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Thread: frying pans!

  1. #1
    lainie Guest

    Default frying pans!

    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.

  2. #2
    Roy Guest

    Default Re: 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.
    ==


  3. #3
    Stu Guest

    Default Re: frying pans!

    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

  4. #4
    Julie Bove Guest

    Default Re: frying pans!


    "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!



  5. #5
    sf Guest

    Default Re: frying pans!

    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.

  6. #6
    Thomas Guest

    Default Re: frying pans!

    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.

  7. #7
    Brooklyn1 Guest

    Default Re: frying pans!

    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

  8. #8
    lainie Guest

    Default Re: frying pans!

    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!

  9. #9
    lainie Guest

    Default Re: frying pans!

    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.

  10. #10
    Melba's Jammin' Guest

    Default Re: frying pans!

    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

  11. #11
    sf Guest

    Default Re: frying pans!

    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.

  12. #12
    sf Guest

    Default Re: frying pans!

    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.

  13. #13
    dsi1 Guest

    Default Re: frying pans!

    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




  14. #14
    sf Guest

    Default Re: frying pans!

    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.

  15. #15
    dsi1 Guest

    Default Re: frying pans!

    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. :-)

  16. #16
    sf Guest

    Default Re: frying pans!

    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.

  17. #17
    dsi1 Guest

    Default Re: frying pans!

    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! :-)

  18. #18
    sf Guest

    Default Re: frying pans!

    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.

  19. #19
    [email protected] Guest

    Default Re: frying pans!

    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

  20. #20
    [email protected] Guest

    Default Re: frying pans!

    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

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