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Old 01-02-2010, 20:18   #46
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Originally Posted by clockwork orange View Post
Zeehag,its a fallicy to think you can just ignore weight on a heavy cruiser,every inch you sink that beast below its waterline is costing you performance and thats ok if you just dont care or have never actually experienced reasonable performance in a sailboat.You will never keep weight under control without the right attitude,one frypan does make a difference.I use a 5 piece calpholan set at home,2 of which i rarely use so i would leave them off the boat,a reasonable weight savings.
clockwork orange-----there is no fallAcy in outfitting a heavy cruiser that is 10000 pounds too light in a proper manner befitting it and keeping proper trim---i have lots of experience in this area. good luck in your

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Old 02-02-2010, 18:05   #47
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Originally Posted by Ofer View Post
First post, hope for many more great site thanks for the info!!

I am planing for long term cruising in a small power boat. Weight is a big consideration for me so I try to be as light as possible.

Is stainless cookware much better than alum? Alum is much lighter and I would rather use it.

Also what about Teflon? should I have Teflon on everything or just on a pan or two? always trying to keep it as simple as possible and have it last.
ALL my cookware land and sea is Le Crueset Enamel Cast Iron. I have discovered over the years that enameled cast iron is simply a better product. I would also reccomend Caphalon or that expensive stainless that is heavy. Chefs brand I think, you can get it at Williams Sonoma.

I dont care much for anything teflon or Tfal. Eventualy that stuff comes off and usually ends up in my food.

The cast iron holds heat and I can cook at lower temps for longer.

I would suggest a pressure cooker.. They can be very dangerous however, if you are not careful.

addendum: One can purchase cast iron enamel ware on Ebay under the names "dru-holland" "copco" and 'lecrueset" the dru is the cheapest it seems and is very high quality.

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