Stepped down to only Ribeye

[Bering Sea Bar & Brig@MarthaStewart.GoodThing]

Instead of mignon it was half a ribeye in the bottom broiler with fries baking at 425f in the oven. The steak curled up while cooking and hit the drawer frame.
Poor me. Next week back to fillet m.

[Dave Smith]

On 2023-08-02 6:32 p.m., Bering Sea Bar & Br...@MarthaStewart.GoodThing
wrote:

> Instead of mignon it was half a ribeye in the bottom broiler with
> fries baking at 425f in the oven. The steak curled up while cooking
> and hit the drawer frame. Poor me. Next week back to fillet m.

I love filets but I will gladly take a rib eye.

[itsjoan...@webtv.net]

I had ribeye tonight; verrrrrry tasty and quite tender, too.

[dsi1]

On Wednesday, August 2, 2023 at 12:32:33 PM UTC-10, Bering Sea Bar & Br...@MarthaStewart.GoodThing wrote:
> Instead of mignon it was half a ribeye in the bottom broiler with fries baking at 425f in the oven. The steak curled up while cooking and hit the drawer frame.
> Poor me. Next week back to fillet m.

Congrats on the steak - even if it was only ribeye. I had some pork with asparagus, and spicy eggplant. There's no steak, I'm afraid.

https://photos.app.goo.gl/U2a8zJa42EdNaXSf9

[Bruce]

On Wed, 2 Aug 2023 20:08:12 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

That would be great, also without the pork.

[dsi1]

I could do that. Asparagus with shiitake or king mushroom. That would be pretty good.

[GM]

Bering Sea Bar & Br...@MarthaStewart.GoodThing wrote:

> Instead of mignon it was half a ribeye in the bottom broiler with fries baking at 425f in the oven. The steak curled up while cooking and hit the drawer frame.
> Poor me. Next week back to fillet m.

If you had done this on an electric broiler, there's a good chance your 'lectric would have been nuclear - generated... Illannoy gets about 50% of it's power from nuclear:

Transcript of taped conversations among German nuclear physicists (1945)

https://marginalrevolution.com/marginalrevolution/2023/08/transcript-of-taped-conversations-among-german-nuclear-physicists-1945.html#comments

Transcript of taped conversations among German nuclear physicists (1945)

by Tyler Cowen August 3, 2023 at 3:23 am in History Science

"After the end of the war, both the Western Allies and the Soviet Union tried to recruit the German scientists for their own purposes. From July 3, 1945, to January 3, 1946, the Allies incarcerated ten German nuclear physicists at the English country estate of Farm Hall, their goal being to obtain information about the German nuclear research project by way of surreptitiously taped conversations. The following transcript includes the scientists’ reactions to reports that America had dropped an atomic bomb on Hiroshima. The scientists also discuss their relationship to the Nazi regime and offer some prognoses for Germany’s future. As the transcript shows, Otto Hahn was especially shaken by the dropping of the bomb; later, he campaigned against the misuse of nuclear energy for military purposes..."

Here is the link, via Fernand Pajot:

Transcript of Surreptitiously Taped Conversations among German Nuclear Physicists at Farm Hall (August 6-7, 1945)

https://ghdi.ghi-dc.org/sub_document.cfm?document_id=2320

Here is one excerpt:

> HEISENBERG: […] I believe this uranium business will give the Anglo–Saxons such tremendous power that EUROPE will become a bloc under Anglo–Saxon domination. If that is the case it will be a very good thing. I wonder whether STALIN will be able to stand up to the others as he has done in the past.
[…]
> WIRTZ: It seems to me that the political situation for STALIN has changed completely now.
> WEIZSÄCKER: I hope so. STALIN certainly has not got it yet. If the Americans and the British were good Imperialists they would attack STALIN with the thing tomorrow, but they won’t do that, they will use it as a political weapon. Of course that is good, but the result will be a peace which will last until the Russians have it, and then there is bound to be war.
[…]
> KORSHING: That shows at any rate that the Americans are capable of real cooperation on a tremendous scale. That would have been impossible in Germany. Each one said that the other was unimportant..."

Not really sure why this is supposed to be surprising. Hitler and the Nazis admired the English and looked at
the British Empire as a positive model...

They also looked to the American frontier expansion westwards against the Indians as a positive model
for their eastern expansion, and American eugenics and racial policies as a model for their Nuremberg laws...

They regarded the USSR and "Judeo-Bolshevism" as their chief enemy...

European racists took note. Among them was Adolf Hitler. In Mein Kampf, Hitler called America
the “one state” making progress toward the creation of the kind of order he wanted for Germany...

In 1935, the National Socialist Handbook on Law and Legislation, a basic guide for Nazis as they
built their new society, would declare that the United States had achieved the “fundamental recognition”
of the need for a race state..."

</>

[Michael Trew]

To each their own, but your dinner looks better than steak, to me.

[jmcquown]

I enjoy a good prime filet but ribeyes have more marbling and as a
result, IMO, are a bit more flavourful. I do have to cut the ribeye in
half to about the size of a filet (wrap & freeze the other raw half).
That's because I don't have a large appetite and dislike reheated steak.
It doesn't matter what low temperature or method I use, reheated steak
is always more well done than I like.

Jill

[Thomas]

Try a sous vide reheat. I'm making that shit up but why not?

[Hank Rogers]

Indeed, your majesty. Most other anorexics do the same. Some
get 10 meals from a 8 oz. steak. Of course, if you eat too
much, your highness can always do a purge to expel the food.

Reheated steak is not fit for your majesty's poodle.

[Sqwertz]

You should be cooking that on the stovetop in an SS or cast iron
and shallow frying your fries.

-sw

[jmcquown]

What, no air fryer? ;)

Jill

[Bering Sea Bar & Brig@MarthaStewart.GoodThing]

I gotta old cast iron that's too funky to use. I do cook steaks on Teflon on hot days if I'm refrying rice.

[songbird]

Bering Sea Bar & Br...@MarthaStewart.GoodThing wrote:

...

> I gotta old cast iron that's too funky to use. I do cook steaks on Teflon on hot days if I'm refrying rice.

too funky? how so?

take a drill with a wire brush and get all the old
gunk off it and then cook something that needs oil in
it and keep it oiled after rinsing/washing&drying.
just use it and ignore all the BS about seasoning.
cooking with it will season it.


songbird

[Leonard Blaisdell]

On 2023-08-06, Bering Sea Bar & Br...@MarthaStewart.GoodThing <jgro...@hotmail.com> wrote:
> On Saturday, August 5, 2023 at 10:29:01 PM UTC-5, Sqwertz wrote:
>> On Wed, 2 Aug 2023 15:32:27 -0700 (PDT), Bering Sea Bar &
>> Br...@MarthaStewart.GoodThing wrote:

>> > Instead of mignon it was half a ribeye in the bottom broiler with fries baking at 425f in the oven. The steak curled up while cooking and hit the drawer frame.
>> > Poor me. Next week back to fillet m.
>> You should be cooking that on the stovetop in an SS or cast iron
>> and shallow frying your fries.

> I gotta old cast iron that's too funky to use. I do cook steaks on Teflon on hot days if I'm refrying rice.

I'm sure you know this Old Indian trick. Slice the fat rim on the
outside to the meat to reduce or eliminate meat curling.
It reduces or eliminates curling of mammal meat, regardless of broiling
or frying in a pan. Make the slices about one inch apart.
I know. I know! Everybody knows that. Just sayin'.

[songbird]

Leonard Blaisdell wrote:
...

> I know. I know! Everybody knows that. Just sayin'.

^^^^^^^^^^^^

i did not see this msg until after i wrote my
other...


songbird

[Bering Sea Bar & Brig@MarthaStewart.GoodThing]

I trim 2 oz. Of fat off most ribeyes. Next time I'll cut 3 slots horizontally and save the fat for next weeks filet m.

[jmcquown]

On 8/7/2023 2:45 AM, Leonard Blaisdell wrote:
> On 2023-08-06, Bering Sea Bar & Br...@MarthaStewart.GoodThing <jgro...@hotmail.com> wrote:
>> On Saturday, August 5, 2023 at 10:29:01 PM UTC-5, Sqwertz wrote:
>>> On Wed, 2 Aug 2023 15:32:27 -0700 (PDT), Bering Sea Bar &
>>> Br...@MarthaStewart.GoodThing wrote:
>
>>>> Instead of mignon it was half a ribeye in the bottom broiler with fries baking at 425f in the oven. The steak curled up while cooking and hit the drawer frame.
>>>> Poor me. Next week back to fillet m.
>>> You should be cooking that on the stovetop in an SS or cast iron
>>> and shallow frying your fries.
>
>> I gotta old cast iron that's too funky to use. I do cook steaks on Teflon on hot days if I'm refrying rice.
>

Teflon?! Scrub that cast iron pan with steel wool and re-season it.

> I'm sure you know this Old Indian trick. Slice the fat rim on the
> outside to the meat to reduce or eliminate meat curling.
> It reduces or eliminates curling of mammal meat, regardless of broiling
> or frying in a pan. Make the slices about one inch apart.
> I know. I know! Everybody knows that. Just sayin'.

Apparently the OP doesn't know about that trick. Or the OP prefers
filet. I like the size of a filet but lately I've taken to buying
ribeye, cut in half due mainly to my small appetitite (wrap and freeze
the other raw half). The nicely marbled ribeye tastes great.

Jill

[Cindy Hamilton]

On 2023-08-08, jmcquown <j_mc...@comcast.net> wrote:
> On 8/7/2023 2:45 AM, Leonard Blaisdell wrote:
>> On 2023-08-06, Bering Sea Bar & Br...@MarthaStewart.GoodThing <jgro...@hotmail.com> wrote:
>>> On Saturday, August 5, 2023 at 10:29:01 PM UTC-5, Sqwertz wrote:
>>>> On Wed, 2 Aug 2023 15:32:27 -0700 (PDT), Bering Sea Bar &
>>>> Br...@MarthaStewart.GoodThing wrote:
>>
>>>>> Instead of mignon it was half a ribeye in the bottom broiler with fries baking at 425f in the oven. The steak curled up while cooking and hit the drawer frame.
>>>>> Poor me. Next week back to fillet m.
>>>> You should be cooking that on the stovetop in an SS or cast iron
>>>> and shallow frying your fries.
>>
>>> I gotta old cast iron that's too funky to use. I do cook steaks on Teflon on hot days if I'm refrying rice.
>>
> Teflon?! Scrub that cast iron pan with steel wool and re-season it.

I love my teflon pans for eggs and such, but you can't get good crust
on a steak or burger with nonstick. I use my stainless frying pan
for that.

>> I'm sure you know this Old Indian trick. Slice the fat rim on the
>> outside to the meat to reduce or eliminate meat curling.
>> It reduces or eliminates curling of mammal meat, regardless of broiling
>> or frying in a pan. Make the slices about one inch apart.
>> I know. I know! Everybody knows that. Just sayin'.
>
> Apparently the OP doesn't know about that trick. Or the OP prefers
> filet. I like the size of a filet but lately I've taken to buying
> ribeye, cut in half due mainly to my small appetitite (wrap and freeze
> the other raw half). The nicely marbled ribeye tastes great.

I prefer ribeye or New York strip to filet. Fat = flavor.

--
Cindy Hamilton

[Bering Sea Bar & Brig@MarthaStewart.GoodThing]

How's about a belt sander to grind the gunk? I buy sand paper in sheets and cut to size.

[Dave Smith]

On 2023-08-08 10:40 a.m., jmcquown wrote:
> On 8/7/2023 2:45 AM, Leonard Blaisdell wrote:

> Teflon?!  Scrub that cast iron pan with steel wool and re-season it.
>
>> I'm sure you know this Old Indian trick. Slice the fat rim on the
>> outside to the meat to reduce or eliminate meat curling.
>> It reduces or eliminates curling of mammal meat, regardless of broiling
>> or frying in a pan. Make the slices about one inch apart.
>> I know. I know! Everybody knows that. Just sayin'.
>
> Apparently the OP doesn't know about that trick.

I didn't know it was an old Indian trick. My mother did that back in the
1950s.

> Or the OP prefers
> filet.  I like the size of a filet but lately I've taken to buying
> ribeye, cut in half due mainly to my small appetitite (wrap and freeze
> the other raw half).  The nicely marbled ribeye tastes great.
>

One of the reasons I started eating filets was the size. I never have
been into eating large amounts of steak. A 5oz filet is an ample serving
for me. It was generally cheaper for us to get a couple small filets
than to get one larger portions of other cuts of steak.

[Cindy Hamilton]

We do pretty well splitting a New York strip, but we both have
about the same (small) appetite for meat.

--
Cindy Hamilton

[dsi1]

I can get an excellent sear on a non-stick surface and a butane stove.

https://photos.app.goo.gl/PfgoGeXeCxuZ9LxB7
https://photos.app.goo.gl/LHKNmBUUBTHLz4uz8

[Michael Trew]

On 8/8/2023 11:21 AM, Cindy Hamilton wrote:
> On 2023-08-08, jmcquown<j_mc...@comcast.net> wrote:
>> On 8/7/2023 2:45 AM, Leonard Blaisdell wrote:
>>> On 2023-08-06, Bering Sea Bar& Br...@MarthaStewart.GoodThing<jgro...@hotmail.com> wrote:
>>>
>>>> I gotta old cast iron that's too funky to use. I do cook steaks on Teflon on hot days if I'm refrying rice.
>>>
>> Teflon?! Scrub that cast iron pan with steel wool and re-season it.
>
> I love my teflon pans for eggs and such, but you can't get good crust
> on a steak or burger with nonstick. I use my stainless frying pan
> for that.

No thanks on the Teflon non-stick. I don't like superheated chemicals
in the air, or Teflon in my food.

I use a stainless skillet for several things, but it must be a bear to
clean it after you sear a steak in it. I should think cast iron would
be better suited for that. A couple of cast iron skillets permanently
live on my stove top.

[Cindy Hamilton]

On 2023-08-09, Michael Trew <michae...@att.net> wrote:
> On 8/8/2023 11:21 AM, Cindy Hamilton wrote:
>> On 2023-08-08, jmcquown<j_mc...@comcast.net> wrote:
>>> On 8/7/2023 2:45 AM, Leonard Blaisdell wrote:
>>>> On 2023-08-06, Bering Sea Bar& Br...@MarthaStewart.GoodThing<jgro...@hotmail.com> wrote:
>>>>
>>>>> I gotta old cast iron that's too funky to use. I do cook steaks on Teflon on hot days if I'm refrying rice.
>>>>
>>> Teflon?! Scrub that cast iron pan with steel wool and re-season it.
>>
>> I love my teflon pans for eggs and such, but you can't get good crust
>> on a steak or burger with nonstick. I use my stainless frying pan
>> for that.
>
> No thanks on the Teflon non-stick. I don't like superheated chemicals
> in the air, or Teflon in my food.

I don't superheat my teflon pans. It's possible to cook food on
low heat, you know.

> I use a stainless skillet for several things, but it must be a bear to
> clean it after you sear a steak in it.

Not that bad. A little soak; a little scrubbing. We generally use
the grill for steak and burgers, but sometimes the weather just
isn't quite good enough. Or we want a pan sauce:

Beef Tenderloin with Garlic and Brandy

four 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
3 large garlic cloves, chopped
2/3 cup beef broth
2 tablespoons brandy

Sprinkle steaks with salt and pepper. Heat oil in large skillet over
medium-high heat. Add steaks; cook to desired doneness, about 5 minutes
per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons
parsley and garlic to skillet; stir 30 seconds. Add brandy and let the
alcohol cook off, then add the broth. Boil until juices are reduced to
glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining
1 tablespoon parsley.

> I should think cast iron would
> be better suited for that. A couple of cast iron skillets permanently
> live on my stove top.

Mine live in the basement. I have next to no use for them but I can't
quite make myself get rid of them. One of them is a little Griswold
that my great-grandmother had. A six-incher, if memory serves.

--
Cindy Hamilton

[Bruce]

On Wed, 09 Aug 2023 09:21:36 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:

>On 2023-08-09, Michael Trew <michae...@att.net> wrote:
>> On 8/8/2023 11:21 AM, Cindy Hamilton wrote:
>>> On 2023-08-08, jmcquown<j_mc...@comcast.net> wrote:
>>>> On 8/7/2023 2:45 AM, Leonard Blaisdell wrote:
>>>>> On 2023-08-06, Bering Sea Bar& Br...@MarthaStewart.GoodThing<jgro...@hotmail.com> wrote:
>>>>>
>>>>>> I gotta old cast iron that's too funky to use. I do cook steaks on Teflon on hot days if I'm refrying rice.
>>>>>
>>>> Teflon?! Scrub that cast iron pan with steel wool and re-season it.
>>>
>>> I love my teflon pans for eggs and such, but you can't get good crust
>>> on a steak or burger with nonstick. I use my stainless frying pan
>>> for that.
>>
>> No thanks on the Teflon non-stick. I don't like superheated chemicals
>> in the air, or Teflon in my food.
>
>I don't superheat my teflon pans. It's possible to cook food on
>low heat, you know.

Don't use a teflon pan near your canary. It will drop dead.

[Thomas]

What is that? Is it heavy duty?

[dsi1]

It's an aluminum pan that's coated with a non-granite, non-plastic, maifan stone surface. The pan has a steel heat diffuser underneath. It's made to be used with a cheap butane burner. I don't know how it works. I got it at a Korean market. I'm a fan of the maifan coating. The pans I use these days are aluminum maifan pans.

[songbird]

dsi1 wrote:
...

> It's an aluminum pan that's coated with a non-granite, non-plastic, maifan stone surface. The pan has a steel heat diffuser underneath. It's made to be used with a cheap butane burner. I don't know how it works. I got it at a Korean market. I'm a fan of the maifan coating. The pans I use these days are aluminum maifan pans.

it is a type of enamel coating over the metal.


songbird

[Hank Rogers]

And perfect for asian hiwayans on da rock.

[Thomas]

Would the coating crack if bent?

[Thomas]

Gotta link? I tried.

[Hank Rogers]

Who cares? I'm sure it is 100% guaranteed by Google.

[Thomas]

Just wondering how tough it is. No way to bend my All Clad stuff. It looks fun.

[Leonard Blaisdell]

On 2023-08-08, Bering Sea Bar & Br...@MarthaStewart.GoodThing <jgro...@hotmail.com> wrote:

> How's about a belt sander to grind the gunk? I buy sand paper in sheets and cut to size.

Sandpaper works fine for excess grease and rust that a scraper can't get
off. Then season. You will be all set.
FWIW, the only sander you need is your hand and the sandpaper. All
you're doing is removing crud from an iron surface.

[dsi1]

Your best bet for maifan cookware is at a Korean market. These days, I wouldn't think of getting Teflon cookware. The Korean pans are heavier and the maifan coating is very durable - it's not plastic, it's stone.

https://www.atgrillscookware.com/blogs/cooking/granite-vs-maifan-stone-cookware

[Bruce]

My artificially intelligent friend:
"If you're seeking a non-stick option, maifan stone cookware is often
regarded as a more natural and safer alternative."

[dsi1]

I'm not into natural or safer - only performance.

[Bruce]

On Thu, 10 Aug 2023 00:50:22 -0700 (PDT), dsi1

Oh sorry, I forgot Leo and you are the macho men of RFC.

[dsi1]

Not really. "Natural" and "safer" are just words that people use to manipulate other people. Unfortunately, you're one of the rfc'ers that are mostly motivated by fear. That's the breaks.

[Bruce]

On Thu, 10 Aug 2023 01:11:40 -0700 (PDT), dsi1

It's safer to look left and right before you cross a street. But
you're such an action hero, you cross without looking. You stop the
cars with sheer willpower. Asian trick.

[Ed P]

On 8/10/2023 3:29 AM, Bruce wrote:
> On Thu, 10 Aug 2023 00:19:36 -0700 (PDT), dsi1

>>>>>> https://photos.app.goo.gl/PfgoGeXeCxuZ9LxB7
>>>>>> https://photos.app.goo.gl/LHKNmBUUBTHLz4uz8
>>>>> What is that? Is it heavy duty?
>>>> It's an aluminum pan that's coated with a non-granite, non-plastic, maifan stone surface. The pan has a steel heat diffuser underneath. It's made to be used with a cheap butane burner. I don't know how it works. I got it at a Korean market. I'm a fan of the maifan coating. The pans I use these days are aluminum maifan pans.
>>> Gotta link? I tried.
>>
>> Your best bet for maifan cookware is at a Korean market. These days, I wouldn't think of getting Teflon cookware. The Korean pans are heavier and the maifan coating is very durable - it's not plastic, it's stone.
>>
>> https://www.atgrillscookware.com/blogs/cooking/granite-vs-maifan-stone-cookware
>
> My artificially intelligent friend:
> "If you're seeking a non-stick option, maifan stone cookware is often
> regarded as a more natural and safer alternative."

Teflon is better than it used to be since they eliminated PFOA in it.
That is one of the bird killers, but frying on high heat is bad for them
in any pan.

No non=stick should go to high heat anyway. I use a small coated pan
for eggs. A bit of butter and they slide right out.

[songbird]

dsi1 wrote:
...

> Your best bet for maifan cookware is at a Korean market. These days, I wouldn't think of getting Teflon cookware. The Korean pans are heavier and the maifan coating is very durable - it's not plastic, it's stone.
>
> https://www.atgrillscookware.com/blogs/cooking/granite-vs-maifan-stone-cookware

it is not stone. it's enamel.


songbird

[dsi1]

In what way is maifan an enamel?

[dsi1]

Obviously, the idea of crossing the street gives you a lot of anxiety. Ick.

[Michael Trew]

Why do you have no use for them? You don't like cooking with them, or
you just don't want to bother?

I don't know why Griswold skillets are so popular, but I usually sell
any I come across.

[Michael Trew]

On 8/10/2023 5:10 AM, Bruce wrote:
> On Thu, 10 Aug 2023 01:11:40 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>>

>> That's the breaks.

You'll need them in Chicago.

> It's safer to look left and right before you cross a street. But
> you're such an action hero, you cross without looking. You stop the
> cars with sheer willpower. Asian trick.

That's how pedestrians are in Chicago! Someone told me that they are
fearless, and dart out in front of cars, throwing caution to the wind.
I took a detour through Chicago one year, and sure enough, I had to
almost lock the brakes a couple of times. You tap the horn, and they
still don't even glance up at you; they just extend their middle finger.

[cshenk]

Ed P wrote:

> Teflon is better than it used to be since they eliminated PFOA in it.
> That is one of the bird killers, but frying on high heat is bad for
> them in any pan.
>
> No non=stick should go to high heat anyway. I use a small coated pan
> for eggs. A bit of butter and they slide right out.

Missed one. Cast iron, well cured. Any heat level you want to use is
fine.

[Dave Smith]

When we were visiting our niece in Tallinn Estonia she warned us not to
jaywalk saying that drivers would not stop. She also advised not to
cross in front of trolley cars because they would not stop either.
After we got home there was a news report about a tourist who had been
run over by one of the trollies.

[Ed P]

People have no respect. I was in a shopping center this morning and was
the third car heading to the exit. A couple of old people were crossing
and the first car stopped and let them cross. Why???? They are old and
have nothing else to do so they should have waited and let us go by.

[Thomas]

WHAT IS MAIFAN STONE COOKWARE?  

Maifan stone cookware is made from maifanite. It’s a stone that is commonly found in the Asian region. 

Usually, Maifan stone cookware is made of other good heat-conducting metals such as cast aluminum, cast iron, or stainless steel as their core and coating of Maifan stones.

In most instances, the coating is on the interior and exterior. Additionally, the layer is a natural non-stick coating.

Sounds like stone from the link.

[Dave Smith]

LOL I was pointing out the difference in attitudes between here and
there. If you hit a pedestrian here you are likely to face charges,
even if the pedestrians are in the wrong.

Some pedestrians are so stupid it is a wonder that more of them are not
hit. At the top of the list are those who walk behind cars that are
backing out of a parking space. Sure, the car driver is required to make
sure it is safe, but when I am walking through a parking lot and see a
car backing or even just with the back up lights on I stop and let them
get out. It is better than me getting hit. Frankly, I think there
should be a bounty on the people who walk behind backing cars.

Then there are those who run out onto the road and get in front of you
and then slow down. If they can only run a short distance it would be
better if they walked to the road slowly and then ran across the lane to
get out of the way. I had one of those a couple weeks ago when we were
almost at the restaurant we were going to for dinner. A local low life
ran across the side walk and the opposite lane to get in front of me and
then slowed down to a very slow walk. Apparently h was a disenfranchised
loser trying to stick it to someone who could afford to drive a car.

[Bruce]

I saw an item about non stick on TV. Manufacturers who supposedly had
removed PFOA didn't want to confirm whether it was completely gone nor
did they want to say what they had replaced it with. The conclusion
still was "Don't use".

[Bruce]

Parisian drivers get bonus points for hitting pedestrians on
crossings. With enough bonus points you get a discount at the gas
station.

[Cindy Hamilton]

On 2023-08-10, Michael Trew <michae...@att.net> wrote:
> On 8/9/2023 5:21 AM, Cindy Hamilton wrote:
>> On 2023-08-09, Michael Trew<michae...@att.net> wrote:
>>
>>> I should think cast iron would
>>> be better suited for that. A couple of cast iron skillets permanently
>>> live on my stove top.
>>
>> Mine live in the basement. I have next to no use for them but I can't
>> quite make myself get rid of them. One of them is a little Griswold
>> that my great-grandmother had. A six-incher, if memory serves.
>
> Why do you have no use for them? You don't like cooking with them, or
> you just don't want to bother?

They can't go in the dishwasher. For the most part, except for my
sharp knives, if it can't go in the dishwasher, I don't want it.

I've cooked all my life without using cast iron. I've tried cast
iron (which is why I own some), but it's never given me a result
that was superior to my existing methods.

--
Cindy Hamilton

[Bryan Simmons]

Cast iron is as obsolete as wringer washers.
>
> --
> Cindy Hamilton

--Bryan

[Hank Rogers]

They worked great for me, many years, with a regular electric
stove. But I haven't used them since 2007.

I now have one of those new fangled computer controlled, glass
top fuckers. All I can say for it is that the damn thing works
well enough and hasn't broke down so far. But I'm afraid to put
a cast iron skillet on a sheet of glass.

The vittles are no better than the old way.

[Dave Smith]

I don't understand. A well seasoned cast iron pan just needs to be
wiped out. It doesn't have to go into a dishwasher. It doesn't have to
be washed. It doesn't get any easier than that.

[Michael Trew]

Speaking of wringer washers, on my new $2,400 house... well, next
door... I found a late 50's round tub Maytag wringer washer. The kind
with the teal release bar on top (not red). Since the whole roof of the
abandoned house had caved in, I figured they wouldn't miss it. I
gingerly climbed onto the back porch, and had a friend help me haul it
home. It's been sitting out in the open elements for well over a decade.

Would you believe that I drained the nasty stagnant water, rinsed it
out, plugged it in, and it fired right up? The agitator spins when you
pull the lever, the wringers roll, and even the electric pump works.
I'm going to clean it up and put it next to my laundry tub in the
cellar. The cheaply made 70's Crosley wringer that I have now will be
carted off to be sold.

[Michael Trew]

I agree, but some people don't seem to. Cindy's might not have been
well seasoned. You need to run it through several rounds in the oven
with an oil on it to get a truly good non-stick type finish. The most
common cast iron complaint that I hear is that they are too heavy to
cart around. That's why mine live in a stack on top of one of the stove
burners. I can't remember the last time I had to use all 4 burners at once.

[itsjoan...@webtv.net]

Thank you! I made a small skillet of cornbread tonight. I could have flopped
out the disk but I cut it into wedges in the pan. It got a quick wipe out with a
paper towel and is stored until the next use. The interior is as slick as glass.

[Dave Smith]

On 2023-08-10 7:16 p.m., Michael Trew wrote:
> On 8/10/2023 6:16 PM, Dave Smith wrote:

>
> I agree, but some people don't seem to.  Cindy's might not have been
> well seasoned.  You need to run it through several rounds in the oven
> with an oil on it to get a truly good non-stick type finish.  The most
> common cast iron complaint that I hear is that they are too heavy to
> cart around.

Nuts to that. I have taken my cast iron pan on canoe trips. It had to be
carried in a pack over a number or portages along with all the other
gear, but it was well worth the effort.

[songbird]

Michael Trew wrote:
> On 8/10/2023 6:16 PM, Dave Smith wrote:

...

>> I don't understand. A well seasoned cast iron pan just needs to be wiped
>> out. It doesn't have to go into a dishwasher. It doesn't have to be
>> washed. It doesn't get any easier than that.
>
> I agree, but some people don't seem to. Cindy's might not have been
> well seasoned. You need to run it through several rounds in the oven
> with an oil on it to get a truly good non-stick type finish. The most
> common cast iron complaint that I hear is that they are too heavy to
> cart around. That's why mine live in a stack on top of one of the stove
> burners. I can't remember the last time I had to use all 4 burners at once.

i can't stand the smell of rancid grease so i do
have to lightly clean the cast iron pans when i use
them. it's not hard. rinse with hot water and scrub
off stuff that i don't want left behind and then use
like a drop of detergent to get the last bit of oil
coating left and then rinse it very well. dry it
completely and cover it and it is ready to go for
the next time i need to use it. it takes me less
time to wash it than a regular pan of equal size.
drying time is a bit longer because i warm it up on
the stove to make sure it is dry before i cover it.

when i go to use it the next time i put on whatever
kind of oil the recipe needs and once in a while
after drying i'll wipe the exterior with a bit of
vegetable oil to make sure it doesn't have a reason
to rust.

the seasoning on the pan i use the most is not
perfect, i don't care, it performs as it should for
my purposes. the seasoning on the griddle is as
perfect as it was when i bought it because i do not
use that pan for anything other than pancakes fried
in butter. that pan i do not need to wash as much
because no meat gets on it so i don't have the
rancid grease smell to vanquish. a hot water rinse
and wipe with vegetable oil on the bottom once in
a while and that's all i have to do for that one.


songbird

[songbird]

yep, short of molten... :)

just don't do dumb things with them when they are hot
(like dropping them in a sink full of cold water) and
they'll last longer than most people will live.


songbird

[songbird]

read this more carefully...

https://www.atgrillscookware.com/blogs/cooking/what-is-cookware-coating-and-what-are-the-advantages-of-stone-coating


particularly:


"What is a Stone Coating?

A stone coating is a layer used on cookware that is made from natural-looking stones.

The stone is crushed into smaller/ fine particles mixed with other non-stick chemicals to form a coat. It results in a durable and abrasive-resistant coat that is then used on cookware.

The crushed stone coating includes other materials such as ceramic, granite, diamond, marble, porcelain, etc.

Have you heard of or used stone cookware? Usually, such cookware has a core/inner metal material (either aluminum or stainless steel) and a stone coating on the exterior."


it's not quacking like a stone to me there...


songbird

[Ed P]

Instead of the oven routine, just fry some bacon in it a few times.

There are some things that cast iron excels at and they will never be
obsolete.

[dsi1]

What we have here is a failure to communicate. You think that I'm saying that I have a pan made of stone. If you had read more carefully you would have realized that I had an aluminum pan with a maifan coating. It's not a stone pan and it's not an enamel surface.

[Cindy Hamilton]

On 2023-08-10, Michael Trew <michae...@att.net> wrote:

I have an 8-inch cast iron frying pan that has had uncountable pork
roasts cooked in it. It's a slick as shit. I still don't want
to use it.

There are days when my wrists hurt if I make a tight fist. I'll
stick with what I'm doing, thanks.

In any event, I don't very often use a frying pan except to scramble
eggs. For that, a teflon-coated aluminum pan is perfect.

Why are you so invested in convincing me to use cast iron?

--
Cindy Hamilton

[Cindy Hamilton]

What are those things?

--
Cindy Hamilton

[GM]

Cast iron should be relegated to antique kitchen displays in places like Colonial Williamsburg or the Smithsonian...

--
GM

[Cindy Hamilton]

On 2023-08-11, songbird <song...@anthive.com> wrote:
> Thomas wrote:
>> On Thursday, August 10, 2023 at 10:15:31 AM UTC-4, songbird wrote:
>>> dsi1 wrote:
>>> ...
>>> > Your best bet for maifan cookware is at a Korean market. These days, I wouldn't think of getting Teflon cookware. The Korean pans are heavier and the maifan coating is very durable - it's not plastic, it's stone.
>>> >
>>> > https://www.atgrillscookware.com/blogs/cooking/granite-vs-maifan-stone-cookware
>>> it is not stone. it's enamel.
>>>
>>>
>>> songbird
>> WHAT IS MAIFAN STONE COOKWARE?  
>>
>> Maifan stone cookware is made from maifanite. It’s a stone that is commonly found in the Asian region. 

Maifan stone, also called “maifanite,” is a natural ore found in East Asia
that is mainly composed of SiO2, Al2O3, CaO, and MgO.
Reluctantly, here's the source for that info:
https://www.wisewell.com/blogs/news/mineral-magic-how-maifan-stone-creates-healthy-delicious-water
Still, it sounds about right.
Sand, aluminum oxide, calcium oxide, magnesium oxide. I'm sure there
are other impurities in quantities too small to list (unless they're
radioactive).

Oh, hey. Here's a claim that contains a longer list of constituent
minerals:
https://www.awesomewaterfilters.com.au/blogs/news/what-are-maifan-stone-properties

Of course I found a lot of bullshit "science" about healing, luck, and
all those other things gullible people want to pay money to have.

And this:
https://pubmed.ncbi.nlm.nih.gov/34850346/

> The crushed stone coating includes other materials such as ceramic,
> granite, diamond, marble, porcelain, etc.

Nice they've found a way to use up industrial garbage and sell it
to people.

Since it's mostly SiO2, I think we can safely call it "enamel".

Now I have to go and wash my browser history.

--
Cindy Hamilton

[songbird]

dsi1 wrote:
...

> What we have here is a failure to communicate. You think that I'm saying that I have a pan made of stone. If you had read more carefully you would have realized that I had an aluminum pan with a maifan coating. It's not a stone pan and it's not an enamel surface.

i was not replying to you, but that's ok.

i read your initial reply accurately.

just poking at a marketing ploy which is leading people to
error.


songbird

[cshenk]

Dave, I think somefolks just aren't familiar with them and likely don't
understand 'well seasoned'.

Maybe they think it's supposed to be 'silver' looking or something?

[cshenk]

Smile, my 2 dutch ovens reside in the bakery cabinet (I've sent
pictures in the past) and the big cast iron frying pan is on the stove
top or parked in an empty oven.

[cshenk]

Dave Smith wrote:

> On 2023-08-10 7:16 p.m., Michael Trew wrote:
> > On 8/10/2023 6:16 PM, Dave Smith wrote:
>
> >
> > I agree, but some people don't seem to.  Cindy's might not have
> > been well seasoned.  You need to run it through several rounds in
> > the oven with an oil on it to get a truly good non-stick type
> > finish.  The most common cast iron complaint that I hear is that
> > they are too heavy to cart around.

> Nuts to that. I have taken my cast iron pan on canoe trips. It had to
> be carried in a pack over a number or portages along with all the
> other gear, but it was well worth the effort.

Actually the big dutch oven *is a bit heavy*. The frying pan is
reasonable.

> > burners.  I can't remember the last time I had to use all 4 burners
> > at once.

> That's why mine live in a stack on top of one of the stove

I probably use the stovetop more than most. Right now it's simmering a
deep vegetable broth from ends-n-peelings. I'll be making a double
load as a friend requested some and brought down some 'stuff' for it
(just wilted, not slimy or anything bad). A lot of folks had their
gardens subsume to the August heat and she and I are the same so that's
much of the broth base,

I'm making my Cream of Mushroom (bisque) soup with grilled cheese for
lunch. Both will be about a gallon and done in 2 runs (one after the
other). The soup takes 2 pots (one broth and mushrooms, other cream
base) then the cast iron for the grilled cheese. Teapot parked on 5th
burner (not planning to use it today but can).

Normally I just use 2 or 3 burners though. That's probably true of
most of us.

[Ed P]

Searing a steak. Anything that needs very high heat.

I use mine for meatloaf and potatoes. Put the formed meat in the center
and surround it with cut up potatoes. Give the potatoes a stir about
half way. Oven temp 375.

[cshenk]

Cindy Hamilton wrote:

> On 2023-08-10, Michael Trew <michae...@att.net> wrote:
> > On 8/10/2023 6:16 PM, Dave Smith wrote:
> >> On 2023-08-10 5:12 p.m., Cindy Hamilton wrote:
> > > >
> >>> I've cooked all my life without using cast iron. I've tried cast
> >>> iron (which is why I own some), but it's never given me a result
> >>> that was superior to my existing methods.
> > > >
> >> I don't understand. A well seasoned cast iron pan just needs to be
> wiped >> out. It doesn't have to go into a dishwasher. It doesn't
> have to be >> washed. It doesn't get any easier than that.
> >
> > I agree, but some people don't seem to. Cindy's might not have
> > been well seasoned. You need to run it through several rounds in
> > the oven with an oil on it to get a truly good non-stick type
> > finish. The most common cast iron complaint that I hear is that
> > they are too heavy to cart around. That's why mine live in a stack
> > on top of one of the stove burners. I can't remember the last time
> > I had to use all 4 burners at once.
>
> I have an 8-inch cast iron frying pan that has had uncountable pork
> roasts cooked in it. It's a slick as shit. I still don't want
> to use it.
>
> There are days when my wrists hurt if I make a tight fist. I'll
> stick with what I'm doing, thanks.

Cindy, no issues if they give you lifting problems. Just use what is
more comfortable.

>
> In any event, I don't very often use a frying pan except to scramble
> eggs. For that, a teflon-coated aluminum pan is perfect.
>
> Why are you so invested in convincing me to use cast iron?

I don't think he is. You just sound like 'they are useless', which is
wrong. They just don't suit _you personally_ which is fine. A lot of
others like them.

[cshenk]

Or you could sautee some bacon and onions on the stove top then push
them to the side and assemble the rest, then top the meatloaf with the
onions and bacon and shift to the oven to bake the rest of the way. Be
sure to roll the potatoes and carrots about a bit to coat in the bacon
fat. If you want some greenery, mustard greens are mild and stand up
well to long cookery. Put them at the bottom after greasing the
potatoes and carrots a bit.

[Mike Duffy]

On 2023-08-11, Cindy Hamilton wrote:

> Reluctantly, here's the source for that info:

I had to read the link to se why you are reluctant.

I agree with your sentiment, but must add:

(1) No matter it's composition of beneficial minerals,
any rock will soon be depleted of such when composants
have been leached out. It's best to eat foods heavy in
such substances.

(2) The most important one is phosphorous, because of
reasons I will only go into if someone seriously asks.

Vegans (& Bruce) are thus at a serious disadvantage
mentally because meat & dairy are the best sources.

(3) Mental problems with heavy metals are because many
are a hodgepodge of different isotopes. The details of
the mechanism are more arcane than my explanation for (2).

Suffice it to say that dreams & imagination become
subjectively indistinguishable from reality.

[Cindy Hamilton]

Ah. I find my All-Clad is sufficient for searing and other high-heat
applications. I don't make meatloaf; neither my husband nor I likes it.

Still not convinced that I need to drag my cast iron out of the
basement and strain my wrists.

--
Cindy Hamilton

[dsi1]

I don't believe in marketing ploys, backstories, or what other people believe. I believe in performance.

[songbird]

Cindy Hamilton wrote:
...

> Nice they've found a way to use up industrial garbage and sell it
> to people.
>
> Since it's mostly SiO2, I think we can safely call it "enamel".

ding ding! :)

> Now I have to go and wash my browser history.

haha!


songbird

[Thomas]

"What is the difference between granite and Maifan stone cookware? Granite cookware is a type of enamelware, while Maifan cookware is a type of stoneware."

Y'all win. It is enamel.
It's about the pronouns.

[Hank Rogers]

Maybe maifan is the korean word for enamel?

[Bering Sea Bar & Brig@MarthaStewart.GoodThing]

Years ago a college was offering free tuition to a ceramics engineering program. But you still were stuck in junk dorm housing.

[Cindy Hamilton]

No.

It comes from Inner Mongolia and Shangdong, China.

--
Cindy Hamilton

[Thomas]

Mongolia is pretty far from shangdong. They speak russian kinda far. About a thousand miles apart.
Not doubting where the word comes from just tossing out they do not speak maifanese.
Hurry, go check wiki.

[Bruce]

On Fri, 11 Aug 2023 17:02:51 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:

Cindy uses Google and Wikipedia a lot. There's nothing wrong with
that, but then she presents the knowledge as her own :)

[Thomas]

Love it. Hank said Maybe.
Followed by

No

Off-putting. Maybe Hank is correct, the word is not from both mongolia and the dong. I do not know where it is from.
I'll ask that friend...

[Thomas]

The word "Maifan" originates from Chinese Mandarin (麦饭石), which translates to "wheat and rice stone". It got its name from its appearance, resembling cooked grains of rice and wheat. Maifan stone is a type of rock commonly found in China and is known for its porous nature and use in traditional Chinese medicine. It is used in various applications, including water purification and as a component in certain types of ceramics.
This message has been generated by Nova - download it for free:
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[Bruce]

On Fri, 11 Aug 2023 17:56:08 -0700 (PDT), Thomas <cano...@gmail.com>

My friend agrees.
"The word "maifan" has origins in the Chinese language. It is commonly
associated with "maifan stone", which is a type of mineral rock used
for various purposes, including traditional Chinese medicine and water
filtration."

I have another friend, but this one talked out of its artificial ass:
"The word "maifan" comes from the Persian word "maidān", which means
"field" or "square"."

So I asked if it was sure it came from Persian.

"I apologize for the previous answer. I did some more research and I
found that the word "maifan" does not come from Persian. It actually
comes from the Chinese word "máifán", which means "hemp-boiling
stone"."

[jmcquown]

On 8/11/2023 5:53 AM, Cindy Hamilton wrote:
> On 2023-08-10, Michael Trew <michae...@att.net> wrote:
>> On 8/10/2023 6:16 PM, Dave Smith wrote:
>>> On 2023-08-10 5:12 p.m., Cindy Hamilton wrote:
>>>>
>>>> I've cooked all my life without using cast iron. I've tried cast
>>>> iron (which is why I own some), but it's never given me a result
>>>> that was superior to my existing methods.
>>>>
>>> I don't understand. A well seasoned cast iron pan just needs to be wiped
>>> out. It doesn't have to go into a dishwasher. It doesn't have to be
>>> washed. It doesn't get any easier than that.
>>
>> I agree, but some people don't seem to. Cindy's might not have been
>> well seasoned. You need to run it through several rounds in the oven
>> with an oil on it to get a truly good non-stick type finish. The most
>> common cast iron complaint that I hear is that they are too heavy to
>> cart around. That's why mine live in a stack on top of one of the stove
>> burners. I can't remember the last time I had to use all 4 burners at once.
>
> I have an 8-inch cast iron frying pan that has had uncountable pork
> roasts cooked in it. It's a slick as shit. I still don't want
> to use it.
>

You could fit a pork roast in an 8-inch cast iron frying pan/skillet?
Heck, I use an 8-inch cast iron skillet to bake a pan of cornbread.
Must have been a very small pork roast.

> There are days when my wrists hurt if I make a tight fist. I'll
> stick with what I'm doing, thanks.
>

That's a good enough reason not to use them.

My mother gave me her 16-inch enameled cast iron Descoware (think Le
Creuset in classic flame orange) skillet with a lid and a dutch oven
with a lid when they were moving. Reason being, too heavy and made her
wrists hurt to lift them. I get it. At least the dutch oven has
handles on both sides to even out the weight when lifting. I use that
for my soup/chili pot.

> In any event, I don't very often use a frying pan except to scramble
> eggs. For that, a teflon-coated aluminum pan is perfect.
>

I use a non-stick skillet for eggs, grilled cheese, etc. Also for
shallow pan-frying fish.

> Why are you so invested in convincing me to use cast iron?
>

I doubt he's invested. We all know Michael loves old stuff. And hey,
he's still young enough to deal with it. Then again, he did say his
cast iron stays on the stovetop so he's not really moving it from stove
to sink to cabinet and back again.

Back to the original subject, I bought a prime ribeye at the meat market
yesterday after work. I don't consider it a "step down" from a filet.
I *will* be pan searing it in a 6-inch cast iron skillet on the
stovetop. I don't have a problem lifting the little 6-inch skillet or
the 8-inch skillet when I bake cornbread. Anything larger can be
problematic, especially when lifting to drain off fat.

Jill

[jmcquown]

On 8/10/2023 8:06 PM, itsjoan...@webtv.net wrote:

> On Thursday, August 10, 2023 at 5:16:58 PM UTC-5, Dave Smith wrote:
>>
>> On 2023-08-10 5:12 p.m., Cindy Hamilton wrote:
>>>
>>> I've cooked all my life without using cast iron. I've tried cast
>>> iron (which is why I own some), but it's never given me a result
>>> that was superior to my existing methods.
>>>
>> I don't understand. A well seasoned cast iron pan just needs to be
>> wiped out. It doesn't have to go into a dishwasher. It doesn't have to
>> be washed. It doesn't get any easier than that.
>>

> Thank you! I made a small skillet of cornbread tonight. I could have flopped
> out the disk but I cut it into wedges in the pan. It got a quick wipe out with a
> paper towel and is stored until the next use. The interior is as slick as glass.


I have an 8-inch cast iron skillet dedicated to cornbread. I never cook
anything else in it and yes, I cut it into wedges in the pan. Just a
quick wipe and it goes back into the cabinet. (I do add a little bit of
oil to it pre-heat on very high heat in the oven before pouring in the
cornbread batter.) I also have a cornstick pan which definitely needs
to be re-seasoned. But hey, those little corn-on-the-cob shaped
cornbread sticks are great for dipping in a bowl of chili. :)

Jill

[jmcquown]

On 8/10/2023 7:15 PM, Michael Trew wrote:
> On 8/10/2023 5:53 PM, Bryan Simmons wrote:

>> On Thursday, August 10, 2023 at 4:12:11 PM UTC-5, Cindy Hamilton wrote:
>>>
>>> I've cooked all my life without using cast iron. I've tried cast
>>> iron (which is why I own some), but it's never given me a result
>>> that was superior to my existing methods.
>>>

>> Cast iron is as obsolete as wringer washers.
>

Of course Bryan is an expert on cooking.

> Speaking of wringer washers, on my new $2,400 house... well, next
> door... I found a late 50's round tub Maytag wringer washer.
(snipped)
>
> Would you believe that I drained the nasty stagnant water, rinsed it
> out, plugged it in, and it fired right up?  The agitator spins when you
> pull the lever, the wringers roll, and even the electric pump works. I'm
> going to clean it up and put it next to my laundry tub in the cellar.
> The cheaply made 70's Crosley wringer that I have now will be carted off
> to be sold.

I believe it. I still don't know why you would want to use a wringer
washer, though.

Jill

[jmcquown]

On 8/10/2023 9:26 AM, songbird wrote:
> dsi1 wrote:
> ...
>> Your best bet for maifan cookware is at a Korean market. These days, I wouldn't think of getting Teflon cookware. The Korean pans are heavier and the maifan coating is very durable - it's not plastic, it's stone.
>>
>> https://www.atgrillscookware.com/blogs/cooking/granite-vs-maifan-stone-cookware
>
> it is not stone. it's enamel.
>
>
> songbird

Porcelain or enamel-coated. Calling it "stone" is the marketing hook.

Jill

[Cindy Hamilton]

On 2023-08-12, jmcquown <j_mc...@comcast.net> wrote:
> On 8/11/2023 5:53 AM, Cindy Hamilton wrote:
>> On 2023-08-10, Michael Trew <michae...@att.net> wrote:
>>> On 8/10/2023 6:16 PM, Dave Smith wrote:
>>>> On 2023-08-10 5:12 p.m., Cindy Hamilton wrote:
>>>>>
>>>>> I've cooked all my life without using cast iron. I've tried cast
>>>>> iron (which is why I own some), but it's never given me a result
>>>>> that was superior to my existing methods.
>>>>>
>>>> I don't understand. A well seasoned cast iron pan just needs to be wiped
>>>> out. It doesn't have to go into a dishwasher. It doesn't have to be
>>>> washed. It doesn't get any easier than that.
>>>
>>> I agree, but some people don't seem to. Cindy's might not have been
>>> well seasoned. You need to run it through several rounds in the oven
>>> with an oil on it to get a truly good non-stick type finish. The most
>>> common cast iron complaint that I hear is that they are too heavy to
>>> cart around. That's why mine live in a stack on top of one of the stove
>>> burners. I can't remember the last time I had to use all 4 burners at once.
>>
>> I have an 8-inch cast iron frying pan that has had uncountable pork
>> roasts cooked in it. It's a slick as shit. I still don't want
>> to use it.
>>
> You could fit a pork roast in an 8-inch cast iron frying pan/skillet?

Part of a boneless pork loin. (Come to think of it, it was a 10" skillet.
See what happens when I keep that stuff in the basement?) Two people
don't need to cook a big pork roast.

> Heck, I use an 8-inch cast iron skillet to bake a pan of cornbread.
> Must have been a very small pork roast.
>
>> There are days when my wrists hurt if I make a tight fist. I'll
>> stick with what I'm doing, thanks.
>>
> That's a good enough reason not to use them.
>
> My mother gave me her 16-inch enameled cast iron Descoware (think Le
> Creuset in classic flame orange) skillet with a lid and a dutch oven
> with a lid when they were moving. Reason being, too heavy and made her
> wrists hurt to lift them. I get it. At least the dutch oven has
> handles on both sides to even out the weight when lifting. I use that
> for my soup/chili pot.
>
>> In any event, I don't very often use a frying pan except to scramble
>> eggs. For that, a teflon-coated aluminum pan is perfect.
>>
> I use a non-stick skillet for eggs, grilled cheese, etc. Also for
> shallow pan-frying fish.
>
>> Why are you so invested in convincing me to use cast iron?
>>
> I doubt he's invested. We all know Michael loves old stuff. And hey,
> he's still young enough to deal with it. Then again, he did say his
> cast iron stays on the stovetop so he's not really moving it from stove
> to sink to cabinet and back again.
>
> Back to the original subject, I bought a prime ribeye at the meat market
> yesterday after work. I don't consider it a "step down" from a filet.

I consider it a step up. Filet is very bland.

> I *will* be pan searing it in a 6-inch cast iron skillet on the
> stovetop. I don't have a problem lifting the little 6-inch skillet or
> the 8-inch skillet when I bake cornbread. Anything larger can be
> problematic, especially when lifting to drain off fat.
>
> Jill

--
Cindy Hamilton

[jmcquown]

On 8/10/2023 1:19 PM, cshenk wrote:
> Ed P wrote:
>
>> Teflon is better than it used to be since they eliminated PFOA in it.
>> That is one of the bird killers, but frying on high heat is bad for
>> them in any pan.
>>
>> No non=stick should go to high heat anyway. I use a small coated pan
>> for eggs. A bit of butter and they slide right out.
>
> Missed one. Cast iron, well cured. Any heat level you want to use is
> fine.

Ed didn't miss anything. High heat is not rquired to cook scrambled
eggs or an omelet.

Jill

[cshenk]

jmcquown wrote:

> On 8/11/2023 5:53 AM, Cindy Hamilton wrote:

> > I have an 8-inch cast iron frying pan that has had uncountable pork
> > roasts cooked in it. It's a slick as shit. I still don't want
> > to use it.
> >
> You could fit a pork roast in an 8-inch cast iron frying pan/skillet?
> Heck, I use an 8-inch cast iron skillet to bake a pan of cornbread.
> Must have been a very small pork roast.

Maybe pork tenderloin? Might have to trim it. On occasion I've
noticed boneless pork roasts (looks like beboned pork butt to me) and
those would be painless to cut down to a 2-3lb 'roast' section. Could
be what she means? Also I've heard folks call cut down pork loin (the
big long ones) 'pork roast'. It doesn't fit the locals to do that but
Virginia Beach and surrounding area (Hampton roads collectively) has a
high military component so bits of things from all over the USA get
heard here.

>
> > There are days when my wrists hurt if I make a tight fist. I'll
> > stick with what I'm doing, thanks.
> >
> That's a good enough reason not to use them.

Yup. I said same. The discussion moved on to where they are useful
but no one disagrees that they aren;t for her due to wrist issues.

> My mother gave me her 16-inch enameled cast iron Descoware (think Le
> Creuset in classic flame orange) skillet with a lid and a dutch oven
> with a lid when they were moving. Reason being, too heavy and made
> her wrists hurt to lift them. I get it. At least the dutch oven has
> handles on both sides to even out the weight when lifting. I use
> that for my soup/chili pot.

Mine are Lodge, with cast iron lids.

> > In any event, I don't very often use a frying pan except to scramble
> > eggs. For that, a teflon-coated aluminum pan is perfect.
> >
> I use a non-stick skillet for eggs, grilled cheese, etc. Also for
> shallow pan-frying fish.
>
> > Why are you so invested in convincing me to use cast iron?
> >
> I doubt he's invested. We all know Michael loves old stuff. And
> hey, he's still young enough to deal with it. Then again, he did say
> his cast iron stays on the stovetop so he's not really moving it from
> stove to sink to cabinet and back again.

Yup!

> Back to the original subject, I bought a prime ribeye at the meat
> market yesterday after work. I don't consider it a "step down" from

> a filet. I will be pan searing it in a 6-inch cast iron skillet on

> the stovetop. I don't have a problem lifting the little 6-inch
> skillet or the 8-inch skillet when I bake cornbread. Anything larger
> can be problematic, especially when lifting to drain off fat.
>
> Jill

Yes. I normally only use the 12 inch frypan but then I'm normally
making 2 grilled cheese etc. I have smaller ones in cast iron but
those only get randomly used in the fireplace on a camping spider (sort
of tripod). Randomly the 8 inch one comes out for cornbread.

[cshenk]

Ah, figured so. Locals don't call those 'roasts'. No specifically
logical reason, they just don't. Jill, South of me might also have
been thinking something else. Grin, my first thought was 'pork butt'
but realized that wasn't right.

It's funny that sometimes Southerners get really specific and other
times so generic we can all accidently mislead one another for a moment.


<snips)

> > Back to the original subject, I bought a prime ribeye at the meat
> > market yesterday after work. I don't consider it a "step down"
> > from a filet.
>
> I consider it a step up. Filet is very bland.

I agree. Much prefer a well made ribeye!