[TheForge] pots, pans, and bakeware, the making of

[Andrew Vida]

Hmmmm... I didn't read Terry's message to imply this was a commercial 
venture.  But if so, I would then recommend fairly heavy walled 
castings.  Cast steel might be better than iron from the standpoint of 
durability... not sure if cast iron is inherently superior or if was 
used due simply to cost.

High mass cookware really does make a difference in the way things turn 
out, all else equal.  High quality cast cookware might have a healthy 
market niche, but it cannot be made like the trash crap we get from 
China that isn't worth banging your hated neighbor over the head with.

Peter Fels And Phoebe Palmer wrote:
> Hi Terry;
> May i suggest....that an untapered baking pan will make it hard to get 
> the baked item out when done...hand corners and edges have similar 
> objections.
> If you are going to hand make utilitarian items...go for an upscale 
> market...the foodies are wealthy and obsessed...check with them to find 
> out what they desire.
> If it's gonna be baking pans , use copper and tin it by hand..or even 
> silver ,which isn't all that expensive now ,and will fetch a much higher 
> buck for your time.
> If you weld up an angle iron frame to hold a hydraulic jack...place a 
> length of angle iron with the angle up on top of the piston and attach a 
> matching length of angle to the top of the frame...you have a cheap and 
> effective small brake.
> Does that help?....pf