Cast iron or stainless?

I have never seen one of those. How does that work? Is that middle part filled with water?

 

Noooooooooooooooo...........................

The middle part as you put it, is a funnel, for the charcoal combustion chamber which heats up the reservoir for the cooking stock. It is kind of a rocket stove cooking appliance....handy if the utilities are out of commission.



Some may use a propane ring instead of charcoal or word burning.






the device could be used for cooking soups, stews and braises, with appropriate adaptation.

 

We only had a couple of pieces of Al cookware - those came from my MIL - very old school. We 'retired' those and now only use cast iron or SS. All of my camping stuff is SS or cast iron - like the Dutch ovens.

 

I like the idea of the steam boat , makes sense. .

 

I think the only aluminum I have is an angel food cake pan. I otherwise use stainless steel and cast iron. It kind of depends on if I will be having help. I've got nerve damage and cast iron is heavy, often too heavy. SS is lighter but heavy enough (1970's era Farberware) to work well. I can soak it in the sink plus I can store left overs in it in the fridge. CI has to be cleaned right away.

www.windridgefarm.us

 

The last time I used aluminum cookware was in a mountain campsite in East Tennessee. I felt like I might die before I got down off the mountain. Stainless steel or ceramic (Corningware) for heating water, cast iron for cooking. Aluminum for recycling.

 

I used to use corning ware but now am prone to dropping things

 

I have an idea that I'd like to get to know cast iron but my glass-top electric stove just looks too fragile. So mostly stainless pots and pans and those cast teflon frying pans (Calphalon I guess). The couple attempts we have made at cast iron were poorly executed and everything stuck like crazy, so we know we don't know what we're doing yet.

 

Also if you ever drop it by accedent.. you will no longer have a glass top to your stove.

The pan should be fine though

 

I have a Red Copper fry pan. It is NOT really "nonstick". I find I need to use a thin layer of oil to fry in. Frying eggs requires enough oil to rake over the eggs as they cook anyway.

 

another issue is my wife has an allergy to metal. she's concerned about both iron and copper. Any kind of zipper or rivet on clothing touching her skin gives her a rash. She once had chromium stitches that festered for months until they dissolved fully. Sterling and gold are ok. Don't know if eating it (the tiny amount that could come from cooking) would do anything or not, but she's worried about it.

 

i have a copper egg pan for crepes i love that pan! and i agree i love cast iron but i never did get the hang of using cast iron for crepes. i never could get a non-stick shean on the cast iron

i think the pan depends on what you are cooking.

dutch overn cooking, cant beat cast iron, baking, ceramic in a modern oven cast iron on a wood stove. Stainless steel is ok for boiling water but i would much rather have ceramic coated cast iron, the heat distribution is even and its heavy to lift


EDIT: Copper pans https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias=aps&field-keywords=copper+pans

 

if i could afford these I would have a whole set

https://www.amazon.com/s/ref=nb_sb_...set&sprefix=lec,garden,1974&crid=MXAFE9ZI6CVS

 

Cuisinart makes a full set of them.that are actually a little heavier and get better reviews from what I've read, and they are 40-60% less than Me Cruset.

And if you get them at one of the TJ Maxx stores (TJ Maxx, Home goods or Marshalls) they are even less that's my plan once the remodel is done and we start replacing the pots and pans.