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From: zz1sm@sdccsu3.UUCP (Shane)
Newsgroups: net.cooks
Subject: Re: pots and pans - (nf)
Message-ID: <1044@sdccsu3.UUCP>
Date: Wed, 17-Aug-83 21:23:24 EDT
Article-I.D.: sdccsu3.1044
Posted: Wed Aug 17 21:23:24 1983
Date-Received: Fri, 19-Aug-83 23:30:34 EDT
References: <467@bmcg.UUCP>
Organization: U.C. San Diego, Student System 3
Lines: 36

Copper pans are the best, they do not cause poisoning because there
MUST (by law) be some sort of coating inside; it is usually stainless steel.
There are some kinds of stainless pans that have copper cores, but they are
much too expensive to make them worthwhile; the only advantage they have over
conventional copper is ease of cleaning, and copper pans look so much nicer
(also, my mother would say they are "more rewarding" to clean).

Next are copper and aluminum bottom stainless steel if you like stainless.
The copper and/or aluminum bottom helps overcome the heat-transfer deficiencies
of the steel. 

Some people prefer anodized aluminum (even to copper) because it
doesn't stick and it is not supposed to have any of the bad effects of
regular aluminum. I beleive Calphilon (sp?) makes a version of these,
but I have seen many copies (most of which are called Calphilon by
sales people). I don't like these because scratching them reveals the 
aluminum core, and I don't like having to use a plastic spoon to stir
soup (or anything. I should be able to reach into my drawer and pull out any 
handy instrument).

I like cast iron, personally; the trick is to avoid really ever
cleaning it. The old food that gets cooked in makes it cook better, and
reduces sticking. That sounds worse than it is. What I really mean is
wipe it out as well as possible, and the old oils, etc. are what "season"
it; just like a wok. A good way to get the seasonong going is to rub
some oil in it and pop it into the oven for a while. I have heard that 
a good way to clean them if they are really to dirty use is to put
them in a self-cleaning oven on clean for a while? Anybody else heard
this? Sounds reasonable to me (BURN THAT ***T OFF!!), but I don't
know whether it would get too hot for plain old cast iron.

I also like plain old carbon steel pans. They conduct heat better than
stainless, and are lighter than cast iron. They season the same way.

Shane