How to: Tin Cookware

Keep the tin cookware clean. It is important to keep it clean because, besides the obvious sanitary concerns, an actual discoloration may signal the need to replace or refurbish the cookware. Wash with water and soap or a gentle detergent and use a soft dishcloth or sponge so as not to scratch the coating. Refrain from cleaning tin cookware with cleansers and detergents that have a high concentration of free alkali. Tin reacts to tri-sodium phosphate, meta-silicate and chlorine, so avoid using products that contain these chemicals. This will help maintain your tin pots and pans. Dry thoroughly after washing.

Avoid excessive boiling or cooking to a point where all the water evaporates and burnt residue appears. Doing so could melt the tin, which has a lower melting point -- 450 degrees Fahrenheit -- than other metals. Most oven recipes are fine, but avoid using tin cookware to cook directly on the stove top unless there is liquid to absorb the heat.

Use only wooden or plastic utensils to avoid scratching the tin surface. This is especially important for tin-coated pots and pans.

Refurbish the tin surface when it becomes worn. Copper and brass cookware is covered with a thin tin lining because direct exposure to these metals can cause adverse health effects. If the tin is worn down to the metallic layer below it, or if there are signs of rust anywhere, have the tin professionally refurbished.