Iranian copper cookware: tinning, safety and care

Why copper needs tin

Bare copper reacts with acidic food, and in large amounts copper can be harmful. Traditional cooking pots are therefore lined with tin, a process called sefid-gari (whitening). Decorative or engraved copper is not meant for cooking unless it is properly lined.

Making and lining

Coppersmiths raise vessels from sheet copper with hammers. To tin a pot, they clean and heat it, then wipe molten tin over the inside. The lining wears thin with use and must be renewed when copper shows through.

Buying checklist

• Ask whether the piece is for cooking or display
• Check that the lining is even and covers the whole inside
• Ask what the lining is made of: tin, nickel or stainless steel
• Look for hammer marks and seams as signs of hand work
• Avoid old pots with worn lining unless you plan to re-tin them

Care

Do not heat an empty tinned pot, because tin melts at a low temperature. Use wooden or silicone utensils, wash by hand and dry straight away. Polish the outside with a gentle copper cleaner. Do not use abrasives on the lining.

Display pieces

Engraved (qalam-zani) and enamelled (minakari) copper are decorative. Do not use them for food or drink unless the maker says they are food-safe.

A note on this guide

This is general information from the CraftPersia editorial team and has not been reviewed by a specialist. It is not a valuation, authentication or conservation treatment. For valuable or fragile pieces, consult a qualified conservator or appraiser.