Old Tinned Copper Cookware?

karl - i really, really like your sense of authenticity and research! i don't own any copper cookware, but am interested in learning more about it.

http://www.youtube.com/watch?v=GXBsCOabS3U

Just because it's interesting.

i've got a buddy who might have some information on this. i'll pass this link to him and see if we can pick his brain a little ~

I think any thick, no fuzz, cotton or linen cloth would work fine. Old pair of jeans and the like. I think you're just trying to smear the molten metal smoothly and without burning yourself. The rag itself won't burn. I've brazed plenty and a smooth, thick natural material rag folded several times worked fine for any wiping that needed to be done. As the rag browned from the heat and wiping, it would become smooth, almost shiny. It also seemed to pick up flux, so I'm guessing in this application the rag would get better the more pots you did. To a point, because it would eventually burn through.

In reference tot the video, it looks as if the guy would check for the proper heat with the powdered rosin, then throw a little rosin in the pot, throw a little tin in the pot and wipe it on with the rag that was dipped in the powdered rosin. As it seemed that the heat suited him, he threw enough tin in there to do the job and would add rosin as seemed necessary. You can see the molten tin rolling along in the bottom crease of the pot. Heat and wipe, rosin, heat, wipe. Then he let it cool a little then did it again to get a little thicker tin surface. Oh yeah, it a cinch he's done it before.

He's also got the added complication of the charcoal fire.

The following taken from a website for a company that re-tins pots:

What is Tin

Tin (Sn) is a soft, malleable, silver-color metal. It is generally used to coat other metals and to make alloys.

Tin is not reactive to acidic foods, it is not allergenic, does not rust, and can be easily refurbished, and at a very reasonable cost, compared with other metals..

It is the preferred choice of lining for cooking utensils and molds made of otherwise reactive metals, like copper and steel. It is also used to coat steel used for cookie cutters, to help prevent rusting.

 
What is the Color of Tin

Tin is a silvery metal when new, however it becomes darker with cooking. This is normal and in no way interferes with the properties of the metal.

Often, the darkness caused by dried, stuck-on food is mistaken for the bare copper or steel. To test this, wet a paper towel and gently rub a small spot with a little cleanser. If it becomes silver in color, the color is dried foodstuffs - otherwise you will clearly see the copper or steel, a sign that the utensil may require re-lining with tin.

How to Use Tin-Lined Cookware

Stove top cooking generates higher temperatures than tin's melting point (about 450°F or 230°C), however liquid being heated in a tin-lined pan will absorb a lot of excess heat and help keep the tin intact. The majority of oven-baked recipes call for temperatures that will not harm a tin lined utensil that is properly used.

Whether on the stove top or in the oven, the principle is the same: prolonged (and unnecessary) high heat will damage the lining. With any quality cooking utensil, high heat is rarely necessary, and the best results come from moderate heat.

Use only wood, nylon, silicone or other non-metallic utensils to stir and scrape.

How to Care for Tin-Lined Cookware

Tin is a soft metal and should be cleaned with a dishcloth or sponge. Never use abrasive cleaning materials, such as metal scouring pads or metal scrapers.

As with all metal utensils, avoid using cleansers and detergents that contain high percentages of free alkali or acid.

Tin is reactive to tri-sodium phosphate, meta-silicate and chlorine. Avoid using detergents or cleansers containing high quantities of these materials.

Rinse thoroughly after washing and dry to avoid spotting. Tinned steel should be dried thoroughly immediately after washing to prevent rust from forming on spots where the tin might have worn off the steel, and around edges where turned, soldered or welded.

Store tinned items in a dry location.

Re-Tinning Metal Cooking Utensils

Most tin coated pans will require re-lining at some point, to make them like new again.

When not to tin:

In the case of copper, the tin prevents reaction with acidic foods. If you're not cooking acidic foods, then it's not necessary to have a tin lining. Also, if the copper pot is going to be subjected to very high temperatures, such as for making hard candy, the copper needs to be bare in order to support the high temperatures. And bare copper is desirable in making meringues, because of its reaction to egg whites, which makes them peak faster and longer.

In the case of steel, the tin coating basically prevents rusting and reaction with acidic foods. If you are using the pan for baking and you keep it dry and well oiled when in storage, re-tinning, though desirable, is not necessary. Any bit of rust can be scoured off.

In the case of antiques, we don't recommend re-tinning, as doing so is likely to diminish the item's value as an antique. If you plan to use it, however, and it is in good condition, then re-tinning may prove worthwhile.

Avoid using cleansers and detergents that contain high percentages of free alkali or acid. Tin is reactive to tri-sodium phosphate, meta-silicate and chlorine. Avoid using detergents or cleansers containing high quantities of these materials. Check the labels on your household cleaners.

Dry thoroughly immediately after washing to prevent rust from forming on spots where the tin might have worn off, and around edges where turned, soldered or welded.

Store tinned cutters in a dry location.

How to Renew Rusted Tinned Steel Cutters

Use fine sandpaper to remove the surface rust, hand wash with hot sudsy water, dry thoroughly, and use.

Before storing, hand wash with hot sudsy water, dry thoroughly, lightly coat the cutters with mineral oil from a cloth or paper towel, and place in a plastic bag.

We recommend mineral oil over vegetable oil because it does not get sticky or become rancid. Food grade mineral oil is readily available in supermarkets and drug stores.

Often, the oily content of cookie dough can be enough to keep cutters from rusting, and they need only be wiped with a paper towel if frequently used. If used infrequently, we recommend hand washing, drying thoroughly, and lightly coating with mineral oil before storing.

Re-tinning such cutters is not practical nor recommended.

Oh yeah, that'll get hot enough. What will you use for a crucible?

You are an ambitious individual. Go for it, have fun and take pictures!

After watching a couple of other vids and another video of the same old timer doing a colander, I will update my opinion of the cloth used to 100% cotton cheese cloth, wadded up into a round pad.

http://www.youtube.com/watch?v=mXZGsosR-1E&list=PLA25D9C130344C427&index=2&feature=plpp_video

Notice how this time he actually mixes flux and tin together in the hot colander before wiping it around, and how this time he picks up bits of tin with the rag from his pan off the heat and melts it on the hot colander as he wipes it around.

Thank you for these videos.  They are helping me feel more confident about trying this (when the weather warms up a little).

Here is a site for a coppersmith: http://www.stumpblufftradingpost.com/  and his more detailed FB page: http://www.facebook.com/pages/Stump-Bluff-Trading-Post/200681260448

nice-looking cauldron, larl! not sure what is safe and what isn't, but we should be able to find some answers ~

Hello all;

New to this list but not to antique copper cookware.  Currently, I am working on a documented field kitchen based on Scappi's Opera field kitchen from 1570.  Many of the pieces are antique, have been made for me or I have made myself, with a lot of help of course. I have tinned several pieces of cookware, it looks a lot easier than it actually is.   It takes a lot of practice to wipe on a smooth coating of tin.  I have made wattle fences for the kitchen and now making willow baskets for storage.
 
If anyone is interested, I can post pictures of my kitchen, it isn't specific to any one country or time, just a lot of pieces I think are neat.  Mostly to have the option to turn the kitchen from viking to 14th century England to Renaissance Spain depending on the theme of the dinner.  There is cast iron cookware, but I try to find pieces that look like period iron cookware. uploads/213/59048_103603933036638_100001610940794_24304_1916435_n1.jpg