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Silver Lining!

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
http://acmeplating.com/

Aloha,
Kaleo

 
 
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  1. 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

      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?

      Aloha,
      Kaleo

    2. 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. Very impressive. Interested to know how it performs.

        1. 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. 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

              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.

              Aloha,
              Kaleo

              1. re: kaleokahu

                Kaleo,

                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

                  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.

                  Aloha,
                  Kaleo

                  1. re: kaleokahu

                    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.