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Post by Chuckie on May 5, 2015 21:28:37 GMT -5
This JUST came in the mail today--seasoned it, but haven't used it--but MAN, am I IMPRESSED!!!!
Monkey & I several years ago Christmas spent A LOT of $$ on a set of Cooks cookware from JC Penney. They had a LIFETIME warranty on ALL pieces.
Well the 8" & 10" frying pans were pretty much worn the hell OUT. Monkey LOVES to heat the HELL out of things, so dunno if that did it, or what! Anyhow, took BACK to Penney's they said yes, they were 100% replaceable, go get an 8" & 10" off the shelf. Their "new" Cooks ware was DEPLORABLE--like HALF the weight of our pans, just maybe 8-10 years older! The woman was a long-time JCP employee, and even SHE was shocked that "our BRAND NAME STUFF has gotten so bad!" Monkey & I opted to take ours home rather than replace w/cheaper. After further use, all they were doing was (of course!) getting WORSE!
I contacted Monkey's bro in Pensacola who is a former pro chef & also asked a coupla the local BIG restaurants about these. A local restaurant owner RAVED about a pan of this breed she had. Monkey's bro said he wasn't too familiar w/them PERSONALLY, but asked a coupla his chef friends who are STILL chefs, & they sang the praises too. So I ordered it--like $59.99 for a 10" pan, BUT free S/H. We got tax $$ back, so said "hey, let's live a little!"
I researched further online, a you tube video www.youtube.com/watch?v=CgC-yTxz8K4 said to put POTATO PEELS in the pan, cover w/H20, bring to boil, then cook for 15 minutes. Discard spuds/H20, then rinse w/VERY hot H20, and "scrub with green pad if necessary" (the pans are coated from the factory in France w/beeswax). I did that, then they said to "pat dry, and add enough cooking oil to cover bottom of pan, and heat till smoking". Well, that I did, and then followed their NEXT instruction to "discard oil into a pan, & wipe inside of de Buyer pan with a clean paper towel to totally coat". Well, that pan was SO FRIGGIN' HOT, that when I poured the oil into an empty tin of mushrooms, it MELTED that whitish interior in the tin, and the can SCREAMED LIKE A BANSHEE!! Pretty impressive! And the pan was STILL hot like 20 minutes later--so much so I couldn't hang from pot rack w/o using potholder!! Again, it is prolly TWICE as heavy as our 'good OLD Cooks' pans--nearly the weight of cast iron.
Can't WAIT to actually USE the durned thing!! Just HAD to share this to see if anyone had any experience w/them!! I can foresee us ditching ALL our Cooks pots & replacing with these a few pieces @ a time...
Here's a link to the website I bought them from: www.chefscatalog.com/product/25200-De-Buyer-Mineral-Fry-Pan.aspx?utm_campaign=De%20Buyer&utm_medium=shopping&gdftrk=gdfV23800_a_7c2214_a_7c9818_a_7c28868&utm_source=tellapart&utm_content=25200-SET3&sourcecode=GW1EM4214
Guess TIME will tell, as we were pretty happy w/our Cooks ware--initially--but these have ZERO coatings inside to contend with.
CHEERS! Chuckie
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Post by karitx on May 5, 2015 22:12:17 GMT -5
Very nice! I like that no nonstick coatings are involved and that the handles are nice and long and all metal, so you can use it in the oven without worry (even though I am the queen of taking a cast iron pan out of the oven, then grabbing the handle 30 seconds later... @#$%!!!). Let us know how it cooks! I have been eyeballing one of their crepe pans for a while, but I haven't been able to justify it based on the amount of crepes I actually make.
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Post by chipperhiker on May 6, 2015 0:20:36 GMT -5
Hey, Chuckie. These look intriguing. How does such a pan compare to an old cast iron pan? Are they better for some functions? I do see that the nice angled handle has some advantages, but I'm wondering if there is more I should know.
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Post by Chuckie on May 6, 2015 10:31:06 GMT -5
Hey, Chuckie. These look intriguing. How does such a pan compare to an old cast iron pan? Are they better for some functions? I do see that the nice angled handle has some advantages, but I'm wondering if there is more I should know. I never had much luck w/cast iron--maybe I just didn't season it correctly or something, but things ALWAYS stuck for me! After I got the pan hot enough to make the oil smoke, the handle by then was TOO HOT to hold. Future seasonings after cooking it said just to rinse clean, pat dry, then apply (cool) oil w/a paper towel & store in dry place. And it weighs maybe 1.5 times more than our 10" Cooks pan--which weighs TWICE as much as the "new" Cooks pans! I can weigh it on the kitchen scales when I get home if you'd like. I just googled it & up came an Amazon site, says weighs 4lbs. Again, I cannot attest to its cooking abilities, as haven't used it. We are going out tonight to eat for my sister's b-day, so may be this w/e afore I can test it... CHEERS! Chuckie
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Post by chipperhiker on May 6, 2015 11:34:42 GMT -5
Ah, I see.
Wow, 4 pounds. That's a HEAVY pan for steel!! It actually weighs MORE than my vintage cast iron!!! My 10" Griswold weighs 3.7 pounds, and my 11" Griswold's Erie weighs 4 pounds. Sounds like you got yourself a quality addition to your kitchen. Keep us posted on how it works for you. It looks like it would be an awesome omelette pan.
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Post by mach12 on May 6, 2015 13:43:43 GMT -5
This is another reason why I like this site - great info on such a variety of cooking and kitchen things. I've been looking at several commercial sets at our local Bargreen-Ellingson and am about as dumb as a stump about commercial cookware. I've had several commercial steel pans that I picked up used and have loved them, especially for their tolerance of heat since I used them on a campfire, but I've never had a stainless pan that I thought was worth a plug nickel. Even the ones with the thick clad bottoms never worked well for me. I've had more scorched stuff in stainless than anything else, though the problem is probably the nut on the pan handle (me). In my case I've had great luck with cast iron but I like to cook with low heat and longer cook times since it seems to blend flavors so nicely and I think that lends to success with cast. We have a set of pots and pans that we got at Costco that has some super-de-dooper inner coating that's supposed to be non-toxic and bullet-proof but even though I use low temperatures, silicone utensils and have always hand washed them I'm seeing discoloration of the coating and that worries me. This pan really sounds promising and I'm looking forward to seeing how it works out. Thanks for posting it Chuckie!
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Post by vaporvac on May 6, 2015 14:57:30 GMT -5
Stainless is the worst, just by it's nature. Everything will stick without plenty of fat. You need to give CI another chance. Chipperhiker, I'm sure you know this, but for others...the old cast iron is different and much lighter. The whole casting is more delicate. That's one reason I prefer it. The weight for CI isn't necessarily an indication of quality. Chuckie, I'll be interested to know how this works out for you.
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Post by chipperhiker on May 6, 2015 20:37:03 GMT -5
I love my cast iron, with one glaring exception. I can't cook anything acidic in it, or the seasoning strips right out. Every. Time. Nothing tomato, no sauerkraut. It's probably because all of my seasoning is relatively new and therefore thin, but it is a repeatable and sad problem. For everything else, it's awesome. I'm wondering how Chuckie's new pan will do for acidic foods, in particular. I love to make this dish where I sauté lots of peppers slices (multi-colored) with finely diced onions in ghee and olive oil, then add a quart of my home-canned tomatoes and a little wine after the peppers start to soften a bit, then reduce it all a bit until it's perfect. It's one of my favorite ways to use my canned tomatoes, and yet I can't use my favorite pans. Chuckie's pan might just fit the bill, though. No pressure, Chuckie., but a lot of people are looking for your review!
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Post by Chuckie on May 6, 2015 20:44:52 GMT -5
Chuckie, I'll be interested to know how this works out for you. OK, I couldn't STAND IT any longer either!! Being the true Irishman, decided to start off by frying spuds. Instructions said to get pan HOT before adding stuff. I am TOTALLY not into that way of thinking (I know, need to LEARN!). Covered bottom of pan w/Canola, only let heat maybe 2-3 minutes before adding spuds, dollop of butter on top for flavoring, then seasoned:
Here they are, after approx. 12-15 minutes:
I'm thinking I SHOULD'VE heated the pan longer PRIOR--as instructed, DUH!!--as potatoes were getting SOFT b4 BROWN.
Here's a later view--some sticking/crusting around sides, BUT bottom of pan still slick as a mole's ass!!
Just for S's & G's afterwards, thought I'd try to fry an egg in the DIRTY skillet. I had set pan OFF heat--it was still VERY hot--& put spuds in Chambers oven w/pilot to keep warm. Pan had set maybe 3-4 minutes. I dropped approx. 1/2 tsp butter into pan, SIZZLED immediately. Then added egg, put back on Chambers burner--lowest setting. I was shifting pan from side to side, to show how easily egg was sliding about:
Then for DOUBLE S's & G's, flipped egg ala OVER EASY. Let set like 30 seconds on yolk side; it IMMEDIATELY slid right outta the pan when tilted w/soft cooked yolk, even over the encrusted side!!
Let pan cool to touch, filled w/VERY hot H20 as instructed. Hit with plastic scraper & green scruffy pan, getting off what I could. Then set over heat to dry, put maybe a nickel-sized drop of Canola in pan, wiped w/paper towel, then dried w/another p-towel as best I could. Here's how it looked @ the end:
What I've read elsewhere about de Buyer pans is they are like a wok, they just keep getting browner & browner the more they are used--which makes them even MORE non-stick! Said don't worry about buildup such as this that you see--you'll NEVER get it out, and that is part of the SEASONING.
Well, I was happy w/first experiment, will let you know as things progress---w/LESS illustrations next time!!! Monkey wants to try an omelet this w/e--stay tuned!!
CHEERS! Chuckie
p.s.--maybe can convince Monkey to REALLY experiment & do a PINAPPLE UPSIDE DOWN CAKE in oven in the de Buyer!! THAT would be test by FIRE!
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Post by Chuckie on May 6, 2015 20:57:13 GMT -5
I love my cast iron, with one glaring exception. I can't cook anything acidic in it, or the seasoning strips right out. Every. Time. Nothing tomato, no sauerkraut. It's probably because all of my seasoning is relatively new and therefore thin, but it is a repeatable and sad problem. For everything else, it's awesome. I'm wondering how Chuckie's new pan will do for acidic foods, in particular. I love to make this dish where I sauté lots of peppers slices (multi-colored) with finely diced onions in ghee and olive oil, then add a quart of my home-canned tomatoes and a little wine after the peppers start to soften a bit, then reduce it all a bit until it's perfect. It's one of my favorite ways to use my canned tomatoes, and yet I can't use my favorite pans. Chuckie's pan might just fit the bill, though. No pressure, Chuckie., but a lot of people are looking for your review! Quote from their website, NOT from me: Foods which are very acidic (i.e. beans, tomatoes, citrus juices, etc.) should not be cooked in the mineral pans until the cookware is highly seasoned. The acidity of these foods will strip the seasoning and result in discoloration and metallic tasting food. Wait until the iron is nicely seasoned to cook these types of foods.
One more thing: if you do cook high acid foods in the pan a little early, nothing will happen to you - it will not make you sick or anything...it really is all about the protective seasoning! www.chefscatalog.com/product/25200-De-Buyer-Mineral-Fry-Pan.aspx?utm_campaign=De%20Buyer&utm_medium=shopping&gdftrk=gdfV23800_a_7c2214_a_7c9818_a_7c28868&utm_source=tellapart&utm_content=25200-SET3&sourcecode=GW1EM4214 That's the direct link. Again, am NOT a salesman for these, and have only had ONE cooking experience as illustrated, s-o-o-o-o-o-o-o..... CHEERS! Chuckie
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Post by chipperhiker on May 8, 2015 8:55:47 GMT -5
It sounds like the seasoning is pretty much the same idea as CI, and the post-use care is the exact same way I treat my cast. Maybe someday I'll be able to do acidic food, too?! I wonder how long that "highly" seasoned level takes to achieve... I probably have a long time to go on my cast.
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Post by sporko on May 8, 2015 10:04:17 GMT -5
It sounds like the seasoning is pretty much the same idea as CI, and the post-use care is the exact same way I treat my cast. Maybe someday I'll be able to do acidic food, too?! I wonder how long that "highly" seasoned level takes to achieve... I probably have a long time to go on my cast. We have a habit of lightly greasing (with an animal based shortening) our cast iron when we're done with it and letting it sit in the oven with a standing pilot. This gives it long and low heat for a long time. It seems to build up pretty quickly. (I accidentally scorched a bit of seasoning off one of our cast iron pans a week ago and you can almost not see it happened now.)
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Post by Chuckie on May 8, 2015 10:57:19 GMT -5
It sounds like the seasoning is pretty much the same idea as CI, and the post-use care is the exact same way I treat my cast. Maybe someday I'll be able to do acidic food, too?! I wonder how long that "highly" seasoned level takes to achieve... I probably have a long time to go on my cast. We have a habit of lightly greasing (with an animal based shortening) our cast iron when we're done with it and letting it sit in the oven with a standing pilot. ...that's what my M.I.L. does w/her pan in her Model B--just leaves it in the oven. HOWEVER, her Mother ALWAYS used C.I. and told her as a wee lass to NEVER use animal fat (i.e. lard, bacon grease, etc) ONLY vegetable oil. I pulled up the Wagner & Griswold website via Todd's Chambers site, they say same thing: " Use Crisco shortening only and use a cotton rag (t-shirt) to apply a thin/very light coat on the entire piece." Here's the link: www.wag-society.org/Electrolysis/seasoning.phpI have NO IDEA why they say NOT to use animal fat; it doesn't appear to have hurt the two of you any!! Yet another website has THIS to offer (she had been talking how some folks swear by animal fat, others Crisco, corn oil, etc): quote: " They are all wrong. It does matter what oil you use, and the oil that gives the best results is not in this list. So what is it? Here are some hints: What oil do artists mix with pigment for a high quality oil paint that dries hard and glassy on the canvas? What oil is commonly used by woodturners to give their sculptures a protective, soft-sheen finish? It’s the same oil. Now what is the food-grade equivalent of this oil? The oil used by artists and woodturners is linseed oil. The food-grade equivalent is called flaxseed oil. This oil is ideal for seasoning cast iron for the same reason it’s an ideal base for oil paint and wood finishes. It’s a “drying oil”, which means it can transform into a hard, tough film. This doesn’t happen through “drying” in the sense of losing moisture through evaporation. The term is actually a misnomer. The transformation is through a chemical process called “polymerization”. The seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible. From that I deduced that flaxseed oil would be the ideal oil for seasoning cast iron." end quoteThe bold in her quote was how it was on her website: sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/S-O-O-O-O-O-O-O-O, I guess you just take your pick--or listen to the Shery-blogger & buy expensive flaxseed oil!! ($8.49 for a 16 oz bottle per my first google of it) CHEERS! Chuckie
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Post by sporko on May 8, 2015 11:21:43 GMT -5
I've heard the same thing -- that flaxseed is *the only thing to use*. We've just never done it and seem to get decent seasoning anyway. The one gotcha with flax seed is it has a short shelf life. If you have it on hand, it sounds like a good thing to use. But we don't cook with it and seasoning takes such a tiny amount -- it would go rancid without much being used. For what it's worth: we use an animal based shortening (tallow based). We don't baby it. We do everything that cast iron folks say not to do. We will cook acidic foods in it. We will use soap on it occasionally. We're likely to die and go to cast iron hell. But the pans all are well seasoned in spite of our sins. Edit to add: I have noticed that if you use too much shortening... you can end up with a sticky mess that has to be scrubbed off and re-seasoned. Maybe this is where flax is an advantage. To alleviate this happening, I generally put the pans in the oven upside down -- so if there is a puddle, it runs off and seasons the spotty parts of my cast iron oven bottom.
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Post by nana on May 8, 2015 11:54:02 GMT -5
Did the lady with the flaxseed oil actually try it out in practice or was it all theoretical? After all, aren't bumblebees theoretically not supposed to be able to fly? Yet they do. I've always just rinsed my CI pans with water and a nylon scrubbie if there's a little bit stuck on, then put them on a low flame to dry, then rubbed with whatever oil I have on hand, usually peanut. When something does need re-seasoning I scrub it with an oil and salt mixture, wipe it out, and cook bacon on it. Lots of bacon. Works for me!
I want one of those De buyer Mineral pans, though. I was very impressed with the fried egg performance!
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Post by sporko on May 8, 2015 14:55:42 GMT -5
Did the lady with the flaxseed oil actually try it out in practice or was it all theoretical? After all, aren't bumblebees theoretically not supposed to be able to fly? Yet they do. I've always just rinsed my CI pans with water and a nylon scrubbie if there's a little bit stuck on, then put them on a low flame to dry, then rubbed with whatever oil I have on hand, usually peanut. When something does need re-seasoning I scrub it with an oil and salt mixture, wipe it out, and cook bacon on it. Lots of bacon. Works for me! I want one of those De buyer Mineral pans, though. I was very impressed with the fried egg performance! This cannot be wrong because it includes cooking lots of bacon.
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Post by mach12 on May 8, 2015 15:00:44 GMT -5
I've been doing my steel camping pans pretty much the same way as I do cast iron, though only because it seems to work fine and not because I ever studied it. I've watched these discussions for years about which oil or shortening to use and have picked up a lot of good info. From what I've gathered it seems that on pans that you use all of the time it doesn't seem to make a lot of difference - if the pan has been seasoned properly. I'm sure there are multiple ways that work just fine and what works for me is only one of many good options. On stuff I only use occasionally that may be a bit more susceptible to having it turn rancid I use vegetable based products since I've had problems with rancid coatings. Even vegetable based products will turn rancid so if I'll store it for long periods between uses (like camping gear) then mineral oil is the answer. I tried flaxseed oil and while it worked well I didn't see enough benefit to justify the expense. The steel pans that I have in my camping gear are Vollrath "French style" according to the web site and I don't use them a lot so before I store them I give them a wash under hot water and a scrub with a nylon dish brush, then dry them and wipe on a coating of mineral oil. It's not real important to do if the pan seasoning is good but I then toss them in a 400F oven for about 30 minutes, then shut off the oven and let it cool with the pans in it. Pretty much the same as how I do cast iron except that I do cast for an hour.
I use cast iron daily. I use a whole variety of oils and shortenings when cooking, depending on what I'm cooking. I wipe out the pan when I'm finished and the pan has cooled (or scrub and rinse it under hot water when I've cooked something that leaves a mess in the pan), dry it out, and then I keep a small tuna fish size can with a bit of soy oil and a piece of cloth in it that I use to wipe some on the pan. I volunteer at a non-profit food trailer every summer and there's always leftover oil at the end of the season, so being a cheap sucker and not wanting to see it tossed in the trash, I bring it home and use it on CI and so on. If the leftover was some other oil then that's what I'd be using but I've found that the soy oil really works nice. My favorite fix to pans that need a "touch-up" seasoning is to just put oil in the pan and make some fries. If one of my pans starts sticking a bit then I get out my splatter screen and metal slotted spoon, slice up some potatoes, and do up some fries and the pan's back to non-stick. After I'm done I strain the oil into a jar through a paper towel and refrigerate it and I get a number of uses out of it.
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Post by mach12 on May 8, 2015 15:11:35 GMT -5
It sounds like the seasoning is pretty much the same idea as CI, and the post-use care is the exact same way I treat my cast. Maybe someday I'll be able to do acidic food, too?! I wonder how long that "highly" seasoned level takes to achieve... I probably have a long time to go on my cast. Chipperhiker - I had a heck of a time figuring out what to do about acidic food taking off my seasoning until my mother-in-law gave me a set of enameled CI. That's the ticket as far as I'm concerned. We grow a LOT of tomatoes every year and make a lot of salsa, pepper sauce, chutney, ketchup and stuff like that and I like to cook it for longer periods with lower heat to improve the flavors. Perfect for CI but the seasoning never survived. Even using a heat diffuser those stainless pot always wanted to scorch. The enameled CI works great for that kind of stuff with the efficiency of regular CI though it doesn't hold a candle to regular CI for stuff like frying eggs, steak and so on. That's one solution anyway. Kind of like most other jobs where you have different tools for different jobs I guess.
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Post by nana on May 8, 2015 16:00:18 GMT -5
Yes indeed, Sporko. If I have learned one thing from watching cooking shows on the Food network, it's that bacon always wins.
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Post by Chuckie on Jun 23, 2015 19:40:24 GMT -5
Chuckie, I'll be interested to know how this works out for you. ...we liked it so well, we bought the baby one AND the monster one!!! 'Monster Momma' is VERY heavy!! They came in the mail today & seasoned both like I did the original mid-sized one. I fried TWO lbs. hamburger (we take leftovers to BOTH Moms & my boss lady), mushrooms, onions & chopped green bell pepper & some chilies in the "MM"--I kinda/sorta use Hamburger Helper mixes, but I jazz them up a bit! In the midsized one next to "MM", I am sauteing onions, mushrooms & bell peppers for a bit before I add Monkey's phake hamburger. I then added herself's sauted pan to a box mix of scalloped spuds prepped per box instructions, added more shredded asiago/mozzarella cheese to both, and finished hers uncovered in the oven whilst ours simmered stove top. Both came out pretty tasty I might add--for a clobbered together quick meal! As an aside, Monkey's 91 y.o. Mom broke her back AGAIN---by loading her 94 y.o. sister's wheelchair in the back of her S.U.V.!! Monkey had to take her to KC for a long-ago scheduled eye appt. today, hence the 'quick' meal. First time she's broke a vertebrate in a number of years, doing MRI on Friday to determine if she's a candidate for that 'cement procedure' & to see just how many she's broke. She told Monkey NOT to enter her into any more 5K's "until I get the results of my MRI". Lol, methinks they'll have to SHOOT the ol' broad on Resurrection Day to get rid of her!! CHEERS! Chuckie
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Post by 58limited on Jun 23, 2015 22:54:11 GMT -5
I may have to try one of these pans Chuckie, if for nothing else than to fry eggs.
I have gone exclusively to cast iron: skillets and dutch ovens, both vintage and new. I prefer vintage because it is smoother and lighter and they season faster than the rough finished new stuff. I'm about to go through my cabinets and get rid of any non-cast iron skillets (except for one non-stick skillet since eggs always stick to my cast iron, and a couple of pots for boiling pasta and such). Once my cast iron is seasoned nothing (but eggs) sticks to it.
The seasoning discussion is a long running argument. I have come to the conclusion that there is more than one way to skin a cat, several techniques work but the most important thing is to USE the cast ironware. I read one webpage that had an in depth discussion of flaxseed oil. The author was either a chemist or had a lot of chemistry in his background. Flaxseed oil is expensive, it has to be refrigerated, and has a short shelf life. The author's method was to put a very thin coat of flaxseed oil on the skillet: he would apply it and virtually scrub it off with a towel - there would remain a very thin, almost microscopic coating of the oil - and then he would put it in the oven (I think at 400*). He would repeat this many times (I forget how many but it was A LOT). The end result was awesome, but way too much work for me.
Here is my method: light coating of bacon grease. Into the oven at 350* for 1 hour, bump to 400* for 30 minutes, then bump to 450* for 30 minutes. Then cook nothing but oily foods (bacon, frying, etc) for the first dozen uses and the finish will hold up to most anything, including acidic foods. The more you use it the better.
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Post by mach12 on Jun 24, 2015 1:02:36 GMT -5
I have an enameled cast iron pan and a glass lid that fits it that I use for frying eggs and man does it do the job. I melt some butter or bacon grease in the pan on low heat, put the eggs in and season them a bit, and then put the lid on it and let them cook until done. If you want to turn them over half way through that's fine too but they'll cook sunny side up real nice this way.
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Post by cinnabar on Jun 24, 2015 10:17:07 GMT -5
Those are some fancy pants pans there Chuckie, I hope they serve you well.
Frying eggs is more a test of the cook than the pan. If the pan is too hot they will stick and eventually burn in any type of pan on the stove top. Too cool and they will be rubbery by the time they are done. In our family the browned/crispy fried eggs are called "army eggs", as Dad said that was how they had them in the service.
A thin bit of bacon fat, oil, or butter in a pan will turn out good eggs if it barely sizzles when you drop the eggs in. For my over "easys" I cut off the heat once I turn them. These beauties cooked in about 3 min. No scorching or sticking.
I'll be sticking (no pun) to the Wearever and CI for the foreseeable future. The pan pictured is a omelet type pan used in countless eateries and for good reason.
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Post by 58limited on Jun 24, 2015 18:12:08 GMT -5
Actually I misstated: I should have stated that scrambled eggs stick to my CI. Frying eggs is no big deal but scrambled eggs are what sticks so badly to my CI and thus are the reason I'm keeping a non-stick skillet. The griddle on my stove does fried eggs fine as well, but scrambled sticks to it too.
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Post by karitx on Jun 24, 2015 19:24:38 GMT -5
I have trouble with scrambled eggs in my cast iron, but they do fine on the Chambers griddle. In general, I still use the cast iron, but I leave the room before the cleanup crew can curse me.
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Post by Chuckie on Jun 24, 2015 20:23:14 GMT -5
Those are some fancy pants pans there Chuckie, I hope they serve you well.
Frying eggs is more a test of the cook than the pan. If the pan is too hot they will stick and eventually burn in any type of pan on the stove top. Too cool and the will be rubbery by the time they are done. In our family the browned/crispy fried eggs are called "army eggs", as Dad said that was how they had them in the service. Cinn: I can BARELY remember my Grandad telling my Grandma to NOT put any "lace curtains" on his eggs!!! LOL, you know, how when you have the skillet TOO hot & walk away for just a second after you break an egg, that "tatting" look that forms along the outside edge, MUCH like "Irish Lace"!!! LOL, THANKS for the memories, cinn!! And for what we SPENT on these pans, the motherless suckers BETTER last!!!! As an aside, IF me Grandad were still alive and KNEW what we spent for them, in typical Irish fashion, he would say "and just WHO the divil do you think you ARE now, man?!!!!" (an Irish adage to bring someone back to their 'station' in life & quit putting on airs). And BOY, would HE be right!!! CHEERS! Chuckie
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Post by Chuckie on Jun 24, 2015 21:51:11 GMT -5
In general, I still use the cast iron, but I leave the room before the cleanup crew can curse me. Would that be the "Triple SSS" company? " Sporko's Sanitary Services"? Please advise... CHEERS! Chuckie
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Post by karitx on Jun 24, 2015 21:58:05 GMT -5
In general, I still use the cast iron, but I leave the room before the cleanup crew can curse me. Would that be the "Triple SSS" company? " Sporko's Sanitary Services"? Please advise... CHEERS! Chuckie That would be the one!
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Post by sporko on Jun 24, 2015 22:03:20 GMT -5
Would that be the "Triple SSS" company? " Sporko's Sanitary Services"? Please advise... CHEERS! Chuckie That would be the one! Deglaze while hot. Eat brekkie. Wipe with cloth.
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Post by Chuckie on Aug 17, 2015 19:58:07 GMT -5
I have trouble with scrambled eggs in my cast iron, but they do fine on the Chambers griddle. In general, I still use the cast iron, but I leave the room before the cleanup crew can curse me. I made butter beans in the well tonight cause I had ANOTHER hambone, and Monkey say NO MORE in the freezer!!! Anyhow, used the midsized pan to cook cornbread--came out GREAT--bottom a wee bit brown for Moi @ 400 degrees for 20 minutes. NO STICK however!!! Came RIGHT outta the pan! These things just get better & better seasoned!!! REALLY pleased w/these pans--as if you couldn't TELL!! CHEERS! Chuckie
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