Question about using Copper bowls

[xraytech]

A few weeks ago I was in a consignment shop and came across this lovely copper bowl
My question is, is it safe to use it as a serving bowl?

 

[turquoisedude]

Does it feel as if it has been lacquered?  This may have been done to prevent tarnishing but would make it safe to use for something like a fruit bowl or dry foods.  

 

I've seen copper mixing bowls that are apparently fantastic to use for whipping egg whites, but all the copper cookware I've ever owned has been lined with tin or aluminum.  

 

Beautiful bowl, though!  I have a silver revere bowl that I got (don't laugh) as a wedding present sometime in another century that is the same shape and style as this one.  

 

[launderess]

Copper

Cookware and or anything that will be heated tend to be lined with tin as a protection against metal reaction. There are certain foods and substances that shouldn't come into contact with copper.

Serving bowls as with most other copperware sold for years now comes lacquered. That coating keeps things from tarnishing on shelves and or display if not used at home. Should the thing be put into service (heated) that coating must be washed off.

If you are going just to keep (dry) fruit or whatever in that copper bowl it should be fine. Unless you fancy polishing I'd leave whatever coating is there intact.

 

[maytagbear]

I would

use it only for dry foods, like whole nuts or fresh fruit. Should be fine that way.

It's a great catch!

Lawrence/Maytagbear

 

[xraytech]

Thanks guys, I'll just use it for serving dry goods.
I've only seen Revere bowls in silver. Being a fan of early American decor I had to have this

 

[vacerator]

Yes, however,

the French have used copper for centuries. Good quality copper cookware and bowls are expensive. I remember Julia Child freezing a copper bowl to whip cream in.
Then she explained how to clean them using a lemon and salt.
Sam's bowl looks like a decorative finish. The cooking grade copper is much shinier.

 

[mrboilwash]

Great catch, but I totaly agree with the advice to use it only for dry foods, wouldn`t trust it any other way.
Copper is an important trace element, but too much of it is dangerous.
I never drink stale tap water, always purge the pipes because copper water pipes are very common in Germany.
I wanted to get a Technivorm Moccamaster, but they have a copper heating element and I was too sceptical about the additional copper intake and verdigris.
Got myself a nice Senseo instead and what a relief, now I only have to worry about aluminum and plastic in my coffee. *LOL*

 

[mattl]

hmm, never heard of freezing a copper bowl to whip cream in, will have to try it.  I do have and use regularly a copper bowl insert for my KA mixer.  I use it to whip egg whites.  It's heavy solid copper, I do clean it with salt and lemon when needed.

 

As for worry over copper in a coffee pot, here in the US the great majority of homes are plumbed with copper pipes, so a little copper in a heating element is of little worry...

 

[vacerator]

ah?

yes, freezing is also good for egg whites.