[Sca-cooks] Copper lining pots

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Devra at aol.com:
>--
>Isn't that why they talk about re-tinning pans?  The soft tin lining gets
>worn away, and the copper is exposed to the food (or vice versa)....

That's true, except for the soft part. Tin is pretty tough stuff,
compared to things like copper or lead. It's what enables copper to
be part of the alloy called bronze, after all, which can be used for
blades. Usually, though, it's [tin, that is] used as a very thin
coating inside a pot, so it can go pretty quickly if you repeatedly
use metal utensils on it.

Adamantius