Cooking For Engineers

[dmk005]

I am in the market to purchase a new food mill. I have never been pleased with the consumer grade food mills and am researching the Tellier mills instead. They offer their professional line in both "Hot Dipped Tin" and "Stainless Steel". The SS are 2x the cost of the tin. What are the traits of these materials and the resulting factors? Will the dipped tin rust more easily or will the the tin have a chance of breaking down causing corrosion if not stored perfectly dry?

Thanks,

David

[Dilbert]

the tin will indeed rust, eventually.

personally I would go with stainless.

[dmk005]

Thanks. I hate to spend an extra $200 for SS but I would hate more to spend $200 and have it rust.

David

[DrBiggles]

Hmm, well I have had tin lined copper cookware for over ten years now, maybe 11? One of the issues with tin lined anything is that it wears out and through quite quickly. This means the piece will have to be sent out periodically for retinning. That wasn't such a problem early on, until I realized how darned much it costs to have a piece retinned!

The SS rig may be more to begin with, but in very short order you will be paying far more than that in having it retinned. Plus washing them is dicey at best, only warm sudsy water with a soft sponge, nothing more.

xo, Biggles

[Dilbert]

if you think about the mechanical action of a food mill, the paddle "rubs / rides on / abrades" the perforated plate.

"the wear" is apt to be more severe than a "spoon in a tinned pot."