[Homeroast] IRoast 2
cnavarro2 at gmail.com
Tue Dec 7 13:24:23 CST 2010
A cast iron sauce pan might also provide the same benefit since the primary
issue I have with the skillet is exactly what you mentioned, not scorching
the beans. The skillet allows too much heat to escape since the beans are
so spread out. You could compensate with higher heat, but this will promote
scorching. I will try using my wok next, but I suspect that a cast iron
sauce pot (maybe around 3 quarts) would provide better heat distribution
than my iron wok.
On Tue, Dec 7, 2010 at 8:29 AM, Jim Gundlach <pecanjim at bellsouth.net> wrote:
> On Dec 7, 2010, at 7:51 AM, Christopher Navarro wrote:
> > I've been experimenting with my cast-iron skillet since my IRoast gave
> > with reasonably good results after a few missed batches.
> A little more than six years ago I posted the following as a reason to
> roast in a wok rather than a frying pan:
> I find the beans stir better in a round bottom one and as a result you
> are less likely to get some scorched beans.
> pecan jim
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