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Still Doin Time
Join Date: Nov 2004
Location: Nokesville, Va.
Posts: 8,225
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What I know. ................stay away from 'Americanized' versions. IE: Non- stick coatings, very smooth surfaces, very thin construction. The ones I see the pros using appear to be hand hammered where there are ridges all along inside. This is to pull up and hold the ingredients away from direct heat at the bottom, still keeping them warm.
Very little oil is used, must have a high flash point like peanut oil. Open flame burner is the only way to go because the heat / temperature needs to rapidly increase or decrease as needed. Sounds like you have that part licked.
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'15 Dodge - 'Dango R/T Hauls groceries and Kinda Hauls *ss
'07 Jeep SRT-8 - Hauls groceries and Hauls *ss Sold
'85 Guards Red Targa - Almost finished after 17 years
'95 Road King w/117ci - No time to ride, see above
'77 Sportster Pro-Street Drag Bike w/93ci - Sold
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