>  > > I got a advertisement from Bed Bath & Beyond about a Red Copper Fry
Pan Th
>  > > sell in two sizes, 10 Inch and 12 Inch, both Pans are Round.
>  > > My Wife and I have seen those Television commercials about Copper Fry
Pans
>  > Is the copper on the bottom? Copper is supposed to
>  > distribute heat more evenly, which I guess it does,
> I don't know.
> The photo in the booklet didn't show the bottom of the pan.

The other thing about copper is that you need to
maintain it a whole bunch more than more modern
cookware - the inside has to be tinned periodically,
and the bottom takes a lot of elbow grease to keep
shined up.
 
>  > Any particular reason why? Square pans would be harder
>  > to get food out of the corners of. I've used square
>  > griddles, which are fine for bacon and stuff but can't 
>  > recall the last time I used a square frying pan.
> I asked and She said "You can get more in a square pan".

But because elements are round, the cooking is way
less even in square pans. Of course, you can use that
to your advantage if you're cooking a mixed dish that
wants two different temperatures, which is why woks are
useful - the bottom is hot, and for stuff that doesn't
need as much heat, you push it up the sides (maybe
someone could develop one with a warming shelf on the
side or something).

>  > What would you and your wife use it for, and what 
>  > kind of cookware do you have now?
> We don't do any fancy cooking here, We just cook regular things in  a
> Fry Pan.
> Egg Omelet, French Toast, Hamburger Helper, Recipes from the Betty Crocker
> Cookbook, etc.

I don't see where a square pan would be particularly
helpful for any of these except French toast.

>  > I hope you get some more feedback on this. Even 
>  > though I am not in the market for kitchenware, it
>  > would be interesting to read what people have to say.
> I posted a Subscribe message before I posted this message.
> A few days later after not seeing any answers in a .QWK Packet I Logged On
> to the HTML version of the BBS and saw that "IT" hadn't marked this echo so
> I could Read messages entered here.
> There wasn't any in two .QWK Packets, so I logged on the HTML BBS and found
> Your message to me.    Thanks!

Odd. Hope you and your sysop get things worked out.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wild Mushroom Bread Pudding
 Categories: Emeril, Mushrooms, Pudding
      Yield: 10 Servings

      3 tb Unsalted butter
      3 c  Julienne yellow onions
      2 ts Salt
    1/4 ts Plus 1/8 ts cayenne
           Pepper
     12    Turns fresh ground black
           Pepper
    1/2 lb Wild and exotic mushrooms,
           About 3 cups
      1 tb Chopped garlic
      5    Eggs
      2 c  Heavy cream
    1/4 ts Tabasco sauce
      1 ts Worcestershire sauce
      8 sl White bread, 1 inch cubed,
           About 4 cups
    1/2 c  Grated Parmigiano-Reggiano
           Cheese

  Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangle
  pan with 1 Tb butter. In a large saute pan, over medium-high
  heat, melt the remaining 2 Tb butter, about 1 min. Add
  the onions, 1 ts salt, 1/2 ts cayenne, and 12 turns black
  pepper and saute for 4 min. Stir in the mushrooms and saute for 3
  min. Add the garlic and saute for 1 min. Remove from the heat
  and cool. In a mixing bowl, whisk the eggs for 30 seconds. Add the
  heavy cream, remaining 1 ts salt, remaining 1/8 ts
  cayenne pepper, Tabasco, and Worcestershire sauce. Whisk the mixture
  until fully incorporated. Stir in the sauteed mushrooms. Add the
  bread cubes and mix well. Pour the filling into the prepared pan.
  Sprinkle the pudding with the grated cheese. Bake for 55 min.
  Remove from the oven and allow to rest for 5 min before serving.

  Yield: 10 servings

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIA04

  MM Format by Dave Drum - 02 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM