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Metal discoloration: What does this color mean?

-sheila mooney

By -sheila mooney
in Kitchen Consumer

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-sheila mooney

-sheila mooney

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hello -- i recently had a bunch of copper pots retinned here in montreal... except that instead of tin, the artisan used nickel. supposed to last longer than tin, cool, right? but when i made some borlotti bean soup with the usual italian soffrito, no tomatoes, no wine, i noticed that the bottom of the pot was bluey-black. does this mean i can't eat the soup? it's in the fridge, awaiting the verdict of people who know more than i about metal reactions... thanks in advance.

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