> Tin is relatively non-reactive, whereas things like sauces with wine
> in them will react with a copper surface and create
> unpleasant-tasting, and possibly toxic, compounds. Which is why you
> don't make something like bearnaise sauce (which usually involves a
> vinegar reduction) in one of those beautiful copper zabaglione pans.
> Yeah, okay, zabaglione contains wine, but who said we wanted logic
> here?

But Zabaglione (or sabayon, if you're Frrrrench) is usually made with Marsala,
which is a relatively low-acid wine.

****************************************
Randall Cook of Northpass (soon to be Sudentur)
     mka Randy Goldberg MD