|
Page Contents:
-What is Tin
-What is the Color of Tin
-How to Use Tin-Lined Cookware
-How to Care for Tin-Lined Cookware
-Re-Tinning Metal Cooking Utensils
-When Not to Re-Tin
-How to Care for Tinned Steel Cookie and Other Cutters
-How to Renew Rusted Cookie & Other Cutters
Related Pages:
-Retinning
Request Form
-Main Page
What is Tin
Tin (Sn) is a soft, malleable, silver-color metal. It is generally used
to coat other metals and to make alloys.
Tin is not reactive to acidic foods, it is not allergenic, does not rust,
and can be easily refurbished, and at a very reasonable cost, compared with
other metals..
It is the preferred choice of lining for cooking utensils and molds made of
otherwise reactive metals, like copper and steel. It is also used to coat
steel used for cookie cutters, to help prevent rusting.
What is the Color of Tin
• Tin is a silvery metal when new, however it becomes darker with
cooking. This is normal and in no way interferes with the properties of the
metal.
• Often, the darkness caused by dried, stuck-on food is mistaken for the
bare copper or steel. To test this, wet a paper towel and gently rub a small
spot with a little cleanser. If it becomes silver in color, the color is
dried foodstuffs - otherwise you will clearly see the copper or steel, a
sign that the utensil may require re-lining with tin.
How to Use Tin-Lined Cookware
Stovetop cooking generates higher temperatures than tin's
melting point (about 450°F or 230°C), however liquid being heated in a
tin-lined pan will absorb a lot of excess heat and help keep the tin intact.
The majority of oven-baked recipes call for temperatures that will not harm
a tin lined utensil that is properly used.
Whether on the stovetop or in the oven, the principle is the same: prolonged
(and unnecessary) high heat will damage the lining. With any quality cooking
utensil, high heat is rarely necessary, and the best results come from
moderate heat.
Use only wood, nylon, silicone or other non-metallic utensils to stir and
scrape.
How to Care for Tin-Lined Cookware
• Tin is a soft metal and should be cleaned with a dishcloth or sponge.
Never use abrasive cleaning materials, such as metal scouring pads or metal
scrapers.
• As with all metal utensils, avoid using cleansers and detergents that
contain high percentages of free alkali or acid.
• Tin is reactive to tri-sodium phosphate, meta-silicate and chlorine. Avoid
using detergents or cleansers containing high quantities of these materials.
• Rinse thoroughly after washing and dry to avoid spotting. Tinned steel
should be dried thoroughly immediately after washing to prevent rust from
forming on spots where the tin might have worn off the steel, and around
edges where turned, soldered or welded.
• Store tinned items in a dry location.
Re-Tinning Metal Cooking Utensils
Most tin coated pans will require re-lining at some point
Our tinsmith does everything by hand. From totally cleaning your utensil of
built-up grease and stuck-on foodstuffs, to heavily re-coating the tin, to
polishing the entire pan so that it will look like new when it is returned
to you.
•
Download
Retinning Request Form (PDF 25KB),
• Complete the form, and
• Enclose the form with the pans to be
re-tinned.
The cost to re-tin cooking utensils of simple shape can be easily figured as
follows:
• Measure the Pans:
- Round Pans: Measure (in inches) from the lip of the pan,
down to the base, across the bottom, and back up to the top of the lip on
the other side. For lids, measure the diameter. Round up to the next inch.
- Oval Pans: Measure the length and width, add the
measurements, then divide by 2. Round up to the next inch.
- Square and Rectangular Pans: Measure (in inches) the
length and width, and add the measurements. Round up to the next inch.
• Multiply the total number of
inches by $4.00 each to get the cost of re-tinning.
• Add a $10 charge for return
shipping of the first pan (with matching lid, if any), and $5 charge for
each additional pan (including its matching lid, if any).
• Add Sales Taxes if you live in
Pennsylvania.
•Repair requests for dents, deep
scratches, loose handles, etc. are at extra cost, to be determined upon
inspection by our tinsmith.
• Addresses Served: Return shipping can
only be made to addresses within the U.S.
• Payment: We accept Visa, MasterCard,
and Amex credit cards, Bank and Postal Money Orders, and Personal or
Business Check (allow 2 additional weeks for your Money Order or Personal
Check or Business Check to clear).
• Insure and ship your utensil(s)
to us at the following address:
Fante's - Re-Tinning
1006 S. Ninth St.
Philadelphia, PA 19147-4798
• Damages: Fante's is not responsible
for damaged or lost items in transit to us.
• Value: Fante's is not responsible for
the value of items over that which you declared.
Please allow up to 4 weeks during most of the year; longer
around the holidays, and if repairs are to be performed or if payment is by
Money Order or Check.
When Not to Re-Tin
In the case of copper, the tin prevents reaction with acidic
foods. If you're not cooking acidic foods, then it's not necessary to have a
tin lining. Also, if the copper pot is going to be subjected to very high
temperatures, such as for making hard candy, the copper needs to be bare in
order to support the high temperatures. And bare copper is desirable in
making meringues, because of its reaction to egg whites, which makes them
peak faster and longer.
In the case of steel, the tin coating basically prevents rusting and
reaction with acidic foods. If you are using the pan for baking and you keep
it dry and well oiled when in storage, re-tinning, though desirable, is not
necessary. Any bit of rust can be scoured off.
In the case of antiques, we don't recommend retinning, as doing so is
likely to diminish the item's value as an antique. If you plan to use it,
however, and it is in good condition, then retinning may prove worthwhile.
How to Care for Tinned Steel Cookie and Other Cutters
• Wash with a dishcloth or sponge. Never use abrasive cleaning
materials, such as metal scouring pads.
• Avoid using cleansers and detergents that contain high percentages
of free alkali or acid. Tin is reactive to tri-sodium phosphate,
meta-silicate and chlorine. Avoid using detergents or cleansers containing
high quantities of these materials. Check the labels on your household
cleaners.
• Dry thoroughly immediately after washing to prevent rust from
forming on spots where the tin might have worn off, and around edges where
turned, soldered or welded.
• Store tinned cutters in a dry location.
How to Renew Rusted Tinned Steel Cutters
Use fine sandpaper to remove the surface rust, hand wash with hot sudsy
water, dry thoroughly, and use.
Before storing, hand wash with hot sudsy water, dry thoroughly, lightly coat
the cutters with mineral oil from a cloth or paper towel, and place in a
plastic bag.
We recommend mineral oil over vegetable oil because it does not get sticky
or become rancid. Food grade mineral oil is readily available in
supermarkets and drug stores.
Often, the oily content of cookie dough can be enough to keep cutters from
rusting, and they need only be wiped with a paper towel if frequently used.
If used infrequently, we recommend hand washing, drying thoroughly, and
lightly coating with mineral oil before storing.
Re-tinning such cutters is not practical nor recommended.
More info on Tin from Tin Technology
|
CHECKOUT
