Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 3 · column 7 of 8 · from the scan, no model involved
1
By Doris Daugherty
Advantages and disadvantages of some materials of which surface cooking utensils are made have been listed by Mrs. Ocie J. O'Brien, Extension home management specialist at Virginia F’olytechnic Institute. Sheet aluminum. Advantages: good heat conductor, heats evenly and quickly, easy to handle, doesn’t rust or chip, moderately priced. Disadvantages: discolors from food or detergents, will warp, pit and scratch. Cast aluminum. Advantages: heats quickly and holds heat well, warps less than sheet aluminum, durable. Disadvantages: fairly difficult"!?) clean because of porous nature, rather heavy. Cast iron. Advantages: doesn’t warp or buckle, makes good contact with unit or burner, holds heat well. Disadvantages: heavy, handle not heat resistant, heats slowly, rusts if not kept dry and oiled, may require reseasoning. Stainless steel. Advantages: doesn’t rust, not affected by acids and alkalies, doesn’t chip or pit. Disadvantages: poor heat conductor, heats unevenly and causes some foods to stick, brown stains appear if overheated. Stainless steel with copperclad bottom. Advantages: addition of copper improves its ability to conduct heat, heats more evenly and quickly than stainless sheet alone. Disadvantages: skillet must have medium heat to prevent uneven heating, brownish stains appear on steel, copper tarnishes.
Stainless steel with copperclad bottom and a chromium coat. Advantages: addition of chromium coat on bottom of copper-clad bottom prevents tarnish, but the chromium coat may wear off. Disadvantages: Chromium coat reduces efficiency of copper bottom; it reflects heat rather than absorbing it. sub-hints Hints
When That Recipe is half
90.4%