Posted by hchickpea on March 19, 2007, 11:06 am
On Mon, 19 Mar 2007 11:23:38 GMT, "JWBH"
>Is there really any danger from having a kettle made of copper?
Yes. Cooking highly acid foods like tomatoes can leach out too much.
>And is it something the 'health' authorities would likely take action over?
Unlikely, but anything can happen in a nanny-state.
Posted by Marc on March 19, 2007, 11:07 am
I think that tins there so the copper doesn't discolor.
Marc
> On Mon, 19 Mar 2007 11:23:38 GMT, "JWBH"
>>Is there really any danger from having a kettle made of copper?
> Yes. Cooking highly acid foods like tomatoes can leach out too much.
>>And is it something the 'health' authorities would likely take action
>>over?
> Unlikely, but anything can happen in a nanny-state.
Posted by Kent on March 19, 2007, 4:28 pm
>A shop has just opened here in london selling traditional hand beaten
>japanese copperware kettles.
> For a long time now i notice copper cookware in the u.k. has been lined
> with (i think) tin, for health reasons.
> Is there really any danger from having a kettle made of copper? And is it
> something the 'health' authorities would likely take action over?
Tinned copper cookware is probably the best cookware as far as heat
transmission is concerned. It has to be periodically re-tinned to keep the
copper from combining with acidic foods, like tomato. It would be difficult
to find anyone to do this in the U.S., I would think.
The old fashioned tinned copper cookware is almost not available anymore.
Even Dehillerin, who makes the best copper egg bowel has stopped making it.
http://e-dehillerin.fr/en/Mauviel apparently still does.
http://mauviel.com/gb/prod.htm
I've seen tinned copper cookware at Williams Sonoma within the last few
years.
It's largely been replaced by stainless steel cladded copper cookware,
however.
I would have a hard time without my Dehillerin copper egg bowl. I wouldn't
want to revert back to cream of tartar for beating egg whites for one of our
favorite dishes, salmon soufflé.
Cheers,
Kent
Posted by nemo on March 19, 2007, 5:25 pm
> A shop has just opened here in london selling traditional hand beaten
> japanese copperware kettles.
> For a long time now i notice copper cookware in the u.k. has been lined
with
> (i think) tin, for health reasons.
> Is there really any danger from having a kettle made of copper? And is it
> something the 'health' authorities would likely take action over?
Even in a kettle, the copper will react with the trace chemicals in the
water, and even more so with foods if you're using copper pots and pans.
All copper compounds are harmful to some extent and that is why the coating
of tin is essential, and it is also essential to get copper utensils
re-tinned at regular intervals before the copper becomes exposed.
If you're in doubt, contact your local Council's Environmental Health
Department.
Nemo.
Ohhhh! It's really like being in heaven, to retire in 2007!!
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