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Discussion in 'The Okie Corral' started by Hannie Caulder, Oct 16, 2019.
I just flip with a fork.
Don’t flip them when they are still wet. Wait till they dry out a bit and can slide back and forth.
I don't know what kind of finish it is, but it's not anything like my old one and it doesn't scratch. And I use a metal spatula (which is how my old one eventually got the finish scraped off).
After I take the ham out of the frying pan, I throw in a little butter and black coffee and slosh it around. Then I pour it on top of my grits. It's delish. (If I have guests for breakfast I pour it into a gravy boat so everybody can get some).
I have Grandma's old cast iron skillet that Mommy gave me. It's hanging on the wall in my kitchen, and that's where it stays. I cook with modern kitchenware, just like I drive a Camaro and not a horse and buggy.
Thank you sweetie, but sweaty Hannie after her beach run is not a pretty picture.
LOL. This new one is so heavy it would put a dent in his head.
Not around these parts.
No milk, flour and/or corn starch in red-eye. No coffee in brown gravy.
Wives learned to weaponize skillets long ago. Blood does not stick to the new line of frying pans.
Be extremely careful when eating in Northern Cafes. Red Eye can be a low grade cement. And they Sub Grits with instant oat meal.
I've had three Cuisinart non-stick skillets for a few years, and they still look/work fine. However, I seldom use them because I use cast iron (and occasionally carbon steel) most of the time. Definite difference in food quality/taste in the cast iron's favor.
I'm a wok guy myself. And since you asked, breakfast was ground venison with habanero and serrano peppers, garlic, dirty rice and beans.
Nothing to offer in this thread except damn that sounds good. Lol.
What!! Are you working with Old Satan?
Exactly. Just black coffee and ham drippings.
Accept no imitations.
I like the T-fal pans. Have a couple.
I have quite a bit of All Clad. Top notch!
The coated skillets are made for a generation that can not fry. The art of frying was perfected over centuries in "Black Iron Skillets",.
And the coated pans are going down hill from the first use.
And the cast iron just keeps on getting better...
Two for one!
Same way I would in any pan and I do them over easy.