I just read yesterday that mayo mixed with a bit of salt will get rid of cup rings, although it did not specify if the rings were from water or heat. It said to rub it on and leave for 24 hours then wipe off. I don't know if it works or not. I do think I have heard of this before though. I just searched on this and they have it online as a remedy for heat or water rings, they say to leave it on over night, and mixing salt with the mayo is not mentioned. Joanne

thanks

Mayfirst: I just came across your question re your chafing dish, (controlled by a small "handle" that controls the flame height and is ignited by a rope wick). I have the same type chafing dish and have tried all of the local hdware and cooking stores w/no luck. I could not get it to light aft waiting for rope wick to absorb the denatured alcohol. (It does NOT use a sterno can). I even trimmed the wick so it was "fresh" at both ends and left the part of the rope in the den. alcohol frayed, as it was when I last used it!). What did u finally do to get the wick to light? Thx so much! Teach2005@bellsouth.net Do u suggest I buy more rope wicking? If so, what thickness did u use?

I don't know any rules of thumb, but just off the cuff, I'm thinking 3-4 qt for 6 but 4-5 for 12, depending somewhat on what you are serving. Chicken breasts laid on their side or kind of layered in can fit a lot in a smaller dish while a pasta dish will take up more room. This may not be a one size fits all situation, but yo can refill a smaller dish (or possibly have a second pan that fits inside it) but a dish that is too large will look silly and may not keep the food evenly warm. Shape (round or rectangular) could be an issue too. If you can only get one, I'd err on the smaller side and get 3 or 4.