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Using Vintage Copper Cookware

8 years ago

I wound up with some vintage copper cookware and after reading the post about the pot rack got to thinking that I need some advice on using it. I've never cooked with it and I have a glass-top stove, is this a problem? They are tin-lined. Some of them were too worn to ever use, I just admire how they look. Of the two that are still intact, one is a saucepan, the other is a skillet. If they are safe to use on the glass-top, are there temperature restrictions, can I use metal utensils, etc.?? What about using acidic ingredients, is that a no-no?

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Comments (2)

John Liu
8 years ago
last modified: 8 years ago
You can use them as you would any other cookware, except that you should avoid very high heat (>400F). Don't preheat an empty pan to sear a steak, saute in oil that is so hot it's smoking, or deep fry. That is because the tin lining can soften or melt, around 450F.

Also, stick to wood or plastic or silicone tools. Metal tools will scratch the tin lining.

Acidic foods is fine.

If you want to keep then shiny, there are a couple of copper polish products. The easiest one I've found is Twinkle. Basically wipe on, rinse off, unless the oxidation is quite advanced.

You can get the pots retinned. I think most of the retinners will also polish the pots.
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Gooster
8 years ago
Everything johnliu wrote.

On the ones where the tin is word, you can get them retinned. Generally, it is worth it if the copper is at least 2 mm thick (roughly the thickness of a nickel). Otherwise, you are better off just buying a new pot. If you don't have a retinner near you, you can send them away. I use Rocky Mountain Retinning. They will clean the pots and retin them, and send them back.

When cleaning, also be careful with scrubbies -- no metal. Darkening of the tin and the copper is normal -- but vertigris needs to be removed.
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