[Sca-cooks] Coffyn pan?

[Helen Schultz]

But, Gunthar, weren't Medieval coffyns round?  I sort of got that impression from most of the existing illustrations, but I may be wrong <sigh>.  The Charlotte Mold might be a better choice.  But, why not some of the round spring molds?  They are fairly tall (at least 4" tall), and would probably release fairly easily.
 
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Meisterin Katarina Helene von Schönborn, OL 
Shire of Narrental (Peru, Indiana) http://narrental.home.comcast.net 
Middle Kingdom 
http://meisterin.katarina.home.comcast.net 
 
"A room without books is like a body without a soul." -- Cicero 
 
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The problem is that we aim too low and hit the mark." -- Michaelangelo 
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----- Original Message ----
From: Michael Gunter countgunthar at hotmail.com

Because of the really cool bread baking pan that was linked
(which I will definately be purchasing) I've been browsing
the Williams-Sonoma catalogue. I saw this and, although
meant to be a Pate' en Croute pan I was thinking this might
be good for making coffyns. I'd love to make period coffyns
but can't find a pan with the correct sides. I know some people
have built up coffyn pans with paper but I'd like a full metal
mold someday. This might fit the bill for some types. 

http://www.williams-sonoma.com/products/sku7708/index.cfm?pkey=cBKWSPTI

Gunthar


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