The Riff-Raff Element Posted February 3, 2006 Share Posted February 3, 2006 I have a couple of copper pans that get plenty of use that are nowbadly in need of re-tinning. Has anyone any idea where I might be ableto get this done? My local enquiries have been to no avail. Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted February 6, 2006 Share Posted February 6, 2006 I looked around for retinning of copper pans in the UK about 18 months ago - in the end I gave up and bought stainless stell lined because when I found somebody to retin, the cost was collosal and it was just a few pounds more to replace them.Good thing is that the steel doesn't wear out of course as the tin lined pans do so in the long run, probably more cost effective. Link to comment Share on other sites More sharing options...
Christine Animal Posted February 6, 2006 Share Posted February 6, 2006 "Rétamage" it's called Jon if that helps you to find something http://www.lhotellerie.fr/Forum/general/message.asp?l=FR&p=16034&f=0402We had ours redone years ago through a shop in Paris where we bought them, La Bovida, La Movida or something like that. We don't use them much any more either as they get worn out so quickly.Edit : here are some off that site aboveORFEVRERIE LIBERTY 45, rue du Mans 72300 SABLÉ-SUR-SARTHE Tél :02 43 95 03 57 Fax :02 43 95 09 58 ou DEHILLERIN 18/20, rue Coquillière 75001 PARIS Tél :01 42 36 53 13 Fax :01 42 36 54 80 ou ZOTOFF 22, rue du Camp 93230 ROMAINVILLE Tel : 01 48 43 52 02 Fax : 01 48 45 47 70 Link to comment Share on other sites More sharing options...
Simon Posted February 6, 2006 Share Posted February 6, 2006 Yes I'm with Tony, re-tinning is a pain, stainless steel is much better, it cost a bit more in the 1st instance but after that it's great. I couldn't go back to cooking without copper now.RegardsSimon Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted February 6, 2006 Author Share Posted February 6, 2006 [quote user="Simon"]Yes I'm with Tony, re-tinning is a pain, stainlesssteel is much better, it cost a bit more in the 1st instance but afterthat it's great. I couldn't go back to cooking without copper now.RegardsSimon[/quote]I wouldn't disagree with this, though I have found it difficult to bythe stainless-steel lined stuff here (in the middle of nowhere, thatis). When I was small, tinkers would periodically appear and re-tinstuff for a few pennies, but I've not seen a genuine tinker fordonkey's. I'm reluctant to stop using these pans as they are amazinglyheavy grade copper and quite the best I have. Thanks for the input toall - I shall continue asking around.PS - Christine: nice forum you found there! I shall be spending quite a while looking through it, I think. Link to comment Share on other sites More sharing options...
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