ja mam zasa pocit, ze konzervy su este potiahnute nejakym tenkym plastovym filmom, pravdepodobne kvoli znizeniu korozie.

S tym odstavcom o pocinovanej medi suhlasim len ciastocne a aj to len s agrumentom, ktory je v nom zamlcany. Med sa tavi pri 1084,62 °C, bezne na ohni (pokial nekuris koksom a nespalujes ho v prude kyslika >1Bar :) dosahujes tak 500 - 700 °C, cize si daleko pod teplotou tavenia Cu. Okrem toho mas nadobu plnu vody (velka tepelna kapacita, teplo sa odvadza do objemu vody + cistocne dissipuje do okolia. Podobny priklad je papierova nadoba s vodou zohrievana plamenom - nevzplanie okamzite, lebo energia na to potrebna je pohlcovana vodou). Cin sa tavi radovo nizsie, pri cca 260 °C, zasa ale plati, ze teplo dodavane zvonka je z velkej casti pohlcovane vodou a dzezva sa ti velmi neprehreje, pretoze kava ti z nej pri ~92-96 °C kypi von.

Med s cinovym povlakom sa bezne pouziva vo vareni - medene panvice su topka, asi kazdy gastronerd potvrdi. Bezne sa med coatuje bud cinom alebo nerezom. Daju sa o tom najst desiatky clankov. Food grade cin ma velmi dobre vlastnosti a pouziva sa na to, aby sa zabranilo rozpustaniu medi do jedla. Ale nie kvoli vysokej teplote, ale kvoli kyslej povahe niektorych potravin, preto sa takmer vzdy niecim coatuje.

Checkni napr. tento clanok: http://www.brooklyncoppercookware.com/about-copper/

Konkretne napr. cast:

There are, however, no such questions about tin. As we note all over this site, pure tin is molecularly and chemically inert – it does not react to variations in pH nor impart either flavor or volatile compounds to your food. It is not hydrophilic. It does very slowly oxidize (molecularly bond with oxygen) under heat, turning darker with use, and impart those oxides to your food, much as iron imparts oxides of iron when you cook in it. The net result of cooking in tin is you get a tiny bit more tin in your diet, an essential nutrient of which, in the last century or so, most people suffer a deficiency (tin-lined copper pots and tinned cans started being usurped by iron, aluminum and enameled steel about 120 years ago. Today a so-called “enamel-lined” can is very likely lined with bisphenol A-based plastic).