Yeah, that's what I was thinking. Although those things are pretty heavy, and I don't think she's got the upper body strength to properly wield it...
Cast Iron Cooking
- Thread starter Bobber
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Yeah, that's what I was thinking. Although those things are pretty heavy, and I don't think she's got the upper body strength to properly wield it...
I bet she can drop it on you while you sleep, though
I'll have to show this one to the wife. We just passed 4 years and had a chuckle looking over what we were supposed to be getting each other. I told her next year she'll be getting a nice 2x4.
I did buy my wife a vacuum a few years back but it WAS a roomba. Imagine my relief when she absolutely loved it. Dodged another bullet. I've been on a lucky streak for 26 years and counting - OR she has just lost interest in making me a better version of myself.
FWIW - I have a stainless steel set that has an aluminum center. You have to heat it to the point that a drop of water sizzles without wetting the pan (ledenfrost effect - the water is floating on steam and looks like it is on an air hockey table). before adding oil. It does prevent any sticking.
I had to google this to make sure I didn't have bad info. The article I found said to season stainless just like cast iron. Said to use coconut oil, and to let the cookware cool completely before wiping the oil out.
I had to google this to make sure I didn't have bad info. The article I found said to season stainless just like cast iron. Said to use coconut oil, and to let the cookware cool completely before wiping the oil out.
Used the big Calphalon cast iron pan to brown onions, sausage and beef for my tailgate chili last night. It's the biggest skillet we have and I grew up cooking on cast iron so I am more comfortable there.
We have a nice set of Stainless pans, but I can't get them properly seasoned. Or not seasoned enough for eggs.
I have 4 different size CI skillets. The smallest is just barely big enough for an egg. The largest is for frying a whole chicken. The next largest is probably my favorite - been in the family for as long as I can remember - glass smooth cooking surface (that is the key).
I wash them in soapy water, but just the Dawn, hot water, and scour with a pad then rinse and wipe dry with a paper towel. A brand new one would require some work to season. I had a new one once and the cooking surface was not smooth, I eventually got rid of it.
I wash them in soapy water, but just the Dawn, hot water, and scour with a pad then rinse and wipe dry with a paper towel. A brand new one would require some work to season. I had a new one once and the cooking surface was not smooth, I eventually got rid of it.
