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cooking with unlined copper pots (Read 54209 times)
04/21/09 at 16:12:47
eric   Ex Member

 
Hello all. I recently purchased a "Cazo" which is a hand hammered copper pot from Mexico used for cooking. I have heard both sides of cooking with copper. Does anyone know if I can cook with this thing. It is unlined-pure copper. I have heard that I can cook with it, but not to use acid based foods because it will give your dish an off taste because of the reaction with acid and copper.
I have also heard that I can get copper poisoning from cooking in it.
can anyone help me out here?
I have seen them cook in them in Mexico- but after hearing all this, I am a little apprehensive about using it.
Thanks ahead of time for your help.
 
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Reply #1 - 02/22/10 at 21:30:42
ken2   Ex Member

 
I know your right asbout the taste with acid food. I would worry if the copper has any other heavy metals so not sure if i would use it myself.
 
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Reply #2 - 03/09/10 at 14:13:11
hank27   Ex Member

 
I do not think i would use it. You never know what metals beisdes cooper are in it.
 
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Reply #3 - 03/19/10 at 14:37:38

kathyk   Offline
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I think it would effect the taste and could have some metals you would not want in your food. I would use it as a decoration not to cook in.
 

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Reply #4 - 03/22/10 at 08:24:41
Abby   Ex Member

 
I wouldnt use it to cook, could cause some harm after awhile from useing it. I would think
 
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Reply #5 - 04/16/10 at 20:12:05
cherry325   Ex Member

 
I wonder how to refresh the piece of starter I won't be using. The instructions are vague.  It says refresh using the previous steps for making starter, but I've assumed that this means that I only need to mix another cup of flour with water and mix it with the leftover portion.
 
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Reply #6 - 04/18/10 at 01:25:55
cristophers   Ex Member

 
I do not think i would use it. You never know what metals beisdes cooper are in it.
 
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Reply #7 - 04/19/10 at 23:53:33
jongreen   Ex Member

 
what's cazo? Never heard about it
 
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Reply #8 - 04/20/10 at 06:38:02
commis   Ex Member

 
As far as I remember the copper cazo, (pl. cazos) were always covered with a layer of tin in my grandmother's house, she was a Mexican candy maker.
After some use the tin would go away and she would call a person to apply another layer of tin.
But I have seen the ones used to make "carnitas" (deep fried pork) and they are not always tin protected.
I grew up with he idea that copper dishes without the tin protection were bad, then I came to live in France and surprise! everybody uses them without the tin to make marmalade and whenever I ask to non professional cooks, nobody seems to know that copper can be poisonous. The companies that make copper dishes here, make most of their dishes covered with tin, except the "bassines" for jam and marmalade and I haven't found why.
For pictures of "cazo de cobre", or "bassine en cuivre", search in google images under those names.
 
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Reply #9 - 05/03/10 at 04:50:18
farhajr   Ex Member

 
I never heard of that ever before. IS it really famous in mexico for cooking.?
 
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Reply #10 - 05/03/10 at 05:48:47
dalamsoul   Ex Member

 
Never heard of that two.Will call a friend from mexico..he might know!
Great idea tho! Cheesy
 
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Reply #11 - 05/05/10 at 06:25:23

Omar Johnson   Offline
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There was a time when all that they used for cooking was copper pans, so I don't think it'll do you any harm.

They are still used to make jam (jam pans funnily enough), since to make jam properly you need a really high temperature that is higher than the melting point of tin, which is often used to line the insides of pans.
 
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Reply #12 - 05/05/10 at 06:27:25

Omar Johnson   Offline
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PS - forgot to mention - the thing that you have to be super careful about with copper unlined pans is when they go green.

it's the green build up that is highly poinsonous, so make sure that you scrub them well to remove any of this - I think it's oxidised copper.
 
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Reply #13 - 05/20/10 at 20:28:46
juragan   Ex Member

 
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Reply #14 - 05/27/10 at 16:51:46

Dom   Offline
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The challenge with cooper is that it is a soft metal.  You can scrap it & scratch it during cooking process and end up with little metal slivers in your food.
Plus, look for discoloration.
 

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