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| Author |
Message |
| 13 new of 59 responses total. |
mary
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response 47 of 59:
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Aug 1 12:00 UTC 2004 |
Stainless steel pans are supposed to see signs of use. Unlike non-stick,
it's a sign they are used by a real cook (who would mostly avoid non-stick
to begin with). Maybe it's just a "car" thing, that the first ding is
the worst. Over the next 20 years that pan will take on a patina. My
advice, don't worry about it, instead, feel easier about taking it out
for some real cooking.
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slynne
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response 48 of 59:
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Aug 1 20:52 UTC 2004 |
I once had a roommate who bought a cast iron frying pan and then got
all uptight about it. He actually made up a list of rules for the
frying pan and posted them in the kitchen. But, of course, as twenex
mentions in resp:46, this is perfectly ok since it was his frying pan.
The rules also made it very clear to us what acceptable uses of the
frying pan would be so there was no confusion
My response was to go out and get the exact same pan. I used to take
great pleasure in washing it in the sink with extra soap and a brillo
pad because I know that it bothered my roommate a LOT. But in a good
way. I dont think it *really* bothered him but he made a great show of
pretending it bothered him because that would encourage me to continue
to abuse my own frying pan while leaving his alone ;)
Anyhow, the way I see it is this. If you want to be uptight about your
pot, make up a list of rules for the pot. Dont expect you roommate to
just know that small scratches on the bottom would bother you. It isnt
unreasonable that the scratches would bother you but since that
probably isnt something that would bother most folks, it is
unreasonable to expect your roommate to know that it would bother you.
Of course, mary's advice in resp:47 is good too. You'll probably be a
lot happier if you dont get bent out of shape because a pot gets bent
out of shape ;)
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twenex
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response 49 of 59:
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Aug 1 22:33 UTC 2004 |
I advocated proper respect for other people's property, not Fascist control
of ephemera, like your friend!
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scott
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response 50 of 59:
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Aug 1 23:58 UTC 2004 |
Re 48: Finish the story! Which cast-iron pan ended up in better shape????
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slynne
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response 51 of 59:
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Aug 4 20:18 UTC 2004 |
resp:50 - Ok. *His* cast-iron frying pan ended up in better shape but I
just re-seasoned mine occasionally and it was just fine. Guess what is
one of the nice things about cast iron frying pans? Even a bozo like me
cant ruin them! I eventually gave that pan away though because my
grandmother gave me a whole set of them that used to belong to her son
who died before I was born. It makes her happy to know that someone is
using them. And guess what. Even those these pans are like 75 years
old, I still cant ruin them.
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slynne
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response 52 of 59:
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Aug 4 20:35 UTC 2004 |
Ok, the cast iron pans are only 40 years old. I have caught myself
embellishing again ;)
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dtk
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response 53 of 59:
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Dec 25 21:05 UTC 2013 |
The combination of a well seasoned black iron pan and a silicone
spatula/turner and a stainless tong enables a lot of recipes, and can go from
searing to baking to sauteeing to boiling/poaching to braising to fridge.
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keesan
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response 54 of 59:
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Dec 26 03:47 UTC 2013 |
A neighbor just gave us a brand new never used in the wrapping electric fry
pan. Aluminum. It sticks far less than the old scratched up one that was
no longer fixable.
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denise
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response 55 of 59:
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Jan 17 03:26 UTC 2014 |
I used to have a well seasoned round deep dish pizza pan that I loved
but don't know what happened to it. So it'd be nice to get some kind if
iron pan...
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mary
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response 56 of 59:
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Jan 17 14:36 UTC 2014 |
Over the last 40 years I've acquired a nice assortment of high quality pots
and pans, but my favorite is a 10" Lodge cast iron skillet that is naturally
non-stick at this point. Cost new, today, is about $20.
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denise
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response 57 of 59:
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Jan 19 04:24 UTC 2014 |
It's been a lot of years since I've looked at pots and pans in the
stores so I have no idea what the higher quality stuff costs.
I assume they make cast iron pans that are more like sauce pans or dutch
ovens than the more traditional cast iron frying pan? If they do make
bigger pans, how would the cast iron affect what you're cooking?
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mary
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response 58 of 59:
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Jan 19 17:28 UTC 2014 |
I have an enameled cast iron Dutch oven that's probably 25 years old. That
pot has seen a lot of stew, soup and chili over the years. I even use it to
make 24 hour no-knead bread. But I'm not so sure it would do what a saucepan
needs to do, which is make a quick adjustment to flame adjustments. I prefer
multi-ply with a stainless exterior for saucepans. But all of this comes down
to personal preference. I'm not a matched set kind of cook. What serves to
fry and egg would be terrible at searing steaks at nuclear temperatures.
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denise
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response 59 of 59:
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Jan 20 01:48 UTC 2014 |
I do have a couple sauce pans that I use for basic heat-up type things.
And one bigger basic pot I use for chili, stew, and soup. Am just
wondering if a cast iron dutch oven type thing would work better. I do
use a slow cooker for some things but it never produces a good stew nor
do I use it for chili.
I also have some basic non-stick frying pans in a few sizes and one
grill pan [one of those non-stick square frying pans with the raised
lines that provide the 'grill' marks.
And now that I live at a place that doesn't ban outdoor grills, I do
plan on eventually getting a grill, once I can save up the money for a
decent one.
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