"leftspin" > wrote in message


> Would it be ok to use a copper wart chiller to cool chicken stock?

Warts are so small that the chiller would be undersized to chill stock.
Perhaps you could use a wort chiller instead.


> I don't know what the acidity level is for stock. Where can I learn about
> what foods it's ok to come into contact with copper? I've seen sugar and
> chocolate and beer.

Copper is not used for anything acidic but I don't know if it would be a
problem with short contact of stock. I drink water from copper pipes every
day.

From: http://www.copper.org/copperhome/faq_page_2.html#q19

Except for whipping cream, you may not want to use the copper pots and pans
for cooking until you have them lined. Depending on what you're cooking,
copper can sometimes discolor food or leach into food.

From: http://doityourself.com/clean/copper.htm

Copper Utensils: with copper interiors should never be used for acidic
foods, with pH of 6.0 or below, since toxic compounds can form if food is
cooked, or stored, or served from such containers. Even if copper pans are
lined with tin, they should not be used for acidic foods such as fruits,
fruit juices, salad dressings, tomatoes, vinegar containing foods, etc.
Copper bowls may be used for beating egg whites, or copper kettles for
cooking high sugar foods like fudge, for these foods are alkaline. Utensils
with copper on the bottom, or outside, and stainless steel, aluminum, or a
porcelain enamel interior finish are safe to use and conduct heat well.
Avoid high heat which discolors copper bottoms.