Whisking in a Tin-lined Copper Pan?
I have a 3 Qt stainless-lined saucier that I can use for making larger amount of sauces, but sometimes I want a smaller amount of sauce that would be better made in a smaller pan, like a Hollandaise to go with a meal. My smaller flared pan is a tin-lined windsor, and I am wondering what folks with tin-lined copper do about whisking. Do you use some sort of wood or bamboo whisk; do you keep other pans specifically for whisking; or do you just whisk away and figure its part of using tin-lined copper (and it's the only time metal touches your tin!)?
On a related note, I am struck by how often cookbooks, written by chefs who I assume would never actually do such a thing, are illustrated with images of food in tin-lined copper pans together with metal utensils. See here: http://www.amazon.com/Sauces-Classica... or see Tanis, Figs, p. 84 or Tanis, Artichokes, pp 44-45 (with a metal fork!). Is this odd to anyone else, or have I just become too sensitive about protecting tin linings?
I use bent birch whisks in my tinned copper. They're about $3 at Fante's. The silicone-coated metal ones work well, too, but the all-plastic/silicone ones I've tried seem uselessly flimsy.
Re: metal whisks in cookbook photos... See how tinned pans get a bad rap for needing to be retinned "every couple years"?
Do mean this:
(Fantes is out of them.)
They say no good for cream sauces, etc. Baloney, right?
They are excellent for blood circulation (the larger, unwrapped branches) when whipped on your back in the lobster-cooking Russian saunas, so there's always that.
Worth the extra $15--another guy has to do the whipping--from personal experience.