[Sca-cooks] Replacing a pan...
Daniel & Elizabeth Phelps
dephelps at embarqmail.com
Mon Mar 17 21:50:45 PDT 2008
My mother has copper-bottomed stainless Revereware she got as wedding
presents nearly 50 years ago, and it's still going strong! Don't know if
it's still that good, though.
Without deviation from the norm, progress is not possible.
To argue with a person who has renounced the use of reason is like
administering medicine to the dead.
----- Original Message -----
From: "Daniel Myers" <edoard at medievalcookery.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, March 17, 2008 10:36 PM
Subject: Re: [Sca-cooks] Replacing a pan...
> On Mar 17, 2008, at 1:59 PM, Amy Cooper wrote:
>> Does anyone have recommendations for "bang for your buck" for these
>> pans? I
>> can't spend a horribly large amount, but want quality for what I buy.
>> Stainless is not a forgone conclusion, but whatever finish has to
>> be pretty
>> durable, as I use these pans just about every single day (and on
>> or for parties, multiple times in one day!)
> I've been using my copper-bottomed, stainless steel Revereware for
> the past 20 years. It's taken all the abuse I've dished out, it
> cleans up easily, and it still looks good.
> - Doc
> Edouard Halidai (Daniel Myers)
> Pasciunt, mugiunt, confidiunt.
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