Thanks, Melinda. I was going to ask about non-stick boil down. In
this case by the time I fill the pan and dump the pot and choose a tea
it is almost ready to pour. There is no need to go wondering off.
Cold kettles on cold mornings take forever and not much less time on
warm mornings. If you want 500ml out of a round liter kettle it is
hard to estimate. I've already did some good estimates using the sauce
pan because it is uniform in shape and you can see the water level. I
will say the sauce pan doesn't seem to get as hot as a kettle. With
the kettle you get steam with the hot water as you pour plus more
turbulance from the spout. If I even miss the pot with the sauce pan
I'll need first aid for first degree burns. I also don't like the way
it seems to splatter the leaves from the top with poured. I like a
stream from a spout where I can pour under the leaves from the side of
the pot. We just did a kitchen remodel and my wife wouldn't even let
me put in an appliance electrical bay. Is Le Creuset the French
kitchen chain I see around here? I thought their kitchenware was
glazed cast iron or something like that.

Jim

Melinda wrote:
> Just a side comment Jim, don't let a non-stick pan boil down or it can give
> off some pretty toxic fumes. Best of luck looking for a kettle...I had a Le
> creuset but it sputtered very badly when I'd go to pour. They're expensive
> but not practical for me. I went to electric and have been satisfied so far.
>
> Melinda
>
>
> "Space Cowboy" > wrote in message
> oups.com...
> > It did strike me that the tinny ones would ruin a ceramic glasstop or
> > the plastic parts would melt if ever allowed to boil down for a length
> > of time. I do that about once a year.