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12-06-2011, 04:02 PM
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#1
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Assistant Cook
Join Date: Dec 2011
Posts: 2
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Anyone know what this pan is used for?
Hi, I found this pan in the back of a cabinet and I'm trying to figure out what it's used for :-) It looks to be cast aluminium, it's about 3/4" deep. Any ideas?
Link to the image is http://img560.imageshack.us/img560/9118/panhs.jpg
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12-08-2011, 10:24 AM
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#2
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Sous Chef
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 770
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I've been trying to work this one out. Let me ask - Is it solid metal. I mean, is it a flat bottom with those high points having lots of metal under them. Or is it the same thickness all over, in other words, is the bottom just the reverse of the top? It looks almost unused in the photo. Is that right?
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"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
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12-08-2011, 11:45 AM
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#3
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Senior Cook
Join Date: Nov 2011
Posts: 209
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I wanna say a Madeleine pan. for cookies.
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12-08-2011, 11:48 AM
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#4
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Senior Cook
Join Date: Oct 2011
Posts: 190
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Quote:
Originally Posted by Siegal
I wanna say a Madeleine pan. for cookies.
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+1
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12-08-2011, 11:51 AM
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#5
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Master Chef
Join Date: Mar 2002
Location: Boston
Posts: 7,187
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Quote:
Originally Posted by Siegal
I wanna say a Madeleine pan. for cookies.
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Those are almost always scored and shaped differently
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Less is not more. More is more and more is fabulous.
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12-08-2011, 11:52 AM
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#6
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,598
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Not a madeleine pan. This is a madeleine pan:
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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12-08-2011, 12:01 PM
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#7
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,698
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An egg mold used in a chicken factory? A mold to make mini "giant" eggs without having to stuff the pig intestines?
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"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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12-08-2011, 12:53 PM
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#8
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Head Chef
Join Date: Jul 2008
Location: L.P. CITY, USA
Posts: 2,275
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Not a clue. It has my curiosity up.
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Sometimes you need to fall apart so you can choose the best pieces to rebuild yourself with.
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12-08-2011, 01:40 PM
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#9
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Head Chef
Join Date: Mar 2008
Location: Wisconsin, US
Posts: 1,533
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Patty, I'll meet you at the corner of J and K.......you kill me.
To me, the pan just looks like a roasting pan, the egg shaped indentations are there so the lobster or meat roll like a pork loin, doesn't roll. That's a guess.
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12-12-2011, 11:18 AM
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#10
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Assistant Cook
Join Date: Dec 2011
Posts: 2
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It does not have a flat bottom, the bottom is the inverse of the top. It "feels" like cast aluminum to me, and you're right, it's never been used :-) On one end there are two holes on the bottom, one at each corner. They are maybe 3/16" of an inch almost like it can be put on something to hold it or to prop it up (?).
Quote:
Originally Posted by GLC
I've been trying to work this one out. Let me ask - Is it solid metal. I mean, is it a flat bottom with those high points having lots of metal under them. Or is it the same thickness all over, in other words, is the bottom just the reverse of the top? It looks almost unused in the photo. Is that right?
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