Great info and a great way to interest people in old ways of cooking. Little side note. Cooking with copper is not poisonous. People use pure copper cookware to make food. Acidic foods are the ones that can make you're cookware leach copper into the food. Plus if you have something like this you take more pride in making good food and taking care of cookware.
@axeest Well put. There is the point as well that copper is also an essential micro nutrient for humans and we ingest small amounts through many vegetables.
@@leeblaylock4720 I would as well though in regular use for three years I've not yet come close to needing their services. The thing NOT to do is preheat a tin lined cooking vessel dry, or to use it to saute at very high heat if one can't cover the whole surface. A couple of potato wedges in the empty parts does the job.
I wasn't aware of tin coated/clad cookware until this video. I'll be sticking with stainless but I wouldn't say 'no' to a deep discount score like Matt picked up. Trivia: A Corn Stripping Tool. I've never used one, but I like the tiny bowl/ramekin upside down in my huge mixing bowl method. It's a controlled mess.
I bought a tin lined copper pan and whilst cooking my first dish in it - a spanish tortilla, I melted the tin. I think it happened because I didn't add enough oil. Could you make a video on how to cook a spanish omelette with tin coated copper?
Sorry to hear that happened to you (and your pan). Thank you for the suggestion. If I ever get a tin-lined pan that’s acceptable for cooking a Spanish tortilla, I’ll keep it in mind. Best regards.
Édit : and trivia Baumalu is a company based in north est of France, just near a little city called Selestat. And Selestat is the place where the Christmas tree was invented in the 16th century :-)
It's interesting that back in my grandmother's day, you could buy aluminum foil or TIN foil! Thanks for another great video Matt😀 Oh, And for the trivia, I think that takes corn off the cob❤
LINE IT, not ALIGN IT. LINING is the coating inside the pan or the extra inside fabric of your coat. ALINGMENT is arrangement in a straight line, or in correct or appropriate relative positions. E.g. "the tiles had slipped out of alignment" or a position of agreement or alliance. E.g. "the uncertain nature of political alignments"
Interesting. My theory , nay philosophy is ..how did your mum, my mum, their mums Etc..the Nonnas. Churn out incredible meals without all this “ gear”. Answer is quite simple ..you don’t need it . And tbh …there is something satisfying about , achieving a nice meal..with the minimal of gear. Don’t get me wrong…I’m saddled with draw fulls of gear… much to my shame.. judging by colour and texture of that tool..probs pineapple related ?
excellent score on the pot and pan, yes have 3 tin lined copper pots, a bit fussy as you say, certainly worth the extra effort, gotta watch em like a hawk, little line the retinner taught me, "medium is high" they're so heat reactive
Have a couple of my grandmother’s tinned copper frying pans. They are off to be re-tinned next year, good for another few years then! Lovely for omelettes but best just wiped out, or washed with the softest cloth only, very easy to scratch up.
So I personally don't, BUT, I do want to put you in touch with Donn at North Coast Copper Retinning, based in Detroit. ( www.youtube.com/@northcoastcopper and northcoastcopper.etsy.com). This RU-vidr has commented on a few of my copper-related videos and has a re-tinning business. He should be able to provide you a quote.
I have a pan similar to that one. I bought it at TJ Maxx many years ago. Mine has a hammered appearance. I love it. It's been retinned once since I stupidly tried using it for candy making before I knew better. Congrats on your finds.
Recently I have ben incorporating the use of tin lined copper cookware and have been pleased with the way it performs. Because copper distributes heat evenly throughout the pan, they are an excellent choice to prepare foods prone to burning due to hot spots. After a bit of trial and error I decided to use them as they were designed to be used; which is on a hot flat surface; not an open flame. The pans transfer heat from the flat hot surface, such as a griddle, faster and more evenly to the food than other pans. Scortching and burning food on the pan bottom when cooking ingredients with a high starch content can be essentially eleminated with tin lined copper pots and pans. The griddle temperature can be set to a correct cooking temperature with an inexpensive laser thremometer. Because the pans transfer heat so efficiently, the burner temperature never needs to be bumped up to compensate the overall cooking temperature. This means that food will actually cook faster at a lower burner setting due to the efficient heat distribution in the pan. As long as the griddle tempeature is set to a safe heat level, the temperature won't melt the tin lining, warp the pan or scorch the food. I found that this works only for tin lined copper pans. Stainless lined copper clad pans can be used essentially as any other stainless steel pan but do not transfer heat as efficiently and evenly. Stainless lined copper clad pans can be used on an open flame but also reintroduce the scortching and burning problems associated with an open flame.
@postholedigger8726 I really hate to be negative, but my advice to you is to take a few university classes on metallurgy. Then you will realize that most of your post is nearly perfectly backwards. For a start, the SS pans have comparatively low thermal coefficient and being at the other end of the scale with Copper - a flame is more suitable to it's thermal characteristics. Putting a copper cladding outside on a stainless steel pan gives the same results as a stainless steel pan, except it looks prettier to some eyes. Tin or silver complement Copper wonderfully on the other hand. Silver is one of the few metals with a better heat dissipation and reaction to thermal changes. Expense is the downside. the reason for flame being better on all metals is the thermal transfer of most common cooking metals (Stainless is fairly poor and cast is close to terrible) as well as the effect of dishing at higher heats. Design can mitigate that - but never remove it and the expansion is on both ends of the metals in contact, with glass being the exception where only the metal changes form as it changes in temperature. I could go on ... but. Again, I apologize for being negative, if that is what it sounds like.
@@WayWordWay Either you didn't read my post or you are too academically challenged to understand what I wrote. You accused my post as being "PERFECTLY BACKWARDS" but then essentially repeated what I already stated. If my post was wrong than point out what is wrong instead of rehashing what I already wrote. As long as you are giving advice about going back to the university to study metallurgy, it might be a good idea for you to go back to school and study reading comprehension.
There isn't much available on RU-vid showing the how and why of cooking with copper. The problem with learning how to use them through trial and error is, the pans can be damaged or destroyed if used out of their proper functioning zone. Copper pans are expensive and can be damaged at high temperatures. In general, they don't need to be used on an open flame burner to function properly. They transfer heat so efficiently the dishes that benefit from cooking with them can be cooked by putting the pan on a hot surface; not an open flame. If the temperature of the surface is below the temperature that will damage the pan, the pan will not be damaged. The heat of the pan will quickly transfer from the hot surface. The surface could be a French Top Stove, a griddle surface, or simply a cast iron pan placed on a burner. The temperature of the surface can be checked with an inexpensive infrared or contact thermometer to make sure the heat is at a safe working temperature.
I have never cooked with that brand, but it sure looks nice. If it uses tin, then that metal has all the positive attributes I discussed in the video, including being non-toxic.
I got a small 1 qt. saucepan in 1979 as a wedding gift. It's Paul Revere Limited Edition copper with a brass handle and a lid. I always thought it was tin-lined and worried about it wearing off, but when I looked it up, people are saying it is stainless steel lined. I don't know. I don't use it because I hate cleaning copper. I don't have a gas stove and I'm not a professional cook so it really doesn't matter. It's well made and I should be using it more!
I’ve found such Revere cookware excellent, and I’d bet the interior is stainless steel. I’d encourage you to use it; I poached eggs in one just yesterday and love its reaction time. As for cleaning, some Barkeepers Friend will make the outside and inside look like new. Cheers!
Eversince I learned tinning , I don’t worry about using them daily. I have about 22 pots of different shapes and sizes from India and I just love cooking in them. I ordered a 10 in first batch and later once the tin coating thinned out, instead of getting tin coating done, which is terribly expensive in the USA, I ordered my second set. Finally I learned to do tin coating myself and now I don’t worry about its coating wearing out.
Vietnamese coffee is made by putting an extremely fine ground espresso like MEDAGLIA D'OR coffee in the lower chamber of a Vietnamese coffee maker. Boiling water is poured into the top chamber and the coffee comes out of the bottom filter in a very slow drip. Once all of the water has drained from the upper chamber, through the powdered coffee into a cup, it produces a very strong espresso. The espresso is then mixed with sweetened condensed milk. The contrast between the strong espresso and the sweetened condensed milk make it one of the best tasting coffee drinks.
I made Fettuccine Alfredo today using a tin lined copper pan. Using a Blackstone style flat top griddle to provide controlled heat to the pan allowed the butter to melt perfectly without burning. I then sauteed minced garlic in the melted butter with no burning. Next I added finely chopped onions, lightly browned, separetly in a cast rron pan over a direct flame. The tin lined copper pan produced a consistent controlled result with no burning from hot spots on the pan bottom. I then added chicken broth plus a chicken bullion cube to add saltiness without additional salt. I then moved the pan to a higher temperature area on the griddle to reduce the liquid. Once the mixture reduced I added half & half and sauteed mushrooms. Like the onions, the mushrooms were also browned in a cast iron pan over an open flame. After a further reduction I added freshly ground parmesion cheese and grated some nutmeg over the mixture. The linguini noodles were boiled in a pot over an open flame and added to the sauce. I wish I could describe how good this came out. These pans make selecting a correct consistent temperature a much easier task than with other pans over an open flame. The bubble pattern from the simmering process is evenly spread over the surface of the sauce.
The pan used for my Alfredo is a 3mm thick X 11 1/4" diameter X 3 1/4" high tin lined copper saute pan. Needless to say, it is extremely heavy. Over the last year I have purchased over 50 used copper pans and a few pots from a supplier in France. Many of these pans came out of high end hotel kitchens. Because the pans can be destroyed if not used properly, people are afraid to buy them; even for pennies on the dollar. I think the reason these pans are being dumped on the market is because the new generation of cooks have moved away from complex sauces to more quickly prepared meals that require a deep fat fryer, a grill, and lighter weight skillets to allow flipping food in the pan at a high flame setting to reduce cooking time. I personally feel that food prepared in restaurants today is lacking the subtle nuances provided by using basic sauces as part of the recipe. I budget my cooking time by making these dishes in larger quanties and refrigerating or feeezing the extra food. My kitchen equipment is intentionally geared up to cook this way. The Buffalo chopper finely minced 5 pounds of onions in less than 10 seconds. Once the onions were sauteed to a light brown the 5 pounds of raw onions reduced to a little more than 1 cup. The Fettuccine I made in the post used a 5 pound bag of onions, a quart of chicken broth, a quart of half & half, 1/4 cup of finely minced garlic, 1 chicken bullion cube (instead of salt), and 2 boxes of linguini pasta. The yield was 2 gallons of Fettuccine Alfredo.
Baumalu is worth it if you can find it cheap. I bought a full set from Marshalls a decade ago and I just sent off a few of them for retinning. If you can find the 8" frying pan I guarantee it will be the best egg pan you've ever used.
Good video! Actually tinned copper can be quite good for searing if you pay attention to the heat, Maillard browning starts happening rapidly at a surface temp about 280F and peaks around 330-350F so there's no need to have the pan in the 400s. Keeping the surface well under 450F is easy enough just by using a cooking fat that has a smoke point around 400-420F so you know when to turn it down, and listening and watching for a steady sizzle. I also would disagree tinned copper is higher maintenance day to day vs regular cookware -- it's only high maintenance if you want to keep the tarnish off it, but polishing really isn't necessary, the tarnish is only cosmetic. Many copper users enjoy seeing the patina change with use, and only polish every year or two when the beginnings of verdigris develop. The tin side, assuming it's in your budget to get it retinned every 10-20 years or so, arguably is easier to maintain than any other cookware metal, since it's quite anti-stick (cleans easier than stainless) and doesn't require keeping it seasoned like other traditional metals.
@@IWantToCook thanks, maybe a good topic to test for a future video! Thick sugary or starchy liquids that can tend to scorch in stainless would be cool to see side by side in your Baumalu vs a stainless pot. Another point to address would be tin has to be cleaned with nonscratch sponges or scrubbies like Scrub Daddy (anything marketed as safe for Teflon -- definitely not the green side of a sponge/green Scotchbrite or BKF powder). Abrasive scouring wears at tin and makes it temporarily stickier by roughing up the surface, although the tin will then condition itself back to anti-stick with repeated use ("conditioning") because its crystalline structure reorganizes itself smooth again with several heating and cooling cycles. Anyway my page is all about tinned copper, I retin it as a service and I try to respond to all comments if you ever have questions about it.
MAUVIEL - Pronounce as MO-VEE-EL, not MA-VEE-EL. The AU becomes O. BAUMALU - Pronounce as BO-MA-LEW, not BA-MA-LEW. Same thing. If you are a food writer and critic and chef, you have to learn some French. Immerse yourself in audio books where you can listen to the readings as well as see the printed word. Fastest way to learn. You can also have a French person correctly pronounce the menu into a recording which you can play over again. One of my pet peeves with Americans is that they consistently mispronounce some French and Italian words incorrectly. MONT BLANC - T is silent, C is silent. BLON (nasal N). CHENIN BLANC - SHUH-NAIN (nasal N). BLON (nasal N) Italian: FETTUCINE, ORIECHETE, PENNE, LINGUINE - End with AY not EE. 'E' is AY not EE sound. Fettucine, Linguine - AY not EE. RAVIOLI, SPAGHETTI, CAPELLINI - End with EE. 'I' is EE. Now see how many waiters, chefs, customers, food critics mispronounce these words. Get it right, America. No lazy speech. Sloppy speech is the product of a lazy mind.
