Should not be made with flat bottoms, but rounded a little at the
edges--they must by no means be made with corners that are square like
tin vessels, for such can never be completely cleaned, and do not wear
near so long--that is the sides should not be soldered to the bottom
with a square joint, as sand and grease that lodge there can never be
completely got out.
These utensils should be scoured on the outside round the rim, and a
little way down the sides, but not low on the sides or on the bottom, as
that only wears them without any sort of advantage. For small families,
we recommend tin saucepans, as being lightest and safest; and if proper
care is taken of them, and they are well dried after they are cleaned,
are by far the cheapest, for the cost of a new tin saucepan is little
more than the expense of tinning a copper one. The covers of the boiling
pots should fit close, not only to prevent unnecessary evaporation of
the water, but to guard against the smoke of the fire insinuating itself
under the edge of the lid.