Guide to Kitchen Utensils, Pots, Pans and Accessories: Tinned Ware

About the uses, care, cost, and controvery surrounding tinned ware kitchen utensils, pots, pans, and accessories.

A Guide to Kitchen Utensils

TINNED WARE

Properties: Conducts heat rapidly. It is light-weight and graded according to the quality and thickness of the base metal (usually steel, iron or copper). The heavier the coating, the better quality and more durable the utensil will be. It tends to darken with usage, but this tarnish increases the utensil's heat-absorbing qualities.

Cost: Moderate to expensive.

Use: Bread pans, pudding molds, other baking utensils, and copper utensils.

Care: To clean, use a cloth on which either baking or washing soda has been sprinkled, rub, rinse, and dry promptly. To remove burned-on food, soak the utensil with a weak solution of either baking or washing soda until the food becomes soft enough to wipe off. Care should be taken not to scratch the tin coating because exposure of base metal to moisture will cause it to rust and corrode. Food acids affect the tin coating.

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