Tin Coating

Some of our kitchen articles are tinned on the inside, in order to prevent copper's corrosion and to make it last longer. This also allows you to cook acid food that normally would cause the deterioration of copper. 

Let's see how we tin our copper utensils:

  • The utensil is filled with bleach and left to rest for a while;
  • The bleach is removed and the utensil cleaned;
  • A spray to prevent the appearance of oxides is applied, which allows tin to adhere better;
  • The recipient is heated until the spray caramelizes or turns brown;
  • While holding the utensil over the fire, a tin ingot is rubbed over the entire surface until a thick and even layer is achieved;
  • With a cotton glove, the excess of tin is removed, and the utensil heated again, and so on, spreading the tin in concentric circles so that the result has no marks;
  • The interior of the recipient is cleaned with a cotton cloth;
  • After cooling down, it is cleaned with steel straw and dishwashing detergent;
  • In the end, both bottom and exterior of the recipient are polished with a polishing wheel, using saffron, Tripoli and jeweler's rouge (fine powder of iron oxide);