Any cooks on here?

[Speedy Builder5Participant @speedybuilder5]

Rivets!!  The handle off of one of our Stainless Steel sauce pans dropped off.  The SS rivets holding the handle on are actually aluminium with SS caps on the head/tail.  The dishwasher “soap” attacked the aluminium under the heads !

The pans also have a SS/AL/SS composite base and you can see where the Al is being eaten away. Powerful stuff soap!!

Bob

[Nicholas FarrParticipant @nicholasfarr14254]

Hi, I don’t like aluminium cookware, so I’m now going to cook my breakfast, with my hash Brown and Onion ring in my steel non stick pan. and my egg in my small cast iron pan, in Olive oil, and my Turkey rasher will be done on my non-stick Salter health grill. The two pans I bought from TK Maxx several years ago, and never have had any sticking problems with them, the health grill came from Tesco’s, using my Club Card points, which I’ve had since March this year.

Regards Nick.

[larry phelan 1Participant @larryphelan1]

Who would have thought that a simple item such as a frying pan could attract such interest ????????

I never knew they were such interesting objects !

[SillyOldDufferModerator @sillyoldduffer]

[JAParticipant @ja]

[Nigel BennettParticipant @nigelbennett69913]

I discovered that the bottoms of aluminium frying pans are ideal for making replacement flanges for worn Burgess bandsaw wheels. She found out sooner than expected; it took a week or two before I could take off the bandages and see enough out of my black eyes to use the bandsaw again…

[Russell EberhardtParticipant @russelleberhardt48058]

[FulmenParticipant @fulmen]

[Grindstone CowboyParticipant @grindstonecowboy]

SOD – am I missing something? There appears to be no Titanium-prepared meals in your test?

Rob

[Lee RogersParticipant @leerogers95060]

50 years pro on the stove so still learning but ….. Use any pan you like ,cut a circle of silicon baking parchment to fit the pan. Put a little oil in the pan then the parchment and then a little more oil. If you’re sealing a steak you can take the parchment out once the meat is well seared and it won’t stick, carry on and cook to taste or go in with ingredients for your sauce. Never ever pay silly money for pans, knives or kitchen gadgets, pro’s don’t.

[Nigel Graham 2Participant @nigelgraham2]

Cor! You learn summat new every day on this site!

The metallurgy, physics, health-arguments, taste effects, cost and fashion of household cooking utensils….

All ignoring one big factor: thermal efficiency.

It will depend on the type of stove but much of the heat from a conventional gas-ring at least, is lost around the sides.  I was taught when but a lad never to have the flames protruding beyond the perimeter of the pan.

And years later a former hotel chef gave me the same advice as Lee’s, about not needing costly pans, etc.

 

As for old pans… I have seen the base of one used as the ashpan on a 2″-scale Sentinel steam-wagon. I would not have known had the owner not told me….

 

Hmm, there’s a piece of steel plate next to the computer. I’d better get my overalls on and start machining it as intended, and worry about dinner later. Le Creuset from Harrods? Nah – stainless-steel pans from the charity-shop.

[VicParticipant @vic]

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