Now I've seen everything]

From: Mike Ford <mikeford_at_socal.rr.com>
Date: Tue Dec 21 01:39:23 1999

>Remind me to tell that, not great idea to cook with
>potmetal/aluminum containing cookwares except copper is perfectly
>fine but not with acidic foods. That is where stainless steel comes
>in (poor cooking heat except thoses that has copper or aluminum
>bottom welded on. Also cast iron or ceramic erameled cookwares is
>fine for this.
>
>Wizard

When it comes to pans I have two favorites, Tefal the aluminum with a
teflon coating, and cast iron. One of my brothers treasured items is a cast
iron skillet that is square and the perfect size for frying bacon. Its a
classic just like some computers we know. ;)
Received on Tue Dec 21 1999 - 01:39:23 GMT