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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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in article , Nancy Young at
wrote on 10/6/03 5:53 PM: LRod wrote: On Mon, 06 Oct 2003 16:14:33 -0400, Nancy Young Debbie Deutsch wrote: Sheryl Rosen wrote in what, pray tell, is ally? Kate is a Brit. Ally = aluminum (in the US). I guess that's shy they say we're separated by a common language. When we mean aluminum, we say aluminum. Don't forget, even when they say aluminum, they say it aluminium. (you'll have to look closely) Actually, I don't, I just didn't want to antagonize anyone further by mentioning that. Al-you-minium. Sure beats ally. What is up with that. nancy at least it's clear what it is. ok, theres an extra i, but you could get it. Ally? could be a typo for alloy, for all I knew. |
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Sheryl Rosen wrote:
in article , Nancy Young at Actually, I don't, I just didn't want to antagonize anyone further by mentioning that. Al-you-minium. Sure beats ally. What is up with that. at least it's clear what it is. ok, theres an extra i, but you could get it. Ally? could be a typo for alloy, for all I knew. That's what I was thinking, do they mean some kind of sandwiched metal? I didn't realize it was baby talk for aluminum. Sorry if that offends anyone, but that is what it sounds like. nancy |
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I am a big fan of Cuisinart Everyday, formerly Professional. It is
stainless, and has a copper bottom, and independent consumer mags say it heats too hot. The current product is from Korea, and is better than the old product from France. It can be found very competively priced. Peter Lampione wrote: What are the best pots for boiling water quickly over a smooth ceramic glass top electic stove? The pot needs to be lightweight (less mass to heat), except that the bottom has to be flat, and as good a heat conductor as possible. The pots I see most often mentioned in these newsgroups (such as All-Clad, Calphalon), are very nice and heavy weight, and thus heat up slowly. I have a wonderful Lagostina Irradial (4 qt), that has a somewhat this but well made aluminum/stainless steel bottom (ready also for induction!), and very this stainless steel walls. However, I'd like to have one or two more, in sizes 6 and 8 qts, and I don't seem to be able to find the Lagostinas easily (I bought it while traveling). What are the best stock pots for ceramic ranges, in terms of speed of cooking? Many thanks, Peter |
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Sheryl Rosen wrote:
in article , Nancy Young at wrote on 10/6/03 9:20 PM: That's what I was thinking, do they mean some kind of sandwiched metal? I didn't realize it was baby talk for aluminum. Sorry if that offends anyone, but that is what it sounds like. nancy that's how it sounds to me, too, nancy. Just a sort of nickname, usually denotes something slightly cheap and cheerful. As in, 'Is that a good frying pan?'... 'Nah, just ally!' Don't forget, some of your USA expressions sound just as weird to me! ![]() -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
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Sheryl Rosen wrote:
in article , Peter Lampione at wrote on 10/6/03 6:14 PM: This is becoming a bit complicated just to make pasta! :-) buy a big cheap enameled pot at the local hardware store. black with white specks. usually the label has a photo of corn on the cob or lobsters. that's all you need for cooking pasta. This begins to feel like angels dancing on the head of a pin. Restaurants use aluminum pots because the balance of cost measured against performance will almost always tip it that way. I've tried everything from the old Club Aluminum pots and pans through Farber and Wearever and T-Fal and Kitchen-Aid, Cuisinart and All-Clad and lots of forgotten ones plus imported others including iron and enamels and ceramics. The differences between them wasn't worth dealing with. Except the heavy iron ones weren't very good. The stock pots I use at home are commercial-weight aluminum. I have one largish pot (16 quarts) that's an old cheapie stainless pot I use for cooking corn and the odd lobster. The reason I keep it around for those rare moments is because it's what my mother used and it has sentimental value - all the way from the 50's. My kids call it "grandma's corn pot." Sheryl, that speckled pot will work as well as any of the others. Mine is blue with white specks. As you imply, it's all too easy to get caught up in the crayon rather than the drawing. Pastorio |
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snippage
The stock pots I use at home are commercial-weight aluminum. I have one largish pot (16 quarts) that's an old cheapie stainless pot I use for cooking corn and the odd lobster. The reason I keep it around for those rare moments is because it's what my mother used and it has sentimental value - all the way from the 50's. My kids call it "grandma's corn pot." Bob, I know what you mean... I have an 8 quart Regal Dutch oven which I use about once a year and am planning to replace it. However, I had to make sure it would go to a good home as it was a gift for my late mother who wanted it very much and we bought it for her. My son wants it both for cooking and especially sentimental value. Chris in Pearland, TX |
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Just thought of something! I know it's said that a clad pot is overkill for
boiling water, but wouldn't having an aluminum core up the sides, conduct the heat better, and bring the water to a boil faster than just a disk bottomed pot? A good portion of the water is against the sides of pot. The core up the sides should heat the water hotter, faster, than just plain steel which wouldn't relay the bottom heat upwards very well. |
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