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Silver Lining!

kaleokahu Aug 27, 2013 01:04 PM

Hi, All:

Today I received back from the metal plater my "new" 4mm x 36cm Gaillard rondeau. I found Acme Plating through a recommendation from my friend Peter at Rocky Mountain Retinning.

The cost ($171) worked out to $9.50 per inch, which is just slightly more than some tinners charge. And if it weren't for a Colorado environmental surcharge on plating, the cost would have been almost exactly the *same*. Compared with the price quoted by Zappfe in Seattle ($28/inch), Acme was quite the bargain, at 1/3 the price. The total cost to me for this large, massive pan lined in silver ($142 +$171= $313) ended up being less than a new 3Q A-C copper core saute!

Acme turned the pan around within 2 weeks as I requested and cleaned and polished the pan. As you can see in the photos, the lining's finish was kept matte, since polishing would remove some silver, and a mirror finish would just get scuffed in use anyway.

Now on to testing. Acme claims the lining is a full 15 microns thick. I'll cook in her, and report back how the lining performs and wears. I'm really looking forward to being able to cook, worry-free, at >425F. If it holds up as well as I think it will, I'm going to have a saute, frypan and roaster silvered as well, and then perhaps just silver all my pans if/when the tinning ever wears out.

Acme Plating (est. 1918)
1831 Launa Drive
Montrose, CO 81401
Phone: (970) 249-8996
Fax: (970) 240-4571


  1. l
    laraffinee Aug 27, 2013 01:13 PM

    WOW! That is so beautiful! I have wanted to cook with something like that - I will am eager to read of your experiences!

    Was the original lining tin? If it is the bomb for cooking, rather than re-tinning, I will consider a silver lining!

    Thanks for posting!

    2 Replies
    1. re: laraffinee
      kaleokahu Aug 27, 2013 01:38 PM

      Hi, lara:

      Yes, the original lining was tin, but it was almost completely gone.

      I'm not sure about "the bomb" (hello NSA, lara and I are just visiting). Let's just say the copper itself is the "weak" link now. My only other silver-lined pan was a 2mm-thick Georg Jensen Taverna frypan (since resold). It was a little stickier than I'd hoped, not worse than tin, just *different*. We'll see with the rondeau--What's the worst that could happen, better fond?


      1. re: kaleokahu
        laraffinee Aug 27, 2013 02:25 PM

        I bet it will create a great fond!

    2. e
      ellabee Aug 27, 2013 09:27 PM

      That is a thing of beauty -- and a best-case scenario for function.

      It's wide enough to be a pretty great roaster as well as braiser. Have fun!

      1. s
        sueatmo Aug 27, 2013 10:03 PM

        Very impressive. Interested to know how it performs.

        1. k
          KungPaoDumplings Aug 28, 2013 01:05 AM

          Congratulations Kaleo! That's so exciting!

          It's really beautiful, you'll have to tell us how it goes.

          What are you going to cook in it first?

          Grats again, it's absolutely lovely.

          1. s
            seattle_lee Aug 28, 2013 10:06 AM

            Did they strip off the old tin lining first?

            Also, sulfur is reactive with silver. Do you plan on avoid eggs in the dish?

            4 Replies
            1. re: seattle_lee
              kaleokahu Aug 28, 2013 10:49 AM

              Hi, Lee:

              Yes, the old lining was stripped as part of the process, but there wasn't much to start with.

              Regarding the reaction with eggs, I'd like to know more about this. I had a silver-lined frypan for awhile, in which I cooked lots of eggs with no discoloration or off taste.

              You're not suggesting cooking eggs in a silvered pan causes argyria, are you? I checked and the EPA reference dose, which represents the estimated daily exposure which is UNlikely to incur an appreciable risk of deleterious effects during a lifetime, is 5 µg/(kg*d).

              Or are you talking about formation of tarnish, silver sulfide? Actually, aluminum has a greater affinity for sulfur than does silver, which fact gave rise to the method of removing tarnish by boiling your silver with a wad of aluminum foil.

              I'll post photos if I start turning blue.


              1. re: kaleokahu
                seattle_lee Aug 28, 2013 02:42 PM


                Yeah, I'm talking about tarnish. I don't know that the sulfur content in eggs reacts with silver -- I guess it must not, given your past experience.

                1. re: seattle_lee
                  kaleokahu Aug 28, 2013 03:16 PM

                  Hi, Lee:

                  I'm still learning about this silver stuff. All I know is that the lining in my prior pan didn't tarnish noticeably when I cooked eggs in it.

                  Lots of stuff accelerates silver tarnishing. Rubber, for instance. This includes dishmats, placemats, silverware holders, latex gloves and rubber bands. Materials like wool, fossil fuels, even a few types of paint cause or accelerate it.


                  1. re: kaleokahu
                    breadchick Aug 28, 2013 03:26 PM

                    Tell me about it. I have a beautiful silver trinket box with a carved bone and filigreed lid. When moving, I packed it and used a RUBBERBAND to secure it.

                    Oops. Still can't remove all of the tarnish.

            2. sherrib Aug 28, 2013 03:10 PM

              That pan is gorgeous! I am very eager to hear how the silver performs compared with tin.

              4 Replies
              1. re: sherrib
                kaleokahu Aug 28, 2013 03:25 PM

                Hi, Sherri: "...gorgeous!"

                Thanks to some unknown French dinandier (probably now pounding copper in the Hereafter) and Acme plating.

                This was the last major piece I needed in my batterie, so I'm very happy. I even have a solid lead on a cover!


                1. re: kaleokahu
                  sherrib Aug 28, 2013 03:31 PM


                  "This was the last major piece..."

                  Sure sure.

                  1. re: sherrib
                    kaleokahu Aug 28, 2013 06:27 PM

                    Hi, Sherri:

                    Am I that easy to read?

                    Yes, OK, there are a few semi-holes in my batterie where if the *perfect* piece came along, I'd jump. But they are few (a smaller rondeau, a smaller roaster, a bit smaller saute, a cocotte exactly the size of the LC 5.5 oven). And I would consider discarding/reselling a piece to trade up in quality (maybe a boullion stockpot with spigot). Other than that, though, the urgency has gone out of acquiring more pans.


                    1. re: kaleokahu
                      sherrib Aug 29, 2013 05:35 AM

                      Hi kaleo,

                      "Am I that easy to read?"

                      No. Let's just say it takes one to know one ;)

              2. j
                jljohn Aug 29, 2013 06:01 AM

                WOW! Ok, that's pretty much all I have to say, so, wow!

                Please do report back on it's use and function. Also, how soft is silver compared to tin? I assume that you'd still want to avoid a metal whisk in a silver-plated Windsor. right?

                1 Reply
                1. re: jljohn
                  kaleokahu Aug 29, 2013 07:18 AM

                  Hi, Jeremy:

                  Tin is 1.5-1.8 on the Mohs scale, whereas silver is 2.5-4.

                  Yes, no metal utensils.


                2. v
                  VongolaDecimo Aug 29, 2013 06:27 AM

                  I was just loving my Pre-Griswold skillet after NUMEROUS trials experimenting with seasoning and now you're basically telling me I dont need it anymore and that I can use my copper for high temperature searing if I have it lined with silver???? And you even have the audacity to show off your silver-lined 4mm Gaillard rondeau, something i've been searching for on ebay for the longest time now? This must be how Leonardo DiCaprio feels without an Oscar. You make me jelly. >:(

                  But seriously...where did you manage to find your rondeau and at such great a price? $142??? I have this thread bookmarked and cant wait for your results. I have never retinned before and looks like I may never have to. If it goes well for you I will have all of my my pans stripped and silvered. I also love how Acme does the gold plating for the Grammys.

                  1. kaleokahu Sep 16, 2013 02:17 PM

                    Thanks to two kind souls, I now have a cover for this rondeau! It pleases me that this cover was so artisically re-purposed.

                    I really can't thank Ginger, owner of Four & Twenty Kitchen Antiques, enough!

                    If you haven't checked her site, you should. And I believe she has >150 other covers that are not advertised, so if you need one, just ask her!


                    3 Replies
                    1. re: kaleokahu
                      KungPaoDumplings Sep 16, 2013 07:28 PM

                      Grats Kaleo, it's very pretty!

                      1. re: KungPaoDumplings
                        kaleokahu Sep 16, 2013 07:57 PM

                        Hi, KPD:

                        Yes, she's very pretty. She was born (who knows when?) as a common English cover with a tongue handle. And now she's married a real Dauphin, remade, wearing a simple garland of hammered hearts. They will be good together.

                        And who *was* the "VR" whose mark she still bears?


                        1. re: kaleokahu
                          KungPaoDumplings Sep 17, 2013 01:01 PM

                          What an interesting history, I hope you find out more about her sometime; it'd be really awesome to know who "VR" is!

                    2. m
                      michaelbreu Jan 11, 2014 11:15 AM

                      Any thoughts after cooking with this for a few months? How does it perform vs tin?

                      1 Reply
                      1. re: michaelbreu
                        kaleokahu Jan 11, 2014 12:32 PM

                        Hi, michael:

                        So far, so good. I'm not noticing any performance enhancement of silver vs. tin. It seems to have about the same degree of fond-ness/nonstick, and deglazes/soaks clean pretty much like tin, too.

                        So far, my emerging conclusion is that silver is a hedge against heating empty and melting tin.

                        Provided the lining holds up a few more months, my next pans I'm going to have silvered are a saute, a frypan, and a roaster.


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