frying pans!
lainie
the right frying pan from all the other frying pans. Tonight, decided
on the larger no stick since I'm frying chicken with panko; rice
patties & scallions rolled in sesame seeds.
Roy
==
The old non-stick pans never seemed to last very long (for me anyway),
before they blistered, peeled and chipped. The new ones are very
good...one still has to be careful not to accidentally puncture the
film with metal utensils so definitely nylon or plastic utensils of
the right type are required. I use a 10 inch most of the time and
clean it with hot water and a bit of detergent within an hour of
usage. I only use moistened soft tissue or paper towels to avoid
scratching the surface and never those green pot scrubbers. It is so
nice now to not have to scrape or scour that it is fun to cook knowing
that clean-up is so painless.
==
Stu
wrote:
#10 cast iron is better for chicken.
--
Stu
Recipe of the week "Lamb Pepper with Chironji"
http://foodforu.ca/recipeofweek.html
Julie Bove
"lainie" <lain...@gmail.com> wrote in message
news:c0d8cd18-b6a1-443a...@m7g2000yqm.googlegroups.com...
I got a huge Circulon with lid. This is not something I ever would have
bought for myself or thought I would use. But I got a gift certificate to
Bed Bath and Beyond. I really do not like that store because much of what
they sell can be purchased elsewhere for a lot less money. And I have an
issue with the quality of their towels. I got those last Christmas when I
exchanged the double crockpot I was given as a gift. I had no use for that
because I already own 4 crockpots in assorted sizes that work just fine.
But I digress...
That Circulon skillet (minus the lid) and my Rachel Ray oval pasta pot
(minus the lid) sit on the top of my stove and they are pretty much the only
pans I use now. I use one or the other almost every day.
I have an old Revereware 2 qt. pan that I use for popping popcorn. And once
in a while I will need another pan in addition. I have a set of Revereware
that is probably about 8 years old. They don't make them like they used to.
I find that the Circulon skillet can be used for pretty much everything.
It's deep enough that I can quickly heat pasta sauce in it. I will be using
it soon for Chicken Vesuvio. And if daughter wants pancakes, I can use it
for that too!
sf
wrote:
> Sometimes the most laboursome task in cooking (for me) is digging out
Do you have a way to put up a pot rack? Best kitchen move I made. If
you don't have a lot of room, you can put them on the wall - there's
even one that looks like a 2x4 with hooks on each side. It's easy
enough to construct yourself too. My son made one for his postage
stamp kitchen.
Here's a site that gives you a good idea of what's available now.
http://tinyurl.com/27lbgdv
<http://www.accent-furniture-direct.com/asp/superbrowse.asp?ClID=52&filter=&slider=&SortBy=0&itemsperpage=24&curpage=1&rowcount=419&ListFormat=1&LayoutFormat=1>
--
Never trust a dog to watch your food.
Thomas
> "lainie" <lainie...@gmail.com> wrote in message
> I find that the Circulon skillet can be used for pretty much everything.
> It's deep enough that I can quickly heat pasta sauce in it.
I purchased their entire set about ten years ago. I think they were a
good investment and would also recommend them.
Brooklyn1
>On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie <lain...@gmail.com>
>wrote:
>
>>Sometimes the most laboursome task in cooking (for me) is digging out
>>the right frying pan from all the other frying pans. Tonight, decided
>>on the larger no stick since I'm frying chicken with panko; rice
>>patties & scallions rolled in sesame seeds.
>
>#10 cast iron is better for chicken.
No frying pan is good for chicken, frying pan sides are much too low.
they fercockt up your stove. Use a chicken fryer or a brassiere.
http://tinyurl.com/29jww43
http://www.amazon.com/Centurion-Induction-Casserole-Brazier-Diam/dp/B003101NH0/ref=sr_1_15?ie=UTF8&qid=1288181534&sr=8-15
If you insist on Gold's Gym cookware:
http://www.amazon.com/Lodge-Logic-Pre-Seasoned-5-Quart-Chicken/dp/B00063RWXO
lainie
> On Tue, 26 Oct 2010 21:33:06 -0500, Stu <s...@foodforu.ca> wrote:
> >wrote:
>
> >>Sometimes the most laboursome task in cooking (for me) is digging out
> >>the right frying pan from all the other frying pans. Tonight, decided
> >>on the larger no stick since I'm frying chicken with panko; rice
> >>patties & scallions rolled in sesame seeds.
>
> >#10 cast iron is better for chicken.
>
> No frying pan is good for chicken, frying pan sides are much too low.
>
> If you insist on Gold's Gym cookware:http://www.amazon.com/Lodge-Logic-Pre-Seasoned-5-Quart-Chicken/dp/B00...
That's more or less what I used. Got it on sale 10 or so years ago
for about $125 - original price was $300. I agree, it's excellent for
frying, just that it's so damn heavy!
lainie
> On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie <lainie...@gmail.com>
> wrote:
>
> > Sometimes the most laboursome task in cooking (for me) is digging out
> > the right frying pan from all the other frying pans. Tonight, decided
> > on the larger no stick since I'm frying chicken with panko; rice
> > patties & scallions rolled in sesame seeds.
>
> Do you have a way to put up a pot rack? Best kitchen move I made. If
> you don't have a lot of room, you can put them on the wall - there's
> even one that looks like a 2x4 with hooks on each side. It's easy
> enough to construct yourself too. My son made one for his postage
> stamp kitchen.
>
I do have one - not much good sitting in the basement though. I did my
kitchen a couple of years ago and really enjoy the open space. Still,
it might look ok, over the island. Thx for reminding me.
sf
Get out the dutch oven and be done with it. No need for special
equipment.
sf
wrote:
Is the gauge on Circulon as thick as Calphalon? I bought my Calphalon
decades ago and the finish is shot. It's time to replace them.
dsi1
> On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie<lain...@gmail.com>
> wrote:
>
>> Sometimes the most laboursome task in cooking (for me) is digging out
>> the right frying pan from all the other frying pans. Tonight, decided
>> on the larger no stick since I'm frying chicken with panko; rice
>
> #10 cast iron is better for chicken.
I doesn't matter much to me what kind of pan I use to fry chicken but
southern fried chicken would be one of the few things that works well
with cast iron cause I make pan gravy after frying the chicken and the
brown bits are desirable and the pan gets deglazed anyway.
The sandwich construction pans are getting harder to find - probably due
to the craze in anodized aluminum pans. That's bad for me cause those
things warp like crazy with my high temperature cooking style. OTOH, the
pans will take well to hitting with a hammer to correct bowling of the
bottom surface. I was a little surprised that a single blow on a high
spot with a hammer will cause a pan to sit right and pretty. If you're a
macho guy like me, just use a palm blow to knock that sucker in place.
If you're really crazy, give it a fist of fury knuckle blow. Of course,
I ain't that crazy.
sf
wrote:
> The sandwich construction pans are getting harder to find - probably due
> to the craze in anodized aluminum pans. That's bad for me cause those
> things warp like crazy with my high temperature cooking style. OTOH, the
> pans will take well to hitting with a hammer to correct bowling of the
> bottom surface. I was a little surprised that a single blow on a high
> spot with a hammer will cause a pan to sit right and pretty. If you're a
> macho guy like me, just use a palm blow to knock that sucker in place.
> If you're really crazy, give it a fist of fury knuckle blow. Of course,
> I ain't that crazy.
So that's what happened to my pots! They're bowed ever so slightly.
I must have done it while I was figuring out how to cook on a gas
stove last year. What the heck, I was thinking about replacing them
anyway - so I'll take a hammer to one and see what happens. Did you
put a hot pad between the pot and the hammer so you wouldn't have a
hammer mark?
dsi1
Use a phone book to lay the pan on to. You could also lay it on the bed
while holding the handle over the edge so it lays flat - this also keeps
the procedure somewhat quiet. Feel the bottom first to locate the high
spot. If you have a hard time finding it that way, lay it on a flat
surface and rock it a bit.
It would probably be best to give the pan a medium blow with a heavy
rubber mallet and then lay it on a flat surface to check. Repeat until
flat. Hitting your pans with a hammer is one of the nicer things you can
do to it. :-)
sf
wrote:
>
> Use a phone book to lay the pan on to. You could also lay it on the bed
> while holding the handle over the edge so it lays flat - this also keeps
> the procedure somewhat quiet. Feel the bottom first to locate the high
> spot. If you have a hard time finding it that way, lay it on a flat
> surface and rock it a bit.
>
> It would probably be best to give the pan a medium blow with a heavy
> rubber mallet and then lay it on a flat surface to check. Repeat until
> flat. Hitting your pans with a hammer is one of the nicer things you can
> do to it. :-)
<laugh> Thanks for the pointers! I would have taken the hammer I hit
hails with to them. :)
dsi1
I suspect that this kind of fix is temporary at best and your pans will
once again find it's preferred shape sooner than later. That's the way
it is with metals - they just wanna do what they wanna to do, especially
when they get all fired up! :-)
sf
wrote:
Heh, I wondered how long they'd keep their new shape. I should
probably just buy some new pans.
pltr...@xhost.org
wrote:
>> Do you have a way to put up a pot rack? �Best kitchen move I made. �If
>> you don't have a lot of room, you can put them on the wall - there's
>> even one that looks like a 2x4 with hooks on each side. �It's easy
>> enough to construct yourself too. �My son made one for his postage
>> stamp kitchen.
>>
>
>I do have one - not much good sitting in the basement though. I did my
>kitchen a couple of years ago and really enjoy the open space. Still,
>it might look ok, over the island. Thx for reminding me.
This kind works pretty well over a window opening:
http://www.xhost.org/images/kitchen.jpg
-- Larry
pltr...@xhost.org
<juli...@frontier.com> wrote:
>.....e I already own 4 crockpots....
This boggles the mind. 8;)
>.... I have a set of Revereware
>that is probably about 8 years old. They don't make them like they used to.
We received a set of Revereware for a wedding gift in 1970. IMO, they
were crap then, and they've been crap ever since.
There have always been much better options at comparable prices
(SaladMaster, Cuisinart, etc.).
-- Larry
dsi1
Your mileage may vary but what the heck, it's a fun little artsy-crafty
thing you can do with the hubby on a rainy afternoon. If he's anything
like me, he likes hitting stuff!
My version of fried chicken: First, get a big hammer and thwack your pan
till it sits flat. Then, thwack a big chicken with your big hammer until
he's dead or pick up an already dead chicken at your local Safeway...
sf
wrote:
> My version of fried chicken: First, get a big hammer and thwack your pan
> till it sits flat. Then, thwack a big chicken with your big hammer until
> he's dead or pick up an already dead chicken at your local Safeway...
Ha! You made me laugh out loud. :)
sf
> We received a set of Revereware for a wedding gift in 1970. IMO, they
> were crap then, and they've been crap ever since.
And I hated the Reverware my mother had in the '50's. I can never
understand how people can wax nostalgic about that stuff.
sf
Oh, I like that... it's a window valence. I like your kitchen too.
;)
Brooklyn1
>On Wed, 27 Oct 2010 21:09:07 -0400, pltr...@xhost.org wrote:
>
>> We received a set of Revereware for a wedding gift in 1970. IMO, they
>> were crap then, and they've been crap ever since.
>
>And I hated the Reverware my mother had in the '50's. I can never
>understand how people can wax nostalgic about that stuff.
It's "Revere Ware" (two words) and they make heavier weight commercial
cookware too, however their classic copper bottomed pans work as well
as any in that range and better than most... and they became popular
because most home cooks much prefer lighter weight cookware.
James Silverton
>> .....e I already own 4 crockpots....
> This boggles the mind. 8;)
>> .... I have a set of Revereware
>> that is probably about 8 years old. They don't make them
>> like they used to.
> We received a set of Revereware for a wedding gift in 1970.
> IMO, they were crap then, and they've been crap ever since.
Pretty obviously, one of their virtues is longevity (40 years!), or do
you use them to decorate the kitchen
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Thomas
>> Is the gauge on Circulon as thick as Calphalon? I bought my Calphalon
> decades ago and the finish is shot. It's time to replace them.
>
I'm not sure because I don't have any Calphlons but I'll say they are
Very heavyweight. You would never need a hammer to take a dent out.
Probably would shatter before denting.
If you hit someone over the head like you see in the old movies, plan
on serving a life sentence.
sf
wrote:
> On Oct 27, 3:29�pm, sf <s...@geemail.com> wrote:
Thanks!
sf
They are not my cup o' tea and a major reason why I haven't hopped on
the stainless steal cookware bandwagon. I still remember how even
full fat hamburgers stuck to the frying pan.
sf
<not.jim....@verizon.net> wrote:
> Pretty obviously, one of their virtues is longevity (40 years!), or do
> you use them to decorate the kitchen
Mom's set is from the early '50's and my brother is using them as his
main cookware now. They've never been babied and they're still in
good shape.
Stu
I've five cast iron skillets, the youngest was born 1919, I never have
anything stick to the pan if seasoned properly.
Brooklyn1
You don't know how to season stainless steel cookware.
sf
True dat!
pltr...@xhost.org
<not.jim....@verizon.net> wrote:
>>> .... I have a set of Revereware
>>> that is probably about 8 years old. They don't make them
>>> like they used to.
>
>> We received a set of Revereware for a wedding gift in 1970.
>> IMO, they were crap then, and they've been crap ever since.
>
>Pretty obviously, one of their virtues is longevity (40 years!), or do
>you use them to decorate the kitchen
Poor sentence construction on my part -- mine were given away after a
year or so.
-- Larry
itsjoannotjoann
>
>
> The sandwich construction pans are getting harder to find - probably due
> to the craze in anodized aluminum pans. That's bad for me cause those
> things warp like crazy with my high temperature cooking style.
>
>
Stainless steel exterior, full aluminum inner core all the way up the
sides of the vessel and a full stainless steel enterior. Nice chunky
SS handles, too. I got a new set back in August at BB&B and used a
20% off coupon and I'm VERY pleased with it.
itsjoannotjoann
> On Wed, 27 Oct 2010 06:06:07 -0700 (PDT), lainie <lainie...@gmail.com>
> wrote:
>
>
> >I do have one - not much good sitting in the basement though. I did my
> >kitchen a couple of years ago and really enjoy the open space. Still,
> >it might look ok, over the island. Thx for reminding me.
>
> This kind works pretty well over a window opening:
>
> http://www.xhost.org/images/kitchen.jpg
>
>
>
This is fantastic!! I could really use a nice pot rack, never had
one, but it would help immensely on the storage problem and never
thought of doing one over the window. My kitchen is tiny and has 3
doorways :( and there is just no space for a wall mounted
version. Nor is the ceiling tall enough for one suspended from it and
this would solve the problem.
Tell me, is this lovely kitchen yours??? I would kill for that much
counter space.
dsi1
I'm not a stainless steel kind of guy but will probably have to get a
set like that for my induction stove. What I'd really like is a
non-stick set of sandwich construction that works on an induction
cooktop - for some reason, these tend to be pretty pricey.
bulka
plastic handles. I'd like to be able to move from stovetop to oven.
sf
Just curious, do you cook with gas, electric or induction and what's
your style - mainly high heat like wok cooking and frying, mainly
sauteing and steaming or lower heat for stewing and braising?
itsjoannotjoann
> On Thu, 28 Oct 2010 18:18:52 -0700 (PDT), itsjoannotjoann
>
> > On Oct 27, 5:42 pm, dsi1 <d...@spamspamspam.com> wrote:
>
> > > The sandwich construction pans are getting harder to find - probably due
> > > to the craze in anodized aluminum pans. That's bad for me cause those
> > > things warp like crazy with my high temperature cooking style.
>
> > Have you looked at the Calphalon Comtemporary cookware line??
> > Stainless steel exterior, full aluminum inner core all the way up the
> > sides of the vessel and a full stainless steel enterior. Nice chunky
> > SS handles, too. I got a new set back in August at BB&B and used a
> > 20% off coupon and I'm VERY pleased with it.
>
> Just curious, do you cook with gas, electric or induction and what's
> your style - mainly high heat like wok cooking and frying, mainly
> sauteing and steaming or lower heat for stewing and braising?
>
>
things as well as gentle simmering. The Calphalon has performed
exceptionally well no matter what I'm cooking and the temperature.
sf
That sounds very similar to the way dsi1 says he cooks, so your
recommendation should fit his needs pretty well. I think I'll take a
look at them too, but just the saucepans. Well, maybe I should try a
smaller one to see if I can cook with modern stainless steel or not.
If I can't, it can always be used for gravy.
Catmandy (Sheryl)
> On Oct 27, 12:26 am, sf <s...@geemail.com> wrote:
>
> > On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie <lainie...@gmail.com>
> > wrote:
>
> > > Sometimes the most laboursome task in cooking (for me) is digging out
> > > the right frying pan from all the other frying pans. Tonight, decided
> > > on the larger no stick since I'm frying chicken with panko; rice
> > > patties & scallions rolled in sesame seeds.
>
> > Do you have a way to put up a pot rack? Best kitchen move I made. If
> > you don't have a lot of room, you can put them on the wall - there's
> > even one that looks like a 2x4 with hooks on each side. It's easy
> > enough to construct yourself too. My son made one for his postage
> > stamp kitchen.
>
> kitchen a couple of years ago and really enjoy the open space. Still,
> it might look ok, over the island. Thx for reminding me.
a pot rack would be useless to me unless it were a "tree" type... I'm
barely 5 ft tall. I couldn't reach a ceiling mounted pot-rack.
In my former apartment, I mounted hooks in the pantry and did arrange
my frying pans on the wall, where I could reach them. It was ok but
when I moved here, the pantry was not near the stove, so I opted for
using a cabinet to store my pots. I just nest them as best I can. I
have probably 10 frying pans, but I tend to use 1 or 2 most of the
time, so they end up "on top" most of the time.
blake murphy
again with the 'seasoning' of stainless steel, and *again* you don't know
what the fuck you're talking about.
blake
Steve Pope
>On Thu, 28 Oct 2010 14:33:10 -0400, Brooklyn1 wrote:
>> On Thu, 28 Oct 2010 07:56:27 -0700, sf <s...@geemail.com> wrote:
>>>They are not my cup o' tea and a major reason why I haven't hopped on
>>>the stainless steal cookware bandwagon. I still remember how even
>>>full fat hamburgers stuck to the frying pan.
This is a misapplication of stainless steel. It does not mean
SS is no good. I love my two Calphalon SS pieces. There is nothing
better for quickly sauteeing vegetables. Something like veal marsala
could also be cooked in SS. Not a steak or a burger.
>> You don't know how to season stainless steel cookware.
Huh?
>again with the 'seasoning' of stainless steel, and *again* you don't know
>what the fuck you're talking about.
I'm open to hearing about valid reports of "seasoning stainless steel".
If there is such a thing.
Steve
sf
I *thought* that a joke, blake. If it wasn't, then you're right.
pltr...@xhost.org
<itsjoan...@webtv.net> wrote:
>> This kind works pretty well over a window opening:
>> http://www.xhost.org/images/kitchen.jpg
>>
>This is fantastic!! I could really use a nice pot rack, never had
>one, but it would help immensely on the storage problem and never
>thought of doing one over the window....
>
>Tell me, is this lovely kitchen yours??? I would kill for that much
>counter space.
Yes, thank you. We came up with our own design and used Home Depot to
re-do the kitchen entirely about four years ago. I posted
blow-by-blows of the process here at the time.
The pot rack is actually three 30-inch racks end-to-end.
To our surprise, that little 27 inch square island makes a *huge*
difference in the usability of the kitchen.
And I still love my red enameled cast iron sink. 8;)
-- Larry
Stu
itsjoannotjoann
> On Thu, 28 Oct 2010 18:25:14 -0700 (PDT), itsjoannotjoann
>
> >> This kind works pretty well over a window opening:
> >>http://www.xhost.org/images/kitchen.jpg
>
> >This is fantastic!! I could really use a nice pot rack, never had
> >one, but it would help immensely on the storage problem and never
> >thought of doing one over the window....
>
> >Tell me, is this lovely kitchen yours??? I would kill for that much
> >counter space.
>
> Yes, thank you. We came up with our own design and used Home Depot to
> re-do the kitchen entirely about four years ago. I posted
> blow-by-blows of the process here at the time.
>
>
kitchen and I love the black appliances.
>
>
> The pot rack is actually three 30-inch racks end-to-end.
>
>
my eye. It will go over my kitchen window and it has a shelf that
protrudes out about 8 inches. That won't interfere with my curtains
nor will have to remount curtains rods to accomodate it. It will be
high enough that I won't bang my head on pots and pans while washing
dishes. Nor will they block my view out the window.
>
>
> To our surprise, that little 27 inch square island makes a *huge*
> difference in the usability of the kitchen.
>
>
>
>
> And I still love my red enameled cast iron sink. 8;)
>
> -- Larry
>
>
voom!!!
blake murphy
you can google almost anything and turn up hits. that doesn't mean it's
not complete nonsense.
what is the difference between a seasoned and unseasoned stainless steel
pan? can you cook in a 'seasoned' without any fat at all? i don't think
even cast iron enthusiasts would recommend that for their pans.
blake
blake murphy
it ain't no joke. he's blathered about this before.
your pal,
blake
Steve Pope
That's right. Both the above involve baking some lard onto a SS
pan. Why the heck would I want to do that? I use my SS pans
almost exclusively for fast sauteeing in olive oil; towards the
end I often add a little lemon juice or white wine vinegar to bring
the flavors together. Why would I want old baked-on lard flavors
combined with this? Bleagh!!
>what is the difference between a seasoned and unseasoned stainless steel
>pan? can you cook in a 'seasoned' without any fat at all? i don't think
>even cast iron enthusiasts would recommend that for their pans.
40% fat hamburger can be cooked in seasoned CI with no added fat.
Bacon obviously. But not much else.
Steve
Christine Dabney
That isn't very well seasoned cast iron pan then. I have one I
inherited from my grandmother through my mother..and it is like
satin..it is so smooth. Virtually nonstick.
Christine
--
http://nightstirrings.blogspot.com
Steve Pope
>On Sat, 30 Oct 2010 21:35:55 +0000 (UTC), spo...@speedymail.org
>>40% fat hamburger can be cooked in seasoned CI with no added fat.
>>Bacon obviously. But not much else.
>That isn't very well seasoned cast iron pan then. I have one I
>inherited from my grandmother through my mother..and it is like
>satin..it is so smooth. Virtually nonstick.
Good point. Cast iron can be seasoned and used in different ways. For my
purposes, what I wrote above is true but people can do different things.
James Beard recommends using a layer of fat or grease when cooking
a steak in cast iron; alternatively he also likes using a method
with no added fat/oil/grease, but for that method he recommends against
using cast iron. I've at times confirmed that I agree with him
on the latter recommendation, but maybe if I had a differently-seasoned
CI pan it would work.
Steve
Stu
He was talking about stainless steel. I have seven cast iron skillets,
all are virtually non stick with a satin finish, the youngest was born
in the griswold foundry in 1919, the oldest 1880.
Steve Pope
>On Sat, 30 Oct 2010 17:06:50 -0600, Christine Dabney
><arti...@ix.netcom.com> wrote:
>>On Sat, 30 Oct 2010 21:35:55 +0000 (UTC), spo...@speedymail.org
>>(Steve Pope) wrote:
>>
>>>40% fat hamburger can be cooked in seasoned CI with no added fat.
>>>Bacon obviously. But not much else.
>>
>>That isn't very well seasoned cast iron pan then. I have one I
>>inherited from my grandmother through my mother..and it is like
>>satin..it is so smooth. Virtually nonstick.
>>
>>Christine
>He was talking about stainless steel.
Actually, in the immediately quoted statement above I was talking about
cast iron, which I lazily abbreviated to "CI".
>I have seven cast iron skillets,
>all are virtually non stick with a satin finish, the youngest was born
>in the griswold foundry in 1919, the oldest 1880.
I have this vague idea that I use olive oil far too often to keep
any cast-iron pan in that sort of state. (Well, and still use it
frequently.)
Steve
Stu
(Steve Pope) wrote:
>Stu <s...@foodforu.ca> wrote:
>
>>On Sat, 30 Oct 2010 17:06:50 -0600, Christine Dabney
>
>><arti...@ix.netcom.com> wrote:
>
>>>On Sat, 30 Oct 2010 21:35:55 +0000 (UTC), spo...@speedymail.org
>>>(Steve Pope) wrote:
>>>
>>>>40% fat hamburger can be cooked in seasoned CI with no added fat.
>>>>Bacon obviously. But not much else.
>>>
>>>That isn't very well seasoned cast iron pan then. I have one I
>>>inherited from my grandmother through my mother..and it is like
>>>satin..it is so smooth. Virtually nonstick.
>>>
>>>Christine
>
>>He was talking about stainless steel.
>
>Actually, in the immediately quoted statement above I was talking about
>cast iron, which I lazily abbreviated to "CI".
>
>>I have seven cast iron skillets,
>>all are virtually non stick with a satin finish, the youngest was born
>>in the griswold foundry in 1919, the oldest 1880.
>
>I have this vague idea that I use olive oil far too often to keep
>any cast-iron pan in that sort of state. (Well, and still use it
>frequently.)
>
>
>
>Steve
I use grapeseed oil to season the cast iron. It gives a nice dark
patina to it, and because of it's high heat properties it handles 450F
curing quite well.
Steve Pope
>On Sun, 31 Oct 2010 01:22:33 +0000 (UTC), spo...@speedymail.org
>>I have this vague idea that I use olive oil far too often to keep
>>any cast-iron pan in that sort of state. (Well, and still use it
>>frequently.)
>I use grapeseed oil to season the cast iron. It gives a nice dark
>patina to it, and because of it's high heat properties it handles 450F
>curing quite well.
Sounds good. I have used grapeseed oil when I actually need to
fry (not sautee) something at high-temp. It works really well.
Steve
sf
> I use grapeseed oil to season the cast iron. It gives a nice dark
> patina to it, and because of it's high heat properties it handles 450F
> curing quite well.
I looked at grapeseed oil at Trader Joe's today. It was pretty
reasonable in price... maybe I'll go back and buy some.
koko
>On Sat, 30 Oct 2010 23:17:42 -0500, Stu <s...@foodforu.ca> wrote:
>
>> I use grapeseed oil to season the cast iron. It gives a nice dark
>> patina to it, and because of it's high heat properties it handles 450F
>> curing quite well.
>
>I looked at grapeseed oil at Trader Joe's today. It was pretty
>reasonable in price... maybe I'll go back and buy some.
Grapeseed oil is my go to oil. You'll also find it reasonably priced
in the Middle Eastern aisles or markets.
koko
--
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updated 10/30/10
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