SC - New cook's question on baking pots/pans-OOP

[Char C.]

Yep, I probably would use Corningware or Pyrex.  It tends to clean up 
better in my opinion, as well as not taking on a metallic flavor 
(depending on the pan).  Although, I guess if you are going for large 
quantity cooking, large Roasting Pans would be better.
 :) Charlena

>From sca-cooks-owner at bastion.globeset.com Sun Oct 11 15:37:53 1998
>Received: by bastion.globeset.com (8.9.1a/8.9.1) id RAA05631
>	for sca-cooks-outgoing; Sun, 11 Oct 1998 17:26:23 -0500 (CDT)
>Received: from mw3.texas.net (mw3.texas.net [206.127.30.13])
>	by bastion.globeset.com (8.9.1a/8.9.1) with ESMTP id RAA05627
>	for <SCA-Cooks at Ansteorra.org>; Sun, 11 Oct 1998 17:26:21 -0500 (CDT)
>Received: from texas.net (mnet01-25.austin.texas.net [207.207.2.25])
>          by mw3.texas.net (2.4/2.4) with ESMTP
>	  id RAA06697 for <SCA-Cooks at Ansteorra.org>; Sun, 11 Oct 1998 17:26:20 
- -0500 (CDT)
>Message-ID: <3621316C.53860798 at texas.net>
>Date: Sun, 11 Oct 1998 17:30:07 -0500
>From: Stefan li Rous <stefan at texas.net>
>X-Mailer: Mozilla 4.05 (Macintosh; I; PPC)
>MIME-Version: 1.0
>To: SCA-Cooks maillist <SCA-Cooks at Ansteorra.ORG>
>Subject: SC - New cook's question on baking pots/pans-OOP
>Content-Type: text/plain; charset=us-ascii
>Content-Transfer-Encoding: 7bit
>Content-Transfer-Encoding: 7bit
>Sender: owner-sca-cooks at Ansteorra.ORG
>Precedence: bulk
>Reply-To: sca-cooks at Ansteorra.ORG
>Content-Transfer-Encoding: 7bit
>
>Greetings,
>
>I have a new cook's type question on cooking pots.
>
>I started cooking this recipe today:
>>Try Ras's recipe for baked ham as redacted by me:
>>1 ham
>>Apple cider
>>1 cloved onion
>>2 cinnamon sticks
>>1 tsp peppercorns
>
>>Place ham in large covered baking pan or dish, cover with apple cider, 
add the
>>cloved onion and spices.  Bake at 200 degrees F overnight.
>
>>Wonderful! !
>
>>Mordonna DuBois
>
>I had cut several slabs off my Smithfield ham and soaked them in water 
>Saturday and last night. Then went to put them in my 8x8 Corningware
>casserole dish, since it the recipe says to cover when baking. But 
there
>wasn't enough room for the onion. So I then tried a baking pan which
>was shallower and figured I'd cover it with aluminum foil. But it 
wasn't
>tall enough to come close to covering the ham in cider. I ended up
>using my Dutch oven, hoping the handle on the lid doesn't melt in the 
oven.
>
>In the middle of this I went to the grocery store hoping to find a
>larger Corningware dish. We used to have an 10x10 one but have only
>the lid now. They had virtually nothing like these. Almost bought
>a chinzy thin aluminum baking pan with aluminum lid but decided I'd
>try foil before spending $11 for that.
>
>I'm sure I can get a larger Corningware casserole dish at a department
>store or outlet, but is that really what I should get for this type 
cooking? 
>What would you have used?
>
>Thanks.
>  Stefan li Rous
>  stefan at texas.net
>(In 3-4 hours the ham should be ready. And oops, I just see I forgot 
>to add the peppercorns. Off to do that...)
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe 
SCA-Cooks".
>
>============================================================================
>


______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================