Thought I'd already asked, seems I forgot or otherwise messed up ... Is that trick suitable for the hob? I know it'd work in the oven ... but I'd need to get that pesky handle off first ...Wipe the saucepan with oil, line the base with some of the cheap tan coloured silicon sheeting stuff and bake bread/bannock/damper in it.
It'll slowly season it and the bread will come out easily because of the silicon sheet.
... I looked out the number for the brand ...
... who is also completely flummoxed but is going to look into it and get back to me ...
It works fine on the hob, Phil
It's how I do mine. I hate the burned stink in the house of the oiled pan roasting in the oven, so I just use it, to season it.
Stoopid Q time ... how do they ball if they're not turned?Put the heat on the oven to do top and bottom and you'll make them easily without having to turn them.
Ah, secret's in the mixtureThe bun tin forms a round base, and the batter rises to form the top
Dead simple, one bowl wonder baking
Definitely not screwed together ~ basically there's a metal rod welded* to the main body, the wooden handle slides on over that and then the metal cap is machine forced onto the end.Is it likely to be a screw fit on the handle seeing as there doesn't seem to be any kind of indexing for screwing it on in the first place?? My money would be on a push fit rivet style of attachment I think. Not that that helps you at all, sorry. Though when it comes to it, and you absolutely have to take the handle off, my first option would be to grind a slot in the end cap to give you purchase to try unscrewing it.