Gastronomists use, in preference to any thing else, crockery or earthen
pans; or, for want of these, block-tin pans.
Copper is, in the end, the cheapest of all; but American cooks do not
like them because they require too much care and must be examined every
day; to prevent any accident, it is necessary to keep the inside
properly lined.
Many indispositions are caused by food prepared in copper not properly
lined; even food allowed to cool in a well-lined pan would be dangerous.
Pans lined with porcelain are excellent, but the trouble with them is,
that they crack, and after that cannot be cleaned; something will
always remain between the lining and the iron, and spoil every thing
cooked in them.
The tin-lined are preferable, on account of being easily cleaned by
means of a small birch-broom, washing-soda, and boiling water.