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Old 05-01-2012
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Re: Kitchen equipment.

I have two cast-iron skillets that I scavanged from the local thrift store. I keep 'em well oiled. I love the spray bottle suggestion, I'll have to start using that. I've been wiping them down with a oil-moist paper towel.

All I know, is that cheap, thin pots and pans do not retain enough heat on an alcohol stove. You either need copper-clad pans or at least thick metal to absorb and retain enough heat to boil or sear.

I don't like teflon, don't like the chemicals, or the risk of ingesting it when the teflon eventually separates from the pan. I have a stacking set of SS serving dishes and all of this stacks up neatly.

I am in need of plates and cups and found what I was looking for in the "entertaining" section of a gardening store- BPA-free plastic plates, cups and wine glasses. I also need some stainless flatware to eat with... I'd also like a pressure cooker because I don't and won't have an oven. The pizza stone is also a good idea if I can find a safe place to stow it.

...and the trick is for me to remember to pack all of this stuff.
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