Questions we are often asked about our retinning services

How do we refurbish your copper cookware?

Why do I need to retin my copper pots?

Even though copper is such a good conductor it can react with certain foods, especially vinegars, tomatoes, and other acidic foods. The tin lining protects the food.

Why is tin used?

The only thing better than tin is gold or silver, but tin is much more cost effective. Stainless steel does not complement the conduction properties of the copper. It does not heat evenly and you get hot spots around the flame.

How do I know when a copper cooking pot needs retinning?

When you start to see the copper coming through the tin, even in cases where you have little scratches; if they add up to the size of a two pence piece: its time to retin.

I just got back my copper cookware. It looks beautiful, but why do I see wipe marks in the tin lining?

Each piece is retinned individually and by hand. Many of our customers are hotels and restaurants, we therefore apply a heavy coating which will stand up to daily use. A thin lining will not have wipe marks but it is not as durable.

What is the best way to use my copper cooking pots?

Always use a low flame. Copper is such a good conductor that the whole pot heats evenly. The lower heat keeps your tin from blistering and thus protects the lining. Never use metal utensils, only plastic or wood.

How should I clean my copper pots and pans?

Copper pans are the traditional utensils of the professional chef.  Like all fine tools they will, if properly used and looked after, will help produce high quality cooking and prolong the lining of your copper pans.  If they are pre-heated before use, care will need to be taken not to overheat an empty pan, as the lining melts at 450F.  Always use a small amount of oil for pre-heating.  A Tinned pan should not be used for boiling sugar or making jams, pans for this use are not tin lined.  After use, pans should be soaked in hot water before cleaning badly burned on food will need longer per-cleaning soak, use the tuffs or bristle brush to clean the inside of the pan.  Never use steel wool, metal scourers, "green" scouring pads or metal objects to clean the inside of the pans.