Sheldon Martin wrote:
> On Thu, 13 Aug 2020 07:52:33 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Thursday, August 13, 2020 at 10:46:48 AM UTC-4, Gary wrote:
>>> Cindy Hamilton wrote:
>>>>
>>>> On Thursday, August 13, 2020 at 7:03:37 AM UTC-4, Gary wrote:
>>>>> Cindy Hamilton wrote:
>>>>>>
>>>>>> Put a Revere pan on an electric coil stove, put a little water in it and
>>>>>> crank the burner up. You'll see bubbles forming in a coil pattern. Why
>>>>>> should I fight that kind of poor behavior in my tools?
>>>>>
>>>>> Well, you're not talking about a couple of hot spots there. On
>>>>> the proper size burner, half the bottom is hotter and very
>>>>> closely spaced together.
>>>>>
>>>>> That's normal behavior. Put a pan on an electric coil and of
>>>>> course the points of contact heat up immediately and the spaces
>>>>> inbetween the coils are cooler.
>>>>
>>>> A pan with a good conductor will heat more evenly, even on gas burners:
>>>>
>>>> <https://www.reddit.com/r/seriouseats/comments/74js69/heating_patterns_in_various_pans/>
>>>
>>> You do sound a bit babyish when it comes to cookware. Perhaps you
>>> need
>>> all the help you can get.
>>
>> I've cooked on everything from a campfire to a professional stove,
>> using every imaginable kind of cookware. I buy the tools that I prefer.
>>
>>> I've tried a few heavy bottom pans and ended up giving them away.
>>> Cast iron pans don't impress me either and I rarely use mine.
>>>
>>> I can pan sear then cook to med-rare a good steak in my
>>> RevereWare frying pan. Thin as it is. I've done it for years.
>>> Just a matter of knowing how to cook well with what you have.
>>
>> Good for you. I cook steak on the grill.
>>
>> I cook well with what I have. I'm not asking you to replace your
>> Revere. I just think it's crap.
>>
>> Cindy Hamilton
>
> Someone who knows how to cook can get fine results cooking/baking
> anything in an empty coffee can... my mom baked great date nut loaves
> in coffee cans... use a Swing-A-Way to cut through the bottom lid and
> push out how much you want and make perfect round slices. Use the
> plactic lids to keep it fresh longer.
>
> My favorite every day go to pots/pans are Farberware.
> For fancier cooking nothing on the planet is finer than my voluptuious
> PIAZZA Cookware.
>

But can it compete with a 50 gallon steam kettle Popeye?

Yoose often told the tales of these fine cooking vessels.

AVAST Popeye!