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Post by Two Tales on Mar 25, 2005 17:09:21 GMT 12.75
Well, being as no one else will take a stab at this I'll see what i think I understand..first let me say that growing up we used skillet and fry pan interchangably...i have always known that fry or frying pans did not come with lids...for obvious reasons (ie steam/water and hot fat/oil just don't make good bed fellows) where as skillet do have lids used for steaming braising etc on stove tops or over coals and for baking and roasting with coals added to the top for even heat and browning...so basically a skillet is a DO with a handle ...with or without legs...also from my feable knowledge of skillets and DOs the slopping sides also allowed the heat via flames or radiant to reach the food at the same temp as the bottom...which also helped in even cooking times and caused the sides of what ever was being baked to brown nicely... It wasn't until this thread that I heard the term spider in reference to DOs or skillets..my conception of them was of a ring that a DO or a flare sided pot set in to keep it up off the coals...If I got this all screwed up I guess you'll have to demote me to kitcken mary or pot mucker... ;D ;D ;D
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Post by Paws on Mar 25, 2005 17:20:49 GMT 12.75
Looks like you have been doing your homework! ;D Flared sides present a larger surface area for steam to rise from thus departing the vessel more quickly. Straignt sides tend to restrict the escape of vapors even beading near the top edge through condensation and returning the vapor to the pan as liquid. Now let's turn to the question of materials used and how they affect our primary goals. Let's look at copper, steel, aluminum, cast iron, ceramics, glass, and clad cookware. Compare and contrast the terms heat transfer, heat distribution, resistance, and conduction for these materials. This will be the last discussion concerning cookware before a general review and then we will begin to talk about cooking methods. ;D
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Post by Paws on Mar 26, 2005 2:51:36 GMT 12.75
Here is an e-mail and reply from the "guru" himself Dave Smith: Sorry it took so long to respond. Between updating the "Book of Griswold & Wagner" under pressure from Schiffer Publishing to get it done "now" and working to get the third book done I am way behind with emails. I am finally catching up however. Anyway, as far as I see it is that "Fry Pans" is a common slang for skillets. All old catalogs I have list "skillets". None I have list "fry pans". Early footed skillets were called spiders because of their legs. Then of course we have country skillets manufactured by Lodge and Martin Stove which are fundamentally handled Dutch Ovens. Savery in 1861 called them Bake Spiders. Back to the original question - as far as I am concerned a (common) skillet and a fry pan are the same thing. I don't know if this helps with your dilemma but that is about the best I can do. -Dave -- David G. Smith - panman@panman.com The Original PanMan® - accept no substitutes! Proud to be an American! From: "Phil Foreman (Paws)" <pawclaws1@juno.com> Date: Thu, 27 Jan 2005 12:12:30 -0500 (Eastern Standard Time) To: <info@panman.com> Subject: Dave A Little Help Here Hi Dave, this is Phil Foreman from WAGS and IDOS. You may know that I am involved as a Civil War reenactor company cook. As part of of my research for that schtick I have discovered that the Quartermaster Issue to a company included "Fry Pans" and "Skillets". To date my research has not successfully discovered a marked difference in the two. I am finding that most items referred to as skillets are legged and that is about all. Can you add anything difinitive to these words which will dramatically separate them for me? Thanks partner. I know you are busy and I really appreciuate your time! Respectfully; Phil Foreman aka/ pawclaws, Cpl Kass Irons, CSA Come visit at www.ohiocampcooks.org <http://www.ohiocampcooks.org/> or ohiocampcooks.proboards19.com/index.cgi
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Post by Paws on Mar 26, 2005 3:09:28 GMT 12.75
In view of Dave's discovery of the lack of mention of the term "frying pan": in any of his catalogs I'm going to go out on a limb here and speculate that frying pans were most probably "all" wrought iron, new steel, or tin pans used exclusively for frying or as griddles. This appears to be the only conclusion presented when all of the evidence thus far presented is analyzed. ;D
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Post by David Smith on Mar 26, 2005 3:57:40 GMT 12.75
The catalogs I was referring to are of exclusively cast iron manufacture. There are no tin or steel items. On another topic: this is a GREAT web site. I am glad I found it. Also, I am a member of the Western New York IDOS :-) And, just to let you know, I am workng on a new book with Robert Karle which is about 18th, 19th, and early 20th century cookware for the hearth and stove top. My deadline to Schiffer Publishing is Sept 1rst. The book should be available in the Spring of 2006. -Dave
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Post by Paws on Mar 26, 2005 4:53:23 GMT 12.75
YEEEEESSSSSSSSS!! ;D Thanks Dave for dropping In!! I will definitely be adding that book to my inventory!! ;D
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Post by Two Tales on Mar 26, 2005 6:34:25 GMT 12.75
Hello Dave, Glad to get that bit of info and will be looking for your books in the future...Phil did tell you that you could come on back and straighten us out any time, didn't he It's a fun site and can only get better ;D
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Rtdcop
Pan Wrangler
Posts: 102
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Post by Rtdcop on Mar 26, 2005 9:00:34 GMT 12.75
Not sure if this is where it goes, but looks like it might be. A few years back we were in Newfoundland on a Moose hunt. The cook in the drop camp was a great little newfie woman who could cook just about anything and make it tase great If I recall correctly, she made bread in what I believe is a Dutch Oven, any of you ever heard of that ? The bread itself was very heavy or thick textured and somewhat moist. The crust was lighter in color than normal bread and rather soft until it cooled in the air. This was one of the best breads I have ever had and would love to duplicate it. I looked around on here and did not see any bread recipes, hoping one of you will know about this.
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Post by Paws on Mar 26, 2005 9:08:33 GMT 12.75
Not off topic at all Jerry because that is one of the reasons cast iron is used for bread because it provides an even consistent temperature over a long period of time after heating! Could have been a pan de campo, bannok, or just a pan of baking powder bread Jerry. Probably a baking powder or soda bread . No yellow coloring huh, just light brown?? Possibly a sour dough recipe.
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Post by Two Tales on Mar 26, 2005 9:43:58 GMT 12.75
Jerry,
I have made bread in DOs, levened with baking powder and with yeast...it's awesom to watch people's reaction when you lift the lid off to reviel a beutifull golden brown loaf of homemade hot bread for lunch or supper...the trick to perfect bread is in the heat..remembering to rotate the pot and lid evry 15 mins or so..and maintaining the top to bottom equally...you can bake cakes, pies, puff pasteries and every thing else....just imagine if you want to eat it it can be done in a DO...selecting the right DO also makes a difference...pies, cakes and rolls or biskets I like to do in a shallow oven, breads in a deeper one...we tried bread in a cast aluminum DO had all kinds of heat varriences..so I would recomend only Cast Iron for that...lots of fun I se if I can locate a couple of my raised bread recipes to post....
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Rtdcop
Pan Wrangler
Posts: 102
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Post by Rtdcop on Mar 26, 2005 10:54:42 GMT 12.75
Looks like I will be on a misson next week, going to get a few Cast cookers and try a few of the thing I have seen on here. Thanks for the imput on the Breads, Cant wait to try and make it myself, if TT parts with the recipe that is ;D
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Post by Paws on Mar 26, 2005 12:42:02 GMT 12.75
I guess since bread is called the staff of life, it would be good to learn to bake it. ;D Think about what was just said here. Why do you think the aluminum oven would not produce a high quality loaf while the cast iron pan does a job equal to or superior to your home oven? Why is TT telling you to rotate the DO lid and oven over the coals? What possible difference in cooking could the depth of the oven make? {Nice set up there guys! }
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Post by chefduff on Mar 27, 2005 8:52:02 GMT 12.75
OK paws, before I answer your questions and risk getting demoted to Lil'Mary again I need to ask if you agree with TT and are asking questions as to why we think you need to do what TT suggested. Other than that, I'm just gonna go back to my corner peel them taters! ;D Duff
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Post by Paws on Mar 27, 2005 11:23:35 GMT 12.75
Best just jump in there and speak your mind! I don't ask no rhetorical questions!! ;D
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Post by Paws on Mar 31, 2005 3:57:46 GMT 12.75
OK, time for oratory or lecture. Why rotate the oven over the coals orthe lid over the oven? Same reason I asked you guys and gals to examine the characteristics of the various materials used to make pots and pans! ;D While cast iron is very very good at retaining and transferring heat very evenly and over a long period of time. it is not very good at recognizing just how hot it is in any given location!! The variation in the heat generated by the coals, direct sun light, the affects of dampening due to wind, all need to be considered. The rotation helps to "even things out!" Hot spots and cold spots are relocated so that the food is exposed in a more controlled process. Even when the heat application is well controlled, cast iron will still tend to develop hot and cold spots; expecially the poor quality castings. This is due to the quality of the casting and the quality of the hot iron or "bloom" (see Christopher I paid attention!) used for the piece. Consider the popular materials used in today's cookware and think about what these materials do that are positive. What are the negatives? Consider copper, stainless steel, ceramic, glass, iron, aluminum, clad ware, etc. Consider these materials in view of the various cooking methods which may be used ; ergo, frying, saut'eing, boiling, braising, baking, roasting, broiling, grilling, smoking, and BBQing. How will each material interact with the process, or type of food being prepared? Which is the easiest to maintain or clean? Which is the most difficult?
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Post by Paws on Apr 5, 2005 9:06:54 GMT 12.75
Boy oh boy do I need to review!!! Anyone remember me saying something about buying one of those T-Fal non stick pans every year for about $50.00 bucks?? Well yesterday when I went to Wall-Mart to gnaw on Customer Service for my distain abouttheir Camera and Lawn Mower displays, i saw a big old 12 inch Nordic Ware Texas Skillet 12x3 3/8 inch dealfor $14.95. I peeked at it and noticed it had a five year warranty. So instead of getting my one T-Fal I got two of these hummers. This morning on the lowest heat, and by the way the skillet's instructions say to use no more than "medium" heat, the middle of the bacon burned and the ends were raw in just a few minutes!! Then I noticed the pan wobbled on the burner. A couple good wacks on the counter and it sits straight. It gets one more chance before Wall-Mart Customer Service and I talk again!!
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Post by Paws on Apr 7, 2005 11:59:57 GMT 12.75
The Texas pan is totally worthless. It got a second try and again as soon as the bottom was warmed it warped raising all but the very middle out of contact with the heat source. I made arrangements with Nordic Ware to return the pans in exchange for other merchandise at their expense. After all, Wal-Mart didn't manufacture the pans. If you have a chance visit Wal-Mart and see what your initial impressions of these pans are. I thought of you TT and your 20 plus inch monster when this critter failed. I'll keep you guys and gals posted.
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Post by Two Tales on Apr 7, 2005 16:03:35 GMT 12.75
Paws,
I can't be positive but I think Pooh Bear might be getting me one for my B Day ;D ;D ;D ;D ;D looked at the one in Cabelas...20 1/2 inches will do for now I guess
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Post by Paws on Apr 8, 2005 6:42:27 GMT 12.75
Just for the heck of it, calculate the volume of that thing for us in cubic inches and compare it with a 12 inch. Then we can determine the volume in cups, pints, and quarts. Consider it a cylinder rather than a cone.
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Post by Two Tales on Apr 8, 2005 10:49:20 GMT 12.75
Paws, this pan has 1155 1/4 cubic inches..(I used 3.5 for the depth) it will hold 640 1/8 fluid ozs.that equates to: (roughly):
80 Cups
40 Pints
20 Quarts
or just over
5 US Gallons
it is nearly 3 times large than a 12 inch pan of the same depth...
just for fun I converted the volume to tsp would you belive 3841 tsp to fill this pan ;D
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