Quote:
Originally Posted by Ophelia[_11_]
"Terrence Crimmins" wrote in message
...
Carbon steel pans. Fascinating. It seems, from the discussion, that they
have advantages and disadvantages. Maybe they're like a cross between a
wok and cast iron.
Does anyone remember carbon steel knives? I used to buy them because they
could be sharpened with a steel, unlike stainless steel.
Yes I have some. Mine do sharpen more easily than the stainless.
As for eggs, I think the pan flipping method makes them rather greasy. I
prefer to have them on a more lightly buttered flat surface which,
unfortunately, is hard to produce in a normal kitchen, so I only have them
if I'm out for breakfast.
I put a little butter into a small frying pan, break the egg/s into it and
cover with a lid. When the tops look cooked I slide them out.
I remember years ago, when I was in the biz, as they say, watching Italian
sous chefs flipping chicken cacciatore etc. in the pan. That is much
easier to do on the old cast iron gas stoves with a marvelous flat surface
of heat than in a standard domestic kitchen.
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Help for Heroes |
I'm a flipper out of convenience, too. Use good oil and don't fear it, the dang omelet just flops perfectly. No bravado, at all.
I have some Chinese and Thai carbon steel knives and love the ease in sharpening. I have a few stainless, though, that are really a bit similar in (stone) sharpening time. I love Kiwi knives for this reason.
I'm happy with my caste iron.