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From: rcd@opus.UUCP (Dick Dunn)
Newsgroups: net.consumers,net.cooks
Subject: copper cookware
Message-ID: <991@opus.UUCP>
Date: Wed, 19-Dec-84 02:51:22 EST
Article-I.D.: opus.991
Posted: Wed Dec 19 02:51:22 1984
Date-Received: Thu, 20-Dec-84 05:23:45 EST
References: <1196@linus.UUCP> <25@ucbcad.UUCP>
Organization: NBI,Inc, Boulder CO
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Xref: watmath net.consumers:1582 net.cooks:3251

> ...
> 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?...

There is some honest science behind having a real (solid) copper bowl for
beating egg whites--there is a reaction between the copper in the bowl and
the egg whites, which makes them whip up better.  For the saute pan, the
issue is heat conduction to avoid hot and cool spots which will prevent
even browning.  A decent (gas, not electric!) range and a good non-copper
saute pan is workable; it just takes a little more attention.
-- 
Dick Dunn	{hao,ucbvax,allegra}!nbires!rcd		(303)444-5710 x3086
   ...Nothing left to do but smile, smile, smile.