HOW TO BUY A SAUCEPAN
Care in the choice of saucepans will be amply repaid by long life, good service and fuel-saving. Now that bettei supplies in the shops mean that the housewife has a greater freedom in the choice of kitchenware, here are some points to bear in mind when making new purchases. Thick aluminium saucepans are a better buy than those with machined bases, which buckle easily. Judge by weight as well as by the thickness of the sides and bases. Cast aluminium and cast iron, which take up the heat quickly, are better than stainless steel for use on electric or solid fuel cookers, where the heat is given off from a hotplate. The base of the pan should be flat so that it makes an overall contact with the hotplate. If you decide upon enamel, it should be of the best, heavy quality on a base of steel or iron. The poorer grades are a misplaced economy, as they burn and chip more easily. Handles should be well insulated and sealed at both ends so that they cannot act \as potential dirt-traps.
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Otago Daily Times, Issue 27112, 21 June 1949, Page 2
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186HOW TO BUY A SAUCEPAN Otago Daily Times, Issue 27112, 21 June 1949, Page 2
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