Even minimum heat involves a naked gas flame so would be very hot (try
holding your finger over it!). And being more localised might result in even
Trying using a microwave oven instead. Or a different vessel.
Yellow glass pans (not ordinary pyrex) ere very common in the 90's and
I still have a yellow glass frying pan in use. They are now retro
items for collectors on eBay.
After having tried just about every pot and pan ever made, I have
settled on Stellar stainless steel with aluminium billets in the bases.
These work well on gas, electric and the aga, and can be scrubbed clean
with wire wool when she burns the porridge (again)
Those, and a few le creuset slow cooking pots are all I use these days,.
For decades, everything I cooked came out of my big
cast iron pot. A few years ago, I bought a little
stainless steel pot which is mostly used for soup
and steamed rice. I haven't felt much need for anything
else until a few weeks ago when I bought a copper-clad
aluminum pan to use for roasting coffee. I haven't
used it for that yet, but works great on small batches
of sunflower and pumpkin seeds.
No. Caustic not only doesn't remove burnt carbohydate material, it also
seems to discolour stainless steel. Although less then hitting it with
water when its very hot, does.
I use caustic on dried fats, but not on carbon deposits. Porridge does
NOT come off with caustic. Nor does caramelised fruit or sugars..
As far as fine scratches go sod it. Can polish those out with T-cut and
a mop if you give a shit.
More recently I tried using one at my parent's house. My mom doesn't cook
very often, doesn't have many pans and all of the ones she had were in use
except for that one. I was heating gravy from a box and once again, it
I should add that I am not one of those people who burns food very often.
Once in a while my rice will get too dry and it will stick a little to the
pan. I did get rice burned to the bottom of the pan once. And occasionally
I will burn a few pieces of popcorn. That has been all in the past probably
20 years or so.
When I was younger I did burn things a few times. I can't remember the
particulars now but I do remember using a method that I read about in some
book. Cover the burned food with baking powder (quite a bit of it) then
water then bring it to a boil. Let cool and most of the time the burned
food will scrape right out. Once in a while you'll have to repeat this.
This method has never failed me.
I checked. There's a big pot with tab handles (or whatever
you call the little ones, a medium-size pot with a long handle,
and a small pot with a long handle. All of the pots have lids.
They were last used about 30 years ago. Too bad the reviews
are so scathing. They don't sound worth saving.
IME the glass had so much thermal inertial that they were uncontrollable
- took forever to heat up and then retained it for far too long after
turning the heat off. Like other posters, I found they burnt with
regularity and were very hard to clean afterwards.
Serendipity: http://www.leverton.org/blosxom (last update 29th March 2010)
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