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post #3061 of 3356

12/17/12 at 4:50pm

itsstillmatt
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A better alternative is a metal fork and good technique. You shouldn't scratch too much. I don't like having a bunch of different implements. I guess if I had to change, I'd go to a rubber spatula. Chopsticks only double the cuts you would make with a spoon or a spatula, and are way less than with a fork, and they are useless for the egg that rides up the sides, so I don't find them to be a great solution. If you grew up cooking Japanese, then that might be different.

FWIW, I use metal spatulas and other things in my teflon pans too.

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post #3062 of 3356

12/18/12 at 4:24am

Cary Grant

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Quote:

Originally Posted by itsstillmatt

A better alternative is a metal fork and good technique. You shouldn't scratch too much. I don't like having a bunch of different implements. I guess if I had to change, I'd go to a rubber spatula. Chopsticks only double the cuts you would make with a spoon or a spatula, and are way less than with a fork, and they are useless for the egg that rides up the sides, so I don't find them to be a great solution. If you grew up cooking Japanese, then that might be different.
FWIW, I use metal spatulas and other things in my teflon pans too.

I always did something stupid with metal on teflon... I have some sort of swiss/anodized something or other that holds up better. Point being- I agree the fork is the best option.

post #3063 of 3356

12/18/12 at 5:03am

gomestar

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I've found that metal is generally fine on non-stick, but one must apply common sense.

post #3064 of 3356

12/19/12 at 5:12pm

itsstillmatt
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post #3065 of 3356

12/19/12 at 5:16pm

foodguy

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is that yours????

post #3066 of 3356

12/19/12 at 5:18pm

itsstillmatt
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post #3067 of 3356

12/19/12 at 5:28pm

shibbel

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I would have expected gold plated chains- kind of disappointed in you, big dawg.

post #3068 of 3356

12/19/12 at 5:43pm

gomestar

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gold plated anything is tacky.

post #3069 of 3356

12/19/12 at 5:56pm

davesmith
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I have been looking for (a vertical) one of those forever! I am looking for a mini suitable for home use..

post #3070 of 3356

12/19/12 at 6:02pm

foodguy

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Quote:

Originally Posted by itsstillmatt

did you have to add on yet another wing?

post #3071 of 3356

12/19/12 at 6:05pm

Thread Starter

mordecai
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Quote:

Originally Posted by foodguy

did you have to add on yet another wing?

His campaign contributions would prevent that request from ever passing the neighborhood association.

post #3072 of 3356

12/19/12 at 6:08pm

itsstillmatt
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Quote:

Originally Posted by foodguy

did you have to add on yet another wing?

It's not very big. I think it is 800 mm wide or something close to that. It makes a hell of a chicken, though. It does vertical as well.

post #3073 of 3356

12/19/12 at 7:40pm

b1os

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Nice and useful "toy", Matt. I'm sure it's great.
So looking forward to cooking some grilled chicken, pork shoulder, Nudelauflauf, cake and whatnot. Four months without an oven leave you desperate. Oh yes, and I can practice cooking omelettes again (these stupid external induction cooking plates suck big sweaty reindeer balls). With a fork. And without Pepin-scratch-frenzy.