Related Forum Threads
- Canning Questions, Please Help? Last post on 8/27/12 at 4:22am in Food & Cooking
- "Home Production of Quality Meats and Sausages" by Stanley Marianski Last post on 10/25/11 at 1:12pm in Cookbook Reviews
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have...
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...
Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
me eat it all the time
An added bonus is that you will have no idea what temperature you're getting. :mad:
If gas is at all feasible, go gas.
I love glass/smooth tops, but you go electric, make sure the top has at least one element with a large-diameter - and it is more in the center of the stove and not off a corner. Not sure how big your stock pot is, but probably 14-16 inches at minumum diameter - so think of that.
I suggest bringing the lid of your largest canning stock pot to the store with you. Place it where it would go and you will be sure that it will meet your requirements.
- Kitchen stoves
- › baba au rhum 2 minutes ago
- › The only scrambled eggs I'll ever eat 6 minutes ago
- › Food-related documentaries and movies 11 minutes ago
- › Female chefs and line cooks 13 minutes ago
- › insect hotels 14 minutes ago
- › What are you listening to these days? 20 minutes ago
- › My first knife - Suggestions? Japanese, German, French? 1 hour, 35 minutes ago
- › Hi y'all! 1 hour, 36 minutes ago
- › Roaster's Choice Mini 1000 aka Model 100 1KG Electric Coffee Roaster 1 hour, 45 minutes ago
- › Pan Discoloration 1 hour, 46 minutes ago
- › Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating by Bill Methatswho
- › Simple French Desserts by ColleenS
- › From a Southern Oven: The Savories, The Sweets by heath67013
- › Back of the House: The Secret Life of a Restaurant by Pete
- › Come In, We're Closed: An Invitation to Staff Meals at the... by Jim
- › Smith's 50281 Adjustable Edge Pro Electric Knife Sharpener by JimA
- › Johnson and Wales University - Providence, RI by Flavorchef
- › The Elements of Dessert by BenRias
- › J.A. Henckels Twin Sharp Duo Knife Sharpener by Aaron McKeown
- › Edible Selby by Jim
- › Teri-Spam Musubi (moo-sue-bee) by kaneohegirlinaz
- › Decorating with Edible Paper by Terricakelady
- › Fast Food Chinese by Jim
- › The 5 Facets of a Good Restaurant by Jim
- › How to, What To, When To Sear by Jim
- › Going Electronic in the Kitchen by Nicko
- › Pumpkin Pie Ice Cream by Jim
- › Time For Another Road Trip, California Here... by kaneohegirlinaz
- › Edamame-Ginger Frozen Custard by Jim
- › Maki Sushi For Dummies, Like ME!! by kaneohegirlinaz