ANCIENT-FOOD-TECH Archives

August 2014, Week 5

ANCIENT-FOOD-TECH@LISTSERV.DARTMOUTH.EDU

Options: Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Andreas Klumpp <[log in to unmask]>
Reply To:
Andreas Klumpp <[log in to unmask]>
Date:
Fri, 29 Aug 2014 06:34:29 +0100
Content-Type:
text/plain
Parts/Attachments:
text/plain (13 lines)
I know this kind of pans very well. This is an ordinary frying pan as my grandmother and mother (now in her 60ies) used for all kind of frying (Meat, vegetables, potatoes, potato products, pasta,...). Here in Germany Those were by and by replaced by nonstick coatings. My mothers pan from the 1980s or early 90s was made from stainless steel by "Fissler" or "Wmf" I think and the indents were much smaller. I'll ask her, maybe she remembers, then a letter to the  manufacturer could give further info on why there were indents in the bottom. But the "oil theory" sounds feasible.

Additionally the deposits of burned oil and food parts sticking in the holes could have worked as "nonstick coating" like they do on cast iron pans. Simply put: the older and the thicker the burned deposits of fat on the surface of a cast iron pan, the better the nonstick properties. People who are serious about their cast iron don't use dishwashing liquid and plastic/iron pot cleaning pads, just hot water and coarse salt.

Greetings,

A. Klumpp

########################################################################

To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
https://listserv.dartmouth.edu/scripts/wa.exe?SUBED1=ANCIENT-FOOD-TECH

ATOM RSS1 RSS2