Silver metal is cheap. Would it make sense to "tin"
cookware with silver instead of tin? I know some
chocolate molds are "tinned" with silver -- I presume
either to improve release from the mold or avoid
giving the chocolate an off flavor.
The device I wish to "tin" is antique cast iron, and
is actually a meat or juice press, so no cooking will
be done with it.
Silver is more toxic than you might think. You don't wanna end up
looking like Montana politician Stan Jones, or Rosemary Jacobs (look 'em up)
Iron should reduce silver out of a silver nitrate solution without an
electroplating machine if you wanna experiment with it. I don't know if
the silver will stick to the iron.
Interestingly, a silver nitrate solution will etch copper.
Argyria is not a toxic reaction.
It more like the skin color change caused
by eating excessive carrots, tomatoes, etc.
due to their carotenoid content.
It would be worth knowing how resistant
silver is to chemical attack.
I knew that, it was a rhetorical question. So silver plating on a pan isn't
likely to be all that toxic either. People did used to eat with silverware
made out of actual silver or silver plating.
Good for you! Some people may think it's crazy, but I find that many
foods taste different whether eaten with stainless steel or
Speaking of dental... IIRC, amalgam fillings used to contain small
amounts of mercury, another heavy metal that can be very toxic.
Apparently, it is stabilized in the composition.
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
I've always thought most food tasted better when eaten with silverware
instead of stainless.
I had two of the amalgam fillings. They made my teeth really sensitive so
now all my fillings are the other stuff.
I don't really have a choice in this case. In electroplating,
it is sometimes necessary to put down another metal
before the top metal -- for example, nickel is usually
required under gold, as a barrier layer to prevent
the gold from diffusing into the base material. Gold
directly over copper gets sucked into the copper.
However, I believe silver can be used directly on
iron. Whether or not an intermediate layer is needed,
I know it can be done, because Anton Reiche chocolate
molds were iron or steel, and they used silver plate.
Yeah, but when I shine it up it'll look real pretty.
I have considered gold -- considering that most of
the expense of electroplating is labor and shop charges,
the cost of the metal is not that much. I figure it would
be even more inert than tin or silver. And it would
Why not use the original cast iron piece as a pattern, and cast a new
one out of solid silver?
Take it a step farther -- make a cast silver frying pan, patterned after
your favorite old Griswold skillet. Just imagine how evenly it will heat!
Seriously though, you might take your iron pieces to a place that does
custom automotive *chrome* plating (bumpers, intake manifolds, etc.)
----- Original Message -----
Sent: Friday, July 16, 2004 8:29 PM
Subject: Tinning Cookware with Silver
[Compared to what?]
Would it make sense to "tin"
[Tin is fairly inert, it doesn't give an off flavor, and it works much
easier - the process of tinning is like coating a hot copper pan with a
stick of butter. It provides a renewable coating that doesn't allow the
copper, which is good at conducting heat but somewhat reactive, to taint the
food. This would not work with silver and iron- the melting temperature of
silver is much higher, and it wouldn't adhere well due to oxidation of the
iron surface at that temperature. I suppose if you used a flux you could
maybe get silver solder to stick, but it would be tedious to treat a large
surface this way. I suspect the silver coating on the molds you mention is
electroplate, probably on a brass base.]
[A duck press? Why not have it nickel-plated? I think that's the usual
treatment for them. You could have gold put on top of the nickel if you you
really wanted to impress folks...]
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