posted on Nov, 22 2013 @ 01:44 AM
This is my absolute first post. This might sound nuts, but I happened across your post while googling copper pots/pans and was curious to see what you
were looking at.
I've never heard of ATS in my life, and having looked around, decided to join, although I must admit I might have anyway just to give you my two
cents on your find. While I don't know all that much about a lot of things, I do think I'm expert, or near it, in some. Kitchen stuff? That's
Please tell me you bought them. Even with retinning, $800 would only buy you one new, proper-sized stock pot. Three stockpots, if they weren't all
that large, or a medium-sized Dutch oven and another piece...that is, if the copper is of decent thickness (say, 2.0 mm or more). Even if it's only
1.5 mm, that's something I would happily buy and re-tin. And please dear god don't ever think you can do a skilled trade just because a video makes
it look easy. That tin lining has to be laid down very, very, evenly. No beginner can approach those skills (let alone buying the tin and equipment to
do it) without supervision and a lot of practice.
Okay. The reason why you can't use copper cookware in a professional kitchen is because tin has a very low melting point--under 500 F. Restaurant
burners start at 7500 BTUs and go upward. You're at 500F in about 10 seconds. However, good old-fashioned bakers probably still have some copper
bowls around (unlined) for beating egg whites.
Cooking with copper pots is a pleasure like kneading bread. It can connect you to many generations of earlier cooks, all lovingly preparing good food
to share with other diners or just quietly alone. (Alone, in my case, generally includes a cat, or a few. ) Tin binds perfectly to copper, and
won't separate from it as stainless will eventually. The latter pot will only be of use for decoration, but the tin-lined one can be retinned and
handed down, or sold, or given to a friend. Doing it your way, getting an old one and bringing it back to useful life is delightful. Someone else's
hands worked with those lovely pots!
Make sure you never, ever, preheat it (heat it up empty). That really shouldn't be done with any pot unless you're searing a steak in cast iron, or
sometimes stainless (I wouldn't, but some do.). You'll never be cooking on high anyway with them, even filled. You'll learn how to modulate the
heat very quickly, I'm sure.
It's presumptuous of me to jump into this place feet first like this, but I was so hoping to find out if you'd gone with the idea. I hope, then,
that you someday see this post.
Now I'm off to check out the rest of this extremely curious--and curiosity-raising--place. How on earth did I pass by ATS?? And having left a set of
boards about five years ago I'd been active on for many years, I'm ready to jump into something like this. Hope to see you again, soon.