Thread: What Is The Purpose Of This Pan?

"Lou Decruss" <[email protected]> wrote in message
news:[email protected]..
> After reading here about aluminum pans I asked Louise to keep an eye
> out for one at the resale stores she frequents. This is what she came
> home with today. (2 bucks) I'm not sure what it was made for. It's
> 1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
> good for crepes, but I thought they were a smaller pan.
>
> Here's a picture. Any thoughts?
>
> http://i25.tinypic.com/eajr14.jpg
>

How weird. It looks like a pizza pan with a stovetop handle.



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On Wed, 26 Mar 2008 23:22:05 -0600, Lou Decruss <[email protected]>
wrote:

>After reading here about aluminum pans I asked Louise to keep an eye
>out for one at the resale stores she frequents. This is what she came
>home with today. (2 bucks) I'm not sure what it was made for. It's
>1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
>good for crepes, but I thought they were a smaller pan.
>
>Here's a picture. Any thoughts?
>
>http://i25.tinypic.com/eajr14.jpg
>
Could be for big crepes. Personally, that would work for me. You
could also cooks eggs on it... bacon, whatever. I'm not a big fan of
dedicated pans for anything. Multi-task, son, multi-task.

sf
a crepe & omelet maker who gave the dedicated crepe and omelet pans
away a long time ago


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After reading here about aluminum pans I asked Louise to keep an eye
out for one at the resale stores she frequents. This is what she came
home with today. (2 bucks) I'm not sure what it was made for. It's
1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
good for crepes, but I thought they were a smaller pan.

Here's a picture. Any thoughts?

http://i25.tinypic.com/eajr14.jpg

Lou

Lou Decruss <Lou Decruss <[email protected]>> wrote:

> After reading here about aluminum pans I asked Louise to keep an eye
> out for one at the resale stores she frequents. This is what she came
> home with today. (2 bucks) I'm not sure what it was made for. It's
> 1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
> good for crepes, but I thought they were a smaller pan.
>
> Here's a picture. Any thoughts?

The #1101 is a heavy duty grill scraper:

<http://www.globeequipment.com/Vendors/Wear+Ever/Kitchen+Supplies/Kitchen+Utensils/WER!1101.html>

Err, maybe not. It just a shallow pan. Good for heating tortillas
I guess, but not much else I'd cook with that, or any aluminum pan.
I wouldn't even use that as a fajita pan. Shape and size is right,
but not in aluminum.

-sw

On Mar 26, 10:22*pm, Lou Decruss <M...@notvalid.com> wrote:
> After reading here about aluminum pans I asked Louise to keep an eye
> out for one at the resale stores she frequents. *This is what she came
> home with today. *(2 bucks) I'm not sure what it was made for. *It's
> 1/8" thick and 12 1/4" wide. *Wear-Ever #1101. *It seems it would be
> good for crepes, but I thought they were a smaller pan.
>
> Here's a picture. Any thoughts? *
>
> http://i25.tinypic.com/eajr14.jpg
>
> Lou
>

Like all aluminium pots and pans, this one should be perfect at giving
you Alzheimers.

On Thu, 27 Mar 2008 00:19:00 -0700 (PDT),
[email protected] wrote:

>On Mar 26, 10:22*pm, Lou Decruss <M...@notvalid.com> wrote:
>> After reading here about aluminum pans I asked Louise to keep an eye
>> out for one at the resale stores she frequents. *This is what she came
>> home with today. *(2 bucks) I'm not sure what it was made for. *It's
>> 1/8" thick and 12 1/4" wide. *Wear-Ever #1101. *It seems it would be
>> good for crepes, but I thought they were a smaller pan.
>>
>> Here's a picture. Any thoughts? *
>>
>> http://i25.tinypic.com/eajr14.jpg
>>
>> Lou
>>
>
>Like all aluminium pots and pans, this one should be perfect at giving
>you Alzheimers.

Surely you jest!
http://img212.imageshack.us/img212/7...oilhat2cy2.jpg

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See return address to reply by email
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Lou Decruss wrote:
> After reading here about aluminum pans I asked Louise to keep an eye
> out for one at the resale stores she frequents. This is what she came
> home with today. (2 bucks) I'm not sure what it was made for. It's
> 1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
> good for crepes, but I thought they were a smaller pan.
>
> Here's a picture. Any thoughts?
>
> http://i25.tinypic.com/eajr14.jpg


Crepes. Definitely crepes. They can be almost any size.
It would also work for omelets.


--Lia

"Julia Altshuler" <[email protected]> ha scritto nel messaggio
news:[email protected] ..
> Lou Decruss wrote:
>> After reading here about aluminum pans I asked Louise to keep an eye
>> out for one at the resale stores she frequents. This is what she came
>> home with today. (2 bucks) I'm not sure what it was made for. It's
>> 1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
>> good for crepes, but I thought they were a smaller pan.
>>
>> Here's a picture. Any thoughts? http://i25.tinypic.com/eajr14.jpg
>
>
> Crepes. Definitely crepes. They can be almost any size.
> It would also work for omelets.
>
>
> --Lia

I would not be happy with 1/8" think omelets! I wouldn't want to make
crepes on this piece of aluminum, either, but maybe I will have to one day
when the iron gets too heavy to swirl and twirl.

On Mar 27, 1:22�am, Lou Decruss <M...@notvalid.com> wrote:
> After reading here about aluminum pans I asked Louise to keep an eye
> out for one at the resale stores she frequents. �This is what she came
> home with today. �(2 bucks) I'm not sure what it was made for. �It's
> 1/8" thick and 12 1/4" wide. �Wear-Ever #1101. �It seems it would be
> good for crepes, but I thought they were a smaller pan.
>
> Here's a picture. Any thoughts? �
>
> http://i25.tinypic.com/eajr14.jpg
>
> Lou


The retro style bakelite handle and that the aluminum is stamped
rather than spun tells me that pan is from the mid 1940s... was
typically used as a pancake/grilled cheese griddle back then (there
were square versions following), but that's the extent of its
interest, it has absolutely no culinary value today except possibly a
defroster.

On Thu, 27 Mar 2008 08:32:32 -0600, Lou Decruss wrote:



> Someone here was saying how nice the heat distribution was with them so
> I wanted to try cooking in one as I've never used one. What's the
> objection to aluminum?

Heh. In my younger (and more stupid) days I had some aluminum pots and
pans. Bloody awful things. They warped, stained easily (I found them a
b*tch to clean) - and I am almost convinced they were not good for my
health either... Needless to say, I don't own any aluminum cookware
anymore. Good quality SS is the way to go, IMHO.

--
Cheers
Chatty Cathy

Monday is a lousy way to spend one seventh of your life.

"ChattyCathy" <[email protected]> wrote in message
news:2BNGj.1577$[email protected]..
> On Thu, 27 Mar 2008 08:32:32 -0600, Lou Decruss wrote:
>
>
>
>> Someone here was saying how nice the heat distribution was with them so
>> I wanted to try cooking in one as I've never used one. What's the
>> objection to aluminum?
>
> Heh. In my younger (and more stupid) days I had some aluminum pots and
> pans. Bloody awful things. They warped, stained easily (I found them a
> b*tch to clean) - and I am almost convinced they were not good for my
> health either... Needless to say, I don't own any aluminum cookware
> anymore. Good quality SS is the way to go, IMHO.
>

Adding to the above, aluminum conducts heat really well, which means it
burns food rather easily. Stainless is much better for controlling
temperature, cleanup, and so on. If you really want the heat distribution
of aluminum, get a SS pan with an aluminum core, like a basic All-Clad, or
Calphalon Tri-ply.

Sharon

On Thu, 27 Mar 2008 00:59:35 -0500, Sqwertz <[email protected]>
wrote:

>Lou Decruss <Lou Decruss <[email protected]>> wrote:
>
>> After reading here about aluminum pans I asked Louise to keep an eye
>> out for one at the resale stores she frequents. This is what she came
>> home with today. (2 bucks) I'm not sure what it was made for. It's
>> 1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
>> good for crepes, but I thought they were a smaller pan.
>>
>> Here's a picture. Any thoughts?
>
>The #1101 is a heavy duty grill scraper:
>
><http://www.globeequipment.com/Vendors/Wear+Ever/Kitchen+Supplies/Kitchen+Utensils/WER!1101.html>

Ya. I did that google too.

>Err, maybe not. It just a shallow pan. Good for heating tortillas
>I guess, but not much else I'd cook with that, or any aluminum pan.
>I wouldn't even use that as a fajita pan. Shape and size is right,
>but not in aluminum.

Someone here was saying how nice the heat distribution was with them
so I wanted to try cooking in one as I've never used one. What's the
objection to aluminum?

Lou

On Thu, 27 Mar 2008 08:26:15 -0400, Julia Altshuler
<[email protected]> wrote:

>Lou Decruss wrote:
>> After reading here about aluminum pans I asked Louise to keep an eye
>> out for one at the resale stores she frequents. This is what she came
>> home with today. (2 bucks) I'm not sure what it was made for. It's
>> 1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
>> good for crepes, but I thought they were a smaller pan.
>>
>> Here's a picture. Any thoughts?
>>
>> http://i25.tinypic.com/eajr14.jpg
>
>
>Crepes. Definitely crepes. They can be almost any size.
>It would also work for omelets.

I planned crepes for tomorrow anyway so I'll give it a try. Thanks!

Lou

On Thu, 27 Mar 2008 13:48:25 +0100, "Giusi" <[email protected]>
wrote:

>"Julia Altshuler" <[email protected]> ha scritto nel messaggio
>news:[email protected] ...
>> Lou Decruss wrote:
>>> After reading here about aluminum pans I asked Louise to keep an eye
>>> out for one at the resale stores she frequents. This is what she came
>>> home with today. (2 bucks) I'm not sure what it was made for. It's
>>> 1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
>>> good for crepes, but I thought they were a smaller pan.
>>>
>>> Here's a picture. Any thoughts? http://i25.tinypic.com/eajr14.jpg
>>
>>
>> Crepes. Definitely crepes. They can be almost any size.
>> It would also work for omelets.
>>
>>
>> --Lia
>
>I would not be happy with 1/8" think omelets!

The aluminum is 1/8" thick silly <g>

>I wouldn't want to make
>crepes on this piece of aluminum, either, but maybe I will have to one day
>when the iron gets too heavy to swirl and twirl.

This isn't as heavy as cast, but it's still heavier than it looks.

Lou

On Thu, 27 Mar 2008 05:53:58 -0700 (PDT), Sheldon <[email protected]>
wrote:

>On Mar 27, 1:22?am, Lou Decruss <M...@notvalid.com> wrote:
>> After reading here about aluminum pans I asked Louise to keep an eye
>> out for one at the resale stores she frequents. ?This is what she came
>> home with today. ?(2 bucks) I'm not sure what it was made for. ?It's
>> 1/8" thick and 12 1/4" wide. ?Wear-Ever #1101. ?It seems it would be
>> good for crepes, but I thought they were a smaller pan.
>>
>> Here's a picture. Any thoughts? ?
>>
>> http://i25.tinypic.com/eajr14.jpg
>>
>> Lou
>
>
>The retro style bakelite handle and that the aluminum is stamped
>rather than spun tells me that pan is from the mid 1940s... was
>typically used as a pancake/grilled cheese griddle back then (there
>were square versions following), but that's the extent of its
>interest, it has absolutely no culinary value today except possibly a
>defroster.

Excellent. That's what I was looking for. I'll probably try it and
see how it works and then gift it. LOL Unless it works well for
crepes. I've already got a crepe pan I haven't tried so I'll see
which one works best.

Lou

Lou Decruss wrote:
> After reading here about aluminum pans I asked Louise to keep an eye
> out for one at the resale stores she frequents. This is what she came
> home with today. (2 bucks) I'm not sure what it was made for. It's
> 1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
> good for crepes, but I thought they were a smaller pan.
>
> Here's a picture. Any thoughts?
>
> http://i25.tinypic.com/eajr14.jpg
>

We have shallow pans like that to make pancakes/crepes on.

Lou Decruss wrote:
>
> This is more a curiosity thing. I've got lots of SS and cast. I just
> want to know what the aluminum is like to cook with. Kinda like a
> spice I'm not familiar with.


There are more variables than just the type of metal.
Aluminum is generally nice to cook with because it's relatively
inexpensive and can therefore be made thicker which distributes heat
evenly. On the other hand, thicker can mean heavier which can be a
disadvantage for things like flipping pancakes.
There's also how well the pan is made, whether the bottom is even,
whether the surface is smooth. There's good quality aluminum and bad.
You're going to have to try your pan and get back to us with how you
liked it.


The main Alzheimer's objection to aluminum is based on a tiny news story
that spun out of control until it became urban myth. More information here:

http://www.snopes.com/movies/actors/valentino.asp


Take especial look at the last paragraph.


--Lia

Ophelia wrote:
> Lou Decruss wrote:
>> After reading here about aluminum pans I asked Louise to keep an eye
>> out for one at the resale stores she frequents. This is what she came
>> home with today. (2 bucks) I'm not sure what it was made for. It's
>> 1/8" thick and 12 1/4" wide. Wear-Ever #1101. It seems it would be
>> good for crepes, but I thought they were a smaller pan.
>>
>> Here's a picture. Any thoughts?
>>
>> http://i25.tinypic.com/eajr14.jpg
>>
>
> We have shallow pans like that to make pancakes/crepes on.
>
>
I have a similar TFAL pan I use to make spring roll wrappers.

On Mar 27, 9:59�am, "Sharon" <sharon_barb...@hp.com> wrote:
> "ChattyCathy" <cathy1...@mailinator.com> wrote in message
>
> news:2BNGj.1577$[email protected]..
>
> > On Thu, 27 Mar 2008 08:32:32 -0600, Lou Decruss wrote:
>
> >> Someone here was saying how nice the heat distribution was with them so
> >> I wanted to try cooking in one as I've never used one. �What's the
> >> objection to aluminum?
>
> > Heh. In my younger (and more stupid) days I had some aluminum pots and
> > pans. Bloody awful things. They warped, stained easily (I found them a
> > b*tch to clean) - and I am almost convinced they were not good for my
> > health either... Needless to say, I don't own any aluminum cookware
> > anymore. Good quality SS is the way to go, IMHO.
>
> Adding to the above, aluminum conducts heat really well, which means it
> burns food rather easily. �

Actually the better the heat conduction the more evenly the heat
distribution the less likely food will burn... which is why quality
stainless steel cookware will contain a copper/aluminum core
bottom ... anyway all burning, regardless which cookware, even if food
is cooked on a stick over a flame, is due exclusively to the inability
of the cook and no other reason whatsoever.