Next message: john sexton: "lv-ab: oops! Re: An old veteran's perspective"
I think you guys are being too harsh on the Magma. I've had one for
years, and love it. The basic problem is using it on windy days... I'm
usually successful by either hanging the lid on the windward side and/or
putting a little piece of aluminum foil on the windward side of the
little drip tray.
I second the recommendation of the wok. However, I'll still vote that
the most useful utensil is a big pressure cooker! Saves fuel, cooks fast
so less heat / time in the galley and you can bail with it too! I even
bake bread in mine.
wrote:
>
> > Jeremy White wrote:
> >
> > I would also recommend scouring the pan with salt (straight from the
> > shaker) to clean it. It is abrasive, so you can remove the crusted on
> > food without damaging the non-stick 'patina' that has built up after
> > years of use.
> >
> > After using the salt, rinse.... then THOROUGHLY dry.
> >
> > Never, ever, ever, use detergent or soap.
>
> I'm also in the NO DETERGENT camp, and pro salt. I never use any sort of an
> abrasive. ....but even better then a skillet,...use a WOK,...you can cook
> ANYTHING in it, and the huge sides, keeps stuff from spilling. And there is
> NO rule, that you have too use it for cooking (heating). works as skillet,
> AND, soups, stews, steaks, eggs, steamer,....a mixing bowl, salad
> bowl,...hell ya can bale with it!!..;-)
> Patrick
> DancesWithWaves
> ø,¸¸,ø¤º°^°º¤ø,¸¸,ø¤º°^°º¤ø¤º°^°º¤ø,¸¸,ø¤º-....._/)
> <*)))))><,
>
> ___________________________________________________________________________
> || The Live-Aboard List : send a "subscribe" or "unsubscribe" request ||
> || in body of message to: ||
--
Keith
__
Artificial Intelligence is no match for Natural Stupidity.
___________________________________________________________________________
|| The Live-Aboard List : send a "subscribe" or "unsubscribe" request ||
|| in body of message to: ||
