Gastronomists use, in preference to any thing else, crockery or earthen pans; or, for want of these, block-tin pans.

Copper is, in the end, the cheapest of all; but American cooks do not like them because they require too much care and must be examined every day; to prevent any accident, it is necessary to keep the inside properly lined.

Many indispositions are caused by food prepared in copper not properly lined; even food allowed to cool in a well-lined pan would be dangerous.

Pans lined with porcelain are excellent, but the trouble with them is, that they crack, and after that cannot be cleaned; something will always remain between the lining and the iron, and spoil every thing cooked in them.

The tin-lined are preferable, on account of being easily cleaned by means of a small birch-broom, washing-soda, and boiling water.