silver-lined copper pan
I bought a silver-lined copper saute pan at a rummage sale for $1 (one of those amazing occurences)and after I determined that I could, in fact, cook in it, it became my favorite pan. However, my son was a bit aggressive with it, using a metal spatula, and scraped the lining. Of course, the scrape extends each time I use the pan. Has anyone ever heard of anyone relining silver in pans? Is this something a silversmith could tackle?
Thanks for any and all info!
I know there was some ultra-expensive Danish copper lined with silver sold in the U.S. many years ago. It was an ideal combination of materials, as silver is an even better conductor of heat than copper. But, as you can imagine, the cost was prohibitive.
But, if the lining is scraped, it could very well be tin-lined, as the poster above suggests. In which case, it will not be hard to find a re-tinning solution.
hi btnfood,I bought 5 such pans, 30 years ago! Cohr, a danish company made them. I was afraid to use them until last week! Today I saute'ed some salmon gently
and have wished there was more information about cooing in such good utensils.
I was a chef and to compensate for low pay, I indulged in great things at home.
I have heard of silver-lined copper, but it's old and was a very expensive "technology." I imagine you'd have trouble finding someone to reline it with silver at anything but exorbitant cost now. If, as is more likely, it was tin, it'll still be a bit pricey, but not ridiculously so. Call your nearest "good" cookware store and ask them for a local source. They make small home kits for re-tinning copper, but they're only useful for some gouges and whatnot - not relining large areas.
As you've discovered, tin-lined copper is great stuff, but the tin is touchy. You can't scrape it,and you can't use it over very high heat, etc (the tin will actually melt at stove-reachable temps.) But their temperature response is actually better than stainless lined, though IMO, not worth the extra maintenance cost and effort....
This pan is really lined with silver, not tin. At first I thought it was decorative, as it had obviously never been used, but researching it, I found that silver is actually a great cooking surface... I think I'll explore with some of the silver workers around here and see if a repair might be possible. Retinning would be relatively inexpensive, in what I imagine the comparison might be, but then I'd lose the uniqueness of the pan...
Silver conducts heat even better than copper. During the Christmas season, Tiffany's used to advertise a solid silver 10" frying pan for $3,000. I haven't seen it lately, but they undoubtedly have a stock of them.
Silver-lined utensils appear on eBay fairly regularly, though they aren't easy to find because most listings are for silver charms.
I think any shop that repairs silver plate could put a new silver surface on the pan. Probably they're the same shops that do re-tinning.
Copper needs to be about 2.5 mm. thick to be get the best heat distribution, though 2 mm. is also fine. Anything thinner is for display and serving rather than cooking.