Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

How to identify brass+anodized aluminum pan?
Goto page Previous  1, 2
 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Tools, Equipment, and Gadgets
View previous topic :: View next topic  
Author Message
Milan
Guest
PostPosted: Wed May 23, 2007 12:02 pm    Post subject: Reply with quote
Thanks folks for all your help! In spite of getting know my equipment, I took another picture with the detail of another pan's interior. I am not sure whether the pan needs re-tinning thanks to the strains inside.

Please have a look:

http://img58.imageshack.us/img58/6526/tindetaillv7.jpg

Also, I purchased another - at this time rather HUGE - pan and the interior is completely different. Please have a look on those pictures:

http://img527.imageshack.us/img527/6373/bigpannr0.jpg

http://img172.imageshack.us/img172/4043/bigpandetailjz3.jpg

Is the interior made of a different material? Would it be now pure/anodized aluminum?

I think it is too big for the indoor cooking (I use electric induction) and the bottom is rather deformed, can you suggest any other way of cooking? I was thinking about outdoor wood cooking - stew, anyone? Otherwise it will be a nice decoration for our cottage kitchen Smile
Back to top
DrBiggles



Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
PostPosted: Wed May 23, 2007 8:16 pm    Post subject: Reply with quote
Milan wrote:
Thanks folks for all your help! In spite of getting know my equipment, I took another picture with the detail of another pan's interior. I am not sure whether the pan needs re-tinning thanks to the strains inside.

Please have a look:

http://img58.imageshack.us/img58/6526/tindetaillv7.jpg

Also, I purchased another - at this time rather HUGE - pan and the interior is completely different. Please have a look on those pictures:

http://img527.imageshack.us/img527/6373/bigpannr0.jpg

http://img172.imageshack.us/img172/4043/bigpandetailjz3.jpg

Is the interior made of a different material? Would it be now pure/anodized aluminum?

I think it is too big for the indoor cooking (I use electric induction) and the bottom is rather deformed, can you suggest any other way of cooking? I was thinking about outdoor wood cooking - stew, anyone? Otherwise it will be a nice decoration for our cottage kitchen Smile


Need to see bottom too, on the first one there. The upper sides there aren't "too" important, depending on your cooking.

The other two have tin so old it's darkened. They need to be retinned. Retinning is so darned expensive. If you're not going to use the pan, just hang it on the wall and enjoy. I had a 10" fry pan retinned and it was about 67 bux.

Biggles
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Tools, Equipment, and Gadgets All times are GMT
Goto page Previous  1, 2
Page 2 of 2

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group