Really having issues with chili pans....

Re:Really having issues with chili pans.... (bartl)

Fri, 08 Feb 2013 09:15:08 GMT

djdawg
Months ago I was trying to adjust the nipple on my propane stove (it's the two burner type that is available at Harbor Freight) and I twisted the nipple right off...and we all know how painful that can be! But I digress..

We were just talking about Harbor Freight on another forum here. A few things I have found out in my own research:

1) Never buy online from Harbor Freight unless there is a brick & mortar store that you can return it to.
2) If having the item break down can cost you more than you saved, don't buy it from Harbor Freight. The quality control on their products is atrocious.
3) Buy the extended warranty. If that brings the price up to over half of what a similar tool would cost elsewhere, don't buy it at all.
4) Do you get that a lot of Harbor Freight tools break down?
5) Double check reviews. Many Harbor Freight tools don't work right from the get-go. For example, their cheap rotary tool has no torque to speak of, while their still inexpensive variable speed rotary tool has gotten pretty decent reviews (but get that extended warranty).

Bart

Re:Really having issues with chili pans.... (Tristan225)

Thu, 07 Feb 2013 16:28:40 GMT

Might just try that, sounds like fun. I'm getting kind of board waiting for it to warm up a bit so I can get back out (looks like a couple weeks more). Is it OK if I didn't get mine from them? Will they be happy to see them?

CCinNJ

You should march right back to Harbor Freight and say "look at these nipples"

Re:Really having issues with chili pans.... (brickboo)

Thu, 07 Feb 2013 14:17:13 GMT

I posted this some place else:

I use a full size pan with about 2 inches of water and add a chicken bouillon or some Zatarain's Crab Boil liquid to the water. It takes 8 to 11 or 12 minutes to boil on a cold day. I mean a roaring boil. I had to put a larger Orifice on it when it got colder last November. The smaller orifice from the manufacturer would freeze up. It would not boil even after an hour. Not enough gas was going through the line

I have a four inch deep 1/2 size steam pan, the one with the holes in it, for steaming the dogs and the precook Johnsonville's brats.

Then I have two 1/4 sized 6 inches deep pans. I use one for chili and the other I keep a few dog in it simmering with a touch more of the Zatarain's Crab Boil and sell them as "Cajun Dogs."

I do have a Grill mounted on my cart also and grill dogs and brats and hold them in the simmering 1/4 size "Cajun Dog" pan or I keep them heated in the steam pan.

If I didn't have a grill I would just use the 1/2 size steam pan along with the 1/4 size pans as I described.

At Sam's club I buy 1/4 size aluminum foil pans about 2 1/2 or may 3 inches deep. I put a 1/2 inch of water in the 6 inch deep 1/4 size pan and I spray the inside of the aluminum heavy foil pan and do my chili in that aluminum pan sitting in the 1/2 inch of water inside of the 6 inch deep pan. This way the 1/4 metal pan it not messy to clean at all.

I was going to get the PanSaver liners for the chili, but I'd have to spend too much. The little foil pans come 3 in a pack at Sam's and if you spray them each time you use them they are easy to clean and you can use each one a few times.

Re:Really having issues with chili pans.... (CCinNJ)

Thu, 07 Feb 2013 02:28:10 GMT

You should march right back to Harbor Freight and say "look at these nipples"

Re:Really having issues with chili pans.... (djdawg)

Thu, 07 Feb 2013 01:16:52 GMT

This one deserves a follow up...

Months ago I was trying to adjust the nipple on my propane stove (it's the two burner type that is available at Harbor Freight) and I twisted the nipple right off...and we all know how painful that can be! But I digress..

Bought a new stove at HF since a replacement part wasn't available...installed it and from then on my chili pan problem (along with my pans being scorched with black soot) went away. It must have been a bad stove that had a bad mix of propane/air (?)...I'm not sure those stoves are adjustable but the new one is operating much better. My chili doesn't burn and stick at all like it did before....so if you're having problems with scorching pans, etc the problem might be in your stove. (as someone did point out to me)

Re:Really having issues with chili pans.... (jcheese)

Mon, 24 Sep 2012 08:47:33 GMT

Ok, do this. Take out the 1/2 pan that holds the dogs.Put the two 1/4 pans in its place. Put the perforated dog pan in a 6 inch 1/2 pan where the 1/4's were,over the flame Now you've got the dogs over high heat and the chili can be maintained over the gentler heat. And as always, watch your water levels.

Re:Really having issues with chili pans.... (RJT)

Mon, 24 Sep 2012 08:00:33 GMT

DJ you are correct I read his post wrong. I use the 1/3 pan in a pan method. Botton pan is 6" and top pan where chilli goes in is 4". I have done a 6" in a 6" also before but much less room for water so you have to keep a close eye. BTW, mine is over direct heat.....

Re:Really having issues with chili pans.... (djdawg)

Mon, 24 Sep 2012 01:53:07 GMT

I'm not sure how you guys are fitting two 1/4 pans into a 1/2 pan....they don't fit. They don't for me at least...

Mike, your idea sounds the best so far. My set up is the EZ plans if people are familiar with that. There are two burners but there is space for one full size spillage pan and then another 1/2 pan. I have one full spillage pan with two perforated 1/2 pans....one for dogs and one for buns. I was concerned in having the buns over direct heat (that's why I had this pan all the way to the right) but maybe that's not a big deal? So that left the 1/2 pan space on the far left over the burner. This is where I've been putting the two 1/4 pans. Tomorrow I'll move the full pan all the way to the left and then put the two 1/4 pans all the way to the right - no direct heat - and see how that works.

Re:Really having issues with chili pans.... (RJT)

Mon, 24 Sep 2012 00:59:28 GMT

mikejames533

Simple fix. Take a 6" deep 1/2 size pan and put it in the slot. Add an inch or so of water. then put your 2 - 1/4 size pans 4" deep into that. Your pan liners should do ok now, just make sure your 1/2 size pan doesn't run out of water. Kinda like making a double boiler.

Mike

This is my method using Pansaver liners with no issues at all. End of day pull out the bag and throw the pan in the dishwasher. Easy as that!!

Re:Really having issues with chili pans.... (mikejames533)

Sat, 22 Sep 2012 21:59:58 GMT

My fix will work if you try it! Just don't run out of water... Or rearrange your setup. Move your spillage pan over both HF burners and slide the 1/4 size pans where there is no direct burner.

Re:Really having issues with chili pans.... (BpCBlake)

Sat, 22 Sep 2012 19:50:22 GMT

use professional food service pan liners.
like pansavers or some other made for food service line.

Re:Really having issues with chili pans.... (Tristan225)

Sat, 22 Sep 2012 19:20:54 GMT

I use a foil insert, in a 4" deep pan over direct flame (same flame as dogs). I put a little water in the steam pan (under foil pan), keeps nice and hot and it works great for me. You do have to keep an eye on it for drying out, but no problem stir and add a little water to the chilli a couple times a day. Toss the foil pan at the end of the day. 19 cents. I get mine from Gordon Food Service, pretty sure you don't have those but someone has to have your size. The price at the grocery store is considerably more, so don't be a knuckle head like me and run out.

Re:Really having issues with chili pans.... (brickboo)

Sat, 22 Sep 2012 18:09:54 GMT

I don't think pan liners will work over direct heat. I have a full size spillage pan. I put a half size perforate pan in to steam the dogs. Then I put two 1/4 size pans in my spillage pan. On my Cart they have to run length wise with the spillage pan. I have a divider bar between the 1/2 size pan and the two 1/4 size pans.

The boiling water in the spillage pan heats my chili in my 1/4 sized pan with a liner with no trouble at all, with the exception of once when the spillage pan was neglected and ran out of water. Then everything blackened and the pan liner melted. But other times the pan liner worked perfected. Water boils at what 212 degrees or so. Direct heat form a 50 to 60 thousand BTU burner gets much hotter. Maybe 1000 degrees. Hope this helps.

Re:Really having issues with chili pans.... (chefbuba)

Sat, 22 Sep 2012 10:43:17 GMT

You don't have a spillage pan? You need to get one.

Re:Really having issues with chili pans.... (jcheese)

Sat, 22 Sep 2012 10:00:32 GMT

I use a full size drip pan with four 1/4's in it. No problems as long as I don't run out of water. What's your set up?

Re:Really having issues with chili pans.... (bartl)

Sat, 22 Sep 2012 09:18:55 GMT

Lost Nation
Line the pan w/HD foil

That was my first thought, too. And the "HD" is key; normal aluminum foil will make it worse.

Re:Really having issues with chili pans.... (Lost Nation)

Sat, 22 Sep 2012 06:38:22 GMT

Line the pan w/HD foil

Re:Really having issues with chili pans.... (djdawg)

Sat, 22 Sep 2012 02:52:07 GMT

Hey Mike....I think I tried that. Two 1/4 pans don't fit in a 1/2 pan do they? I mean it's not a spillage pan....I am using 6" 1/4 pans with a 4" 1/4 sitting in it as the double boiler but it's still over the flame...I'll try fitting them in again...

Re:Really having issues with chili pans.... (mikejames533)

Sat, 22 Sep 2012 02:48:31 GMT

Simple fix. Take a 6" deep 1/2 size pan and put it in the slot. Add an inch or so of water. then put your 2 - 1/4 size pans 4" deep into that. Your pan liners should do ok now, just make sure your 1/2 size pan doesn't run out of water. Kinda like making a double boiler.

Mike

Really having issues with chili pans.... (djdawg)

Sat, 22 Sep 2012 02:30:51 GMT

I've tried pan liners twice...they are not working. As I've said before my two 1/4 pans meet directly over the flame so no matter how low I have the flame that edge of the liner melts. Last time I tried it it freaking congealed and became one with the pan....plastic melting into the chili....ugh. They are good up to 400 degrees and all that.

I cannot....and will not...keep scrubbing these suckers every night. My next thought was a foil insert but I can't find them for 1/4 pans...do they make them for that size?

Also tried Pam....doesn't work. In fact it adds another burnt stain crap that I can't get off.