Posted by Ralph Ivey on March 29, 1998 at 02:20:18:
I've been given an 11" copper fry pan, with lid.
The information with it says it's nickel lined.
I don' t know if this is good, or if other linings
are better.
What's the best way to cook with a pan like this,
and how should i clean it afterwards, and keep it
looking like new?
I've always wanted a pan like this, and now that i
have it, i have no idea what to do with it!
Thanks in advance for any help/advice you can
give.