[Sca-cooks] If you only had one cooking pot

[Dianne & Greg Stucki]

----- Original Message ----- 
From: "marilyn traber 011221" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, March 27, 2006 4:56 PM
Subject: Re: [Sca-cooks] If you only had one cooking pot


>
> I really like working with and cooking on mild steel. Stainless has its
> advantages, too, particularly when you want to avoid color changes or acid
> reactions in the food, but over all, I prefer properly seasoned mild 
> steel.
> That mild steel sautee pan you gave me is one of my favorite pans, from 
> its
> long handle to the way it cooks. It's absolutely great for omelets my way, 
> or
> for smaller quantities of frying.
>
> Phlip


My favorite pot is my big stainless steel saucepan. 12" across and 3.5 " 
deep, with a nice tempered glass lid. Heavy as heck, but it gets used more 
often than just about any other pot.

Laurensa