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Most Copper and Brass Cookware is lined with Tin. Stainless and nickel linings in French copper are very durable, by comparison to tin linings, and also very expensive. Few people can purchase this copperware to use in their daily lives due to cost. Pans, Pots, mugs and drinking vessels are all commonly lined with tin. Tin is not reactive to acidic foods, and can be easily refurbished. Tin (Sn) is a relatively soft and ductile metal with a silvery white color. It has a density of 7.29 grams per cubic centimeter, a low melting point of 231.88° C (449.38° F), and a high boiling point of 2,625° C (4,757° F). Tin cans are in fact made from iron that is dipped in tin to prevent rusting. Tin is still the preferred choice of lining in sauce pans and stock pots made of copper and steel, and in steel baking molds. Tinned Steel is steel covered with a thin layer of tin. The tin protects the steel against rust, and it prevents acidic foods from reacting with the steel. Even though tin melts at about 450°F (c. 230°C), an oven can be set to higher temperatures or burners at higher heat for short periods of time without problems, as long as there is food and liquid in the pan. The food and liquid absorb heat and keep the tin from melting. The majority of 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 any quality cooking utensil, high heat is rarely necessary, and the best results come from moderate heat....

2007-08-14 23:26:10 · answer #1 · answered by Anonymous · 0 0

To prevent the acids in the food attacking the metal. Food also gets spoilt and may poison the consumer.

2007-08-11 23:13:14 · answer #2 · answered by Swamy 7 · 0 0

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