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Discussion in 'The Okie Corral' started by Hannie Caulder, Oct 16, 2019.
Well then Hannie, I guess you have "No Time"(Guess Who). Sayonara.
If it works for you that is fine, but the upkeep still isn't hard.
I have 2 cast that I got from my grandmother. She learned to cook with them. No telling how old they are, but over 100 years would be a decent guess since she passed a few years ago at 98 and she didn't know how old they were before she started using them. I don't know what brand as they are crusted over on the sides and the bottom. Just like already stated, I can see my reflection in the cooking surface.
My DIL already asked for them when I go. She may get them sooner since my strength is not what a normal man of 57 should have. Probably not what a man of 77 should have. Injuries really took a toll on my body. The reason I have been experimenting with carbon steel. I like it, and the weight is much more suitable.
For your "modern" argument, everything that was old is new again.
Its about as much effort as that post you just made. And definitely less time than acquiring a new one.
I have one very large Lodge skillet, which is properly seasoned. I use it when doing steaks on the cooktop. Works great, but it weighs a ton!
As far as non-stick, I have several. I agree, when they no longer work, I toss them and buy a new one. So much easier that way. And the new quality non-stick pans are far better than the old ones.
I season my non stick pans. Takes 5 minutes.
My wife an i both grew up with parents and grandparents using nothing but cast iron.
My wife an i have been married for well over 40yrs, we still have ALL the cast iron cookware from both of our grandparents, and its still being used everyday when we cook today. We`ve tried MANY times with the non-stick cookware, food just dosent taste the same. I dunno, maybe my wife an i are crazy to think that. Nonetheless, its something special to my wife an i using our families cast iron cookware.
Hannie hit it right at home for me... HOMEMADE red eye gravy... there`s nothing like it.
I like my red eye gravy over oven fresh HOMEMADE biscuits, from scratch.
Life is good
The copper, and Kryptonite skillets are a scam. We were at a Bed Bath and beyond last year. Shoppers were lined up returning these Magic Pots. They would make a dog dish?
Just how do you season a non-porous metal???
As these wonder skillets fail the manufacture's change the names. In the end, it is always Black Iron cook ware for frying. Hand me that chicken.
Yup....the Pro model wins America's Test Kitchen comparison nearly every year. We are on our second, first last nearly 4 years. I bought it specifically after watching their testing.
Wow! Your memories from the past are Golden. Thanks for sharing.
Follow the manufacturer’s instructions.
Heat it up, run it down with oil. Let it cool. Most everything expands with heat, and the ceramic coating does just enough.
All but one took and are slick as hell now.
My hard anodized cookware came with seasoning instructions. Wash with soap, heat and oil. That was 16 years ago and still going strong. The frying pans have accumulated a second seasoning like the iron. Not quite as pronounced, but you can see it.
We’re due for a new set soon. Getting tired of going the through the non-stock coating money machine. Yeah, they work great for a few months. Then, they eventually start to have food stick. Then, the actual coating starts to go. So, you tough it out for at least twice as long as it took to get to this point.
Think of going all clad.
Humm! By your theory then a modern 4140 chromium rifle barrel which hits 5,000 degrees Fahrenheit would never need cleaning??
No such thing as non-porous metal, just less porous.
I posted this at the What's for dinner thread, but should be here:
Has anyone tried one of these frying pans... "textured" stainless steel? I want to get away from "stick-free" coatings or finishes.
These are only $24.99 with no tax at the Navy Exchange, so not expensive.
I’ve never tried that particular pan, but I’m extremely skeptical. It seems nonstick only in the sense that there is less contact with the pan because of the raised surfaces. It’s the same material. And I generally want the food to be in contact with the pan, e.g., to get a good sear. I’d bet sticking would often be worse in that pan. Essentially, it looks like a gimmick for those who don’t want to actually learn to use stainless properly.
I’d rather have a standard stainless steel pan or a carbon steel one, which should be roughly the same price for a higher quality product.
But it’s only $25, so it’s not the end of the world to try it even if you end up not liking it.
Looks like it would be a nightmare to clean!