[Sca-cooks] Need Advice!

[Debra Tonjes Zaccaro]

Dear My Lady,

As someone married to a devoted lover of Caphalon cookway, I can say *do
not* use the metal scrubby on your Caphalon!!! As far as the Baking Soda, we
never tried that...however, Macy's, and certain cooking outlets or stores
that handle sales of Caphalon sell a cleaner made *for* Caphalon's....that's
best, and you can use a Scotchbrite plastic scrubby that works well with it.

BTW, when bringing your Caphalon cookway to a site to use for cooking, keep
an eye on both pots and lids....

We never have found the lid for my Lord's 10qt stockpot..and since Caphalon
discontinued his set...never shall we be able to replace that lid.... ;(

YIS,

Althea DeGrimm
----- Original Message -----
From: "Betsy Marshall" <betsy at softwareinnovation.com>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, October 12, 2002 5:49 PM
Subject: RE: [Sca-cooks] Need Advice!


> many thanks for the multiplicity of responses!
> is the metal scrubby thing acceptable for Calaphon?
> I took it along because it was the right size...
> I will attempt the baking soda (paste? maybe with vinegar?)
> with a plastic scrubber that I already have.
> keep the tips coming- All I could find on the internet(well-the first
pass)
> was some advice from about.com for using WD-40 to get grease off the stove
> top
>
> still thanks you all, Betsy
>
>
> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Gorgeous Muiredach
> Sent: Saturday, October 12, 2002 12:01 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Need Advice!
>
>
> At 12:13 PM 10/12/2002, you wrote:
> >Came up with a problem- after making Beignets at
> >a recent event I have yet to find a way to
> >remove the cooked on grease splatters on the
> >rim of the pot about the main oil level.
> >any recommendations, techniques or hints
> >will be thankfully attempted!
>
> Bella Betsy,
>
> Dedicate a pot to deep frying.  Always use the same pot and it won't
matter
> overly much if that pot has oil splatters.  You still want to clean it as
> best you can, but it's likely not going to come all out, and it's not
going
> to be easy.
>
> Make sure your oil cools down enough to handle.  Empty oil from pot.  Take
> a METAL scrubber, not steel wool, it's too thin, you want one of the
> "industrial metal scrubby", whatever the name is.  Then you want elbow
> oil.  Lots of it.
>
> Better yet, get a deep fryer.  Safer, and without as much worry about
black
> cooked on oil, since it's black itself! :-)  I think a good brand is
"grand
> daddy", or something like that.
>
> >Mille grazie, Betsy
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
> Gorgeous Muiredach the Odd
> Clan of Odds
> Shire of Forth Castle, Meridies
> mka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>
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