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Tin-lined copper
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 5
Thread images: 1
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
>>
File: glutes.webm (2 MB, 640x640) Image search: [iqdb] [SauceNao] [Google]
glutes.webm
2 MB, 640x640
>>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?
>>
>>7354482
Hahaha epic thread friend!
>>
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)
>>
>>7354482
Why was the file deleted? It wasn't even a meme
Thread replies: 5
Thread images: 1
Thread DB ID: 499217



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