[Sca-cooks] Replacing a pan...from Isabella
Daniel & Elizabeth Phelps
dephelps at embarqmail.com
Tue Mar 18 05:03:25 PDT 2008
Cheap is good! We will look into this. Thank you!
Without deviation from the norm, progress is not possible.
To argue with a person who has renounced the use of reason is like
administering medicine to the dead.
----- Original Message -----
From: "Dragon" <dragon at crimson-dragon.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, March 17, 2008 11:07 PM
Subject: Re: [Sca-cooks] Replacing a pan...from Isabella
> Daniel & Elizabeth Phelps did speak thusly:
>>A good cast iron frying pan is on the one of these days list, definitely.
> ---------------- End original message. ---------------------
> Why not now?
> They are comparatively cheap, you can buy a set of three in various
> sizes for a lot less than one anodized Calphalon pan or any of the
> other fancy brands.
> I think I spent $15 on my set a few years ago at Target, I got a 6",
> an 8" and a 10", I think I spent another $12 on a 12". Yeah, these
> are no-brand-name pans but there really isn't all that much
> difference in weight or quality from a Lodge pan.
> The only drawback is you have to spend time getting it properly
> seasoned (the pre-seasoned stuff from Lodge is not worth the extra
> money, the season can flake off easily).
> The remainder of this e-mail constitutes my opinion, do with it what
> you will. ;-)
> As for any other sort of pans, think thick and heavy. A heavy base
> spreads the heat much more evenly. Aluminum conducts heat faster than
> stainless but some of the "sandwiched" style pans give a bit of the
> best of both stainless and aluminum. I think hard-anodized is better
> than teflon coating if you go aluminum.
> Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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