I had made smokies and kraut in a roasting pan several days ago....It
stuck (I soaked it 2 days) so bad that I chucked the pan and bought a
henckel's kinda dutch oven as a replacement. To test out the new pan I
fried up some burgers...I pressed the burgers before I even cooked them
to make them thinner as the freezer wasn't kind to them and they were
all strange shapes. Then I pressed them during cooking...not
hard...just to check for doneness. Pans and burgers were both good.
The pan I chucked was one of those cheapy 2 for 5 dollars sheet metal
roasting pans. This new henckel is a thing of joy and beauty...also
it's the most I've spent on cookware in sometime.
But the way it cooks it was well worth it.
Recipe for smokies and kraut...bake at 350F smokies hidden/burried in a
mixture of saurkraut and chopped red bell pepper (approx baking time
35 minutes).
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It's not a question of where he grips it!
It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?