Random thoughts on cooking and cooking utensils

vege57 wrote:

Red Lily wrote:

2cent wrote:

Red Lily wrote:My mother always called the scraper thingy a "cake scraper" which is what I call it too.

I get confused when I hear the word "spatula" and the only thing we'd likely call a spatula is something that looks like this, with either a straight or bent handle  ...

Looks perfect for boppin' the kids on the bum with.  

My mother chased me with a wooden spoon.  She rarely caught me though!  Lol

I can recall mine braking one over my brothers ass lol

Mine broke one on the back of my knees once. It was the only time I ever let her get that close lol.

I bought a Breville Smart oven a few years ago.
Really good, makes terrific cheese on toast.

Hawk.  This may be up your allez. Lol
Copper coated fry pans..  .  Are they any good? @"Hawk The Slayer"
"

Calypso Jones wrote:Hawk.  This may be up your allez. Lol
Copper coated fry pans..  .  Are they any good?

Copper is a good thermal conductor with average thermal mass but soft.
For cooking, the thermal mass should be good. Enables a chef to keep a more stable temp.
ie, when the steak hits a hot pan, we want the pan to keep 'hot'.
Being soft is a real problem for real life use.

A copper sandwiched between other metals is pretty good. Good conduction there is highly desired.
A chef want temp to go from the element to the pan face unimpeded.

Calypso Jones wrote:Hawk.  This may be up your allez. Lol
Copper coated fry pans..  .  Are they any good?   @"Hawk The Slayer"
"

Yes and no, You need to be careful with them do not use metal spatulas and such like with them as you will scrape off the copper and don't cook acidic foods in them as it will put copper into you food, In the early days pans were made from copper and coated with tin , I can see no advantage in having a copper coated pan, unless its a copper pan with an internal coating , then it will just a fancy pan to have on your oven top

I have a few Saute pans like this one.
Really like them, the heavy glass lids makes them versatile.
They were a bargain.




Made from 18/10 stainless steel with a 6.4mm thick bonded base
5mm aluminium core clad in stainless steel
Tempered glass lid with steel rim
Stainless steel, double riveted handles
Features a two toned matte and polished finish
Internal capacity markings and drip free pouring rim design
Suitable for all stovetops including induction
Oven safe to 220°C with lid and 250°C without lid
Dishwasher safe
10 year warranty