[Homeroast] IRoast 2
dbcraw at gmail.com
Tue Dec 7 14:13:17 CST 2010
If you have a good heavy aluminum pan, you may have better luck.
The aluminum is a much better conductor of heat, providing a more even
surface, Since its lighter it will also respond much faster to temperature
changes, giving you better control.
It's just not worth chewing through the leather straps
On Tue, Dec 7, 2010 at 11:24 AM, Christopher Navarro <cnavarro2 at gmail.com>wrote:
> 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
> 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>
> > On Dec 7, 2010, at 7:51 AM, Christopher Navarro wrote:
> > > I've been experimenting with my cast-iron skillet since my IRoast gave
> > out
> > > 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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