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Don't worry about that Jan, I bet my boots someone swooped and they are still on active duty in a warm and scented kitchen somewhere. Feeding the generations. I have a smallish commercial hotplate, couple of feet long and about a foot deep. I clean it by a bit of a scrap down with a plasters spreader, get the obvious off, then pour boiling water over it while it is at full heat. Scrape all the residue off, and polish it with oil. It is just a very big pan, and I know the hot spots and cooler cooking spots so you can do everything at once if you want. It has done decades of service for our family, and I do heartily recommend anyone with a growing family to bite the bullet and invest in one. Ours is a Roband, which I think is an American brand, and has the toaster underneath. They are expensive, and in my last house I had the bench dropped to size beside my cooker, here it just sits on a table, still lower than a bench.But not as low as I would like it. Our deep fryer is commercial too, and has worked as hard as the flat top over the years. That is a Roband too. Both have saved me more work than I could begin to imagine. Everything is fine, until the kids start bring their friends home. Then it is all on. Take pity on yourselves dear mothers, Erin, Angela et al. Go commercial. By the way, tomatoes are just fine on it, you can't make a sauce on it without considerable and unworthwhile trouble.