Thread Number: 92395
/ Tag: Recipes, Cooking Accessories
Deep Well Pans |
[Down to Last] |
|
Post# 1170084 , Reply# 1   1/22/2023 at 00:28 (431 days old) by SudsMaster (SF Bay Area, California)   |   | |
Checkrate/Likes
 
     
|
Post# 1170087 , Reply# 2   1/22/2023 at 04:04 (431 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
Checkrate/Likes
 
3    
Rich! I’m surprised a long time member like you doesn’t know that. Here’s a link about them.
www.automaticwasher.org/c... |
Post# 1170110 , Reply# 3   1/22/2023 at 12:55 (430 days old) by SudsMaster (SF Bay Area, California)   |   | |
Checkrate/Likes
 
     
Louis,
I'm well aware of what a deep well cooker is. In fact I used to live in a rental that had an electric stove with one. But what was stated was not "deep well cooker", but "deep well pan". That's different. When I googled "deep well pan", I got a lot of hits on square or rectangular pans. Not the same.
|
Post# 1170113 , Reply# 4   1/22/2023 at 14:59 (430 days old) by Dermacie (my forever home (Glenshaw, PA))   |   | |
Checkrate/Likes
 
     
|
Post# 1170114 , Reply# 5   1/22/2023 at 15:00 (430 days old) by RP2813 (Sannazay)   |   | |
Checkrate/Likes
 
     
I always thought pots were pots and pans were pans, but it seems they're sometimes interchangeable terms. I think one of my pressure cookers' instruction booklet (maybe the Mirro-Matic) references a pan, but there are also sauce pans, which to me are small pots.
I wonder if the proper term has anything to do with the cooking method, such as frying pan or saute pan. Maybe the term "skillet" conveys more specificity.
When I worked for The Phone Company, POTS was something entirely different. It still amazes me that they never figured out a related service with the code, "PANS." Truly a missed opportunity from a company that loved its clever acronyms. |
Post# 1170117 , Reply# 6   1/22/2023 at 16:01 (430 days old) by SudsMaster (SF Bay Area, California)   |   | |
Checkrate/Likes
 
     
|
Post# 1170120 , Reply# 7   1/22/2023 at 16:47 (430 days old) by ea56 (Cotati, Calif.)   |   | |
Checkrate/Likes
 
1    
My personal definition of a pan is a cooking vessel that is either a wide and flat, like a frying pan, or a sauce pan that is 3 quarts or less. When you get to 4 quarts you’re in Dutch Oven territory.
To me a pot is a vessel that is larger than 4 quarts, like for cooking large quantities of soap or stew or boiling water to cook pasta in. A skillet to me is a frying pan with straight sides and a lid, 10” of larger in diameter that can be used for either frying or for making sauces or braising meat dishes like Meatballs or Salisbury or Swiss Steak. But I believe for most people the two words, pot and pan are interchangeable. Eddie |
Post# 1170124 , Reply# 9   1/22/2023 at 17:15 (430 days old) by SudsMaster (SF Bay Area, California)   |   | |
Checkrate/Likes
 
     
Like I said in another thread... one rental I stayed in, probably in college, had a deep well on the range. As I recall the right size pot to go in it was missing, so we didn't use it at all. And that may be why such setups have gone the way of the dodo bird: once the pan/pot/whatever has died/been lost/stolen, and no replacement can be found, then the whole concept is pretty much useless. |
Post# 1170125 , Reply# 10   1/22/2023 at 17:21 (430 days old) by SudsMaster (SF Bay Area, California)   |   | |
Checkrate/Likes
 
1    
Derek,
Were deep well cookers only in electric ranges?
I think so. It could be difficult to get air to a gas burner deep in the well. Not impossible, but perhaps more trouble than they were worth.
I also suspect that electric range mfgs hit on the deep well design to give electric ranges a sales boost. Maybe. I prefer cooking with gas. Gentler, more predictable. |
Post# 1170127 , Reply# 11   1/22/2023 at 17:58 (430 days old) by ea56 (Cotati, Calif.)   |   | |
Checkrate/Likes
 
1    
I’ve seen some gas stoves in the vintage appliances threads that had deep well cookers. What brands I can’t say for sure, but for some reason Tappan seems to ring a bell as having deep well cookers.
Electric stoves as early as the mid 30’s began to offer these kinds of deep well burners. I lived in a rental that had a marvelous 1939 40” Westinghouse Electric stove with a deep well cooker. Also, I’ve seen some electric stoves in the vintage appliances threads that offered the option of being able to move the burner element up from the bottom of the deep well so the burner could be used as a stove top burner or as a deep well cooker, again which brand(s) that offered this option escapes me. These deep well cookers were the Crock Pots/Slower Cookers of their day. You could start a soup, stew, pot roast in the morning and it would be ready that evening for dinner, or start the oatmeal for the next days breakfast the night before and wake up to breakfast already being ready to eat. They were very popular in their day. Eddie |
Post# 1170129 , Reply# 12   1/22/2023 at 18:25 (430 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
Checkrate/Likes
 
2    
Chambers was probably the only company that offered a deep well on gas ranges that I know of.
The reason deep well cookers existed is they used less power because the pot was down inside the range and it had a little bit of insulation or less heat loss around the pan Electricity was historically a more expensive way to cook so that’s why they were on electric ranges primarily. It would’ve been harder to use a deep well on a gas range since you couldn’t see the flame and gas is always harder to adjust anyway, then an electric range and without seeing the flame, it would’ve been tricky at best. John |
Post# 1170130 , Reply# 13   1/22/2023 at 18:28 (430 days old) by MattL (Flushing, MI)   |   | |
Checkrate/Likes
 
     
My '59 Frigidaire CI range has a deep well that is adjustable. Up it's a regular element, down the pot drops in.Once in a great while I've come across a pressure cooker to use in a deep well but the cost is far too high for something I might not ever use. |
Post# 1170131 , Reply# 14   1/22/2023 at 18:52 (430 days old) by ea56 (Cotati, Calif.)   |   | |
Checkrate/Likes
 
1    
|
Post# 1170200 , Reply# 16   1/24/2023 at 03:12 (429 days old) by SudsMaster (SF Bay Area, California)   |   | |
Checkrate/Likes
 
     
|
Post# 1170206 , Reply# 17   1/24/2023 at 09:30 (428 days old) by ea56 (Cotati, Calif.)   |   | |
Checkrate/Likes
 
2    
I believe that when most Crock Pots/Slow cookers are set on Low they only draw about 60 watts, so I think its perfectly plausible that the pilot light in a gas stove Deep Well cooker could finish the slow cooking of a Pot Roast, Stew, Soup or other meal cooked at a low temp for a long time. The well that holds the pot would hold the residual heat from the the initial high heat start and the pilot light would maintain the simmering temp required to finish the job.
The simmer heat wattage on the ‘39 Westinghouse Electric stove was 50 watts. Eddie
View Full Size
This post was last edited 01/24/2023 at 14:40 |