realityguy wrote:Top rests on the bottom...the center cut is made at the height the pot stand needs to set above the bottom can lip subtracted from the overall and divided by two.In other words..if I want a 1" higher potstand and the overall can is 3-1/2" high..3-1/2"-1"(pot above flame point)=2-1/2"divided by 2=1-1/4"..therefore the cut point is 1-1/4" from the bottom of the stove.If a person wants a wider or thicker wick,they can shave some from the bottom of the top portion(and an equal amount from the top of the bottom portion if necessary) which makes the space wider between the top and bottom portions because it's all tapered the same,large at the bottom,smaller at the top.
My salmon can can't be used without contaminating the contents with metal tidbits The bottom of the can is the end that needs to be cut to open it. bummer!!!!!
Some time ago I thought of using the salmon can as a pot. It has tapered wall and the lip would be durable if the can was opened with a "Safety" can opener. Funny how we look at the containers food comes in