this post was submitted on 13 Dec 2023
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Yeah thanks I don't want verdigris on my pastry.
yeah verdigris is too much patina lol. I was more talking about how brass will get brownish gold spots. If you let it turn green your not cleaning it often enough.
No matter how much you clean it, it's always going to have a layer of ooxides, and they're water soluble, which would taste like sucking on loose change.
That's why you don't see brass cookware. Copper bowls can be a thing, but that's weird chef stuff, and cleaning them before use is arduous.