Knife chapter in the works, but . . .

Post #317,257 by Andrew Grygus 11/13/09 8:13:41 PM Reply	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.
Post #317,260 by drook 11/13/09 8:54:48 PM Reply	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. -- Drew
Post #317,261 by Andrew Grygus 11/13/09 9:21:00 PM Reply	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
Post #317,266 by drook 11/13/09 10:43:52 PM Reply	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. -- Drew
Post #317,327 by jake123 11/16/09 10:36:40 AM Reply	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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