[Sca-cooks] Replacing a pan...from Isabella
phlip at 99main.com
Mon Mar 17 16:55:02 PDT 2008
I suppose I'm a blacksmith barbarian ;-) My beloved frying pans are
cast iron- can't beat them, for durability or performance.
When I want a light pan, though, I reach for the carbon steel pan
Adamantius sent me He suggested it for an omelet pan, once properly
seasoned, and I've been very happy with it- in fact, A, I'd be
thrilled to get another couple, but we can discuss that privately And,
of course, I love me carbon steel Omigosh wok ;-)
I dunno- I've never found a commercial non-stick finish that I was
really happy with, other than the ones you develop by properly
seasoning cast iron or carbon steel I just spied a used one at my
favorite flea market that I'll buy from the vendor next Sunday- it's a
nice, American made (a name brand) frying pan, about a foot in
diameter, with a glass lid- designed to be used primarily for frying
chicken- $10. There's more than one reason to like cast iron ;-)
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow
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