longri wrote:
I'm new to using titanium...(poor conductor, hot spots?)... a titanium fry pan would seem to be a terrible idea. Obviously I'm wrong. Or do you have to use techniques similar to what I just described?
Yes, a bit of a learning curve with Ti - All part of a system... designed and used primarily for when cooking fish at altitude.
- Also need a hot, stable stove with a very wide flame pattern - carry a MSR Windpro. Alcohol just not hot enough.
- Use the foil-wrap method...use/carry pre-cut, folded, large, foil squares. Stuff cleaned trout w/ spices and anything, a little olive oil on the outside, make a tightly sealed foil packet. Two or three packets into the hot pan... use a rock press...maybe 4 minutes a side - turn twice...~15 - 20 minutes and done. It is the hot oil that cooks the trout. Have cooked 1000's of trout in that pan this way...ask Mike...works fine.
For saute garlic/ onions, you do have to keep the pan moving...keep a close eye too for tortillas.
BTW, Another nice thing about Ti - a little sand paper in the spring (can't scratch Ti) - and ready for a new season.
taut lines,
mark