[Sca-cooks] CAST IRON SKILLET

[jenne at fiedlerfamily.net]

> Sounds good. But it does sound like you'd concede that a better
> product is achieved with a heavy pan that holds the heat (and does so
> fairly evenly) versus the standard cookie-sheet-type pizza pan. The
> question then becomes, what else can you cook, bake, fry, etc., in
> your terracotta saucer? My own kitchen needs tend to be for tools
> that don't get too specialized; I don't have room, even in my
> allegedly larger "new" kitchen, for any tool that is designed for
> only one job. I _do_ own a really nice, seasoned, mild steel, cheapo
> restaurant-type omelette pan (we don' need no steenkeeng non-stick
> fripperies), but lately I'm just as likely to use my smallest wok or
> a cast-iron skillet to make an omelette.

The King Arthur Flour demonstrators suggest 4 terracotta tiles from the
garden store, placed in a suitable cookie pan. :) This works for baking
bread and pizza, and also for warming up frozen pizza. May be good for
other things too, but at least it stores easily!

-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
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