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On Tue, 02 Jun 2009 00:34:39 +0200, Fredrik Eriksson wrote:
>> Highly recommended, btw.
>>
>> Aluminum conducts heat almost as well as copper and is less prone to
>> corrosion and is lighter, so it's a good choice for cookware.
>
> I prefer iron; cookware that lets you cook *and* work out at the same
> time.
You just have to be careful not to put things that are overly acidic into
the container - and remember not to scrub it with a wire brush (had a
friend who was being helpful and didn't know better with our cast iron
skillet....took us about 4 months to re-season the surface. On the plus
side, bacon for the WIN!)
Jim
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Invisible wrote:
> OK, so I've been experimenting with Wolfram's Alpha thingy. Useful if
> you happen to want to know how long 10^15 seconds is, if you want a
> graph quickly, or if you want to look up the electrical resistence of
> silicon. Not much use for anything else.
I read this in a Facebook comment:
"This search engine is useless!
http://www.wolframalpha.com/input/?i=britney%20spears%20naked"
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Jim Henderson wrote:
> You just have to be careful not to put things that are overly acidic into
> the container
Why? The old Alzheimer's thing? I think they figured out that was a
procedural error.
--
Darren New, San Diego CA, USA (PST)
There's no CD like OCD, there's no CD I knoooow!
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On Mon, 01 Jun 2009 18:34:44 -0700, Darren New wrote:
> Jim Henderson wrote:
>> You just have to be careful not to put things that are overly acidic
>> into the container
>
> Why? The old Alzheimer's thing? I think they figured out that was a
> procedural error.
Nope, acidic foods can destroy the "seasoning" of cast iron, and if you
then wash it in water, you can cause the pan to oxidize.
But even if you don't use water, stripping the seasoning off the pan can
create a metallic taste in foods cooked in the pan. As Alton Brown would
say, that's definitely NOT good eats.
Jim
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Jim Henderson wrote:
> Nope, acidic foods can destroy the "seasoning" of cast iron, and if you
> then wash it in water, you can cause the pan to oxidize.
Oh, right, sure. I thought you were talking about the aluminum. My bad.
--
Darren New, San Diego CA, USA (PST)
There's no CD like OCD, there's no CD I knoooow!
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On Mon, 01 Jun 2009 19:17:12 -0700, Darren New wrote:
> Jim Henderson wrote:
>> Nope, acidic foods can destroy the "seasoning" of cast iron, and if you
>> then wash it in water, you can cause the pan to oxidize.
>
> Oh, right, sure. I thought you were talking about the aluminum. My bad.
Ah, I see. I hadn't heard the Alzheimer's thing before. :-)
Jim
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> This table is completely baffling to me. As everybody knows, Alunimium is
> about the most expensive metal you can buy (except for weird stuff like
> Titanium, or the "precious metals" like Gold or Silver),
Ermm no, a more accurate statement would be that aluminium is about the
cheapest metal you can buy, except for plain old steel.
Also note that if you need a part of a certain strength, you can usually
make it using less mass (although more volume) of aluminium compared to
steel. That's why aluminium is used in things that need to be light
(planes, cars), but steel is used in things that need to be very small (eg
mobile phones, cameras).
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Darren New wrote:
>
> Aluminum conducts heat almost as well as copper and is less prone to
> corrosion and is lighter, so it's a good choice for cookware.
>
Wasn't aluminum cookware linked to Alzheimer's?
--
~Mike
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Invisible <voi### [at] dev null> wrote:
> Alpha claims that the current trading price for gold is approximately
> t. (I had no idea Platinum was so expensive!)
>
Can you guess the cost of saffron per ton?
Stephen
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Stephen wrote:
>
> Can you guess the cost of saffron per ton?
>
I looked it up and was glad to see that it's still significantly less
expensive per weight than gold. Of course you don't often use gold as
an ingredient in food (not that I ever cook with saffron either come to
think of it.)
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