Was gifted this tea kettle from Demmex two Christmases ago and this is what the inside looks like. I haven't used it as much as I want to because I also have an electric kettle, but also these spots really freak me out. I did some googling and boiled Dawn dish soap in it, then I tried vinegar, and I also tried baking soda. I keep getting mixed reviews on whether or not you can clean this out, but nothing has improved it at all. Would love for this not to just be something pretty on my stove anymore! Demmex says it is food safe, tin lined, 1mm copper. Is this safe?

https://preview.redd.it/c5tl3twq9rxd1.jpg?width=3024&format=pjpg&auto=webp&s=ccc290b07769e10470387ebc9c5d281caafab681

For an upcoming milestone birthday, my partner is gifting me my choice of copper cookware, which I've wanted my entire adult life. My exposure to copper cookware has mostly been limited to lines carried by Williams Sonoma, although I've since learned about Falk and other brands from reading this sub.

Of the different sets I've researched online, I love the look of the Ruffoni Historia line. I also love that they're traditional with a tin lining. So far, I'm leaning toward the 15-piece set for $2535. I will likely only use them for weekend cooking, when I have the time to cook for pleasure.

I'm hoping to get insight into whether the quality and performance of the Ruffoni Historia line are comparable to other copper sets around the same price point. I know that I'm biased toward Ruffoni Historia because of how they look and don't want to have buyer's remorse if they're much lower quality than others in my price point.

Just want to share because I just realized copper is excellent as a crepe pan. It’s even, non-stick, react to heat quickly - the right side qualities to make awesome and fast crepes. I have a carbon steel pan for crepe but it’s clearly not as even.

Left is Soy Turkiye 25cm crepe pan with silver lining, right is De Buyer Mineral B crepe pan in carbon steel.

None of my other pots changed this much. Not sure if I should be worried. No metal utensils or stirring. Made 2 rounds of stock one beef one chicken. Wave patterns are pretty interesting.

Can anyone identify the manufacturer of this copper pot? The only mark is a sticker on the handle with the name Normandy. No marks on the bottom. I was told it was from the 1950s or 1960s. Thanks.

https://preview.redd.it/3trneu9jorwd1.jpg?width=1440&format=pjpg&auto=webp&s=8db79a2a81dac4013a02ecb0319bbd11873ba46c

I have a big copper jam pan that I've been making apple butter in. Tonight i made a really big batch, and a bit got left in the pan for close to an hour and a half while i was canning the rest. I noticed these leftover had a really nasty, bitter aftertaste, so that all got thrown out. I am curious what amount of sugar makes a jam pan safe to use, and i can't find any good answers online. Anybody know?

I assume not. Correct? The acid will weaken the tin.

Looking to buy some pieces from Falk but don’t mind waiting if they usually have some specials for Black Friday.

Wondering if I should buy this pan, how much would you pay if it needed a retin or not?