On 1/23/2016 at 8:51 AM, dcarch said:At some point, tin melts at 351F.
Ummm, no. Try 449.5F for pure tin. I hope you didn't give all your copper away because of that mistake.
And the melting temperature of a tin lining is substantially higher than that--all that is needed is something in the pan. Roasting at 500F is not a problem.
I have actually (and accidentally) boiled tinned saucepans dry, one particular pan three times now. One of those times, the pan was so hot it glowed. While its tin was degraded to some degree, it did not destroy the lining. It was hotter--and for longer--than some pans which I have destructively tested by overheating.
Here's what happens to seriously overheated clad. This pan's done. With tinned copper, the worst case is you have it retinned.
