Thread: Talking about non-stick pans...

"ChattyCathy" <[email protected]> wrote in message
news:%kDgm.148979$[email protected]..
> ... I bought myself a new one yesterday.
>
> One of these to be exact:
>
> http://www.veryflon.com/immagini/gam...completa-1.jpg
>
> It's aluminum (under the coating).
>
> <Cathy dons her flack-jacket...>
>
> It was only the local equivalent of $12.00 so I figured, "Why the hell
> not?".
>
> Anyway, I gave it a test-drive today - just made some pancakes (the
> thin, flat plate-sized ones). The pan feels a lot lighter than I'm used
> to - but it seems to do the trick - i.e. the pancakes didn't stick to
> it...
>
> Will see what happens when I use it to fry some eggs tomorrow morning -
> if I live that long. <veg>
> --

I've been using teflon all my life. I like it best for eggs, except for
omelets because I like them browned and use Calphalon to make them so I can
put them under the broiler last.

Just don't try to use it for high-heat browning. My farberware, about the
same price, warped. My lovely fire-engine red farberware 12-inch.

cybercat wrote:

>
> "ChattyCathy" <[email protected]> wrote in message
> news:%kDgm.148979$[email protected]..
>> ... I bought myself a new one yesterday.
>>
>> One of these to be exact:
>>
>> http://www.veryflon.com/immagini/gam...completa-1.jpg
>>
>> It's aluminum (under the coating).
>>
>> <Cathy dons her flack-jacket...>

> I've been using teflon all my life. I like it best for eggs, except
> for omelets because I like them browned and use Calphalon to make them
> so I can put them under the broiler last.
>
> Just don't try to use it for high-heat browning.

Nope, I won't.

> My farberware, about the same price, warped. My lovely fire-engine red
> farberware 12-inch.
>

Bummer.
--
Cheers
Chatty Cathy

ChattyCathy wrote:
> ... I bought myself a new one yesterday.
>
> One of these to be exact:
>
> http://www.veryflon.com/immagini/gam...completa-1.jpg
>
> It's aluminum (under the coating).
>
> <Cathy dons her flack-jacket...>
>
> It was only the local equivalent of $12.00 so I figured, "Why the hell
> not?".
>
> Anyway, I gave it a test-drive today - just made some pancakes (the
> thin, flat plate-sized ones). The pan feels a lot lighter than I'm used
> to - but it seems to do the trick - i.e. the pancakes didn't stick to
> it...
>
> Will see what happens when I use it to fry some eggs tomorrow morning -
> if I live that long. <veg>
>


Pancakes.... yum. If you are happy with your new pan, then I am, too.
I grew up using non-stick pans and I still like them. Like someone
mentioned, you can not raise the temperature too high. Non-stick pans
may or may not have perfluorooctanoic acid (PFOA or C8). Teflon says
they will stop using PFOA in 2015, but many do not believe you would get
enough exposure for this to be a health hazard.


Becca

Becca wrote:
>
> ChattyCathy wrote:
> > ... I bought myself a new one yesterday.
> >
> > One of these to be exact:
> >
> > http://www.veryflon.com/immagini/gam...completa-1.jpg
> >
> > It's aluminum (under the coating).
> >
> > <Cathy dons her flack-jacket...>
> >
> > It was only the local equivalent of $12.00 so I figured, "Why the hell
> > not?".
> >
> > Anyway, I gave it a test-drive today - just made some pancakes (the
> > thin, flat plate-sized ones). The pan feels a lot lighter than I'm used
> > to - but it seems to do the trick - i.e. the pancakes didn't stick to
> > it...
> >
> > Will see what happens when I use it to fry some eggs tomorrow morning -
> > if I live that long. <veg>
> >
>
> Pancakes.... yum. If you are happy with your new pan, then I am, too.
> I grew up using non-stick pans and I still like them. Like someone
> mentioned, you can not raise the temperature too high. Non-stick pans
> may or may not have perfluorooctanoic acid (PFOA or C8). Teflon says
> they will stop using PFOA in 2015, but many do not believe you would get
> enough exposure for this to be a health hazard.
>
> Becca

What a load of horse ****.

PFOA or C8 is not part of PTFE such as Teflon (tm), it is only used in
processing. Teflon (tm) is a trademark of DuPont and as such Teflon (tm)
can not "say" anything. DuPont may or may not stop using PFOA in it's
processing, but that has no bearing whatsoever on the safety of PTFE
since PTFE is not PFOA.

"Pete C." <[email protected]> wrote in message
news:4a835866$0$29252$[email protected] ster.com...
>
> Becca wrote:
>>
>> ChattyCathy wrote:
>> > ... I bought myself a new one yesterday.
>> >
>> > One of these to be exact:
>> >
>> > http://www.veryflon.com/immagini/gam...completa-1.jpg
>> >
>> > It's aluminum (under the coating).
>> >
>> > <Cathy dons her flack-jacket...>
>> >
>> > It was only the local equivalent of $12.00 so I figured, "Why the hell
>> > not?".
>> >
>> > Anyway, I gave it a test-drive today - just made some pancakes (the
>> > thin, flat plate-sized ones). The pan feels a lot lighter than I'm used
>> > to - but it seems to do the trick - i.e. the pancakes didn't stick to
>> > it...
>> >
>> > Will see what happens when I use it to fry some eggs tomorrow morning -
>> > if I live that long. <veg>
>> >
>>
>> Pancakes.... yum. If you are happy with your new pan, then I am, too.
>> I grew up using non-stick pans and I still like them. Like someone
>> mentioned, you can not raise the temperature too high. Non-stick pans
>> may or may not have perfluorooctanoic acid (PFOA or C8). Teflon says
>> they will stop using PFOA in 2015, but many do not believe you would get
>> enough exposure for this to be a health hazard.
>>
>> Becca
>
> What a load of horse ****.
>
> PFOA or C8 is not part of PTFE such as Teflon (tm), it is only used in
> processing. Teflon (tm) is a trademark of DuPont and as such Teflon (tm)
> can not "say" anything. DuPont may or may not stop using PFOA in it's
> processing, but that has no bearing whatsoever on the safety of PTFE
> since PTFE is not PFOA.

Well, Jesus Christ, Pete. Off your meds?

"ChattyCathy" <[email protected]> wrote in message
>
> Will see what happens when I use it to fry some eggs tomorrow morning -
> if I live that long. <veg>

I have a smal pan like that for eggs. I can flip the egg with no spatula,
just a flick of the wrist.

cybercat wrote:
>
> "Pete C." <[email protected]> wrote in message
> news:4a835866$0$29252$[email protected] ster.com...
> >
> > Becca wrote:
> >>
> >> ChattyCathy wrote:
> >> > ... I bought myself a new one yesterday.
> >> >
> >> > One of these to be exact:
> >> >
> >> > http://www.veryflon.com/immagini/gam...completa-1.jpg
> >> >
> >> > It's aluminum (under the coating).
> >> >
> >> > <Cathy dons her flack-jacket...>
> >> >
> >> > It was only the local equivalent of $12.00 so I figured, "Why the hell
> >> > not?".
> >> >
> >> > Anyway, I gave it a test-drive today - just made some pancakes (the
> >> > thin, flat plate-sized ones). The pan feels a lot lighter than I'm used
> >> > to - but it seems to do the trick - i.e. the pancakes didn't stick to
> >> > it...
> >> >
> >> > Will see what happens when I use it to fry some eggs tomorrow morning -
> >> > if I live that long. <veg>
> >> >
> >>
> >> Pancakes.... yum. If you are happy with your new pan, then I am, too.
> >> I grew up using non-stick pans and I still like them. Like someone
> >> mentioned, you can not raise the temperature too high. Non-stick pans
> >> may or may not have perfluorooctanoic acid (PFOA or C8). Teflon says
> >> they will stop using PFOA in 2015, but many do not believe you would get
> >> enough exposure for this to be a health hazard.
> >>
> >> Becca
> >
> > What a load of horse ****.
> >
> > PFOA or C8 is not part of PTFE such as Teflon (tm), it is only used in
> > processing. Teflon (tm) is a trademark of DuPont and as such Teflon (tm)
> > can not "say" anything. DuPont may or may not stop using PFOA in it's
> > processing, but that has no bearing whatsoever on the safety of PTFE
> > since PTFE is not PFOA.
>
> Well, Jesus Christ, Pete. Off your meds?

Nope I just get ticked off at people mindlessly parroting false
propaganda from the environmentalist wacko goons.

Ed Pawlowski wrote:
> "ChattyCathy" <[email protected]> wrote in message
>
>> Will see what happens when I use it to fry some eggs tomorrow morning -
>> if I live that long. <veg>
>>
>
> I have a smal pan like that for eggs. I can flip the egg with no spatula,
> just a flick of the wrist.

The first time I tried flipping an egg, it egg landed on the cat's
head. Cathy, how is your new pan working out?


Becca

On Aug 13, 3:29*pm, Becca <be...@hal-pc.org> wrote:
> Ed Pawlowski wrote:
> > "ChattyCathy" <cathy1...@mailinator.com> wrote in message
>
> >> Will see what happens when I use it to fry some eggs tomorrow morning -
> >> if I live that long. <veg>
>
> > I have a smal pan like that for eggs. I can flip the egg with no spatula,
> > just a flick of the wrist.
>
> The first time I tried flipping an egg, it egg landed on the cat's
> head. *Cathy, how is your new pan working out?
>
> Becca

In the movie, "Julia" said you have to have the courage of your
convictions in order to successfully flip. Yours must have failed you
at that moment LOL. Was the cat grateful?

N.

"Becca" <[email protected]> wrote in message
news:[email protected]..
> Ed Pawlowski wrote:
>> "ChattyCathy" <[email protected]> wrote in message
>>
>>> Will see what happens when I use it to fry some eggs tomorrow morning -
>>> if I live that long. <veg>
>>>
>>
>> I have a smal pan like that for eggs. I can flip the egg with no spatula,
>> just a flick of the wrist.
>
> The first time I tried flipping an egg, it egg landed on the cat's head.
> Cathy, how is your new pan working out?
>
>
hahaha! Bet it took you a while to live that down.

Nancy2 wrote:
> On Aug 13, 3:29 pm, Becca <be...@hal-pc.org> wrote:
>
>>
>> The first time I tried flipping an egg, it egg landed on the cat's
>> head. Cathy, how is your new pan working out?
>>
>> Becca
>>
>
> In the movie, "Julia" said you have to have the courage of your
> convictions in order to successfully flip. Yours must have failed you
> at that moment LOL. Was the cat grateful?
>
> N.
>


No, the cat was not very happy with the egg on her head. lol She took
off running, then she gave me go-to-hell looks for the rest of the day.


Becca

Becca <[email protected]> wrote in news:[email protected] on Aug Thu 2009 pm

> Nancy2 wrote:
>> On Aug 13, 3:29 pm, Becca <be...@hal-pc.org> wrote:
>>
>>>
>>> The first time I tried flipping an egg, it egg landed on the cat's
>>> head. Cathy, how is your new pan working out?
>>>
>>> Becca
>>>
>>
>> In the movie, "Julia" said you have to have the courage of your
>> convictions in order to successfully flip. Yours must have failed you
>> at that moment LOL. Was the cat grateful?
>>
>> N.
>>
>
>
> No, the cat was not very happy with the egg on her head. lol She took
> off running, then she gave me go-to-hell looks for the rest of the day.
>
>
> Becca
>

Gotta stick blender? If so homemade mayo is really easy.
Find a straight sided jelly jar or large drinking glass that will allow your stick blender to fit all the
way to the bottom. Some stick blenders come with a suitable container. Container should be a
reasonable fit on the blender...no more than 1 inch clearance on all sides.

Next collect these items: a egg, half a lemon for juice and zest, salt and pepper to taste, minced
garlic (1 small clove the first time), a pinch of sugar(2 tsp to 1 tbsp),1 heaping tbsp of a good grainy
mustard, some minced chives... oh and 1 or so cups of a nuetral tasting oil.

juice and zest the 1/2 lemon and add it and all the rest to your container. Insert stick blender all the
way to the bottom; turn on the blender and slowly rock and raise it up in the container to the
top...taking care not to get so high you'll splash the walls...repeat say 4 times and adjust seasoning.
Takes maybe 25-35 seconds.

On the first pass you'll start to see results (mayo) the rest of the passes are to convert all to mayo.

This recipe works everytime and is quite adjustable...replace chives or leave then out. replace lemon
with lime or a wine vinegar, use a different mustard...garlic is optional, don't like sugar...don't use it.

But do it this way the first few times just to get a feeling for it.

I had nothing but trouble making mayo with a food processor that drizzle in oil crap never worked for
me. The stick blender does away with all that crap...just add the stuff to container insert and whirl...

1 large egg is probably enough to make more than 1 quart of mayo...depending on the oil.
Use of olive oil is okay...but makes the mayo taste European and nothing like North American Mayo.
I use canola oil. And everthing comes outa the fridge and right into the container...no room temp
needed.


--
Is that your nose, or are you eatting a banana? -Alan

On Aug 13, 5:57*pm, Becca <be...@hal-pc.org> wrote:
> Nancy2 wrote:
> > On Aug 13, 3:29 pm, Becca <be...@hal-pc.org> wrote:
>
> >> The first time I tried flipping an egg, it egg landed on the cat's
> >> head. *Cathy, how is your new pan working out?
>
> >> Becca
>
> > In the movie, "Julia" said you have to have the courage of your
> > convictions in order to successfully flip. *Yours must have failed you
> > at that moment *LOL. *Was the cat grateful?
>
> > N.
>
> No, the cat was not very happy with the egg on her head. lol *She took
> off running, then she gave me go-to-hell looks for the rest of the day.

Cats can't change their expression. You were reading YOUR feelings
into it!

John Kuthe...

>
> Becca

hahabogus wrote:
>
> Gotta stick blender? If so homemade mayo is really easy.
> Find a straight sided jelly jar or large drinking glass that will allow your stick blender to fit all the
> way to the bottom. Some stick blenders come with a suitable container. Container should be a
> reasonable fit on the blender...no more than 1 inch clearance on all sides.
>
> Next collect these items: a egg, half a lemon for juice and zest, salt and pepper to taste, minced
> garlic (1 small clove the first time), a pinch of sugar(2 tsp to 1 tbsp),1 heaping tbsp of a good grainy
> mustard, some minced chives... oh and 1 or so cups of a nuetral tasting oil.
>
> juice and zest the 1/2 lemon and add it and all the rest to your container. Insert stick blender all the
> way to the bottom; turn on the blender and slowly rock and raise it up in the container to the
> top...taking care not to get so high you'll splash the walls...repeat say 4 times and adjust seasoning.
> Takes maybe 25-35 seconds.
>
> On the first pass you'll start to see results (mayo) the rest of the passes are to convert all to mayo.
>
> This recipe works everytime and is quite adjustable...replace chives or leave then out. replace lemon
> with lime or a wine vinegar, use a different mustard...garlic is optional, don't like sugar...don't use it.

>
> But do it this way the first few times just to get a feeling for it.
>
> I had nothing but trouble making mayo with a food processor that drizzle in oil crap never worked for
> me. The stick blender does away with all that crap...just add the stuff to container insert and whirl...
>
> 1 large egg is probably enough to make more than 1 quart of mayo...depending on the oil.
> Use of olive oil is okay...but makes the mayo taste European and nothing like North American Mayo.
> I use canola oil. And everthing comes outa the fridge and right into the container...no room temp
> needed.

Thanks for the info, I am saving this for later.


Becca

Becca wrote:

> The first time I tried flipping an egg, it egg landed on the cat's head.

First, I have to get this out: Poor kitty, but HAHAHAHAHAHAHAHAHAHAHAHAHA!

Okay, let me suggest something here: In order to practice your flipping,
just put a piece of bread into the cold pan and keep trying until you get it
to flip consistently. It's an acquired skill.

Bob

On Thu, 13 Aug 2009 18:31:28 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Okay, let me suggest something here: In order to practice your flipping,
>just put a piece of bread into the cold pan and keep trying until you get it
>to flip consistently. It's an acquired skill.

Aha,,, these are the tips people need here. I will practice that way
too.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> Okay, let me suggest something here: In order to practice your flipping,
>> just put a piece of bread into the cold pan and keep trying until you get
>> it to flip consistently. It's an acquired skill.
>
> Aha,,, these are the tips people need here. I will practice that way
> too.

In that case, let me expand on it: Once you've gotten comfortable flipping
the slice of bread, move on to something a bit more fragile and floppy, like
a crêpe. I flip crêpes by tossing rather than with a spatula, because my
experience has been that using a spatula tends to cause crêpes to kind of
ruffle up and land unevenly. I get much better results by tossing them.

I gained my food-flipping practice one summer when I routinely made chara na
poora as a snack. (They're Indian black-eyed-pea pancakes.) The pancakes
were pretty fragile, so tossing them was the best way to turn them over. I
probably made fifty of those things over the course of the summer.

Bob

On Thu, 13 Aug 2009 22:23:58 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>sf wrote:
>
>>> Okay, let me suggest something here: In order to practice your flipping,
>>> just put a piece of bread into the cold pan and keep trying until you get
>>> it to flip consistently. It's an acquired skill.

Oh, yes. I've timidly flipped and it has worked, but I don't do
spectacular flips like you see on TV.
>>
>> Aha,,, these are the tips people need here. I will practice that way
>> too.
>
>In that case, let me expand on it: Once you've gotten comfortable flipping
>the slice of bread, move on to something a bit more fragile and floppy, like
>a crêpe. I flip crêpes by tossing rather than with a spatula, because my
>experience has been that using a spatula tends to cause crêpes to kind of
>ruffle up and land unevenly. I get much better results by tossing them.

Huh! I've never had trouble with crepes, but you make them sound like
flipping practice... so that's a good excuse to make them in the near
future. How do you do with pancakes?
>
>I gained my food-flipping practice one summer when I routinely made chara na
>poora as a snack. (They're Indian black-eyed-pea pancakes.) The pancakes
>were pretty fragile, so tossing them was the best way to turn them over. I
>probably made fifty of those things over the course of the summer.
>
Good story! I noticed you mentioned black-eyed peas. LOL!
Thanks for mentioning another way to use them.

sf

Becca wrote:

> Ed Pawlowski wrote:
>> "ChattyCathy" <[email protected]> wrote in message
>>
>>> Will see what happens when I use it to fry some eggs tomorrow
>>> morning - if I live that long. <veg>
>>>
>>
>> I have a smal pan like that for eggs. I can flip the egg with no
>> spatula, just a flick of the wrist.
>
> The first time I tried flipping an egg, it egg landed on the cat's
> head. Cathy, how is your new pan working out?

So far, so good. Made the eggs - worked perfectly - they 'slid' out of
the pan when done to my liking. I also cooked some bacon in it - and
none of the 'bits' stuck to the pan either. However, I didn't try any
flipping maneuvers; I don't like my fried eggs flipped over - I like
them basted. Besides, we have two cats... ;-)

--
Cheers
Chatty Cathy