Teflon - Snare or Delusion?

Rocky said:

[snip] After going through an uncounted number of
such pans I finally gave up - they didn't clean easily, they DID stick,
and they didn't last very long. When I got fed up I went back to the
Revereware, which had waited faithfully throughout my desert
wanderings, and I've been a happy cook ever since.

Welcome back. Copper bottom, stainless steel are great cookware. Very
responsive to your changes in heat, easy to maintain, produce great
sautés. The only time I find a nonstick pan useful is a small one for
eggs.

Quoted message said:

Except - now I want a ribbed frying pan, and they all seem to be Teflon
coated (except iron, I know, I'll be looking at those, and maybe that's
fine). Are there any other alternatives?

The cast iron ribbed pan works well for faux grilling.

Quoted message said:

What am I doing wrong with the Teflon anyway. For example, I have a
"George Foreman" grill which is, of course, coated with Teflon. It's
terribly hard to clean, and lacquer coating quickly builds up on the
surface, to which drippings stick like glue.

Never had trouble cleaning a teflon pan, I have to say, and don't know
how you would build up a 'lacquer coating.' How do you clean the pan?
With my egg pan, I simply hold the still-hot pan under running hot
water, swish with a sponge or cloth, rinse and dry. Takes seconds,
works fine. Perhaps the trouble develops if you let the pan sit dirty
for a while....-aem

"Rocky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What am I doing wrong with the Teflon anyway.
For example, I have a "George Foreman" grill
which is, of course, coated with Teflon. It's
terribly hard to clean, and lacquer coating quickly
builds up on the surface, to which drippings stick
like glue.

I think the better question is "what are you doing with your teflon that
decreases its nonstick properties?" Are you using one of the non-stick
vegetable sprays, like Pam? If so, that's your problem right there, since
they're well known to cause, as you say, a lacquer-like coating.

That's my first thought, anyway. Can you give us more info? You'll get
better answers. 🙂
-j

Rocky said:

In other words, to put it in Seinfeldian terms: "What's the deal with
Teflon, anyway?"

Teflon's non-stick qualities are due to its smoothness. Anything that
interferes with that will damage the nonstick quality. Keep it
scrupulously clean. Soap, hot water--obviously (I hope it's obvious)
no metal utensils or scrubbers. Plastic, nylon, wood, silicone
utensils or scrubbers. (shouldn't need to scrub, really)

Now, low-cost Teflonware usually has a very thin coating, and it may
not have been properly applied. But 'low-cost' is a matter of
opinion; my T-Fal pans have always held up well, and stayed nicely
non-stick. My favorite pan right now is a Simply Calphalon omelet pan
I got from Amazon for about $30 (US).

One key to Teflon care: never, EVER heat it above about medium-high,
and I'd avoid that. You want to sear something over really high heat,
use your Revere skillet, or a properly seasoned cast-iron one.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

jacqui{JB} said:

"Rocky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What am I doing wrong with the Teflon anyway.
For example, I have a "George Foreman" grill
which is, of course, coated with Teflon. It's
terribly hard to clean, and lacquer coating quickly
builds up on the surface, to which drippings stick
like glue.

I think the better question is "what are you doing with your teflon that
decreases its nonstick properties?" Are you using one of the non-stick
vegetable sprays, like Pam? If so, that's your problem right there, since
they're well known to cause, as you say, a lacquer-like coating.

That's my first thought, anyway. Can you give us more info? You'll get
better answers. 🙂
-j

I think the op is using cooking sprays. They do build up in the
foreman grill. The best way to keep it clean is to spray the food
instead of the grill, and when the food is cooked, put a couple of wet
paper towels in the grill and close it until supper is over, then it
cleans with ease. hth....Sharon

Rocky said:

Sorry for the cutsie title, but I really want to know. My experience
with Teflon has been abysmal.

I've loved teflon for 40 years and wouldn't have anything
else. It is always non-stick, although some cheaper pots,
when they get older and beat up may tend to stick a little
but are still more non-stick than any other surface. Even
when teflon gets scratched and abused from years of use it
remains non-stick. I can't imagine what you might be doing
to it to have the problems you claim with it. Or maybe your
definition of "non-stick" differs from mine. (I know I've been
accused elsewhere of not using the precise, technical terms
necessary to describe things I'm talking about, so I guess
you should take this with a grain of salt. :-))

Kate

Rocky said:

Sorry for the cutsie title, but I really want to know. My experience
with Teflon has been abysmal.

I have some Revere copper bottom stainless steel pans, but years ago I
started using Teflon coated frying pans under the impression that they
were actually "non-stick". After going through an uncounted number of
such pans I finally gave up - they didn't clean easily, they DID stick,
and they didn't last very long. When I got fed up I went back to the
Revereware, which had waited faithfully throughout my desert
wanderings, and I've been a happy cook ever since.

Except - now I want a ribbed frying pan, and they all seem to be Teflon
coated (except iron, I know, I'll be looking at those, and maybe that's
fine). Are there any other alternatives?

What am I doing wrong with the Teflon anyway. For example, I have a
"George Foreman" grill which is, of course, coated with Teflon. It's
terribly hard to clean, and lacquer coating quickly builds up on the
surface, to which drippings stick like glue.

In other words, to put it in Seinfeldian terms: "What's the deal with
Teflon, anyway?"

If your non-stick coated cookware is discoloring and/or sticking then
you are overheating the non-stick coating. Non-stick coated cookware
is not for real cooking anyway, you never see it used by professional
cooks because it can't be heated to the temperatures necessary for most
applications without it becoming damaged. There are actually very few
situations where non-stick coated cookware is applicable, ie. frying
eggs is a low heat application and the non-stick coating permits use of
less fat, not that it actually cooks better... the only other
application where non-stick coatings offer any real advantage are with
intricately detailed bakeware, ie. Nordicware, not that the coating
actually bakes better but it does release more easily and permits
easier clean up of the crevases. For most all cooking applications
there is no benefit whatsoever to a non-stick coating, and in fact is
very often a hinderence, because it can't be used at sufficiently high
temperatures to cook properly. People who buy expensive designer
cookware in the non-stick coated version are those who would order a
Harley with training wheels... in either case they obviously have more
dollars than brain cells. Always buy the *least expensive* non-stick
coated cookware you can find, a $5 no-name skillet from the
stupidmarket housewares aisle will perform just as well as a $200
version from All-[censored]. Cooking with non-stick cookware is tantamont to
baking with a toys r us Easy Bake oven

Sheldon

at Thu, 15 Sep 2005 07:22:45 GMT in <1u7ii1l0to5kv540pko8dphhookodve2eq@
4ax.com>, [email hidden] (Denny Wheeler) wrote :

Quoted message said:

Rocky said:

In other words, to put it in Seinfeldian terms: "What's the deal with
Teflon, anyway?"

Teflon's non-stick qualities are due to its smoothness. Anything that
interferes with that will damage the nonstick quality. Keep it
scrupulously clean. Soap, hot water--obviously (I hope it's obvious)
no metal utensils or scrubbers. Plastic, nylon, wood, silicone
utensils or scrubbers. (shouldn't need to scrub, really)

....

Quoted message said:

One key to Teflon care: never, EVER heat it above about medium-high,
and I'd avoid that.

And this brings up a question I've always wondered about. Given that non-
stick cookware requires such painstaking care and maintenance, how has it
managed, in a few short years, virtually to monopolise large sectors of the
cookware business, so that as the OP found, for certain items, it's
becoming almost impossible to find anything *but* non-stick? IME the care
and restrictions you have to impose on the cookware cancel out any (rather
questionable IMHO) benefits you might have gotten by its being non-stick in
the first place. Do people really find putting a small amount of oil in the
bottom of a regular (not non-stick) pan/pot so inconvenient that they're
prepared to put up with the inconveniences of non-stick cookware?

The heat restriction is particularly onerous, because I've never
encountered a pot-buying occasion in my life where I could be certain that
the pot would never be used in an application where it was heated above
medium-high. Usually, the reverse is true - I can envision many possible
uses for just about any cookware I buy where it's going to be heated
intensely.

So at least from my POV, non-stick cookware seems to be useless. What
accounts for its popularity?

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

at Thu, 15 Sep 2005 07:22:45 GMT in <1u7ii1l0to5kv540pko8dphhookodve2eq@
4ax.com>, [email hidden] (Denny Wheeler) wrote :

Quoted message said:

Rocky said:

In other words, to put it in Seinfeldian terms: "What's the deal with
Teflon, anyway?"

Teflon's non-stick qualities are due to its smoothness. Anything that
interferes with that will damage the nonstick quality. Keep it
scrupulously clean. Soap, hot water--obviously (I hope it's obvious)
no metal utensils or scrubbers. Plastic, nylon, wood, silicone
utensils or scrubbers. (shouldn't need to scrub, really)

...

Quoted message said:

One key to Teflon care: never, EVER heat it above about medium-high,
and I'd avoid that.

And this brings up a question I've always wondered about. Given that non-
stick cookware requires such painstaking care and maintenance, how has it
managed, in a few short years, virtually to monopolise large sectors of
the
cookware business, so that as the OP found, for certain items, it's
becoming almost impossible to find anything *but* non-stick? IME the care
and restrictions you have to impose on the cookware cancel out any (rather
questionable IMHO) benefits you might have gotten by its being non-stick
in
the first place. Do people really find putting a small amount of oil in
the
bottom of a regular (not non-stick) pan/pot so inconvenient that they're
prepared to put up with the inconveniences of non-stick cookware?

The heat restriction is particularly onerous, because I've never
encountered a pot-buying occasion in my life where I could be certain that
the pot would never be used in an application where it was heated above
medium-high. Usually, the reverse is true - I can envision many possible
uses for just about any cookware I buy where it's going to be heated
intensely.

So at least from my POV, non-stick cookware seems to be useless. What
accounts for its popularity?

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

The newer non-stick pans--say in the $25-50+ range,those with a decent brand
name, including Emeril, QVC HSN etc., come with unlimited lifetime
warranties against scratching, chipping, warping, etc. They can be used in
the oven up to 500F. They are metal utensil safe. The pans are heavy weight
either because of thick anodized aluminum or an applied disk on the bottom.
They sear and brown very nicely. I bought one pan from QVC several years
ago to meet a special need and because it sold for $28. I didn't believe
the warranty and I had 30 days to return it. For one month, I prepared
every single meal we ate in it. I did spatchcocked chicken at 450F. and got
the most beautifully browned, crispy chicken. I did hash browns, bacon,
casseroles, sauces, pancakes, steaks, hamburgers--I can't possibly remember
everything, but I stretched the capabilities of the pan and I used metal
utensils. I ended up buying more pots and pans. Nothing sticks, they are
extremely even cooking, hold heat very well, are heavy and attractive and
the price was extremely nice. My friend bought All-Clad stainless. She's
forever scouring, and her pots and pans are beat to hell. I'd say a lot has
to do just with how you normally operate. I did keep my cast iron, but I
rarely get it out.

Janet

In article <[email hidden]>, Rocky

Quoted message said:

Sorry for the cutsie title, but I really want to know. My experience
with Teflon has been abysmal.

I have some Revere copper bottom stainless steel pans, but years ago I
started using Teflon coated frying pans under the impression that they
were actually "non-stick". After going through an uncounted number of
such pans I finally gave up - they didn't clean easily, they DID stick,
and they didn't last very long. When I got fed up I went back to the
Revereware, which had waited faithfully throughout my desert
wanderings, and I've been a happy cook ever since.

Except - now I want a ribbed frying pan, and they all seem to be Teflon
coated (except iron, I know, I'll be looking at those, and maybe that's
fine). Are there any other alternatives?

What am I doing wrong with the Teflon anyway. For example, I have a
"George Foreman" grill which is, of course, coated with Teflon. It's
terribly hard to clean, and lacquer coating quickly builds up on the
surface, to which drippings stick like glue.

In other words, to put it in Seinfeldian terms: "What's the deal with
Teflon, anyway?"

Thanks for listening,

Rocky

Oooh! Substantive replies - I like that! :-)

I may possibly (read "surely do"😉 overheat it, perhaps that's a factor.

I don't spray it with Pam.

The lacquer I spoke of appears to come from splatter that burns down to
a fine coating that does not readily come off.

The GF grill has its own design temperature of course - if that's too
high, then that's a problem. The idea of putting in wet paper towels
sounds fairly good (since you can't immerse it - why hasn't somebody
designed around that problem long ago?!)

At least with real (i.e. NOT "non-stick"😉 cookware you CAN scour it if
necessary.

Alex Rast expressed exactly my feeling: how did Teflon get so popular?

It reminds me of the old joke about the guy who stops in a small town
at a store and finds it stocked floor to ceiling all with the same
product. He says to the clerk "You must be a great saleman to sell all
this stuff" and the the clerk replies "Heck, no, I can't unload this
stuff to save my life, but now the guy who supplied it, HE's a great
saleman!" (Sorry if I butchered that) Anyway, the way I see it,
Dupont has a GREAT saleman.

I kinda thought I'd heard something about improved Teflon. I wonder
where that info came from ... Dupont?

Thanks for all the replies - more welcome. Oh, what about Calphalon,
they have an anodized coating, right? (Although apparently they're
putting Teflon on some pans, no?)

Rocky

Alex Rast wrote on 15 Sep 2005 in rec.food.cooking

Quoted message said:

So at least from my POV, non-stick cookware seems to be useless. What
accounts for its popularity?

I cook a variety of stuff...but rarely exceed medium high. I can only think
of one application done on my stove where extremely high heat is needed and
that's cooking a good steak.

Since steaks work best in cast iron, using non-stick for most other
cooking...seems quite doable.

I admit I had to get 2 sets of tools...metal and plastic to make the non-
stick work for me...but they clean up so well and stuff doesn't stick.

The newer non-stick coatings are tougher than the old teflon film coating.

And since I have no pet birds any out gassing doesn't concern me...not even
sure that the new stuff out-gases.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Alex Rast" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

at Thu, 15 Sep 2005 07:22:45 GMT in <1u7ii1l0to5kv540pko8dphhookodve2eq@
4ax.com>, [email hidden] (Denny Wheeler) wrote :

Quoted message said:

Rocky said:

In other words, to put it in Seinfeldian terms: "What's the deal with
Teflon, anyway?"

Teflon's non-stick qualities are due to its smoothness. Anything that
interferes with that will damage the nonstick quality. Keep it
scrupulously clean. Soap, hot water--obviously (I hope it's obvious)
no metal utensils or scrubbers. Plastic, nylon, wood, silicone
utensils or scrubbers. (shouldn't need to scrub, really)

...

Quoted message said:

One key to Teflon care: never, EVER heat it above about medium-high,
and I'd avoid that.

And this brings up a question I've always wondered about. Given that non-
stick cookware requires such painstaking care and maintenance, how has it
managed, in a few short years, virtually to monopolise large sectors of
the
cookware business, so that as the OP found, for certain items, it's
becoming almost impossible to find anything *but* non-stick? IME the care
and restrictions you have to impose on the cookware cancel out any (rather
questionable IMHO) benefits you might have gotten by its being non-stick
in
the first place. Do people really find putting a small amount of oil in
the
bottom of a regular (not non-stick) pan/pot so inconvenient that they're
prepared to put up with the inconveniences of non-stick cookware?

The heat restriction is particularly onerous, because I've never
encountered a pot-buying occasion in my life where I could be certain that
the pot would never be used in an application where it was heated above
medium-high. Usually, the reverse is true - I can envision many possible
uses for just about any cookware I buy where it's going to be heated
intensely.

So at least from my POV, non-stick cookware seems to be useless. What
accounts for its popularity?

--
Alex Rast

For boiling pasta, (I don't use oil when boiling spaghetti) if I use a stock
pot made of SS, or a stockpot made of glass (visionaire), the pasta sticks.
If I use a big non-stick pan, there is no letting soaking the pot or
scraping off the pasta off the bottom. Not totally useless, IMO.
Dee Dee

Dee Randall said:

For boiling pasta, (I don't use oil when boiling spaghetti) if I use a stock
pot made of SS, or a stockpot made of glass (visionaire), the pasta sticks.
If I use a big non-stick pan, there is no letting soaking the pot or
scraping off the pasta off the bottom. Not totally useless, IMO.

If the pasta is sticking to the pot it's also sticking to itself...
you're simply too lazy to stir... teflon won't help with the pasta
sticking to itself. just won't stick to the pot. Your teflon crutch is
ensuring you remain a kitchen kriple.

Sheldon

Dee Randall said:

For boiling pasta, (I don't use oil when boiling spaghetti) if I use a stock
pot made of SS, or a stockpot made of glass (visionaire), the pasta sticks.
If I use a big non-stick pan, there is no letting soaking the pot or
scraping off the pasta off the bottom. Not totally useless, IMO.
Dee Dee

I think you need to use more water when you cook pasta. I always cook
pasta in stainless steel, and it never sticks to the bottom, or to
itself.

Cindy Hamilton

"Cindy Hamilton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

For boiling pasta, (I don't use oil when boiling spaghetti) if I use a
stock
pot made of SS, or a stockpot made of glass (visionaire), the pasta
sticks.
If I use a big non-stick pan, there is no letting soaking the pot or
scraping off the pasta off the bottom. Not totally useless, IMO.
Dee Dee

I think you need to use more water when you cook pasta. I always cook
pasta in stainless steel, and it never sticks to the bottom, or to
itself.

Cindy Hamilton

I use the biggest pots I have (I don't know their capacity), the only larger
one I have is the biggest (and heaviest) stainless steel that is almost as
tall as me! Next time I do pasta, I'll DRAG from the storage room rack and
LIFT it to the stove and take a day filling it with reverse-osmosis water,
and try it. It does have a pasta insert. Thanks for the tip! I'll do it.
Dee Dee

Quoted message said:

Cindy Hamilton said:

Dee Randall said:

For boiling pasta, (I don't use oil when boiling spaghetti) if I use a stock
pot made of SS, or a stockpot made of glass (visionaire), the pasta sticks.
If I use a big non-stick pan, there is no letting soaking the pot or
scraping off the pasta off the bottom. Not totally useless, IMO.
Dee Dee

I think you need to use more water when you cook pasta. I always cook
pasta in stainless steel, and it never sticks to the bottom, or to
itself.

Cindy Hamilton

I always use SS too except I add just a few drops of olive oil since
most of the pasta I make is served with some type of tomato sauce. I
con't have a sticking problem.

Dee Randall said:

"Cindy Hamilton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

For boiling pasta, (I don't use oil when boiling spaghetti) if I use a
stock
pot made of SS, or a stockpot made of glass (visionaire), the pasta
sticks.
If I use a big non-stick pan, there is no letting soaking the pot or
scraping off the pasta off the bottom. Not totally useless, IMO.
Dee Dee

I think you need to use more water when you cook pasta. I always cook
pasta in stainless steel, and it never sticks to the bottom, or to
itself.

Cindy Hamilton

I use the biggest pots I have (I don't know their capacity), the only larger
one I have is the biggest (and heaviest) stainless steel that is almost as
tall as me! Next time I do pasta, I'll DRAG from the storage room rack and

Either you must be very short or that pot is huge! Could I ask why such
a big pot? My largest is a 22 L pressure canner that doubles as BWB,
pressure cooker for large amounts, and stock pot if necessary even
though I have 3 other lg size stock pots. This pot will hold 36 - 250
ml or 20 - 500 ml jars at full capacity. I can't imagine a pot as tall
as I am! What kind of stove would support that size pot?

Quoted message said:

LIFT it to the stove and take a day filling it with reverse-osmosis water,
and try it. It does have a pasta insert. Thanks for the tip! I'll do it.

I have reverse-osmosis water and one pot with a pasta insert. It will
easily cook enough pasta for 8 people. Are you cooking for a restaurant?

Quoted message said:

Dee Dee

~patches~ said:

Dee Randall said:

"Cindy Hamilton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall wrote:

>For boiling pasta, (I don't use oil when boiling spaghetti) if I use a
>stock
>pot made of SS, or a stockpot made of glass (visionaire), the pasta
>sticks.
>If I use a big non-stick pan, there is no letting soaking the pot or
>scraping off the pasta off the bottom. Not totally useless, IMO.
>Dee Dee

I think you need to use more water when you cook pasta. I always cook
pasta in stainless steel, and it never sticks to the bottom, or to
itself.

Cindy Hamilton

I use the biggest pots I have (I don't know their capacity), the only larger
one I have is the biggest (and heaviest) stainless steel that is almost as
tall as me! Next time I do pasta, I'll DRAG from the storage room rack and

Either you must be very short or that pot is huge! Could I ask why such
a big pot? My largest is a 22 L pressure canner that doubles as BWB,
pressure cooker for large amounts, and stock pot if necessary even
though I have 3 other lg size stock pots. This pot will hold 36 - 250
ml or 20 - 500 ml jars at full capacity. I can't imagine a pot as tall
as I am! What kind of stove would support that size pot?

Quoted message said:

LIFT it to the stove and take a day filling it with reverse-osmosis water,
and try it. It does have a pasta insert. Thanks for the tip! I'll do it.

I have reverse-osmosis water and one pot with a pasta insert. It will
easily cook enough pasta for 8 people. Are you cooking for a restaurant?

Why do you need RO water to cook pasta? The typical residential RO
system produces about 1 qt of water an hour... somehow I don't believe
either of you prevaricators.

Sheldon

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Cindy Hamilton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall wrote:

>For boiling pasta, (I don't use oil when boiling spaghetti) if I use a
>stock
>pot made of SS, or a stockpot made of glass (visionaire), the pasta
>sticks.
>If I use a big non-stick pan, there is no letting soaking the pot or
>scraping off the pasta off the bottom. Not totally useless, IMO.
>Dee Dee

I think you need to use more water when you cook pasta. I always cook
pasta in stainless steel, and it never sticks to the bottom, or to
itself.

Cindy Hamilton

I use the biggest pots I have (I don't know their capacity), the only
larger one I have is the biggest (and heaviest) stainless steel that is
almost as tall as me! Next time I do pasta, I'll DRAG from the storage
room rack and

Either you must be very short or that pot is huge! Could I ask why such a
big pot? My largest is a 22 L pressure canner that doubles as BWB,
pressure cooker for large amounts, and stock pot if necessary even though
I have 3 other lg size stock pots. This pot will hold 36 - 250 ml or 20 -
500 ml jars at full capacity. I can't imagine a pot as tall as I am!
What kind of stove would support that size pot?

Quoted message said:

LIFT it to the stove and take a day filling it with reverse-osmosis
water, and try it. It does have a pasta insert. Thanks for the tip!
I'll do it.

I have reverse-osmosis water and one pot with a pasta insert. It will
easily cook enough pasta for 8 people. Are you cooking for a restaurant?

Quoted message said:

Dee Dee

I can't imagine a pot as tall

Quoted message said:

as I am! What kind of stove would support that size pot?

Quite a bit of hyperbole on my part to illustrate that the SS in the storage
room is larger than the three pots I was using for pasta.
Sorry. :--}
Dee Dee

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Cindy Hamilton" <[email hidden]> wrote in message
news:[email hidden]...

>Dee Randall wrote:
>
>
>>For boiling pasta, (I don't use oil when boiling spaghetti) if I use a
>>stock
>>pot made of SS, or a stockpot made of glass (visionaire), the pasta
>>sticks.
>>If I use a big non-stick pan, there is no letting soaking the pot or
>>scraping off the pasta off the bottom. Not totally useless, IMO.
>>Dee Dee
>
>I think you need to use more water when you cook pasta. I always cook
>pasta in stainless steel, and it never sticks to the bottom, or to
>itself.
>
>Cindy Hamilton

I use the biggest pots I have (I don't know their capacity), the only
larger one I have is the biggest (and heaviest) stainless steel that is
almost as tall as me! Next time I do pasta, I'll DRAG from the storage
room rack and

Either you must be very short or that pot is huge! Could I ask why such
a big pot? My largest is a 22 L pressure canner that doubles as BWB,
pressure cooker for large amounts, and stock pot if necessary even though
I have 3 other lg size stock pots. This pot will hold 36 - 250 ml or
20 - 500 ml jars at full capacity. I can't imagine a pot as tall as I
am! What kind of stove would support that size pot?

Quoted message said:

LIFT it to the stove and take a day filling it with reverse-osmosis
water, and try it. It does have a pasta insert. Thanks for the tip!
I'll do it.

I have reverse-osmosis water and one pot with a pasta insert. It will
easily cook enough pasta for 8 people. Are you cooking for a restaurant?

Quoted message said:

Dee Dee

I can't imagine a pot as tall

Quoted message said:

as I am! What kind of stove would support that size pot?

Quite a bit of hyperbole on my part to illustrate that the SS in the
storage room is larger than the three pots I was using for pasta.
Sorry. :--}

Awwwwwwwwwwwwwwww🙂) My mind was boggling🙂