this post was submitted on 28 Aug 2023
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Oh, I don't really recommend copper as someone that cooks.
Like, you can accidentally poison yourself or possibly give yourself early dementia. They are a pain to clean unless you are willing to buff them constantly to keep the shine... Do yourself a favor and get like a couple decorative pieces if you really want copper but cook with steel/iron
I think you're just supposed to avoid heavy acids with them. And it's one of those 'lifetime risk' dealies.
I have a cast iron pan, but it is more about the refurbishing proces. I want to try relining it with tin.
From my understanding about them it is generally safe when you have intact lining.