From Martha Stewart Living
by ANNE MAGRUDER
Jamie Gibbons, owner of Atlantic Retinning and Metal Refinishing (previously) in Manhattan, says, "Dents give pots character. I don't touch
them unless people ask me to." Artisans at this shop restore each piece to an almost "like new"
condition by using those time proven tinning techniques one finds in the best European cookware centers.
The most prominent fixtures are a
vat of molten tin and a gas forge. Gibbons rejuvenates copper pots and pans by applying hot tin to the interiors,
then quickly wiping them with cotton. All copper cookware, except sugar melters, must be lined, to keep the copper
from reacting with acidic foods and becoming discolored or toxic. Because it is lightweight and inexpensive, tin is
the most commonly used lining.
Because he caters mainly to restaurants, Gibbons applies a heavy coat of tin even to cookware meant for home
kitchens. The heavier the lining, the more drips and wipe marks you 'll see. But while lighter coatings may look
smoother, they don't last. A Good lining should endure five years of normal use, says Gibbons. He charges $5.00 an
inch, measuring "down the side, across the bottom, and up the other side." [For more details see the Order Form]
To find a replater or tinner, ask local antiques dealers for recommendations. Don't be surprised if their favorites are
out of state; Gibbons gets referrals from cookware stores around the country. When you unwrap your newly lined
pan, you won't see the traces of the ordeal it went through to regain its sheen. For Gibbons, through, each step of
the process is as essential as the final polish. "As grungy as it is, I get a real special feeling out of doing something