Post #317,251
11/13/09 6:49:57 PM
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Heh, true ... but ...
Like Andrew said, you've got to consider the target audience. Or rather I had to consider them. If people get one good chef's knife, one serrated, and a paring knife; one decent uncoated frying pan, one non-stick, and one pot large enough to do pasta; then they're ahead of plenty of people I've seen the kitchens of.
Telling them to also get one heavy-ass sonofabitch that they can't get wet, and can't use for anything else but omelets ... I don't think that's going to happen.
By the way, I'd love to see the knife chapter you'd write, Andrew.
--
Drew
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Post #317,256
11/13/09 7:40:46 PM
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okay, true dat
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Post #317,257
11/13/09 8:13:41 PM
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Knife chapter in the works, but . . .
. . not real far along yet.
Dione Lucas, queen of the omelet, preferred a cast iron or heavy cast aluminum omelet pan. My omelet making conditions being less controlled, I prefer a more instantly responsive omelet pan of heavy sheet steel.
My pan is 7 inches across the bottom with sloping sides to 9-1/2 inches at the rim, and it has a 9 inch wooden handle. Weight is just 2 pounds. Ms. Lucas liked one a little wider at the rim, but the exact same dimensions otherwise.
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Post #317,260
11/13/09 8:54:48 PM
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I've got a great one, but needs to be reseasoned
http://cooklikeyourg...409-191305_Lg.jpg
It's the one I used for fried dough: http://blog.cooklike...-fried-dough.html
It's still plenty slick for normal frying, but I want to do crepes. Which means it needs to be damn near perfect. I've been wanting to try something I heard ... was it here? Just put the cast iron in the electric oven while I run it through a cleaning cycle. Should cook everything out and turn it to ash, then I'll have a bare surface to start from.
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Drew
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Post #317,261
11/13/09 9:21:00 PM
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Looks a bit shallow for omelets - but . . .
. . should be good for crepes. It's much like the Lodge 90G (which they call a "round griddle"). I find the 90G most excellent for dry roasting spices for Indian cuisines, heating tortillas, pappadam, roti and the like, and I'm sure it would do crepes.
https://secure.lodge...ic&idProduct=3941
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Post #317,266
11/13/09 10:43:52 PM
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Pretty close
But this one has the old-style smooth finish, not the pebbled surface the newer stuff has. And the lip is even shallower than on that griddle. So really perfect for crepes.
You're right about it being a little tricky to use for omelets. It does a two-egg just fine. Three and you're asking for trouble.
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Drew
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Post #317,327
11/16/09 10:36:40 AM
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I've got an eight inch frying pan
and a really old Findlay 8 dutch oven... belonged to my great grandmother on my mother's father's side. It's around a century old now... just as good as the day it was made.
Teflon is garbage... you have to replace them every few years when a twenty buck iron pan will last for a century.
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Post #317,267
11/13/09 11:51:50 PM
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Plus a cast-iron cornbread skillet, too.
My step-mom had one dedicated for that.
E.g. http://homesicktexan...ct-cornbread.html
Cheers,
Scott.
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Post #317,277
11/14/09 8:49:26 AM
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Okay, so the count is ...
An uncoated heavy-bottomed stainless or aluminum frying pan, a cast-iron omelet pan, a cast-iron crepe pan, a cast-iron cornbread pan ... Where am I supposed to keep these? If I put up a hanging rack for them, I'm going to need to put lag bolts into a couple of ceiling joists.
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Drew
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Post #317,280
11/14/09 9:11:19 AM
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In the drawer under the oven? Dunno...
I think we're all supposed to have 2000 sq. ft. kitchens with storage galore. :-)
Cheers,
Scott.
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Post #317,281
11/14/09 9:30:48 AM
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Yup, I've seen that show
But here in the real world, it's more like, "Okay, if I'm going to bring this into the kitchen, what am I going to take out?"
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Drew
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Post #317,284
11/14/09 10:34:57 AM
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take out all that tupperware crap
me I have 1 16, 14 (used to have a 10 but donated it to the kid) and a 3 inch cast iron skillets with a 14in cast iron griddle for ommlettes, they all stack neatly in each other when not in use and occupy the rear right hand burner on the stovetop.
In the drawer below the stove I have a large (30lb turkey size) roaster, a small roaster 5 gallon enamel pot and sundry other pots that neatly fit within each other.
2 stainless steal pressure cookers and several colanders, single use pans, tea service, tin percolator and assorted lids. Flat pans, broilers baking etc are in a drawer on top of the built in microwave.My kitchen is not big, just useful.
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Post #317,283
11/14/09 10:34:28 AM
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Sort of like this maybe?
Taking care this stuff isn't positioned over an earthquake evacuation route, of course.
http://www.clovegard...om/ajg/pans1.html
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Post #317,289
11/14/09 11:39:30 AM
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Why am I not surprised
--
Drew
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