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Tin plating of cookware standard




Dear sirs: I would appreciate very much if someone can inform me if there is a standard that specifies tin plate for cookware made out of steel. This in the understanding that tin is a non toxic metal. Please let me know how I can get a copy of that standard. Thanks in advance.

Oscar Infante
Sales y Compuestos Ltda. - Chile
1999



Since tin is fairly soft, I would imagine that the life of the coating would depend on who was scraping the pan. A frying pan would probably need to be replated every few years, even if you are careful with the scraper.

The Canning Handbook [on eBay, Amazon, AbeBooks] mentions a British Standard 1872:1964 Electroplated Coatings of Tin. For use in contact with food, etc., on ferrous metals, a minimum thickness of 1.2 mils (30 microns) of Tin. B.S. classification Sn 12S.

Send me an omelet pan when you get the bugs worked out :-)

tom pullizzi animated    tomPullizziSignature
Tom Pullizzi
Falls Township, Pennsylvania
1999


In the old world, before st. steel and aluminum cookware became commonplace, copper and brass was used for most cookware, as I understand. These required tin plating which was done manually on heated pots using flux and tin wire (without a plating shop). But I am not aware of tin plating on steel cookware. That would be interesting. However, I wonder how tin matches with steel in cooking applications.

Mandar Sunthankar
- Fort Collins, Colorado
1999




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