[Sca-cooks] Replacing a pan...from Isabella

Daniel & Elizabeth Phelps dephelps at embarqmail.com
Tue Mar 18 05:39:48 PDT 2008


Thank you! Will definitely pass this along to himself-this is too good to 
pass up!
Cheers,
Isabella

Without deviation from the norm, progress is not possible.
Frank Zappa

To argue with a person who has renounced the use of reason is like 
administering medicine to the dead.
Thomas Paine
----- Original Message ----- 
From: "Saint Phlip" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, March 18, 2008 6:25 AM
Subject: Re: [Sca-cooks] Replacing a pan...from Isabella


> http://www.sportsmansguide.com/search/search.asp?k=cast+iron&a=browse&c=&ipp=48
>
> Likely the best prices you'll find for good, solid products. Good
> company to deal with.
>
> On Tue, Mar 18, 2008 at 8:03 AM, Daniel & Elizabeth Phelps
> <dephelps at embarqmail.com> wrote:
>> Cheap is good! We will look into this. Thank you!
>> Cheers,
>> Isabella
>>
>> Without deviation from the norm, progress is not possible.
>> Frank Zappa
>>
>> To argue with a person who has renounced the use of reason is like
>> administering medicine to the dead.
>> Thomas Paine
>> ----- Original Message -----
>> From: "Dragon" <dragon at crimson-dragon.com>
>> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>> Sent: Monday, March 17, 2008 11:07 PM
>> Subject: Re: [Sca-cooks] Replacing a pan...from Isabella
>>
>>
>>
>> > Daniel & Elizabeth Phelps did speak thusly:
>> >>A good cast iron frying pan is on the one of these days list, 
>> >>definitely.
>> > ---------------- End original message. ---------------------
>> >
>> > Why not now?
>> >
>> > They are comparatively cheap, you can buy a set of three in various
>> > sizes for a lot less than one anodized Calphalon pan or any of the
>> > other fancy brands.
>> >
>> > I think I spent $15 on my set a few years ago at Target, I got a 6",
>> > an 8" and a 10", I think I spent another $12 on a 12". Yeah, these
>> > are no-brand-name pans but there really isn't all that much
>> > difference in weight or quality from a Lodge pan.
>> >
>> > The only drawback is you have to spend time getting it properly
>> > seasoned (the pre-seasoned stuff from Lodge is not worth the extra
>> > money, the season can flake off easily).
>> >
>> > The remainder of this e-mail constitutes my opinion, do with it what
>> > you will. ;-)
>> >
>> > As for any other sort of pans, think thick and heavy. A heavy base
>> > spreads the heat much more evenly. Aluminum conducts heat faster than
>> > stainless but some of the "sandwiched" style pans give a bit of the
>> > best of both stainless and aluminum. I think hard-anodized is better
>> > than teflon coating if you go aluminum.
>> >
>> > Dragon
>> >
>> > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>> >  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
>> > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>> >
>> > _______________________________________________
>> > Sca-cooks mailing list
>> > Sca-cooks at lists.ansteorra.org
>> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
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>>
>
>
>
> -- 
> Saint Phlip
>
> Heat it up
> Hit it hard
> Repent as necessary.
>
> Priorities:
>
> It's the smith who makes the tools, not the tools which make the smith.
>
> .I never wanted to see anybody die, but there are a few obituary
> notices I have read with pleasure. -Clarence Darrow
> _______________________________________________
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