[Sca-cooks] Copper bowl question

[Gorgeous Muiredach]

>>That's why copper pots are usualy lined with stainless steel (now), or
>>pewter (used to).
>
>Pewter? You sure? I have one lined with either tin or nickel... It
>seems unikely to me use a metal as soft as pewter, not to mention its
>[usual] lead content.

Actually Master A, yeah, I'm sure on this one :-)  I double checked I
wasn't snafu'ing the translation, but yep it is pewter.

In French, copper pots are "étammés", which means covered with a layer of
"étain", which translate to pewter.

Checking the Larousse Gastronomique (which does have *some* uses,
especially in classical French cooking), they do talk about the process of
layering étain on the copper pot.

As I said, pewter used to be used, doubt it's used much at all anymore.

FWIW.

Gorgeous Muiredach the Odd
Clan of Odds
Shire of Forth Castle, Meridies
mka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry