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Wayne Boatwright[_1_] Wayne Boatwright[_1_] is offline
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Default Electric Skillet ?

Oh pshaw, On Mon 26 Jun 2006 02:38:57p, D.Currie was muttering about...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, On Mon 26 Jun 2006 02:14:10p, D.Currie was muttering about...
>>
>>>
>>> > wrote in message
>>> oups.com...
>>>>
>>>> D.Currie wrote:
>>>>> I've never owned an electric skillet, and neither did my mother.
>>>> <snip>
>>>>> Is it worth having one, or is it a waste of space?
>>>>
>>>> I've never owned one or felt that I needed to for use at home, but I
>>>> have borrowed them from friends/family from time to time to use in an
>>>> area that does not have a regular kitchen. We often host a "thank
>>>> you" staff breakfast at work and I'll bring one in to make pancakes
>>>> and eggs to order. Comes in handy for that, and the non-stick
>>>> version makes for an easy clean up. They take up too much storage
>>>> space for me, but I know people who use them nearly daily instead of
>>>> their stove....guess it's all what you're used to. If you have a
>>>> stove with good even heating, you don't need one in my opinion.
>>>
>>> The even heating thing is where I might find it useful. I've got a
>>> flat-top electric stove (it came with the house...) and on the lower
>>> settings, it doesn't go to a lower heat, it turns on and off and on
>>> and off. Which is fine for some things, and some pans, but I'd rather
>>> be able to just adjust the heat and have it stay there.
>>>
>>> Donna

>>
>> Electric frypans have a thermostat that will maintain a pre-set
>> temperature. However, they do cycle on and off in doing so.

>
> Hmmmm...well, there goes that theory. Maybe it works better than I
> imagine it does, but that burner stays off for quite a while at low
> settings.
>
> Donna


Donna, I guess it matters most about what you use it for. I use it for
pancakes and French toast, as well as typical frying chores (of course,
that's at higher temperatures). I have also used it successfully for
cooked stuffed cabbage rolls, which I cook at around 225 degrees. At the
lower temps I do notice the contents alternately bubbling and not bubbling
with the cycling of the heat, but it hasn't caused a problem.

--

Wayne Boatwright
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