• @TheBananaKing
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    51 year ago

    Yeah thanks I don’t want verdigris on my pastry.

    • IWantToFuckSpez
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      1 year ago

      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.

      • @TheBananaKing
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        11 year ago

        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.