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Favorite galley pot?
Mine is a 12 inch aluminum teflon coated heavy bottom pan with 2 inch steep sides. It has a pyrex lid.
On medium heat, I have baked a Duncan Hines in it, made scones, roasted a chicken with all veggies around the sides, used it as a frypan, and put a little pie cooling rack in it, added 1/2" water, put the salmon on the rack, lid on, and it poaches in 9 minutes!
The glass lid is the secret, don''t lift the lid.
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