Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site utah-gr.UUCP
Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!tektronix!hplabs!hao!seismo!cmcl2!philabs!pwa-b!utah-gr!thomas
From: thomas@utah-gr.UUCP (Spencer W. Thomas)
Newsgroups: net.consumers
Subject: Re: Calphalon vs. Cuisinart cookware?
Message-ID: <1278@utah-gr.UUCP>
Date: Fri, 21-Dec-84 16:57:35 EST
Article-I.D.: utah-gr.1278
Posted: Fri Dec 21 16:57:35 1984
Date-Received: Tue, 25-Dec-84 03:12:53 EST
References: <1196@linus.UUCP> <25@ucbcad.UUCP>
Reply-To: thomas@utah-gr.UUCP (Spencer W. Thomas)
Organization: Univ of Utah CS Dept
Lines: 16
Summary: 

In article <25@ucbcad.UUCP> klein@ucbcad.UUCP writes:
>Also, cooking professionals insist that you absolutely MUST have at
>least a few critical 100% copper items: saute pan and large whipping
>bowl are often cited as the most important.  Any comments?  My wife and
>I are struggling to discern the truth from the emotion here; there's
>certainly lots of each!

A copper bowl for beating egg whites is certainly useful - you will get
higher, stiffer peaks quicker than with any other technique.  In fact, I
can beat egg whites by hand in my copper bowl, something I would never
attempt without it.

-- 
=Spencer
	({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
		<<< Silly quote of the week >>>