"Peter A" > wrote:
> In article >, r
> says...
>> I understood that the lining on my better copper pans was nickel. I
>> nickel no longer used? If not, why not?
>>
>
> I have never heard of nickle being used - stainless or tin. Perhaps you
> are remembering wrong?

I've run across nickel linings on occassion in sales literature, but I've
never seen it first hand. I'm not sure how it is applied. Tin linings are
applied after the item is fabricated. Tin melts at a low 450 degrees F, so
is essentially "brushed on" to the copper in a liquid state. I'm pretty sure
stainless linings are applied before the item is fabricated. A thick copper
sheet and a very thin stainless sheet are bonded together, then this two ply
sheet is formed to make the item.

Nickel certainly isn't applied the way tin is, as it's melting point is very
high by comparison. I don't know if it is applied the way stainless is, or
perhaps it is electroplated on.

Here's an example of a nickel lined copper pan:
http://www.frenchcookware.com/catalo...ia--660320.asp

I imagine with a nickel lining, if it is some kind of thin plating, it is
not "field repairable" like tin. There are places that can re-tin a copper
pan, but I've never heard of the equivalent for nickel. Maybe that's why
it's not so common. Nickel should be a lot more durable than tin though.

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