Iron pan

“ The iron pan used in the process is made red hot, and the workman sprinkles a handful of leaves upon it and waits until each leaf pops with a slight noise, when he at once sweeps all out of the pan, lest they should be burned, and then fires another handful. ”

“ A cast-iron lid is applied to the dipping-pan, and secured in its place by a screw. The pan having been heated to 400° in a cell of the oven, under the mould-rack, previous to receiving the hot mould, is ready to be plunged into the bath of melted alloy contained in an iron pot placed over a furnace, and it is dipped with a slight deviation from the horizontal plane, in order to facilitate the escape of the air. ”

“ We lead here a strangely wild life. As we had no mules to bring our provisions, implements for cooking and labor, &c., we were obliged to bring them ourselves. We therefore left behind us every thing which could by any possibility be dispensed with. An iron pan, which we use for washing gold, serves also for boiling our coffee. A frying-pan is our only cooking utensil. In this one of the company—who leaves work before the others for the purpose—fries some pork, which is rancid, and then, in the fat, fries some flour batter. ”

“ Iron kettles and frying pans are excellent for many things. Some of the uses of a nice smooth iron frying pan are to bake a round cake or a thick pie or a pudding in, to scallop corn or potatoes, or to scald milk. ”

“ The boiling down is most economically performed by means of large iron pans covered with a brick arch and heated from the top by the waste flame issuing from the black-ash furnaces (see figs. 6 and 7) . It is continued until the contents of the pan have been converted into a thick paste of small crystals of monohydrated sodium carbonate, permeated by a mother-liquor which is removed by draining on perforated plates or by a centrifugal machine, and is always returned to the pans. The drained crystals are dried and heated to redness in a reverberatory furnace ”

“ Beat and add the remainder of the milk, and the egg. Beat vigorously for three minutes. Fill very hot gem pans three-fourths full. Bake thirty minutes in a hot oven. They are done when they have "popped" at least twice their size, and when they slip easily out of the pan. Iron pans are the best. ”

“ Nothing can make a dish of breaded cutlets on which are bald white spots look inviting, or livid-looking fish, just flaked here and there with the bread that has been persuaded to stay on. And, provided you have enough fat in the pan—there should always be enough to immerse the article; therefore use a deep iron or enameled pan—there can be but two reasons why you fail. Your fat has not been hot enough, or your crumbs have not been fine and even. ”

“ The bottom of the pan has a series of iron eyes or loops, and these, when it is fixed over its furnace, are attached to iron rods, which are hung from a network of wooden bars, so that the whole bottom of the pan is supported securely at a considerable number of points. ”

“ A regular chocolate-warmer which the supply-houses carry is the first thing to get, and in buying one I would advise you to get a good copper one as I have found through experience that one good copper pan will outlast 4 or 5 tin or sheet iron ones. Build a table so as the pan will set down into it and place a little shelf underneath the pan for a gas-burner, on the table so that it will slide up close to the pan place a slab of marble about eighteen inches square and an inch thick. ”

“ About 2-5 per cent. by weight of the oxides or dryers is gradually stirred into the oil after it has been slowly raised to a temperature of about 300° F. The stirring should be continued until the litharge is dissolved, or it would cake on the bottom of the pan, and cause the oil to burn. Litharge may even be reduced to a [317] cake of metallic lead when the fire is brisk. Some pans are furnished with stirrers and gearing by which the latter can be worked, either by hand or steam. The material of which the pans are made is either wrought or cast iron. ”

“ Heat gem pans very hot on the top of the stove, fill them even full with the batter, place on the grate of a very hot oven. Let them remain ten minutes, then bake thirty minutes on the bottom of the oven. The “acorn” gem pans are essential. These are small, round, deep iron pans. Notice, three things are necessary for good gems: The best white wheat flour, very hot pans and oven, and the “acorn” gem pans. ”

“ With occasional stirring of the thickened liquid the mass is left for a little while longer, and when the proper moment has arrived the material contained in the pan is spread on sheets of thin iron, and these are removed to a cool room, where, after the first cooling, they must be turned over by means of a shovel, and the turning process has to be repeated at short intervals until the material has quite cooled down and the mixture is thoroughly broken. ”

“ The baking tray or pan shown in the sketch not only protects the hands from burns but allows the baked articles easily to slip from its surface. The pan is made from a piece of sheet iron slightly larger than the baking space desired. Each end of the metal is cut so that a part may be turned up and into a roll to make handles for the pan. ”

“ Unless there are a forge and drill on the farm it will be necessary to have the braces and supports for the pans made at a blacksmith shop. The strap iron used in connection with the pans may vary in size, but for the most part it need not be heavier than one-eighth inch in thickness, and seven-eighths inch in width. The supports for the pan under the binder deck preferably should be one-quarter inch thick, as this pan will have much more strain on it than the pans under the elevators. ”

“ Fig. 30 is another Preserving Kettle, without a cover. The advantage of these is, that they are shallow, so that the fruit will not need to be piled. The cover265 preserves the flavor more perfectly. The best are of copper or bell metal. Porcelain ones are apt to crack.
Fig. 31.
Fig. 31 is a Cast Iron Sauce-pan, lined with tin.
Fig. 32.
Fig. 32 is a Tin Sauce-pan.
Fig. 33.
Fig. 33 is a Copper Sauce-pan.
Every housekeeper needs at least four different sizes of sauce-pans. The copper ones are the best, and most durable. The iron lined with tin the next best. The tin are the poorest.
266
Fig. ”

“ The living wall trembles, bends, breaks. The dry crash of broken lances drowns for a time every other sound; after that, is heard the bite of iron, the sound, as it were, of thousands of hammers beating with full force on anvils, as of thousands of flails on a floor, and cries singly and collectively, groans, shouts, reports of pistols and guns, the howling of terror. ”

“ As soon as the wood is removed, put up the lid of the oven. It should not be used for baking until it has been heated the second time. If not treated in this manner, it will never retain the heat well. New flat irons should be heated half a day before they are used, in order to retain heat well. Iron cooking utensils, when new, will be less liable to crack if heated gradually five or six hours, and then cooled slowly, before being used to cook in. Cold water should never be turned into hot iron utensils, as it will crack them by cooling the surface too suddenly. ”

“ IRON AND STEEL.--Utensils made of iron and steel are usually inexpensive, but some, especially those of iron, are heavy. These metals are used principally for such utensils as frying pans, or skillets, griddles, waffle irons, and kettles for deep-fat frying. Sheet iron makes excellent shallow pans for baking cookies and other cakes, very satisfactory bread pans, and the best kind of pans for omelet and other frying. ”

“ The Essentials of Success in making unleavened breads are, after good materials (the flour must be of the best) ; (a) that the ingredients be as nearly ice cold as possible; (b) that the breads stand or rest before baking, in a cold place for from 20 m. to 3 or 4 hrs., or over night; (c) that the oven is not too hot when they are first put in—not that they must be beaten very vigorously.
Iron is the best material for batter bread pans as it gives a firm, steady heat. ”

“ On the application of heat in furnaces, constructed for the purpose, the charcoal unites with the oxygen of the oxide, reducing it to the metallic state, and escapes in the form of carbonic acid; and the lime, if the ore be argillaceous, unites with the clay, forming a kind of glass, which floats on the melted metal. When the iron is suffered to run into moulds, prepared for its reception, it usually takes the name of pig iron.
Manufacturers distinguish cast iron by its colour and other qualities. The white cast iron is hard and brittle, and can neither be filed, bored, nor bent. ”

“ By this means a more satisfactorily baked loaf will be obtained than by baking it on the iron. With the generality of kitchen ovens it will be very desirable to bake the bread in tins, as better results will be obtained than by putting the loaves direct upon the iron of the oven, for if the oven is used for all kinds of domestic purposes, there will be every probability of some dirt remaining upon the oven from burnt fruit-juices, or boiled-over fat, which would be very undesirable on the bottoms of the loaves, and would sometimes add a very disagreeable flavour to the bread. ”

“ A soft, gelatinous composition, similar to that used in making printers’ rollers, is made and poured into shallow pans of the required size. The pans should be made of stout zinc one-half inch deep on the inside, with a lid or cover. The length and breadth of the pans is determined by the class of copying to be done. Always make the pan slightly larger than the paper used. The three sizes given below will answer most purposes:
The composition is made as follows:
Break up the glue and soak in the water for a few hours, then heat by water-bath until melted. ”

“ There are many modifications of these general rules and methods, and it may be necessary in certain cases, such as the ironing of braids stiffened with media other than gelatine or water soluble materials, to employ other methods, but they are generally peculiar to the plait used and of a purely ephemeral nature. In some factories box irons are used, heated by patent fuel, others are warmed by gas and electricity, but the general convenience of the fire-heated pad causes the old fashioned iron to retain an almost universal supremacy. ”

“ When brass pans are used for boiling fruit for jams, it is usual to rub them inside with a slice of 116 lemon before putting in the fruit. A careful housewife will consider the reason for this custom. We remember once seeing a copper pan, that had been provided for the preparation of oatmeal porridge, with a band about an inch wide of green crystals on the inside. Inquiry elicited that the cook had thought it a convenient pan in which to prepare the fish (salt haddock) for breakfast. Ignorance of the chemical action of salt and acids on metals may lead to very serious results. ”

“ The coffee or tea cools before you can get your lips next the metal. For the same reason spoons and forks are better of steel; and of course it stands to reason that the cutting edge of a knife must be of that material. The aluminum frying pans I have found unsatisfactory for several reasons. The metal is not porous enough to take grease, as does the steel pan, so that unless watched [100] very closely flapjacks, mush, and the like are too apt to stick and burn. In the second place they get too hot, unless favored with more than their share of attention. ”

“ Little iron grates are sometimes sold for heating ovens, but they are more suitable for coal than wood; and, though an oven may be heated with great rapidity with coal, it does not retain its heat so long, and is more fitted for baking French bread, or cakes, than large-sized household loaves. When, on the contrary, a brick oven is heated with wood, and the hot embers are pushed by the scraper to every part of the oven, the whole mass of brick becomes what is technically called soaked, and is in a fit state for a family baking of bread. ”

“ Waxing roller
of mangle.
178. Flat, or Sadirons. Irons are of two kinds—those which must be heated on a stove, and the self-heating ones. The weight of the iron governs the amount of heat it will absorb, and this is the amount that it will give up in ironing. Heat is needed to dry clothes, and as the cloth can be smoothed best when damp, but will wrinkle again unless dried while smooth, heat is essential to the ironing process.
The weight of the iron helps in the smoothing process. The heavy irons do the best grade of work, but are harder to manipulate. ”

“ The ordinary kitchen oven, constructed of iron, and being also very thick, in some cases becomes red-hot, and thus not only scorches and burns the bread, but dries up the steam as fast as it is given off from the dough, with the result, as before stated, that a very dry crust and not a very well baked crumb is produced. ”

“ When the sprinkling is all done, cover the basket with a damp cloth, then with a dry one, and leave till ironing time. If a coal range is in use, see that the fire is burning steadily, replenishing from time to time, first on one side, then on the other, brush off the top of the stove, wipe the irons, and put on to heat. If they heat slowly, invert a large dish pan over them. ”

“ Manufactured irons differ very greatly amongst themselves. For one kind is tenacious in its nature, and this is the best; one is of medium quality: another is brittle, and this is the worst. Sometimes the iron, by reason of the excellency of the ore, is wrought into steel, as to-day in Noricum. From the finest iron, too, well wrought and purged from all dross, or by being plunged in water after heating, there issues what the Greeks call στόμωμα ”