Retinning GAILLARD 4mm+ Copper Sauté Pan Splayed

[@realdeal485]

I love your videos! Hope you are doing well and not fighting with the vines blocking the sunlight anymore! I will have all of your videos watched soon and may need more! Time to find more pans and regroup!!!!

[@JustinAndersonTV]

Fantastic video! You’ve inspired me to get my 14 year old splayed copper pot from E. DEHILLERIN cleaned and re-tinned.

[@dculjak9051]

nice, nice, nice. good job man.

[@tjfrance]

Merci, prenez soin de vous. T.J.

[@FredCarney]

what did you use for the first cleaning (at 1 minute)?

[@rnmike1569]

Beautiful!

[@williamadams9318]

Thank you! I am going to try to re-do all mine this year. I have never cooked with them, but they are still in great condition. I even have a porcelain double boiler. It really shows its age, but I love that too! Always a great pleasure to watch you at work.

[@tjfrance]

Hello, thank you for your kind words! I hope you will use your pots to make delicious meals! It would be a shame to leave them in a corner without using! Regards, T.J.

[@sammytrees6970]

IS IT SAFE TO COOK OR FRY IN THESE COOOER TINNED POTS ? We Just purchased domě from france :) i have to do the polishing first

[@federinik77]

Great instructional video, thanks...What product did you use to clean the inside and the outside at the beginning?

[@j.w.perkins6004]

Nice work.

[@phoenix333333333]

WHAT DO YOU USE TO CLEAN POTS INSIDE IN OREP FOR RETINNING?

[@kevinthegreat7627]

cela vous dérangerait-il de me dire quel type de meule d'établi utilisez-vous pour faire un si bon travail ?

[@tjfrance]

Bonjour, c'est un petit touret polisseur très simple et très basique comme celui-ci : machines-et-outils-france.fr/polissage/4339-touret-polisseur-hbm-200-01580.html

[@karthikeyan-ii8cc]

Beautiful 😍 can you please tell me if tinning coating can be done in aluminum pans ? And if tin can be coated on steel ? ?

[@tjfrance]

Good evening, I have already tinned copper pans with a nickel interior by covering with a tin plating, this works very well. I have also tinned steel paella dishes, like this one: www.meilleurduchef.com/fr/achat/cuisine/cuisson/plat-paella/lac-plat-paella-tole-acier-40.html It also works very well. While knowing that they are very fine steel and that it is necessary to avoid too much heating and not to cook dry food (always grease well or a minimum of sauce to avoid melting the tin. But those which asked me to do this had a very specific reason). I haven't tried tinning aluminum but think it is possible. Manufacturers are doing it. Just the method and flux used with copper, steel and nickel may need to be changed, I don't know. If I find an old aluminum pot, I will do a test. Regards, T.J.

[@phoenix333333333]

What substance are you using to clean?

[@Mendelssohn33]

@TJFrance where do you sell your pans?

[@tjfrance]

Hello, this year has been almost without work. A disaster linked to the corona virus. After having been one of the most affected regions in France, we learn today that we have once again exceeded the critical threshold and we will certainly undergo further confinement. It is a terrible situation. Regards, T.J.

[@ingridburling8731]

Loving this! What cleaner did you use when you did your first cleaning of the inside and outside? I would relaly like to know this as I have some copper and can normally only clean it with a relatively expennsive shop-bought cleaner. Can you send me a link to the products or let me have a bit of info about this? I'm sure others would also like to know - I have found a few asking the same question in the comments here.

[@tjfrance]

Hello, you are right, the question comes up often. But the answer is so complicated! For more details, see here: francelorrainecollection.fr/About-Cleaning-Copper-Pots/

[@TheTubeTube2]

And the reply on the link is long winded waffle - he’s not going to tell you what he uses.

[@jorisdewolf7922]

Hi @TJ FRANCE, can you share some info on what type of flux I can use to try this myself. I have some old pots and i have some 99.9% tin here at home. I also have a suitable heat source and the needed power tools for stripping old tin and polishing the outside. All i'm a bit unsure about it the flux. Could you explain what it does and how it work? Thanks a LOT for the video and all the info you have shared.

[@tjfrance]

Hello Joris, I see that you are already equipped and I will be surprised that you have not already made a few tinning attempts. Write to me directly, it will be easier. Regards, T.J.

[@gatekeeper84]

@@tjfrance He just wanted to know what kind of flux you use!

[@tjfrance]

@@gatekeeper84 Un flux que je fabrique moi-même.

[@RedboRF]

awesome!

[@theungoliant9410]

what did you use to clean the tin oxides off?

[@tjfrance]

I use mixtures of products that I can not reveal. This for 2 reasons. - The first is the reason for professional secrecy. - The second is that these mixtures can sometimes contain acids. Very few acids, but still dangerous. So I will not want someone to be hurt during manipulations he does not know (how to mix, splashing in the eyes, acid on the hands and rubbing his eyes, putting his fingers in his mouth, etc.). To strip the inside of a tin pot you have to get used to it. At first glance, you have to know if you are going to pick it cold, warm or hot. We also know which dosages we will use. We do not do all the work in the same way. The only thing I can tell you is that sometimes you can get a good result by boiling water and baking soda, but it is not guaranteed for 100%. In any case it will not be a danger for you or the pot, so it's worth a try.

[@theungoliant9410]

Ok thanks

[@I-am-not-a-number]

A mild pickling acid in a hot bath.

[@straydogn]

I have some pots that need retinning. Can you do that?

[@alexpearson8481]

This was well done. Thank you. Is the cooking experience that much better using copper?

[@tjfrance]

Hello, Thank you ! For your question, answer here: francelorrainecollection.fr/Why-Copper-Pots-are-the-Best/ and here : kzbin.info/www/bejne/a5-QcnSLnamhatE Regards, T.J.

[@lass-inangeles7564]

Great video and you do wonderful work but... your product are not explained. 1. What do you clean the pots with to remove the dark stains? 2. What about some sort of acid dip to speed up dirt removal? 3. What do you use to spread the tin inside when its hot - cloth, sponge, ...? Mystery. 4. Why did you not use Flux to spread the tin in the pan? You may want a small Dremel Rotary 45 tool to polish the hard to reach parts. Buffing tiny pads are on Amazon $20 for 100 pieces or less.

[@tjfrance]

Hello thank you for your kind message. I can show a copper pot before / after without having to reveal all the secrets and I see you got it right. The goal is not to teach a repair course but to show how a copper pot can go from unusable to usable. 1 - I cannot describe the handling of acids and other dangerous products here. 2 - I never dip my copper pots in acid baths. It's a method from another time that should no longer exist today, let's protect the planet. 3. It is glass wool, simple, like the one used for false ceilings or attics. 4 - I used the flux, it is already on the walls of my pot when I pour the tin. 5 - The use of Dremel is sometimes necessary but a professional kitchen does not take care of the external aspect of his copper pots. His priority is that his pot is well tinned and that he can cook with it. Obviously, exterior cleanliness but without seeking perfection. For cooks, the copper pot is a working tool and not a decoration. Happy New Year ! Regards, T.J.

[@lass-inangeles7564]

@@tjfrance Merci bien! J'ai compris.

[@TobinHag]

Why did you retain pots That were in such good shape? It seems like a very high amount of extra work

[@tjfrance]

The reason is very simple. These are pots for sale. So, even if they look good tinning, we can not know what it is the thickness of this tinning. It is necessary to imagine the tinning of a pot of occasion under 3 angles: Imagine the same pot that was bought new by 2 different people. - The time of use, that is to say the cooking time (total in hours that can not be determined obviously). Why the time of use? I will take 2 extremes, some will use their pot only to heat water and others to make only tomato sauces for example. Whoever has heated water will have a tinning that will last as one who makes tomato sauces. The acidity of certain foods will "nibble" the thickness of the tinning faster (be careful, it will not be done in 10 cooking! We must make many tomato sauces before arriving at this!). - The rate of use, someone can use his pot 3 times a week and someone else 3 times a day. - The method of use, someone will only use wooden utensils delicately in his pot. While the other will suddenly use utensils metal. Tinning will not suffer the same way. So imagine that these 2 people come to me to sell me their pot. In appearance they are identical. Tinning identical, no lack. Simply it would be possible for one pot to have a tin of 0.1mm and the other only a few microns. But it's something that can not really be determined. Which means that if I sell these pots as I received them, a buyer will be able to use for years and another buyer only a few months. So you understand better that I do not want to sell copper pots like this so it's only used in a short time. The interest is that tinning lasts as long as possible. Here, I hope you understand better now.

[@le_cuivre_francais7638]

do you have or need to polish the saucepan? or you can leave it as it is?

[@tjfrance]

Hello, there is no culinary utility in polishing a copper pot. It is simply a question of aesthetics. Some prefer to have their pots always beautiful and shiny and others prefer to have them with the patina of time. In any case, they must still be cleaned well without having to make them shiny like mirrors. Overflows that are improperly cleaned could become encrusted in the copper as it is fired. Especially with the cooking of the gas flame (less with the electric cooking). And these inlays could become very difficult to remove if one day we want to make our pans shiny. Regards, T.J.

[@le_cuivre_francais7638]

TJ FRANCE ok thank you for the reply , because i have to give mine for tining in dehillerin shop so i dont want they do polishing

[@tjfrance]

@@le_cuivre_francais7638 Yes, you can ask for that. But be aware that the pots will go on the flame. Which can add a lot of marks to the pots. Then, they will certainly clean the exteriors without polishing them because they cannot return them to you with the external state as you gave them.

[@EdwardMRoche2]

What is the temperature of the tin when it is melted? Does cooking destroy or melt the tin? Is it safe?

[@tjfrance]

Hello, tin melts at 231.9 ° C. During tinning the temperature is above because you have to keep the liquid tin in order to work it. But at the same time you must not go beyond a certain limit that will prevent you from working. In summary, tin must not be too cold or too hot during tinning. When using tinned copper pots, do not worry about tin melting. Flames are always used without exaggeration. The conductivity of heat by copper does not require as much heat as with other pots. From the moment you do not put the empty pot on the flame, there are no worries. You can grill meat without worries. You just have to be attentive and tell yourself that it's useless to put the biggest flame to go faster! I have already melted the tin of my pots during cooking. Because I received a phone call or other inconvenience and I was not attentive. I put the pot on the flame and when I wanted to put the oil I received a phone call. Yet it is easy to remove the pot from the flame when a disturbance arrives! What happens in general, because we get very quickly from our mistake, the bottom of the tin will melt and stay in place. He can make small blisters. The tin of the walls can flow in drops towards the bottom. But this is not what will ruin your pot! It will be less smooth simply. The bottom will gain thickness and the sides will lose. It will not stop you from using your pot. Because in any case this does not expose the copper (except if the pot is very old and the tin layer is weak. At the next cleaning we may risk seeing the copper appear). On the other hand, if you forget for a long time the empty pot on the flame, the problem becomes important. In addition to melting, tin can reach a state of calcination that will lose all the qualities expected of a tinning (smooth, pleasant to cook and easy to clean). But even in this case, the copper will not be exposed. Voila, I hope that this information is good for you! Regards, T.J.

[@ironbeard2918]

where you found that pure food grade tin? I'm in need of some and don't have any idea of where to start. I'm planning to retin my grandmothers copper caketin.

[@Soulflayerr]

Try RotoMetals.

[@WINCHANDLE]

I think I found some on Amazon.

[@Braisin-Raisin]

This is very interesting: I read in my 1900s copper workers book and also contemporary instructions that all old tin has to be removed before a new layer is added. This was done in hydrochloric acid, which has prevented me from trying this since it is so dangerous, especially using an entire bath of the stuff - how do you dispose of it afterwards? I bought top grade tin (no lead) with the flux already in it, which makes it easier. Since I did not see you were using any flux, I suppose you also use this kind of tin mix. If I do not have to remvoe the old tin but just make sure the pot is perfectly degreased, I shall try this. By the way: it is always written not to heat the pot beyond about 250°C because the tin might melt. My repeated tests using my high firing kiln show that this is not true: the tin gets jet black but does not move, even at a temperature of 500°C. I assume it is the flux that keeps it in place.

[@tjfrance]

In all my documentation of the 1800s it is indicated to completely remove the old tinning. Why ? Because at that time there was a lot of cheating with the quality of tin. There were tinsmiths everywhere. Often tin contained more or less lead. Today, this is no longer the case. There are few tinsmiths left. When I buy copper pots, most of the time it's with kitchen professionals. So I know who did the follow up and the maintenance of the pots (like the Atelier du Cuivre in Villedieu, Falk, Mauviel, etc ...). In this case, I have no interest in completely removing the old tinning. Yes, many soak the pots in the acid. Which is not my case. I do not know how those who do it get rid of it later but they certainly have recycling streams. I never let a pot dipped in acids, that's not part of my way of working. I use very little cleaner that I make myself (with obviously a little acid). Look at the pot before I pour the tin in it. You will see that the pot is wet. I use a flux that I make myself. The tin I use are grains. Sometimes I pour grains into the pot and sometimes I melt my grains in the small pot that you see. So no, I do not use tin with built-in flux. Yes, your pot must be perfectly stripped (even if there is tin). The least place where there is grease, carbonized, limestone or anything else and tinning will be impossible. The pots that have been mistreated and have small black hollows will be very difficult to cover with new tin. But this is not serious, it's usual. Tin melts at 232 ° C. The water turns to ice at about 0 ° C. Imagine a thin layer of water 1mm thick at - 1 ° C. How long for what freezes? Imagine a 3.5mm layer of water, how long does it freeze at - 1 ° C? You have in these 2 cases water. But they will not be frozen at the same time. For tin is the same. If you put on the flame an empty tinned copper pan 1mm thick, the tin will melt quickly. If you put an empty pan 3.5mm thick on the same flame, the tin will melt less quickly. There is therefore the temperature to take into account, the time and the thickness of the pot. For tinning a thin pot and a thick pot is completely different. Why ? The thin pot must receive less heat and work must be done very quickly. The thick pot must receive more heat but it allows to do a job slower and less stressful. It is possible that the tin in a copper pot do not want to melt. Neither at 200 ° C, nor at 300 ° C nor at 500 ° C. But this has nothing to do with the flow. This is simply because the tin has gone into a state of calcination. And in this case, you can start all over again from the beginning.

[@Braisin-Raisin]

Thank you very much for yur lengthy explanation -- I really appreciate that. I might have a go at retinning some of my copper ware (all old - I cook only in copper pans). Most of the pots are very thick - darned heavy but they work really well. I am going to make sure the grease is totally removed and give it a try! I also have pure tin plus the well-know Sal Ammoniac. Thank you again!

[@tjfrance]

@@Braisin-Raisin Yes you must very well strip them. Sal ammonia must be used outdoors. Personally I use very little. Artisans in India, Pakistan, etc ... use a lot because it is their ancestral way of working. You can see in the KZbin videos how they do it. They work outside and it's not at all the same method as me. Their method is the one found all over the world and that was the one that our former French craftsmen used to use in towns and villages. They do an extraordinary job on big pots! My method is more based on an "ecological" line. I use very little of everything, acid, gas, flux, Sal ammonia, rags, etc ... So start your trials with a thick pot. You have to find your well smooth pot after stripping. When you put your hand in it you must feel that it is smooth. Do not go over the necessary heater. Do not abuse Sal ammonia that could prevent you from spreading properly. Sal ammoniac will help you to pick and spread. But you have to keep in mind that you have to work fast. Otherwise Sal ammonia could have an opposite effect. If this is the case you will see that you can not spread (too hot, too much Sal ammonia). Your pewter will remain gray matte and impossible to spread, it is already too late. In tinning everything must be done at a precise time and at the right dosage. If you waste time on a place (badly stripped) you compromise your tinning. So do not forget, dosage, time, heat. In my videos I do not reveal my work secrets. Sometimes I have the camera in one hand and I work with the other so it is obviously not to do. When I lay down I slowly do to show. But in reality, the gestures must be precise and fast.

[@Braisin-Raisin]

@@tjfrance Thank you so much! I shall try - only that way will I learn.

[@tjfrance]

@@Braisin-Raisin Yes, that's how we learn! Good luck !

[@ahmedabbas7389]

can we use vinegar salt for cleaning copper ?

[@tjfrance]

Hello, there are a multitude of solutions to clean the outside of copper pots. Cola, ketchup, salt / vinegar, simple dishwashing product, salt / lemon and more ... But you must know that these solutions do not work with all copper pots. If you bought your new pot and you used it normally, the ketchup method will be correct. If you bought your used pot with traces of calcination that have been cooked several times without ever being cleaned, none of these methods will work. Neither conventional cleaning products of the stores. In this case it will be necessary to use harder products (which contain acids). Then there is the way to apply these methods, with simple sponge, iron straw, etc ... do it cold, hot.Get a good result can be very complicated.

[@zumletztenhemd]

First strew some baking powder( Bicarbonate Soda) into the pan and then fill up the pan with wiegst. Let it work and after 15 Minutes you just have to dry up the pan. It`sooo easy!! Let chemical processes work!! @@tjfrance

[@pierredefrance6069]

@@zumletztenhemd This tips will not work with all degrees of soiling but it is a valid method.

[@Braisin-Raisin]

@@zumletztenhemd what is "wiegst"?

[@williammoore7482]

Hello and happy cooking. I personally have used ( Barkeepers Friend ) for many many years and find that it does a wonderful job on my copper. It’s packaged much like Ajax or comet. I would imagine it is sold in most grocery stores. Good day and happy cooking. I personally would not try to re tin my copper pot and pans. I send mine to East Coast Tinning that is very reasonable. Jim does a superlative job and offer discounted shipping. kzbin.info/www/bejne/nKSUpaGNor1lh80

[@BatchelderPatrick]

Where to I buy tin for the tinning process:

[@tjfrance]

Hello, you can find pure tin very easily on the internet in specialized shops. In the form of grains, bars, powder ...

[@BatchelderPatrick]

@@tjfrance Thanks, i LIVE in Tunisia AND i see pots around likely left over from the French "Protectorate" era I have a riend in France and she may put me onto some. I would guess the flea-market or souk in Paris at the Clingencourt subway stop would have some but I'd guess they want to taike advantage - although I can get pretty rude with them too :_

[@pierredefrance6069]

@@BatchelderPatrick If you have copper pots of this time, they must be of good quality because the major French manufacturers were delivering throughout the Maghreb in that time in the early 1900s. In the flea markets in France you can find too.

[@kishanchandsagar614]

Excellent work Give me one Full set copper Pan I am Bhartiya for Delhi Jai Shree Ram

[@guytiips3906]

Beginning : You can used Venica and salf. For cleaning.

[@tjfrance]

Hello, no, it is not with salt and vinegar that we will achieve anything with this type of dirt. Regards, T.J.

[@durdicamac9662]

I think copper pots, skillets...over 2mm are overkill. The main reason for the copper is heat transfer, uniformity of it...2mm will not have any heat spots if you are using normal heat sources. But thicker ones are great for the carpal tunnel...

[@strateshooter1402]

So ?

[@yasa8033]

درودبرشما لطفا زیرنویس فارسی بزارید .سپاسگزارم🙏