D.Currie wrote:
> I've never owned an electric skillet, and neither did my mother. No one I've
> ever cooked with has had one. The only one I've seen in action lately was an
> ancient model in the home of someone who doesn't like to use her stove or
> oven.
>
> But now, a couple of people have told me how indispensable the electric
> skillet it. Perfect for poaching fish. Even, easily adjustable temperature.
> Great for pancakes, burgers, meatballs....Best thing ever... blah, blah,
> blah.
>
> Not having ever owned or used one, I guess I don't know what I'm missing. I
> mean, I have a stove and oven and pots and pans that get a lot of use. Is
> there something the electric skillet is particularly suited for that I can't
> do as well on the stove or in the oven? Is it worth having one, or is it a
> waste of space?
>
> --
> Donna

I like to use mine for one-dish meals, like chicken paprika, Swiss
steak, or any entree that requires fairly long, slow simmering...the
temperature is nice and even. I also use mine for deep-frying things
that are fairly flat, like rosette cookies, onion rings, chicken
tenders, and the like.

I also like it because it frees up a large burner on the stovetop,
which I might want to use for something else. Mine is non-stick, so
it's easy to clean. It's your choice - don't feel guilty if you've
never seen the need for one - in your case, it would be just one more
thing to put away ;-)

N.