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Copper cookware

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Wig Posts: 14,139 Forumite

26 February 2017 at 7:19PM edited 26 February 2017 at 9:06PM in Old style MoneySaving

I have one like this, virtually identical in size, shape, construction, age and mine is also from France. cost me 15€
http://www.ebay.co.uk/itm/311792754335

It has a makers mark similar to this
Found it, very similar to this

You wouldn't cook with it would you?

Copper supposed to be toxic to cook with.

But this says it is ok to cook with for eggs or making jam...

One reason for copper's comeback is new technology enabling it to be lined with stainless steel. This is harder-wearing and far easier to maintain than the tin traditionally used to line copper. It's also safer. A lining is vital, as copper can be toxic if used to cook acidic foods (though solid unlined copper is fine with eggs, or with sugar-packed jams), but tin linings wear out, so need regular replacing. In the old days, cooks often allowed tin linings to wear thin, with disastrous results, as Mrs Beeton realised when she observed that "people are often taken ill after eating food that has been cooked in copper saucepans".

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