 |
|
03-04-2007, 08:07 AM
|
#1
|
Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,493
|
Help Identify This Pan
Can any of you help me identify the manufacturer of this pan? Also what material it is made of..It has a copper bottom, and is not SS cooking surface. Foods stick to it with a passion! The cooking surface "reacts" to many foods by discoloration. I bought this pan in Memphis many years ago. It has no name or numbers on the bottom.  TIA for any help
__________________
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
|
|
|
03-04-2007, 08:09 AM
|
#2
|
Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
|
It looks like an aluminum pan that you would get from a restaurant supply store.
__________________
|
|
|
03-04-2007, 08:12 AM
|
#3
|
Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,493
|
Thanks GB for the quick response...I do not believe it is aluminum. The pan is very very heavy. To heavy for aluminum in my opinion.
EDIT: When I bought this pan years ago..I can't remember the price but it "destroyed" a $100.00 bill.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
|
|
|
03-04-2007, 08:16 AM
|
#4
|
Master Chef
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,356
|
I agree with GB. I found out through trial and error, that you can actually season an aluminum pan by rubbing cooking oil onto it and heating over a hot flame. When the oil begins to turn brown and harden (better have the windows open to clear the smoke, then rub another layer of oil over it. About four layers later and the pan resists sticking beautifully.
Found this out on a camping trip where I was using an aluminum camp set and a coleman white-gas stove. I had tried cooking several things in the frying pan and it was driving me nuts how everything stuck. So in desperation, I seasoned it. It worked great after that, and the seasoning stayed on as I treated it like I do my cast iron. It also resists discoloring from acidic foods as the patina protects the reactive aluminum. One other thing, the patina also helps prevent scratches. It's all good.
Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - http://gwnorthsfamilycookin.wordpress.com/
|
|
|
03-04-2007, 08:28 AM
|
#5
|
Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,493
|
Thanks Goodweed for the response and the information. I have a couple of aluminum pans from a wholesale restaurant supply, and I don't mean to sound like a "hard-head" but this pan is not aluminum.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
|
|
|
03-04-2007, 08:30 AM
|
#6
|
Executive Chef
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
|
have you tried a Magnet on it?
edit: it`s also Evidently a Crepe pan, so a quick search found this: Amazon.com: Crepe Pans - Specialty Cookware
perhaps you can have a flick though and ID it that way? :)
__________________
 Katherine Snow. xx
|
|
|
03-04-2007, 08:47 AM
|
#7
|
Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
|
Hmm if it is that heavy and cost that much then I am at a loss.
YT, the sides look a little high to me to be a crepe pan although that picture could be deceiving.
|
|
|
03-04-2007, 09:34 AM
|
#9
|
Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,493
|
Snoop Puss..
I do believe you have put Uncle Bob on the right path..After researhing your link and the World Cuisine name I think I have it identified:
The pan is a World Cuisine, 11 in. solid copper, nickel lined, sauce/fry pan.
I found it "list" in the $130.00 Range...this information makes sense.
I do not use this pan as it is a "terror" to clean. It reacts to everything you put in it. It must be really scrubed and polished to look clean.
Thanks for everyone's help and input. I really appreciate it.
Now back to the storage area with this pan.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
|
|
|
03-04-2007, 10:58 AM
|
#10
|
Head Chef
Join Date: May 2006
Location: Spain
Posts: 1,167
|
Someone might be able to give you advice on nickel-lined pans. Seems a shame to put such a pan in the cupboard after it cost you so much!
__________________
__________________
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|