Chrom or tin coated steel cake mould:
Which are the health risks in using a vintage cake mould made from "weißblech" which is either chrom or tin coated steel, especially when the layers might have been compromised through repeaded harsh cleaning?
Especially when considering acidic condents, would a lemon sponge mixture baked in it be a health risk?
Which are the health risks in using a vintage cake mould made from "weißblech" which is either chrom or tin coated steel, especially when the layers might have been compromised through repeaded harsh cleaning?
Especially when considering acidic condents, would a lemon sponge mixture baked in it be a health risk?
