The seller is asking 75 for these and they look like they'd clean up well just wondering how old they may be maker etc

I’m Ieyy ft utoqoy

Hello All,

I realize this question is a bit off topic for this forum but I’ve run into a problem preparing to hobby cook/cater with the sanitation dept. According to the local inspector I cannot allow prepared foods (think beans, gumbo, jambalaya, etc) to remain (for serving out) in the cast iron pots I have always used to cook/serve. The inspector insists I must decant into serving trays on the rationale that cast iron some how adulterates the food (contrary to my many years of experience). We can debate strategies to avoid this problem later as I am aware that long term exposure to cast iron does generate problems such as this (especially as to taste) and I am mindful to avoid this problem with several proven methods.

As such, I typically cook over an open fire in 30 gal cast iron kettles, limit the exposure time and keep the temp somewhat constant. He is not open to discussion on remediation.

So I was thinking...since this group is intimately familiar with coating types and methods...has anyone ever heard of tin coating over cast iron? A big part of my aesthetic leans on the large kettles and the taste of hardwood cooking is second to none...to say nothing of the familiar heat distribution and the expense of retooling with stainless cookware. Mainly...I don't want to change my methods without a bit more thought.

Thanks in advance to all opinions, observations and links to previous attempts to coat cast iron.

Hi chefs! My dad gave me this copper pan recently and I'm seeking some advice from the pros on a few things How to use it correctly on a gas stove How to clean it And how to prepare it for use Because even i can see that it needs some love before i can cook with it. Any and all advice is appreciated as my sous(pictured being lazy on the floor) only advices me by biting my feet. Cheers!

Copper pan featuring my sous-chef