Episode 17: Cooking in Copper with Tomatoes and Acids

If you wonder if copper cookware (especially tin-lined) can hold up to acidic foods, tomatoes, or, heck, even be good for baking lasagna, here's a discussion on how and why you'd be using copper cookware, safety, and care in the face of these meals. Join host and coppersmith Sara Dahmen for some foodie tips, cooking hacks, and FYI's when it comes to copper. To submit your own questions, visit https://www.housecopper.com/podcast

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