Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/17/84; site opus.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!mit-eddie!godot!harvard!seismo!hao!cires!nbires!opus!rcd 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 Lines: 14 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.