On Fri, 20 Feb 2009 23:37:36 GMT, "Gil Faver" >
wrote:

>how do you specify the quality of a hotel pan, i.e. its thickness? I have
>seen some that are pretty flimsy....

I too haven't cooked a hotel in years, so I'll be interested in
people's recommendations here.

I have cooked with hotel bar butter and cottage cheese, though.

-- Larry