The traditional and time-honored lining is tin, mainly because it is almost as good a conductor of heat as copper. Over time, however the thin coating of tin will melt if subjected too high temperatures (425F) and will scratch and eventually ware away with use. When this happens, the pans must be re-tinned in order to avoid the development of toxic substances. Small scratches will not allow significant amounts of copper to leach into foods. If acid foods and metal whisks and spoons, which can damage linings, are avoided, tin linings will last for years -- the copper for generations. For more information on our Tin Re-Lining Services, just click on Services on the top navigation bar.