But I don't know much about them! Currently I have a three blade aluminum prop on a 22 ft SeaRay (inboard/outboard, Bravo One mercruiser)Are there significant performance benefits to changing to a stainless steel prop? How about different blade numbers? We use the boat for water skiing, tubing, etc, as well as driving to and from our cottage; it is already such a pig on gas, I'm not worried about using a little more.
The starting place for prop selection is RPM at wide open throttle (WOT); on an outboard, WOT is generally 5200 - 5800 RPM (check your manual, as it may be different on an i/o) A prop with a higher pitch will produce more torque (better for pulling out skiers) and will lower your WOT RPMLikewise, a prop with a lower pitch will increase your WOT RPMStatements like higher pitch gives you better mileage will be generally false, as you need to select the prop that gives you the appropriate WOT rangeUsually, 1 increase of pitch will decrease your RPM by 200 And YES, I know you are not always operating the engine at WOT, but this is your baseline and therefore affects all other areas of your range of throttle Stainless Steel props do flex less than aluminum, and are therefore generally preferred for ski boats, as they transfer more power to propulsion rather than to deforming the prop bladesHowever, be careful with a stainless prop if you generally boat in a shallow area with a rocky bottom, as SS props will NOT bend if they hit something; instead, it will destroy your lower gearcaseAn aluminum prop will be a better choice as they are usually less than half the cost of SS, and will sacrifice themselves before transferring damage to your lower unit That said, I live in a very shallow area with a muddy, sandy bottom and use a SS prop and don't worry about it.
Baker's StoneMy wife love's hers so much that I had to buy a second one.
I'm a big fan of parchment paper for cakes and cookiesFoil can be too reflective, as can some new pans.
the recipe for one ,next the temperature of the oven,then the position of the racks always in the middle ,if the batter/dough contain any fat at all you don't grease the cookie sheets, if you are making cookies that are rather sticky use parchment paper on top of the cookie sheet,
