[Sca-cooks] OOP: Frying pan opinions?

[johnna holloway]

I've had a second thought. Not knowing what kind
of stove you have, or if it would actually work
with the way the burners on your stove are arranged,
you might look into one of the flat griddles that fit
across two burners. They would give you more room
and would be heated from two burners at once, so the
temperature should in theory be evened out.
Certain professional ranges even come with their own
griddles these days.

Johnna

david friedman wrote:
>> The parts near the edge of the pan don't cook as well and end up very
> pale. I generally solve the problem by flipping them in a way that
> puts the other side of the undercooked portion nearer to the center
> of the pan, but it would be easier if the pan heated uniformly.
> They don't stick. My daughter, who is eating them without putting
> anything on them, likes them better when they are buttery from the
> pan and she says thank you very sweetly. David/Cariadoc
> http://www.daviddfriedman.com/