More on Tinning (Moron Tinning?)

[scythius]

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Acids in food (wine, vinegar, tomatos, et cetera) <strong>WILL</strong> leach copper out of the container, and into the food - which is why modern copperware is tin lined. Copper in your food is definitely NOT healthy<br>
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One of the reasons copper is prized in the modern kitchen, is that it spreads heat very quickly and efficiently throughout the body of the cooking vessel, without 'hotspots' that can result in burned food.<br>
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I once had a Cordon Bleu trained chef as a girlfriend, and her <em>personal</em> set of pans in her home cost more than my first two cars put together... I learned a lot when was in her kitchen.<br>
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She would send her pots and pans to a professional tinner once a year or so to get refreshed - several of these companies are on the 'net, and their prices are quite reasonable.<br>
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<p>Scythius<br>
LEG IX HSPA - COH III EXPG - CEN I HIB<br>
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