On Tuesday, December 31, 2019 at 5:30:28 PM UTC-10, Nemo wrote:
> On Tue, 31 Dec 2019 18:25:54 -0800, dsi1 wrote:
>
>
> >> I decided to forgo the Kuthe Treatment. It seems to be coming along
> >> well with EVOO at 325 Degrees. It's not like I intend to fry eggs in
> >> it. For that, I use a Calpholon skillet.
> >
> > You might want to try a carbon steel pan. It's surface is very close to
> > cast iron but it weighs a lot less. It works just fine with glass top
> > stoves and doesn't take forever to heat up. There's no need to take a
> > grinder to the surface, it's surface in smooth as a baby's butt.
> >
> > https://www.amazon.com/photos/shared...Q42ZVldqejgZUg.
> 0E6zPM14zaK42t1B8OLM7m
>
> The one I'm currently messing around with is sold on Amazon as a 3 Qt.
> Cast Iron Deep Skillet with Lid and selling for a very reasonable $24.99.
> Your skillet looks a lot like what I call 14 gauge black iron. I used to
> run a computerized plasma cutter that cut out designs and patterns on
> 10'x36" and 46" black iron as well as all kinds of sizes and gauges of
> galvanized sheet-metal. Also plate up to a thickness of about 1/4".
>
> I don't think your carbon steel skillet would work too well for frying
> Chicken, at least not without a lid, and wouldn't work at all for baking
> a small chicken with potatoes, carrots, etc.

You have to use the right pan for the job alright. That pan works great for frying steaks. For fried chicken, I'd use a bigger pan. If I was going to bake a chicken, I'd use my non-stick pan. I like to buy pans with all metal handles so that it can be used in an oven at high heat.

I made some pork and green beans today. For that I used a wok. The wok is made of the same stuff as the carbon steel pan. I can do pretty much anything in the wok. The beans were blanched first in the wok and then it was fried. There's not too many pans around that are as versatile.