[Sca-cooks] Chinese hotpots (was RE: fondue)

[Elaine Koogler]

Olwen, I applaud your efforts toward authenticity.  However, I am afraid I'd
tend to use the sterno indoors....charcoal emits nasty fumes that are
dangerous, and I'd rather be a little less authentic and a little safer.  If
you do use charcoal indoors, please be sure to do so near an open window or
some other source of fresh air.

Kiri

Olwen the Odd wrote:

> Actually it was Olwen who made this comment.  Since the original directions
> in the use of the hotpot calls for using charcoal I just settled in and
> overcame my hesitence to burn charcoal indoors.  The serno would be more
> convienient but not as authentic.
> Olwen
>
> >Christianna commented:
> > > > The opening on mine is too small for a sterno can.  Believe me, I
> > > > tried.
> > >
> > > Hey, you know what?  You aren't restricted to the size of a can of
> >sterno.
> > > Find a small metal container that will fit, then take a spoon and scoop
> >out
> > > the sterno from it's can into the new container.  Works like a charm!
> >
> >Also, Sterno comes in at least two different size cans.
> >
> >I imagine that one advantage of the Sterno can is the tightly closing
> >lid to seal any unused portion. If the small size will fit, but isn't
> >generally available in your area, perhaps you can buy one elsewhere and
> >then keep refilling it from the larger size can which is available.
> >
> >--
> >THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>
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