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| Author |
Message |
| 8 new of 59 responses total. |
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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