My racing spoon is normally wood. However, they don't last long for one reason or another and after my last one split along the grain across the bowl. I decided to go back to using an old EPNS spoon that lived in my pack years ago. From research, it is apparently a Victorian or Edwardian fruit spoon and is the ideal shape and size for the purpose I use it for. I also have an irrational attachment to it finding it a pleasant touch of civilisation in the wild because of its aesthetic qualities. It has long ago lost its silver plating and was a bit smelly and left a bit of a metallic taste on the food at first, but after I cleaned what I thought was mere discolouration or patina, It solved the problem of taste.
I decided to do a bit of research on EPNS on Wikipedia and was a bit disturbed to find a reference to possible toxicity when copper, which I understand to be part of the alloy used for the base metal, leaches out when used for some foodstuffs. What I assumed to be patina had a greenish tinge which I associate with copper.
Knowing the extent of collective wisdom available here, I now seek advice on this. Do I need to worry about poisoning myself or am I worrying unnecessarily?
It also occurred to me ask at the same time for any advice on my regular use of pewter utensils for drinking wine and beer when I am at home. Is this a safe practice?
I think the old debate about aluminium causing Altzeimer's has been laid to rest. I hope so as I still use an aluminium Trangia pot because of its lightness, and as a child, everything my parents cooked was in aluminium. But someone out there may know better.
I decided to do a bit of research on EPNS on Wikipedia and was a bit disturbed to find a reference to possible toxicity when copper, which I understand to be part of the alloy used for the base metal, leaches out when used for some foodstuffs. What I assumed to be patina had a greenish tinge which I associate with copper.
Knowing the extent of collective wisdom available here, I now seek advice on this. Do I need to worry about poisoning myself or am I worrying unnecessarily?
It also occurred to me ask at the same time for any advice on my regular use of pewter utensils for drinking wine and beer when I am at home. Is this a safe practice?
I think the old debate about aluminium causing Altzeimer's has been laid to rest. I hope so as I still use an aluminium Trangia pot because of its lightness, and as a child, everything my parents cooked was in aluminium. But someone out there may know better.