Sorry! Maybe you'll get more responses in Design Dilemmas. Try posting your question there!

Only if you really want too. A lot depends on the condition of the tin and where it's placed. If it's aged (rusted), I would seal it with a clear sealer. If you're placing it in the kitchen in proximity to prep or cooking areas, then I would definitely seal it.

It actually has a low toxicity level, but is in the same group as lead so considering that most all metal oxidize to some point, I would play it safe and seal it.........you could use a mat finish sealer on it and not change the appearance much at all.

Sometimes it's just better to play it safe than to assume all with be well.

Thank you S. Thomas Kutch!