Searing skin-on chicken thighs on vintage copper pans: 2.5mm tinned saute, 1.5mm tinned gratin, and 2mm silver-lined saute.
Contrary to uninformed assertions from the likes of America's Test Kitchen that tin linings are at risk of melting when searing chicken parts, tin is an excellent surface for browning meat. Especially delicate proteins like skin-on chicken or fish, which tend to stick to stainless at the moderate heat levels where they cook best.
What ATK and others who misapprehend tin don't understand is the temperature regulating effect of food: Meat and vegetables, being mostly water, can't exceed the boiling point of 212F and act as a heat sink. Water evaporating as the food cooks cools the surface. People often assume it's in the 400-500s, but the sweet spot for the Maillard reaction in reality is around 280-330F, far below tin's melting point of 450F.
#copper #chicken #skillet #cookware #nonstick #kitchentools #luxurykitchen #mauviel #silver #kitchenideas #dinnertime #shorts #cheflife #vintagestyle #vintagehome
