[Sca-cooks] Tin/Pewter Was: Cornish Pasties

[Elaine Koogler]

Anne-Marie Rousseau wrote:
> Hi from Anne-Marie
>
> On pewter:
> It wasn't that long ago that pewter was made with lead. In fact, some pewter
> still is. But nowadays, stuff to be used for food is SUPPOSED to be lead
> free. 
>
> However, lots of people have older pieces, or pieces that they pick up from
> the thrift store and we're not always sure what those are made of. Plus
> sometimes a piece is made overseas that's "not for food use" even though it
> looks exactly like one that is and the sticker of course is long gone by the
> time its at Goodwill or that garage sale....
>
> Lastly, I find foods served in pewter (and aluminum) can sometimes take up a
> funky tinny taste that I find very unpleasant. So I tend to not use it much.
>
> Hope this helps,
> --Anne-Marie, who also plays with pewter
>
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Lisa Sawyer
> Sent: Wednesday, September 27, 2006 7:07 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Tin/Pewter Was: Cornish Pasties
>
> I'm not sure about tin per se, but I do remember about 25 years ago we were
> told to avoid using certain types of pewter for cooking or serving hot food
> because "tin" could leech into the food and eventually cause some type of
> poisoning. I remembe it because at the time we were living in Southeast Asia
> and pewter was a major collectible. I had at one point a large collection of
> pewter mugs. They changed composition to make it safer. I think tin is a
> composite metal and it was lead that was the issue but I was only 15 at the
> time and didn't pay much attention.
>
>   
I find this particularly so when there is any kind of acid content in 
the food...so for that reason, I don't drink wine out  of a metal 
goblet...pottery or glass works best.

Kiri

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