Thread: frying pans!

On Oct 26, 2:53*pm, lainie <lainie...@gmail.com> wrote:
> Sometimes the most laboursome task in cooking (for me) is digging out
> the right frying pan from all the other frying pans. *Tonight, decided
> on the larger no stick since I'm frying chicken with panko; rice
> patties & scallions rolled in sesame seeds.

==
The old non-stick pans never seemed to last very long (for me anyway),
before they blistered, peeled and chipped. The new ones are very
good...one still has to be careful not to accidentally puncture the
film with metal utensils so definitely nylon or plastic utensils of
the right type are required. I use a 10 inch most of the time and
clean it with hot water and a bit of detergent within an hour of
usage. I only use moistened soft tissue or paper towels to avoid
scratching the surface and never those green pot scrubbers. It is so
nice now to not have to scrape or scour that it is fun to cook knowing
that clean-up is so painless.
==

On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie <[email protected]>
wrote:

>Sometimes the most laboursome task in cooking (for me) is digging out
>the right frying pan from all the other frying pans. Tonight, decided
>on the larger no stick since I'm frying chicken with panko; rice
>patties & scallions rolled in sesame seeds.

#10 cast iron is better for chicken.


--

Stu

Recipe of the week "Lamb Pepper with Chironji"
http://foodforu.ca/recipeofweek.html

"lainie" <[email protected]> wrote in message
news:[email protected]..
> Sometimes the most laboursome task in cooking (for me) is digging out
> the right frying pan from all the other frying pans. Tonight, decided
> on the larger no stick since I'm frying chicken with panko; rice
> patties & scallions rolled in sesame seeds.

I got a huge Circulon with lid. This is not something I ever would have
bought for myself or thought I would use. But I got a gift certificate to
Bed Bath and Beyond. I really do not like that store because much of what
they sell can be purchased elsewhere for a lot less money. And I have an
issue with the quality of their towels. I got those last Christmas when I
exchanged the double crockpot I was given as a gift. I had no use for that
because I already own 4 crockpots in assorted sizes that work just fine.
But I digress...

That Circulon skillet (minus the lid) and my Rachel Ray oval pasta pot
(minus the lid) sit on the top of my stove and they are pretty much the only
pans I use now. I use one or the other almost every day.

I have an old Revereware 2 qt. pan that I use for popping popcorn. And once
in a while I will need another pan in addition. I have a set of Revereware
that is probably about 8 years old. They don't make them like they used to.

I find that the Circulon skillet can be used for pretty much everything.
It's deep enough that I can quickly heat pasta sauce in it. I will be using
it soon for Chicken Vesuvio. And if daughter wants pancakes, I can use it
for that too!

On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie <[email protected]>
wrote:

> Sometimes the most laboursome task in cooking (for me) is digging out
> the right frying pan from all the other frying pans. Tonight, decided
> on the larger no stick since I'm frying chicken with panko; rice
> patties & scallions rolled in sesame seeds.

Do you have a way to put up a pot rack? Best kitchen move I made. If
you don't have a lot of room, you can put them on the wall - there's
even one that looks like a 2x4 with hooks on each side. It's easy
enough to construct yourself too. My son made one for his postage
stamp kitchen.

Here's a site that gives you a good idea of what's available now.
http://tinyurl.com/27lbgdv
<http://www.accent-furniture-direct.com/asp/superbrowse.asp?ClID=52&filter=&slider=&SortBy=0&i temsperpage=24&curpage=1&rowcount=419&ListFormat=1 &LayoutFormat=1>

--

Never trust a dog to watch your food.

On Oct 26, 11:13*pm, "Julie Bove" <julieb...@frontier.com> wrote:
> "lainie" <lainie...@gmail.com> wrote in message
> I find that the Circulon skillet can be used for pretty much everything.
> It's deep enough that I can quickly heat pasta sauce in it.

I purchased their entire set about ten years ago. I think they were a
good investment and would also recommend them.

On Tue, 26 Oct 2010 21:33:06 -0500, Stu <[email protected]> wrote:

>On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie <[email protected]>
>wrote:
>
>>Sometimes the most laboursome task in cooking (for me) is digging out
>>the right frying pan from all the other frying pans. Tonight, decided
>>on the larger no stick since I'm frying chicken with panko; rice
>>patties & scallions rolled in sesame seeds.
>
>#10 cast iron is better for chicken.


No frying pan is good for chicken, frying pan sides are much too low.
they fercockt up your stove. Use a chicken fryer or a brassiere.
http://tinyurl.com/29jww43
http://www.amazon.com/Centurion-Indu...181534&sr=8-15

If you insist on Gold's Gym cookware:
http://www.amazon.com/Lodge-Logic-Pr.../dp/B00063RWXO

On Oct 27, 8:32*am, Brooklyn1 <Gravesend1> wrote:
> On Tue, 26 Oct 2010 21:33:06 -0500, Stu <s...@foodforu.ca> wrote:
> >On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie <lainie...@gmail.com>
> >wrote:
>
> >>Sometimes the most laboursome task in cooking (for me) is digging out
> >>the right frying pan from all the other frying pans. *Tonight, decided
> >>on the larger no stick since I'm frying chicken with panko; rice
> >>patties & scallions rolled in sesame seeds.
>
> >#10 cast iron is better for chicken.
>
> No frying pan is good for chicken, frying pan sides are much too low.
> they fercockt up your stove. *Use a chicken fryer or a brassiere.http://tinyurl.com/29jww43http://www...zier-Diam/dp/B...
>
> If you insist on Gold's Gym cookware:http://www.amazon.com/Lodge-Logic-Pr...Chicken/dp/B00...

That's more or less what I used. Got it on sale 10 or so years ago
for about $125 - original price was $300. I agree, it's excellent for
frying, just that it's so damn heavy!

On Oct 27, 12:26*am, sf <s...@geemail.com> wrote:
> On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie <lainie...@gmail.com>
> wrote:
>
> > Sometimes the most laboursome task in cooking (for me) is digging out
> > the right frying pan from all the other frying pans. *Tonight, decided
> > on the larger no stick since I'm frying chicken with panko; rice
> > patties & scallions rolled in sesame seeds.
>
> Do you have a way to put up a pot rack? *Best kitchen move I made. *If
> you don't have a lot of room, you can put them on the wall - there's
> even one that looks like a 2x4 with hooks on each side. *It's easy
> enough to construct yourself too. *My son made one for his postage
> stamp kitchen.
>

I do have one - not much good sitting in the basement though. I did my
kitchen a couple of years ago and really enjoy the open space. Still,
it might look ok, over the island. Thx for reminding me.

In article
<[email protected]>,
lainie <[email protected]> wrote:

> Sometimes the most laboursome task in cooking (for me) is digging out
> the right frying pan from all the other frying pans. Tonight, decided
> on the larger no stick since I'm frying chicken with panko; rice
> patties & scallions rolled in sesame seeds.

Okay. If choosing the correct skillet is the most trying task in your
cookery, you're rollin' in glory, Kiddo. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are here:
http://gallery.me.com/barbschaller#100254

On Wed, 27 Oct 2010 08:32:26 -0400, Brooklyn1 <Gravesend1> wrote:

> On Tue, 26 Oct 2010 21:33:06 -0500, Stu <[email protected]> wrote:
>
> >On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie <[email protected]>
> >wrote:
> >
> >>Sometimes the most laboursome task in cooking (for me) is digging out
> >>the right frying pan from all the other frying pans. Tonight, decided
> >>on the larger no stick since I'm frying chicken with panko; rice
> >>patties & scallions rolled in sesame seeds.
> >
> >#10 cast iron is better for chicken.
>
>
> No frying pan is good for chicken, frying pan sides are much too low.
> they fercockt up your stove. Use a chicken fryer or a brassiere.
> http://tinyurl.com/29jww43
> http://www.amazon.com/Centurion-Indu...181534&sr=8-15
>
> If you insist on Gold's Gym cookware:
> http://www.amazon.com/Lodge-Logic-Pr.../dp/B00063RWXO

Get out the dutch oven and be done with it. No need for special
equipment.

--

Never trust a dog to watch your food.

On Wed, 27 Oct 2010 04:23:41 -0700 (PDT), Thomas <[email protected]>
wrote:

> On Oct 26, 11:13*pm, "Julie Bove" <julieb...@frontier.com> wrote:
> > "lainie" <lainie...@gmail.com> wrote in message
> > I find that the Circulon skillet can be used for pretty much everything.
> > It's deep enough that I can quickly heat pasta sauce in it.
>
> I purchased their entire set about ten years ago. I think they were a
> good investment and would also recommend them.

Is the gauge on Circulon as thick as Calphalon? I bought my Calphalon
decades ago and the finish is shot. It's time to replace them.

--

Never trust a dog to watch your food.

On 10/26/2010 4:33 PM, Stu wrote:
> On Tue, 26 Oct 2010 13:53:37 -0700 (PDT), lainie<[email protected]>
> wrote:
>
>> Sometimes the most laboursome task in cooking (for me) is digging out
>> the right frying pan from all the other frying pans. Tonight, decided
>> on the larger no stick since I'm frying chicken with panko; rice
>> patties& scallions rolled in sesame seeds.
>
> #10 cast iron is better for chicken.

I doesn't matter much to me what kind of pan I use to fry chicken but
southern fried chicken would be one of the few things that works well
with cast iron cause I make pan gravy after frying the chicken and the
brown bits are desirable and the pan gets deglazed anyway.

The sandwich construction pans are getting harder to find - probably due
to the craze in anodized aluminum pans. That's bad for me cause those
things warp like crazy with my high temperature cooking style. OTOH, the
pans will take well to hitting with a hammer to correct bowling of the
bottom surface. I was a little surprised that a single blow on a high
spot with a hammer will cause a pan to sit right and pretty. If you're a
macho guy like me, just use a palm blow to knock that sucker in place.
If you're really crazy, give it a fist of fury knuckle blow. Of course,
I ain't that crazy.

>
>
> --
>
> Stu
>
> Recipe of the week "Lamb Pepper with Chironji"
> http://foodforu.ca/recipeofweek.html

On Wed, 27 Oct 2010 12:42:52 -1000, dsi1 <[email protected]>
wrote:

> The sandwich construction pans are getting harder to find - probably due
> to the craze in anodized aluminum pans. That's bad for me cause those
> things warp like crazy with my high temperature cooking style. OTOH, the
> pans will take well to hitting with a hammer to correct bowling of the
> bottom surface. I was a little surprised that a single blow on a high
> spot with a hammer will cause a pan to sit right and pretty. If you're a
> macho guy like me, just use a palm blow to knock that sucker in place.
> If you're really crazy, give it a fist of fury knuckle blow. Of course,
> I ain't that crazy.

So that's what happened to my pots! They're bowed ever so slightly.
I must have done it while I was figuring out how to cook on a gas
stove last year. What the heck, I was thinking about replacing them
anyway - so I'll take a hammer to one and see what happens. Did you
put a hot pad between the pot and the hammer so you wouldn't have a
hammer mark?

--

Never trust a dog to watch your food.

On 10/27/2010 1:20 PM, sf wrote:
> On Wed, 27 Oct 2010 12:42:52 -1000, dsi1<[email protected]>
> wrote:
>
>> The sandwich construction pans are getting harder to find - probably due
>> to the craze in anodized aluminum pans. That's bad for me cause those
>> things warp like crazy with my high temperature cooking style. OTOH, the
>> pans will take well to hitting with a hammer to correct bowling of the
>> bottom surface. I was a little surprised that a single blow on a high
>> spot with a hammer will cause a pan to sit right and pretty. If you're a
>> macho guy like me, just use a palm blow to knock that sucker in place.
>> If you're really crazy, give it a fist of fury knuckle blow. Of course,
>> I ain't that crazy.
>
> So that's what happened to my pots! They're bowed ever so slightly.
> I must have done it while I was figuring out how to cook on a gas
> stove last year. What the heck, I was thinking about replacing them
> anyway - so I'll take a hammer to one and see what happens. Did you
> put a hot pad between the pot and the hammer so you wouldn't have a
> hammer mark?
>

Use a phone book to lay the pan on to. You could also lay it on the bed
while holding the handle over the edge so it lays flat - this also keeps
the procedure somewhat quiet. Feel the bottom first to locate the high
spot. If you have a hard time finding it that way, lay it on a flat
surface and rock it a bit.

It would probably be best to give the pan a medium blow with a heavy
rubber mallet and then lay it on a flat surface to check. Repeat until
flat. Hitting your pans with a hammer is one of the nicer things you can
do to it. :-)

On Wed, 27 Oct 2010 13:30:50 -1000, dsi1 <[email protected]>
wrote:

>
> Use a phone book to lay the pan on to. You could also lay it on the bed
> while holding the handle over the edge so it lays flat - this also keeps
> the procedure somewhat quiet. Feel the bottom first to locate the high
> spot. If you have a hard time finding it that way, lay it on a flat
> surface and rock it a bit.
>
> It would probably be best to give the pan a medium blow with a heavy
> rubber mallet and then lay it on a flat surface to check. Repeat until
> flat. Hitting your pans with a hammer is one of the nicer things you can
> do to it. :-)

<laugh> Thanks for the pointers! I would have taken the hammer I hit
hails with to them.

--

Never trust a dog to watch your food.

On 10/27/2010 1:45 PM, sf wrote:
> On Wed, 27 Oct 2010 13:30:50 -1000, dsi1<[email protected]>
> wrote:
>
>>
>> Use a phone book to lay the pan on to. You could also lay it on the bed
>> while holding the handle over the edge so it lays flat - this also keeps
>> the procedure somewhat quiet. Feel the bottom first to locate the high
>> spot. If you have a hard time finding it that way, lay it on a flat
>> surface and rock it a bit.
>>
>> It would probably be best to give the pan a medium blow with a heavy
>> rubber mallet and then lay it on a flat surface to check. Repeat until
>> flat. Hitting your pans with a hammer is one of the nicer things you can
>> do to it. :-)
>
> <laugh> Thanks for the pointers! I would have taken the hammer I hit
> hails with to them.
>

I suspect that this kind of fix is temporary at best and your pans will
once again find it's preferred shape sooner than later. That's the way
it is with metals - they just wanna do what they wanna to do, especially
when they get all fired up! :-)

On Wed, 27 Oct 2010 14:02:35 -1000, dsi1 <[email protected]>
wrote:

> On 10/27/2010 1:45 PM, sf wrote:
> >
> > <laugh> Thanks for the pointers! I would have taken the hammer I hit
> > hails with to them.
> >
>
> I suspect that this kind of fix is temporary at best and your pans will
> once again find it's preferred shape sooner than later. That's the way
> it is with metals - they just wanna do what they wanna to do, especially
> when they get all fired up! :-)

Heh, I wondered how long they'd keep their new shape. I should
probably just buy some new pans.

--

Never trust a dog to watch your food.

On Wed, 27 Oct 2010 06:06:07 -0700 (PDT), lainie <[email protected]>
wrote:

>> Do you have a way to put up a pot rack? *Best kitchen move I made. *If
>> you don't have a lot of room, you can put them on the wall - there's
>> even one that looks like a 2x4 with hooks on each side. *It's easy
>> enough to construct yourself too. *My son made one for his postage
>> stamp kitchen.
>>
>
>I do have one - not much good sitting in the basement though. I did my
>kitchen a couple of years ago and really enjoy the open space. Still,
>it might look ok, over the island. Thx for reminding me.

This kind works pretty well over a window opening:

http://www.xhost.org/images/kitchen.jpg

-- Larry

On Tue, 26 Oct 2010 20:13:56 -0700, "Julie Bove"
<[email protected]> wrote:

>.....e I already own 4 crockpots....

This boggles the mind. 8

>.... I have a set of Revereware
>that is probably about 8 years old. They don't make them like they used to.

We received a set of Revereware for a wedding gift in 1970. IMO, they
were crap then, and they've been crap ever since.

There have always been much better options at comparable prices
(SaladMaster, Cuisinart, etc.).

-- Larry