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Post by DeltaMustang65 on Mar 16, 2008 16:18:54 GMT -5
Oh, color me surprised.
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Post by nightmare75 on Mar 16, 2008 19:47:43 GMT -5
Frying pans I prefer in Teflon. It works quite well for frying eggs and stuff. However, it just doesn't make sense to me to have anything but stainless pots.
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Post by Lupin_IV on Mar 16, 2008 20:25:55 GMT -5
Anodized aluminum cookware FTL.
Seriously, the pans I have suck.
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Post by ½ A Gram on Mar 16, 2008 22:18:29 GMT -5
Isn't cooking with Aluminum stuff bad or something?
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Post by DeltaMustang65 on Mar 16, 2008 23:58:30 GMT -5
Not as bad as chowing down on a bulletproof vest, it would seem.
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Post by ½ A Gram on Mar 17, 2008 1:05:23 GMT -5
helps with resistance to mexican food, methinks.
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Post by IGNIGNOC on Mar 17, 2008 4:42:39 GMT -5
^S'trooth. That corrosive stuff just slides right through, and it doesn't even burn most of the time! ;D
Primarily, I buy teflon coated cookware because it's cheap, and I r teh br0k3, but I'll eventually stock my kitchen with all stainless ware. Knives, too.
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Post by vitg on Mar 18, 2008 18:27:11 GMT -5
Primarily, I buy teflon coated cookware because it's cheap, and I r teh br0k3, but I'll eventually stock my kitchen with all stainless ware. Knives, too. And knowing you as we do, I am sure you will have "kitchen knives" like this ?  btw - stainless steel is great for most suacepans etc. but good old fashioned black cast iron is the best to cook with. |
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Post by ½ A Gram on Mar 18, 2008 19:24:57 GMT -5
Sadly, i only have a single cast iron pan, and that thing weighs a ton, empty. much less filled with various stuff... Also, 1 piece, means the handle gets damned hot.
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Post by Lupin_IV on Mar 18, 2008 21:24:57 GMT -5
Potholders are your friends. 
How the hell did this thread become a cookware discussion anyway? |
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Post by ½ A Gram on Mar 18, 2008 21:48:15 GMT -5
Something about irony, pots calling kettles black, and other such things.
Anyway, I haven't had a good ownage moment in a while...I'll have to put it on my to do list.
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Post by IGNIGNOC on Mar 19, 2008 2:14:36 GMT -5
I love my 10" cast-iron skillet. Best. Bacon. And. Sausage. Evar. Eggs are still a bit of a difficulty, though, because they tend to stick to the pan, hard. No, Viper, my kitchen knives do NOT look like that. They look like surgical tools. Like this:  54-071: paring knife
54-007: butcher knife
54-062: butter knife
54-079: bread knife
54-081: carving knife |
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Post by nightmare75 on Mar 19, 2008 15:31:24 GMT -5
Cast iron makes a great Dutch oven. Have you ever made a cobbler in a Dutch oven? Yeah, delicious. It sucks if you let them rust, though, I had to fix that one time. Stupid 12 year old Boy Scouts anyway....
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Post by ½ A Gram on Mar 19, 2008 16:43:13 GMT -5
hmm...mine isn't rusted....it's like 80 or 90 years old, but it ain't rusted....although my grandfather was a bit of a hobbyist blacksmith, so he may have done one thing ro another to it...I dunno anything about it.
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Post by vitg on Mar 19, 2008 18:34:31 GMT -5
I love my 10" cast-iron skillet. Best. Bacon. And. Sausage. Evar. Eggs are still a bit of a difficulty, though, because they tend to stick to the pan, hard. No, Viper, my kitchen knives do NOT look like that. They look like surgical tools. Like this: 54-071: paring knife
54-007: butcher knife
54-062: butter knife
54-079: bread knife
54-081: carving knifeWhat to wear if you go to Dinner at Igni's -  Handy hint No 247 - If you keep your Skillet clean and well oiled between uses, and do not cook your eggs on too high a heat they should be perfect. |
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The Moast. Evil. EVAR. (next to Viper, that is...)