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  1. The demise of tin-lined heavy copper cookware is as overblown as the demise of sailing, riding horses, film cameras, beeswax candles, and wearing stockings with garters. E.Dehillerin sells a large array of tin lined copper cookware - all new current production pieces by Mauviel that are constantly being replenished: http://eshop.e-dehillerin.fr/en/copper-copper-lined-with-tin-xsl-243_271.html If you go to Mauviel's French language site, you will see the tin-lined M'tradition line of heavy tin-lined cookware - just click 'Francais' and then 'les collections':
  2. The trepidation regarding cooking with tin-lined copper cookware is overblown in my opinion. Copper has superlative thermal conductivity, as does tin. With proper care and attention, you can protect the tin lining for many years. All you have to do is use wood or silicone utensils, and never metal ones, and clean it with only a soft sponge. You also have to be mindful that tin begins to melt around 425 degrees, so you will not leave an empty pan on a hot burner or sear streaks in a tin-lined pan - that is what cast iron is for! The advantages of tin are twofold - it has
  3. The big box from Brooklyn Copper Cookware (BCC) arrived, and with anticipation I unpacked the 6 QT casserole + lid, and the 3 QT sauté pan. They are thick and heavy beautifully hand-made tin-lined 3mm copper pots with cast iron handles. Brooklyn Copper Cookware is on to something - these pots are very special indeed and BCC deserves hearty congratulations for producing these wonders! I am in awe - these are artisanal masterpieces, heirloom cookware that will make many wonderful meals during my lifetime and for generations to come. I can't wait to start cooking with them! BCC currentl
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