Daily use
Provided a few rules are followed then tin lined copper pans are quite resilient.
- Never pre-heat an empty pan. Copper is so efficient at heat transfer that you will find you can use much lower heat settings and they reach the required temperature very quickly.
- Only use wooden or silicone utensils to stir the contents whilst cooking.
- Soaking after use will help in the removal of stubborn cooking residue.
- Never use steel wool, metal scourers, green scouring pads or metal objects to clean inside the pan.
- Do not use a tin lined pan for boiling sugar or making jam, pans for this are not tin lined.
- To retain the external finish and brilliance of your pans a quick clean after washing, with for instance ‘copperbrill’, will remove any tarnishing.
When does my pan need to be re-tinned?
As a guide it’s probably time to have a pan re-tinned once bare areas, amounting to the size of a one pence piece are visible.
This is just a small sample of the work we are able to carry out if you would like further information or a quote then Please Contact us