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sf[_9_]

On Tue, 30 Nov 2010 22:22:32 +0000 (UTC),
(Steve Pope) wrote:

> I'm probably repeating myself, but I find the SS pan (Calphalon in my
> case) excellent for the following:
>
> (1) Stir-frying, in place of a wok.
> (2) Sauteeing most types of vegetables but especially crucifers like
> brussels sprouts, rapini, purple cabbage.
> (3) Pan-frying fish.

Ah, okay. I have a wok, I don't sauté vegetables (although I should
start adding that variation) and I won't fry fish.
>
> I still use cast iron for pan-roasting a steak or chop, or
> sauteeing tofu or, usually, chicken. And I tend to use enameled
> case iron if I'm making either a stew, a ground-meat containing vegetable
> dish (e.g. taco or burrito filling), pasta sauces, or an egg dish.
>
I'm making short ribs tonight. I put the usual amount of oil in the
pan (hot pan, cold oil method) and browned the meat. It worked just
fine. I put the pan in the oven, but took it out after 10-15 minutes
because I'm not sure my oven temp is right these days; it's late and I
don't want to cook that meat all night.

One thing I can tell you is that although the long handle stays cool
on the stovetop, the one that looks like a drawer pull doesn't. My
fingers still hurt from grabbing it without testing to see if it was
hot or not. Ow!

--

Never trust a dog to watch your food.