We will get this back on track now: A cat iron skillet is great to have but you have to keep it oiled or it will show rust. THat was the only exception.
We use stainless and/or teflon coated gear. Washing up on board is always a pain (12v dishwasher anyone ? Gawd, think of the water usage.) so teflon does make life easier. Leave an aluminium pot with a bit of moisture in the bottom for a few days. What you end up with puts me right of plain aluminium cookware. Blech !
Slightly off topic, but do many of you use salt water for cooking ? I find it way to salty for my liking.
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The purpose of life is to be defeated by greater and greater things. (Rainer Maria Rilke)
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Just remember, that the "non-stick" coatings will give off nasty fumes if you heat the pans without something in them. Saltwater is great for cooking, but you do have to dilute it with some freshwater for certain things.
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Sailingdog Telstar 28
New England
You know what the first rule of sailing is? ...Love. You can learn all the math in the 'verse, but you take
a boat to the sea you don't love, she'll shake you off just as sure as the turning of the worlds. Love keeps
her going when she oughta fall down, tells you she's hurting 'fore she keens. Makes her a home.
—Cpt. Mal Reynolds, Serenity (edited)
If you're new to the Sailnet Forums... please read this POST.
Just remember, that the "non-stick" coatings will give off nasty fumes if you heat the pans without something in them. Saltwater is great for cooking, but you do have to dilute it with some freshwater for certain things.
That is just a matter of keeping the temp below 400-500 degrees, right? Anyway, at the moment I'm thinking that the best solution might be one of those stacking sets for general pans and suplement that with a cast iron skillet I have + plus maybe a caphalon "one" skillet for when I want to make some pan sauces. Cook's Illustrated claims that it acts as a regular pan while cooking, i.e. you wouldn't want to cook eggs or fish sans fat/oil, but cleans up like a non-stick. Well, I'm sure I'll sneak my wok on too, but I'm not so sure that really makes sense.
Another question, what is the biggest size pans that generally fit on boat ranges?
Well, I'm sure I'll sneak my wok on too, but I'm not so sure that really makes sense.
Another question, what is the biggest size pans that generally fit on boat ranges?
Go with the wok. It's as if boats and woks for meant for each other. Presuming of course you like asian or asian style cooking. wok and a saucepan for the rice , all you need other than the beer. (and the bloody Portugese wine of course !!) If you have one, woks also work well on a bbq with the plate removed.
In answer to your second question I think it's an immutable law of the sea (the second amendment to Sods law) that any two cooking appliances will always be just thaaaaaat much to large for your cooktop.
Not specifically relating to your post but I notice that the nesting cook sets only come with one lid. Bit of a drawback but I guess one can hunt up some spare lids from other sources.
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The purpose of life is to be defeated by greater and greater things. (Rainer Maria Rilke)
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some of the other pans serve as lids. This might seem at first like a drawback... but since you probably only have 2-3 burners, it is not a problem. They also come with covers so you can just sit them in the fridge with you are done. I give them a 10 for a boat.
As far as the capalon, without getting too deep into all the benefits of different cookware, capalon is a good product as it heats all the way around. It can also brown items that you really cannot with a teflon/aluminum style pan. Their claim that it will not stick is false. If you keep it very clean, it is resistant to sticking... but still will. It does clean up pretty easy (since you can use metal utensils)... but you will be scrubbing it every time. Still, you really have no choice if you want to brown food items (unless you use a cast iron). However, my wife and I call it Stick-A-Lon... not Capalon... if that tells you anything.
If I were you, I would just forget the capalon and get a cast iron. THere are tricks to keeping up cast iron, but it is the best cooking material of ANY item on the market. Even Capalon will tell you that cast iron is better. It is vastly cheaper... but you have to keep the pan up and properly prepped.
THus, here is what I would but if I were you:
1) Nesting cookware set. You pick the size, depending upon # people and burners. 10 piece is a good average choice.
2) 1 cast iron skillet. If you can get grandmas, that is best. I guarantee you she knew how to keep it up.
3) A wal-mart teflon skillet. Don't go buy an expensive one... get one that when the teflon starts scratching off, you can just throw it away and get another $10 skillet.
4) Plates. Well, I have used both houseware type and the glitzy little nautical type with non-skid. If you do not eat on your boat much, just get the plastic wal-mart variety. If you eat on your boat pretty regularly, well I hate to say it, the non-skid "nautical" stuff really is nice and you will love it. The prices are rediculous though.
5) Silverware. Good stainless steel walmart variety.
6) Knives. I cannot imagine being without a nice set of knives... but that is just me. I keep a nice set on my boat and at home. Not your wal-mart variety. You would need to buy these at a commercial supply store or online. You may not want to spend hundreds of dollars on knives though... so just go to Walmart I guess.
7) Glassware. All plastic. Walmart stuff is fine, so is Target. We do keep 2 crystal wine glasses and 2 crystal high-balls for drinks. I reccomend all "glass" that comes on the boat be crystal because when it breaks it does not shatter into splinters. I would not have those on there, but it is just very tough for me to drink a nice glass of wine from a nice bottle out of plastic stemware. That is just me. Maybe others could care less.
Take care.
- CD
Last edited by Cruisingdad : 01-19-2007 at 11:52 AM.
Just remember, that the "non-stick" coatings will give off nasty fumes if you heat the pans without something in them. Saltwater is great for cooking, but you do have to dilute it with some freshwater for certain things.
"Controversy continues among health officials and corporate researchers regarding the level at which Teflon can disintegrate and become a health risk. Conflicting opinions and research shows that Teflon may decompose into fumes or leach onto food between 325 degrees to 600 degrees. It is known that exposure to Teflon fumes can kill birds and can sometimes lead to fever, nausea, cough, and death in humans."
As an Culinary Instructor I always make sure to cover this topic in my classes. It is a great invention when used properly and ideal for a boat. Due to the ease of scratching Teflon I always suggest not to spend much money on the Teflon pans.
"but it is just very tough for me to drink a nice glass of wine from a nice bottle out of plastic stemware. That is just me. Maybe others could care less"
As a chef, I am interested in your opinion on Stick-A-Lon (sorry, Capalon) versus cast iron... etc. Do you agree with me on the above post? Cuirous what a pro thinks.
Teflon Dangers...
