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Tin Cookware

Tin is a soft, malleable, silver-color metal. Generally used to coat other metals and to make alloys, it is the preferred choice of lining for cookware, bakeware, 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.

Tin is not reactive to acidic foods, it is not allergenic, does not rust, and can be easily refurbished at a very reasonable cost compared with other metals.

When new, tin is a silvery metal that becomes darker with use. This is a normal process and does mot interfere with the properties of the metal. The darkness caused by dried, stuck-on food could be mistaken for the bare metals the tin coats. By wetting a paper towel and gently rubbing a small spot with a little cleanser, you can check to see if the spot is dried food. If it becomes silver in color, the color is dried food. If you can clearly see the copper or steel, the cookware may require re-lining with tin.
Stovetop cooking often generates higher temperatures than tin's melting point. However liquid being heated in a tin-lined pan will absorb a lot of the excess heat and help keep the tin intact. The majority of oven-baked recipes call for temperatures that will not harm tin-lined bakeware if it is properly used. So whether on the stovetop or in the oven, the same rule applies - prolonged high heat will damage the lining. Since High Heat is rarely necessary with any quality cookware, the best results with tin cookware will come from moderate heat.

* As with any cookware, you will want to read and follow the manufacturer's directions for your cookware. This will ensure the safest, most flavorful meals.