september 2008 ? issue twelve always more online @ eatdrinkmag.net 15 When faced with shelves of dazzling store displays, narrow your choices to suit your needs. they will form a green scum. Therefore, you can not safely cook in unlined or badly scratched copper. Tin was for many years the first choice for lining, because tin melts quickly, bonds easily and conducts the heat at as fast a rate as copper. But it can wear off if abused and re-tining is a vanishing art these days. One of our friends, who grew up in India, remembers an itinerant tinsmith wandering from house to house with his charcoal brazier and pot of tin which he would melt and swirl into her mother's copper cookware. The list of tin-
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In Stock
? Over 200 Jackets ? 12 Styles Chef Hats ? Pants ? Vests ? Scarfs & Neckties ? Aprons ... Whites and Colours in a Range of Sizes ? Embroidery AvailableRestaurant Equipment & Supply Co. Ltd.
OPEN: Monday-Friday, 8am-5pm Complete lines of equipment, cookware, china, glassware, stainless serving pieces and much more! smiths in Ontario who provide this service is dwindling. Today, linings are generally the more durable nickel, stainless steel or silver. Stainless would not be my first choice since it is a slow heat conductor and negates copper's main virtue. Unfortunately, silver is prohibitively expensive, making a cookware only affordable for kings. Cleaning presents a challenge. That seductive copper glow turns black when heated, or even as it just collects dust on the kitchen wall. Some less expensive decorative pieces come coated with a clear lacquer Serving the industry since 1944Open to the Public
234 William St.,London 519-438-2991 1-800-265-5904 www.rescolon.ca resco@look.caPage 15 - Hotspot 1
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