copper reacts to acidic food, though, and that is why for general cooking purposes all copper pans have traditionally been lined. If you are going to make jam or the perfect zabaglione, a pure, unlined copper pan will be used.
Why is heat conduction such a big deal?
Cooking involves transferring heat well and evenly to food. The better your cookware performs this task, the better the results will be. Tin linings, due to their superior ability to transfer heat, ensure no hot spots, no unwanted sticking of food to the surface (as happens with stainless steel), and no ring above the moisture line when you make a sauce or gravy. The traditional marriage of copper to tin provides a perfect cooking environment, and it really is no coincidence that given the choice, most professional chefs select copper pans with tin linings. Tin conducts heat ten times more effectively than steel, so you need only use a moderate heat to gain the same effect. Good for the fuel bill and the planet, as well as your cuisine.
Hammered tin linings are what we at french-only recommend and sell. The tiny dents help reinforce the copper and air and heat can circulate better across an uneven surface. A side benefit is the hammered surface hides scratches and marks. Tin is a soft metal and to maximize the lifespan of the lining, never use metal spoons or utensils with the pans – wood or plastic is fine. The hammered tin surface acts like a modern non-stick surface, so tin-lined copper pans are easy to clean and care for.
Why does copper need a lining anyway?
Unlined copper pans are fine to use for any non-acidic foods and for cooking at high heat. Copper reacts to acidic food, though, and that is why for general cooking purposes all copper pans have traditionally been lined. If you are going to make jam or the perfect zabaglione, a pure, unlined copper pan will be used.
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