rryder

Copper should definitely be re-tinned if food is coming into contact with the copper. Otherwise you run the risk of the acids in any food you are cooking causing corrosion of the copper and producing toxic byproducts. Having your pot retinned will assure that it is food safe.

For most cooking involving sauces or making soups and stews or just general every day vegetable steaming or boiling I use heavy stainless steel with aluminum cores that go up the sides similar to all-clad. As long as the cores are sandwiched between stainless steel so there is no exposed aluminum or copper these can go directly into the dishwasher which saves a lot of time in kitchen cleanup.

I also have old fashioned uncoated cast iron which I love. They also clean up easily (just a quick wipe to remove residue) as long as you keep them well seasoned and they are practically indestructible. Plus you can pick them up for cheap at thrift stores because people don’t realize that they can be rejuvenated by removing rust with a wire brush and seasoning well.

Rob