Please Please Read (FAQ’s) James Carless 2017-04-12T10:23:21+00:00
Please Please Read (FAQ’s)
We understand that for most people who are reading this, that your copper pans are either essential tools or “old friends”, or both, and some of our customers have been using their pans for many years, so you don’t like being parted from them, our aim is to get them back to you in good time, ready for many more years of good service.
If you decide to have us re-tin your pans, and are a good distance from us, and can’t drop your pan/s into us, please send them properly packed, by post or carrier INSURED , and we will return them the same way. We have one famous Michelin starred restaurant, deliver and collect their pans and stock pots to us every year in a taxi!
Generally it can take 5-10 working days, as we like to process a number of pans at a time to keep costs down. We will keep you informed on progress.
Do’s & Don’ts
After use leave your pan to soak in soapy water, and don’t use an aggressive scourer, or you will rapidly wear through the lining, and it will require another paid visit to our works!
Do not leave your pan on the hob unattended for too long, as if you boil it dry, the lining will melt (232 C / 450 F), and it will require another paid visit to our works! If you place your pan in an oven (some cooks seal meat on a hob, then finish in an oven), best not to go above 180 C / 356 F.
At home the tin lining should last for years, commercially we see pans every 1-2 years. The 2 biggest causes of rapid wear, are metal spoons and whisks, so please use a wooden or silicon spoon, and silicon whisks are available, you can even buy one from us.
Do we use copper pans ourselves?
Of course we do, they are a joy to use, Heather Gameson uses a stock pot for soup, that was made around 1840.
What makes a good pan?
The wall thickness of the pan is crucial, and the best pans are 2-3mm thick, this means you get good heat transfer up the side of the pan, which is what makes them such a good tool. We have had people send us decorative pans, which are not thick enough, and we have advised against having them tinned, as we want satisfied customers.
A good pan is heavy, so it needs a decent handle, iron handles don’t transfer heat, so won’t get hot, brass handles do conduct heat, so you will have to use gloves with them.
From time to time, we have sets of pans available for purchase on line, and are looking at having a range of pans made to our specification.