Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

STEWPANS AND SAUCEPANS

Should not be made with flat bottoms, but rounded a little at the edges—they must by no means be made with corners that are square like tin vessels, for such can never be completely cleaned, and do not wear near so long—that is the sides should not be soldered to the bottom with a square joint, as sand and grease that lodge there can never be completely got out.

These utensils should be scoured on the outside round the rim, and a little way down the sides, but not low on the sides or on the bottom, as that only wears them without any sort of advantage. For small families, we recommend tin saucepans, as being lightest and safest; and if proper care is taken of them, and they are well dried after they are cleaned, are by far the cheapest, for the cost of a new tin saucepan is little more than the expense of tinning a copper one. The covers of the boiling pots should fit close, not only to prevent unnecessary evaporation of the water, but to guard against the smoke of the fire insinuating itself under the edge of the lid.