[Sca-cooks] Replacing a pan...from Isabella
Daniel & Elizabeth Phelps
dephelps at embarqmail.com
Mon Mar 17 19:46:26 PDT 2008
A good cast iron frying pan is on the one of these days list, definitely. My
grandmother had some but my mother gave them away without asking me,
something that still upsets me years later. But definitely one day.
Maybe I just got a bad Calphalon pan-we've got a medium sized pot and a
small stock pot that are working okay, but we don't use them as often. The
Farberware is a delight to work with, I must say. Bought it on the
recommendation of America's Test Kitchen on PBS.
Cast iron would definitely make the concussion rule by a fair margin,
PS been meaning to check out our local restaurant suppliers anyway, as I
have yet to find some good sheet pans retail. Also want to see what they
have in knives, and I am jonesing for one of those _really big_ stone mortar
and pestles, too!
Without deviation from the norm, progress is not possible.
To argue with a person who has renounced the use of reason is like
administering medicine to the dead.
----- Original Message -----
From: "Saint Phlip" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, March 17, 2008 6:55 PM
Subject: Re: [Sca-cooks] Replacing a pan...from Isabella
>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 ;-)
> Saint Phlip
> 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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