|Oct 28, 2007, 04:08 PM|
Forget about Teflon! I got a wrought-iron frying pan now!
That's the best frying I've had in my life so far.
No Teflon can do this.
I wonder why I have used stainless steel and even Teflon before?
Obviously because I didn't know how nice cooking can be with a simple chunk of iron.
What do your frying pans look like?
|Nov 06, 2007, 09:24 AM|
Maybe because they don't leave quite as big a dent in the side of your head when your old lady throws one at you during an argument ?.
|Nov 06, 2007, 10:48 AM|
I have both types.
Each has their place, for different cooking styles and food types.
F'rinstance, I use a cast iron pan for baking corn bread in the oven. Can't pull that off with a steel pan.
OTOH, a nice T-Fal teflon coated aluminum pan makes great fried eggs or a beautiful western omelet on the stovetop, and it's dead easy to flip and fold them over. Cast iron? Not so much.
Did you season the iron pan before you used it (no, I don't mean salt and pepper )?
|Nov 06, 2007, 02:47 PM|
I don't know the exact meaning of seasoning in that context.
But if it means frying a pile of potatoe peels with lots of oil and salt,
to prepare the pan for use, then it's a yes, sir.
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