[Sca-cooks] OOP: Frying pan opinions?

[Tara Sersen Boroson]

Olwen the Odd wrote:

> I'm sorry.  I must be missing something.  How big of a pancake do you make?
> And why big?  I know that is not the subject you asked an opinion on but I
> am just so curious.


I don't know if this is his reasoning, but personallymight  I don't make
big diner-style pancakes.  I make them small, about 4"-5" in diameter.
They cook better in the center that way.  So, I make them three or four
to a pan.  If his Grace does the same, then that might be why he's
working all the way to the edges of the pan.

'Course, now I have that awesome Jenn-Aire griddle that I crowed about a
few weeks ago.  I can do at least eight at a time on there :)

Other than that, I use Calphalon anodized aluminum pans.  I find that
they heat *very* evenly.  They're reasonably non-stick, and I haven't
had any trouble with most delicate items in them.  However, we did a
number on one of them with some chocolate chip pancakes one morning.
After that, I went out and bought a new, cheap teflon pan especially for
chocolate chips...

Hint: The only thing that takes off cooked-on chocolate chips is
full-strength dishwasher detergent.  Full-strength dishwasher detergent
eats aluminum.  Bleh.

-Magdalena