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So no thanks to Chase Fraud dept, I just scored a bunch of tin lined copper cookware for cheap. But I have only ever used stainless lined copper and I'm a little out of my element here.
Rather than googling the answer like normal people, I'm gonna ask /ck/. Then later after you guys get done calling each other names, if I still don't know what I'm doing I may or may not actually google the answer.
Tin lined copper, WAT DO, allow me to word this in the form of a challenge, do everything for me go!
p.s. in keeping with this style of thread, the picture is completely unrelated to the question
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>>7354489
I forgot to make my question actually make sense: is there stuff I shouldn't cook in this? I'm assuming steak is probably a bad idea but what about other stuff? Acids ok?
Am I allowed to use a green scouring pad? What about barkeepers friend? Does it scratch easily? Is scratching bad or ok? Should I only use wooden utensils?
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>>7354482
Hahaha epic thread friend!
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Needless to say, I googled it. Yet another reminder that /ck/ only knows about fast food and apparently "potato logs" whatever the fuck that is (sounds flyover as fuck)
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>>7354482
Why was the file deleted? It wasn't even a meme
Thread posts: 5
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Thread images: 1