Cooking in Tin-Lined Copper Cookware   

 

1603-4 Glamour LoResAlthough the technique for cooking in tin-lined copper is different from cooking in cast iron, stainless, and other materials as the tin will melt at 450° F, these pans are actually ideal for nonstick sautéing and browning. In fact, the Maillard reaction starts browning food at around 285° F, which is well within the safe zone for tin. Many chefs use their fats as a gauge for the pan temperature. Butter is easy because it will burn well before the tin melts. Even high heat oils will smoke around 425‑450° F. There’s no need to have the pan very hot to achieve good color – most deep frying occurs at 350‑375° F.

The important thing is to never apply heat to an empty tin-lined pan – add the oil/butter first, then heat the pan over low heat, and then add the food and increase the flame if needed. Copper conducts so well that boosting the flame with the food in the pan works just fine. The fat and food will absorb the heat without risk of the tin melting. Some cooks put a slice of onion in the oil or watch for a few drops of water to ‘dance’ in the fat as a way to monitor the heat. Others look for the oil to shimmer or the butter to foam and start taking on some color to know their food will sizzle when it hits the pan. About 30 seconds into cooking, give the pan a jiggle to get the ingredients moving for the ultimate nonstick experience. Try lifting the pan from the flame to adjust heat, swirling the ingredients, and connecting with your food through the handle of the pan instead of a utensil. Channel your inner Julia Child!

Until you’re really comfortable with your pans, it’s recommended that you avoid using them to cook dry items, such as crêpes and dry method caramel (the sugar is cooked by itself until it liquefies and caramelizes). On the other hand, tin-lined copper is wonderful for making wet method caramel!

If you have a new tin-lined pan, you can help speed up the seasoning process by using a paper towel to wipe 2-3 drops of olive (or any favorite) oil around the inside of the pan after cleaning before you put it away. Tin-lined copper cookware will become more nonstick over time as polymerized oils form a thin coat of “seasoning” inside the pan.