Carbon Steel
Frying Pans

Carbon Steel
Saute Pans

Copper Frying

Copper Saute

Windsor Pans

Saucier Pans

Sauce Pan


JAO Originals Copper Cookware

Why Use Tin Lined Copper Cookware???

    Anyone who cooks with copper can tell you that is can be a real joy to cook with.  When used properly it does a wonderful job protecting the flavors of food and is far more efficient than almost all of the cookware commonly available.  The greatest problem with copper cookware is expense.  Let's face it, it is not cheap and most people consider it an investment.  That investment can last a lifetime though if quality cookware is bought and properly cared for.

     With so much modern day variety, how does someone pick quality?  That is a pretty hotly debated question across the internet and in kitchens across the world.  Many people prefer copper pans that are lined with stainless because they can be easier to clean. True, you don't have to be as careful with a stainless lining.  But what happens if the lining gets damaged?  Seriously, you throw it out.  A pan with a stainless lining can not be repaired.  The stainless lining is laminated to the copper sheet before it is formed.  Tin linings are applied to a pan after the forming work has been completed by hand wiping molten tin on the interior of the pan.  This means a tin lined pan can be repaired by removing the old tin lining and wiping in a new one.  That's why tin lined cookware can last a lifetime.  Tin can be replaced while stainless can not.

    How the pans are formed is also another way to tell quality.  Many of today's high volume manufacturers use deep drawing equipment to form their pans in one smooth step.  Pure copper is an easily formed metal but it work hardens at a frightening pace.  Once work hardened it begins to resist additional forming that will result in cracking or a piece that has tremendous stress in it.  The stress can only be removed by annealing it.  Annealing is a very time consuming process of heating the pan to a dull red glow that releases any internal stress and allows the material to be worked again.  Copper with a laminated stainless lining can not be annealed.  Modern manufacturing solves this problem by using metals that are heavily alloyed to prevent work hardening.  So you are not getting pure copper from some manufacturers.  If a manufacturer is using alloyed material and deep drawing the pan with no annealing, then why are they charging so much for so little work?  Is that quality?

    Here at JAO Originals I still use the old ways of making copper pans.  Every pan is formed using the age old craft of metal spinning using C110 copper that is not alloyed.  It is a time consuming process that involves annealing the pans as many time as necessary to create a quality product the same way they did many years ago.

Questions???  Email me jeff@cottonblossomcrafts.com

Cotton Blossom Crafts / JAO Originals
Warner Robins, Ga 31088

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