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.

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.

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 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.

the problem with tinned cookware is that it wears off and you have to find a specialist to tin it for you which is exceedingly rare.

Thank you for the video. Very informative ❤

It is a device for removing corn from the cob. My cookware is stainless with a couple pieces of cast iron.

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.

Great review, enjoyed your discovering these 😎

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.

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❤

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.

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

Thank you for showing , I like to know how to use them and how to take care of them … Thank you so much

You also have something that you can put in between imthe induction and the pan

Check the flea markets, thrift stores, yard sales for vintage copper cookware

the trivia question its a corn cutter used to remove corn from the cob

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.

Used to take off corn kernels off a cob

The mystery object has a thing in the center that reminds me of an apple corer. I think it must remove the core out of something.

I have a 6 copper pot set but it needs a re-tinning. Any tips on where to get this done without losing my shirt I'd greatly appreciate it

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.

Is Ruffoni tin copper safe ?

Pretty nice your prononciation of Baumalu. Just the A is with the mouth wide opened, and far from an O.

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 ?

I like how the tin lined cookware looks but definitely not for me!

Corn cob stripper 😁

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"

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.