Salt watrer safe cookware?

[stlcat22]

Originally Posted by T37Chef

G,

Your cracking me up...!

The thick base as described is a good thing for electric, radiant, or induction burners, not so good for gas type burners. This is because normally the flame reaches around to the thinner part of the pot/pan and causes the food to burn. This is occurs mostly in pots when making something thick such as a stew, chili, cream sauce, etc. Revere Ware (? Spelling) uses this construction...not my choice, but I cook with gas/propane...indcution when I can

As far as the Teflon issues, I would not feel comfortable commenting on any forum as to the effects of using Teflon for legal reasons. That said, I would never leave a Teflon pan on direct heat without something in it. I would also be concerned about Teflon pans that are chipping/scratched for cooking. Throw it away and buy that cheap one from your local "Crap Mart"

On a similar note, I have an idea...Why not develop "Marine Grade" stoves that have magnetic burners so the pan does not move around! I could also sell a line of "boater friendly" pots and pans specially designed for the stove. Someone please email me if you want to go into business together!

Hmmm, maybe newfangled magnetic induction ranges could play a role. Now we just have to rig one to work on propane.

[Giulietta]

Originally Posted by T37Chef

I would be afraid to cook in such a beautiful galley

Its OK we use it, we use everything on the boat....its there for that.

You can come and cook!!! I'll drive.....

So, conclusion.. should I change my stainless steel pans or not???

[T37Chef]

You'd better post a photo of them so I can give my "professional opinion" LOL

[Giulietta]

Originally Posted by T37Chef

You'd better post a photo of them so I can give my "professional opinion" LOL

I'll get back to you on that.....

[T37Chef]

Originally Posted by stlcat22

Hmmm, maybe newfangled magnetic induction ranges could play a role. Now we just have to rig one to work on propane.

We're on to something here...uuummm?

Induction is very efficient, maybe with the production of Hybrid boats a electric stove top could work?

Originally I was thinking of magnets in the stove top of a traditional style propane stove top to keep the pans from moving as opposed to the unsightly pot holders currently used.

[T37Chef]

Originally Posted by Giulietta

SD,

here it is, its a Plastimo, has an oven a drill and 3 burners....that is all I know..

Your oven has a drill??? Please explain...

[sailingdog]

Nice galley Giulietta, I'm impressed three burners, a broiler and a oven. But do you know how to cook???

[stlcat22]

Originally Posted by Giulietta

SD,

here it is, its a Plastimo, has an oven a drill and 3 burners....that is all I know..

The wife chose it with the wife of the builder...apparentely its good. to me WEIGHT....but need the damn thing so it can be a cruiser and not jus a racer....

Yes it seems the design of your boat is tragically flawed. In a properly fitted racer/cruiser there are two possible locations for the galley. As you tack your wife should uninstall the range and refridgerator move them to the other side of the boat and reinstall them. Of course, first she should take the necessary courses to safely deal with the propane lines. That way the cruising and racing aspects of the boat are not in conflict but instead form a wonder synergy ... Much like your marriage

[hellosailor]

I've had Calphalon pots at home for 30+ years, and abck then they only made one grade for "institutional" use. The stuff in most of the stores today is the 'home" weight which is less than half as thick. The original stuff could do as much damage to your foot as cast iron!

And even back then, they admitted that while you could use metal tools, in institutional use you would have to send them back to be reanodized eventually. With my home use, that hasn't happened although I've managed to get a few pits and such in some. And the old heavily riveted handles are a PITA to clean around, too.

I have a small calphalon omelet pan, useless unless you've got enough butter in it and watch the eggs. Silverstone or one of the other new non-sticks beats all hell out of it, or cast iron, for eggs. But for browning, I still like my black iron frying pan best. I literally found it in a rental, stuck in a back eaves closet, and used a sander to remove the rust & refinish it from there. Can't kill 'em.

BUt once I left some lightweight aluminum camping pots in the sink, probably with salty water in them, and found a PINHOLE in one pot the next morning. I suspect the warnings about aluminum on boats, are because *some* aluminum alloys, probably the el cheapo ones, are like the alloys that are no longer used for boat hulls--because they can pinhole so easily. For regular cooking use, I wouldn't worry about anything bought in a store though.

I've been coveting the titanium cookware sold in some of the camping stores now. Lighter pots, faster boat, right?

[sailingdog]

The only problem with the titanium cookware is that it is very thin and has some heat distribution problems because of that. I have it... from my backpacking days, and have used it on the boat...but it isn't ideal...except for fanatics like Giulietta—who cut the handles on their silverware to reduce weight...