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New frying pan.

Discussion in 'Social Life, Food & Drink, Travel' started by Infrasonic, Aug 19, 2010.

  1. otc

    otc Senior member

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    Personally, I never use my nonstick on higher than medium heat.

    I use mine on high heat for omelets when I am pretending I am julia child:
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    If its good enough for her...
     
  2. Jumbie

    Jumbie Senior member

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    http://www.seriouseats.com/2010/08/e...a-skillet.html


    Just wanted to throw that out there.


    My fiancee and I were looking into buying some pans recently. Neither of us really cooks but she wants to get into it and I was planning on investing in some All Clad despite the fact that we were just starting out. Anyway, she did a bunch of reading on the web and ended up buying a set of these Tramontina pans from Walmart. I know a lot of advice is to never buy a set cause you don't always use everything so it's better to just buy the individual pans but she's the one who would be be using them the most.

    Anyway, my point is that she really likes the pans (but again, not much experience).
     
  3. Dragon

    Dragon Senior member

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    I use mine on high heat for omelets when I am pretending I am julia child:
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    If its good enough for her...


    I use mine on high heat too when making an omelet, but hers looks more like a flat, messed up version.
     
  4. Infrasonic

    Infrasonic Senior member

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    If we're going to go old school lets get to the masters...[​IMG] [​IMG] [​IMG]

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    Edit;?

     
  5. otc

    otc Senior member

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    If we're going to go old school lets get to the masters...[​IMG] [​IMG] [​IMG]
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    So old school that people didn't even bother to check if their embedded youtube link worked because youtube didn't exist yet! And yes, I could FTFY but I think people should lean by doing
     
  6. Infrasonic

    Infrasonic Senior member

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    I always lean by doing...[​IMG]
     
  7. foodguy

    foodguy Senior member

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    i usually lean by the refrigerator.
     
  8. Scuttlebutt

    Scuttlebutt Senior member

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    A well-seasoned cast iron pan* will do everything you could ask for for a very low price. Yes, it will even do acidic foods like tomato sauce and picatta without leaching the iron taste into your food. The only thing I've found you can't do is boil water and simmer tomato sauces for a long time (both break down the seasoning.


    *Griswold, NOT Lodge--the quality in the iron/cooking surface is a bit lower than old Griswolds. Lodge is also heavier to compensate for the lower quality iron that is used. The cooking surface is "coarser" than Griswold (which is very smooth); this translates into better nonstick qualities once the pan is well seasoned.
     
  9. Douglas

    Douglas Senior member

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    If we're going to go old school lets get to the masters...[​IMG] [​IMG] [​IMG]

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    Edit;?



    embed fail notwithstanding, what a treasure trove. thank you.
     
  10. Rambo

    Rambo Senior member

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    Who puts oil in an omelet?

    If you're looking for a good non-stick pan Cooks Illustrated just did reviews of 12" non-sticks. Best overall was an All-Clad. Best value was a $20 Tramontina from Wallyworld.
     
  11. foodguy

    foodguy Senior member

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    Who puts oil in an omelet?

    If you're looking for a good non-stick pan Cooks Illustrated just did reviews of 12" non-sticks. Best overall was an All-Clad. Best value was a $20 Tramontina from Wallyworld.


    actually, the newest number put the TFAL Professional Total Nonstick ($34.99) ahead of all-clad. personally, i just use the heaviest aluminum nonstick i can find at the restaurant supply store. it'll be about $30 and last 4-6 months.
     
  12. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    What kind of masochist makes an omelette in a cast iron pan? Who wants to shake something that heavy around for a couple of minutes?
     
  13. Infrasonic

    Infrasonic Senior member

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    What kind of masochist makes an omelette in a cast iron pan? Who wants to shake something that heavy around for a couple of minutes?

    Please note; correct spelling retards...[​IMG]
     
  14. foodguy

    foodguy Senior member

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    +1 i just had to do a cooking video on frittatas and the only nonstick they had in the kitchen was cast-iron. what a PITA. really made me appreciate my aluminum pan.
     
  15. foodguy

    foodguy Senior member

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    Please note; correct spelling retards...[​IMG]

    certainly omelette if you're in france, but the americanized accepted spelling is omelet. in fact, MS Word, highlights the french as a misspelling.
     
  16. Rambo

    Rambo Senior member

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    actually, the newest number put the TFAL Professional Total Nonstick ($34.99) ahead of all-clad. personally, i just use the heaviest aluminum nonstick i can find at the restaurant supply store. it'll be about $30 and last 4-6 months.
    It did but its more expensive than the Tramonita.
     
  17. Infrasonic

    Infrasonic Senior member

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    Is anyone anally retentive enough to do their fried eggs in non stick Blini pans?
     
  18. computerpro3

    computerpro3 Senior member

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    I'm telling you, Calphalon unison is in a completely different league than that other crap for nonstick. Stop by a Williams Sonoma and try it out. I've had it for 8 months and it literally looks like new and works better than new.

    Avoid the grill pan specials though. They are manufactured cheaper to be "promo" pans and have thinner metal.
     
  19. Scuttlebutt

    Scuttlebutt Senior member

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    You guys are really complaining about the weight of a cast iron skillet? Do you lift your own toilet seat?
    Also, you don't "shake" omelettes around "for a couple of minutes." You cook them over high for maybe two, flip, and serve.

    Really though, grab some weights and start eating those eggs you guys claim to cook... :p

    CI cooks more evenly than anything else (aluminum is the worst in this regard) and they hold heat longer. Go sear a cut of tuna and see what I mean. If you try in an Al pan it comes out like trash. They can't be used to make anything acidic either (for the same reason as unseasoned CI), except ingesting aluminum is NOT good for you.

    I have one clad pasta pot, one clad sauce pot, and one clad skillet for making picatta. Absolutely everything else in my kitchen is CI (and the youngest piece is over 70 years old). I can go from high heat (unlike nonstick) to the 350+ oven (unlike anything else), and clean it off with water and a sponge in 2 minutes (unlike everything but nonstick).
     
  20. ama

    ama Senior member

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    What is with this hatred of non-stick? It has its uses just like everything else. Cooking eggs in anything other than non-stick just to prove a point seems silly.
     

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