Marking a pan which will be used in oven

[G. Sample]

Does anyone have a suggestion as to how to mark a pot or pan,
to identify it as 'meat' or 'milk', when said item will be used
in the oven? I have some all-metal bakeware, some of which I would
really like to use for meat, but am having trouble 'marking' it.
I tried using colored tape around the edge, but it melted under
the heat!

Thanks,
Gail

[Roberta Hatch]

ge...@ix.netcom.com (G. Sample) writes:

You used tape?! Hahaha! <sorry>

Seriously, there are a lot of ways to mark metal.

One way would be to buy an electric etcher. They're fairly
cheap (~$20) and can be bought in places like Sears tools section.
The tip vibrates and allows you to write on metal or plastic.

If you're talking cast iron, you could simply buy a cheap
triangle file (~$1) and cut a notch or two on the handle, or some
other place that could easily spoted.

Bobbi

---
Roberta Hatch '65 Panhead
Dykes on Bikes, San Francisco, CA (This space for rent)

[Christine Berliner]

In article <340c5822...@nntp.ix.netcom.com>, ge...@ix.netcom.com (G.
Sample) wrote:

> Does anyone have a suggestion as to how to mark a pot or pan,
> to identify it as 'meat' or 'milk', when said item will be used
> in the oven? I have some all-metal bakeware, some of which I would
> really like to use for meat, but am having trouble 'marking' it.
> I tried using colored tape around the edge, but it melted under
> the heat!
>

> Thanks,
> Gail

In our biology research labs, we use a felt tip marker made by
Sanford, called a "Sharpie", which writes on glass and anything else,
and does not come off under high pressure steam sterilization.
Look in a hardware or stationary store, it comes in different size tips.

Christine

Christine Berliner
chri...@vms.cis.pitt.edu

[Ruth Heiges]

ge...@ix.netcom.com (G. Sample) wrote:

> Does anyone have a suggestion as to how to mark a pot or pan,
> to identify it as 'meat' or 'milk', when said item will be used
> in the oven? I have some all-metal bakeware, some of which I would
> really like to use for meat, but am having trouble 'marking' it.
> I tried using colored tape around the edge, but it melted under
> the heat!

Use an enamel paint, either daubing on a stroke of color or painting on M
for meat (usually red); D for dairy (usually blue). Even nail polish will
work.

Ruth

[Estie]

On 7 Sep 1997, G. Sample wrote:

> Does anyone have a suggestion as to how to mark a pot or pan,
> to identify it as 'meat' or 'milk', when said item will be used
> in the oven? I have some all-metal bakeware, some of which I would
> really like to use for meat, but am having trouble 'marking' it.
> I tried using colored tape around the edge, but it melted under
> the heat!
>

> Thanks,
> Gail
>
>
>
Gail,
I've never tried it myself, but I do know people who use red nail polish
to do the job, write a big m for meat and they say it stays.

[David 'Mort' Mortman]

In article <340c5822...@nntp.ix.netcom.com>,

G. Sample <ge...@ix.netcom.com> wrote:
>Does anyone have a suggestion as to how to mark a pot or pan,
>to identify it as 'meat' or 'milk', when said item will be used
>in the oven? I have some all-metal bakeware, some of which I would
>really like to use for meat, but am having trouble 'marking' it.
>I tried using colored tape around the edge, but it melted under
>the heat!

Get a small electric engraver and use that to mark the pans. It
works wonderfully.

-M

[Terry Carmen]

On 7 Sep 1997 02:44:56 GMT, ge...@ix.netcom.com (G. Sample) wrote:

>Does anyone have a suggestion as to how to mark a pot or pan,
>to identify it as 'meat' or 'milk', when said item will be used
>in the oven?

You can stamp a letter (or word) into it.

Hardware stores (really good hardware stores) sell letter stamp sets
that can make impressions in metal.

Terry

--------------------

Terry Carmen
Meadowbrook Software
tpca...@servtech.DeleteThisToSendMail.com

NOTE TO SPAMMERS:
BAD THINGS will happen to any site that sends me email spam.

[ChLZ )]

G. Sample (ge...@ix.netcom.com) wrote:
: Does anyone have a suggestion as to how to mark a pot or pan,
: to identify it as 'meat' or 'milk', when said item will be used

: in the oven? I have some all-metal bakeware, some of which I would

: really like to use for meat, but am having trouble 'marking' it.
: I tried using colored tape around the edge, but it melted under
: the heat!

: Thanks,
: Gail

--
BS"D

Have you tried nail polish?

Liba __/\__
\ / \ /
/_\__/_\
\/ Li...@orion.ties.org

[Maxine L. Wolfson]

*G. Sample (ge...@ix.netcom.com) wrote:
*: Does anyone have a suggestion as to how to mark a pot or pan,
*: to identify it as 'meat' or 'milk', when said item will be used
*: in the oven? I have some all-metal bakeware, some of which I would
*: really like to use for meat, but am having trouble 'marking' it.
*: I tried using colored tape around the edge, but it melted under
*: the heat!
*
*: Thanks,
*: Gail

My husband and I were discussing this the other day as he asked me
for the nth time whether the rice that was cooked separtely from the
chicken was done in a milk or meat pot.

He suggested getting one of the etching pens that will scratch an
identifying mark on all sorts of hard surfaces. Most pots have
an out of the way place, or somewhere on the handles, that could be
marked M, F, or P. This also works well with glass bakeware.

Once you have an etching device, you could also mark any valuables
with your name or other identifier, so that they would be protected,
too. (lest you think that this device would sit around doing nothing
for any length of time.)

maxine in ri

[Goldtag1]

In our shul kitchen we marked all the Meat items with red nail polish and
the dairy ones with blue polish. All have held up well, despite being
cooked, warmed and scoured.