The traditional tinning technique

Cesare Mazzetti shows us the ancient tinning technique. He uses his ancient, coal fuelled forge dating back to 1845 to heat the "piece".

However, nowadays it is commonly used a gas stove that provides the same result.

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Copper pots must be tinned inside because, when heated, copper reacts to fats. However, you can use non tinned copper pots if you don't sauté.

Rinomata Rameria Mazzetti also offers silver coated pans. The process is a secret, it is a complete innovation. The advantage is that the thermal conductivity has more and more increased.

Basically, you could cook using the candle heat.