125gjoe's cookware thread made me do this

[125gJoe]

Nothing at my house!!! Family all gone this weekend and I orderd pizza Fri night..food for the weekend. MMMMM!!

So how did your cookware poll from last Oct turn out, Joe?....

First - I amost gagged at Pappa John's "meatball pizza" .............disgusting.. UHG.. Their commercials are rampant down here and I despised it! I like meatballs as in subs and spaghetti, but what they did would, well, it's not good....

....

As far as cookware, the 'copper-bottom' types seem good. Not 100% sure though...

 

[nursie]

I didn't get papa johns...there is a gas station that makes great pizza down the street...I got that. the dogs have been helping eat the crust, shameless beggars!

From hwat I've read on the net, the 3 ply heavier stuff is goo. the Emeriware is that, with an additional thick disc on the bottom. ANd I want stainless. I am sick and tired of getting the non-stick and have the non-stick finish wear off and then it sticks worse than ever. Supposedly if you use nonstick, you miss out on the pan leavings that accumulate that you then deglaze into some sauces. We'll see.

 

[125gJoe]

I do know this..

The best frying pan is the heavy Iron pan. It must be "cured" at at least 350 degrees with cooking oil, or 'fat' while in the oven for an hour or more, when it's brand new.. This is a solid cast iron skillet - no plastic...

Never use detergent when cleaning, but boil thoroughly, scrub, and wipe clean. The best.

There's a more detailed "care instructions" out there for those that don't believe... Simply, the best for a skillet/pan...

 

[nursie]

I've not ever had a properly cured cast iron skillet. My husband does the civil war renacting thing and has one he takes along for that sometimes, that's about as close as I come. I always thought they were too heavy I guess.

 

[SomethingFishy]

I made the switch from non-stick to cast iron last year. I also have a nice set of aluminum, but I reach for the cast iron most of the time. A properly seasoned cast iron pan is practically non stick. And if properly cared for it'll last forever. My non stick was fine, I loved it. But I got rid of it because of our parrot. I have read too many stories of people accidentally killing their birds. For anyone who doesn't have birds & doesn't know, apparently if the teflon gets hot enough it releases a toxic gas that is fatal to birds within minutes. Anyway, I'm learning to love the cast iron.

 

[JSchmidt]

That gas isn't great for humans, either, and can produce flu-like symptoms that last a couple days. Non-stick pans should never be used beyond medium or medium-high heat. Sauteing is OK, blackening is not.

I like cooking best in a nicely seasoned wok, although natural surfaces like woks and cast iron pans are lousy for cooking anything with high acidity. Ever taste tomato sauce cooked in a iron skillet? Yuck!

Jim

 

[randalizm]

the question should be "who should do the cooking?" and the answer to that is the woman. while your at it wash my clothes and clean the house.

 

[randalizm]

and when your finished fan me and feed me grapes.

 

[Chill]

I can cook. I just don't see the need while there's still limit on the Visa.

 

[nursie]

Oh my, Randal...single aren't you
Going to stay that way too :laugh: