f

fallkniven's Profile

Title Last Reply

Re-tinning copper pans

Hi Charlie (and others),

I'm thinking of re-tinning a pan myself and have a couple of questions if you don't mind.

1.) Do you remove all the remaining old tin before re-tinning? If so, how?
2.) What do you use for whiting?

Would appreciate the perspective who's actually done it!

Jan 10, 2013
fallkniven in Cookware

Advice on refurbing an old, valuable copper pan

OK, thanks!

Nov 09, 2012
fallkniven in Cookware

Advice on refurbing an old, valuable copper pan

Hey, while I look for such a caliper, do you have any scans of those old catalogs showing the differential wall thickness?

Thanks,
Andrew

Nov 09, 2012
fallkniven in Cookware

Advice on refurbing an old, valuable copper pan

Thanks guys -- I do need to get a micrometer to check. And yes, I'd love to keep the lid and the pan together. I'll try to grab a pic some time this week.

Andrew

Nov 09, 2012
fallkniven in Cookware

Advice on refurbing an old, valuable copper pan

Thanks for the advice! I'm not sure what I'll do with it. I don't even know if I can afford to keep the thing -- I've got too many hobbies. The pan is a large saucepan, around 10" in diameter and, I don't know, around 4-6" high. It's got a fantastic matching lid (which also has a handle) that is also stamped JE Gaillard.

Nov 09, 2012
fallkniven in Cookware

Advice on refurbing an old, valuable copper pan

I forgot to add -- the tin lining is in fantastic shape. I was fortunate in this regard.

Nov 09, 2012
fallkniven in Cookware

Advice on refurbing an old, valuable copper pan

Thanks very much, Kaleo. I have been reading posts with great interest. You are actually one of the big reasons I've been bitten by the copper bug. And yes, I feel very lucky to have been able to grab this pan. I love it.

Your input is very helpful. I think I'll polish it up using the technique you propose. Thanks again!

One quick clarification -- when I said I wanted to keep some if its dark red patina, I didn't mean I wanted to keep it on part of the pan. Rather, I was hoping to achieve a polished finish that still shows the patina and age of the pot. I'm not sure how this is possible, but I have an old Dehillerin that is exactly like this. Polished and yet the color is a lovely mottled red rather than the mellow yellow of new polished copper.

Andrew

Nov 09, 2012
fallkniven in Cookware

Advice on refurbing an old, valuable copper pan

Hello Chowhounders,

I've been just reading until now, but I'd love to get your input on something. I have bought an old Gaillard pan that weighs more than 15lb. However, it has a heavy patina from age. I would like to polish it up, but I don' t want to hurt its value. Can you advise? Is there a way to polish it while keeping some if its dark red patina?

Finally, if polishing it won't hurt it, how can I polish it in a gentle way.

Thanks,
Andrew

Nov 09, 2012
fallkniven in Cookware