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Registered
Join Date: Jan 2002
Location: Nor California & Pac NW
Posts: 24,857
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18", get the cheap thin steel pans. There is no need for thick material, heat distribution will be even enough due to the stock used to cook the rice. As the final step, the bottom layer of rice is supposed to burn just enough to form a tasty crust so a thin pan, prone to scorching, is good then.
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1989 3.2 Carrera coupe; 1988 Westy Vanagon, Zetec; 1986 E28 M30; 1994 W124; 2004 S211
What? Uh . . . “he” and “him”?
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