I have a propane cook stove, for some reason there is always soot on
the bottom of the pots and pans. The flame appears to be normal
looking (blue with yellow tips). Is this just something that happens
with propane or is there another problem?
By the way, we just managed to burn spaghetti to the bottom of a
stainless steel pan. The spaghetti was UNDER WATER. I know this
should be posted to some cooking group, but I find this puzzling. How
the heck can it burn underwater? Yeah, no one really seems to be able
to cook in this house, but we manage the best we can and there's
always fast food nearby in case of emergency, or we want something
with taste and no burnt or raw particles....
Agreed. Something may have plugged up the air intake (grease, dirt,
Burning on the bottom? Sure, do it all the time. Just because there's
water IN the pot does not mean that there's water UNDER the food which
is underwater. Either the heat is too high or the food is not being
stirred enough. When the food is in direct contact with the bottom of
the pan, burning and other carbon-producing activity can occur.
On Sat, 1 Jul 2006 06:19:10 -0500, firstname.lastname@example.org (m Ransley)
This stove was set up for Natural Gas originally, but it has
adjustable tips on the gas nozzles (or whatever they are called), that
shoot the gas into the burner. I adjusted them, but did not touch the
air holes. Do I need to adjust them too?
I know when I got the stove and connected it, it had a flame that was
probably 10 inches high until I adjusted those things.
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