dogface, from your photo I thought the internal size was between a half and one litres in size. But seven litres - wow! Looks great but no good at all unless you are cooking for a group of 12.
I just came across a milk pot I can spare. I am sure it could be converted the same way as the one discussed in this thread, although it's a bit too shallow to my taste. It's made of aluminium, outer diameter 17cm, inner 16cm, outer height 7cm, inner 6cm. Volume 1l, weight 310g (including a large plastic handle, which would probably be changed anyway(?)). It does not have a lid. I would be happy to send it to anyone interested.
Spiritburner: No, there is no lid included. Did you mean you would like me to send you this pan? Just drop me a note at matej@boha.cz .I would be happy to part with it if it finds some good use. Strange enough, I received an email notification after a week long delay. Perhaps I'd better check the forum online.
i've just finish indoor test (wind factor excluded) compared same diameter standart alloy pot -vs. "double-walled milk" ----- the same burners - small and medium the same water quantity and starting temperature ----- procedure: checking - time to noice, time to boiling (minutes) standart small b. 11 -13 medium b. 7 -9 double-walled milk small b. 12 -14 medium b. 7 -8 ------------ conclusions: with selected burners (size/strenght) double-walled could be quicker
It's surprising to read the boiling time was even longer with the double walled pot:-) Nevertheless I don't think there's any point in performing the test indoors - unfavourable weather is what makes the difference. According to my experience the double walled pot could reduce the boiling time distinctively when used outdoors - even twice or so, I believe... I also did some measurements, but many years ago and I don't have the results.
indoor "test" (it was only quick probe) elimnate wind factor I think it is good to separate the variable and constant factors
