Can I cook a souffle in a cast iron pan or oven? I have a deep fryer
with a cover and I was thinking that might work better than a Dutch
oven.

If I can not, what kind of pan should I use?

V

Vesper wrote:
> Can I cook a souffle in a cast iron pan or oven? I have a deep fryer
> with a cover and I was thinking that might work better than a Dutch
> oven.
>
> If I can not, what kind of pan should I use?
>
(a) No, you can't.
(b) Spring form
(c) Do not open the oven while the souffle is baking.

Cheers,

Michael Kuettner

On Mon, 29 Jun 2009 14:28:40 -0500, Vesper > wrote:

>Can I cook a souffle in a cast iron pan or oven? I have a deep fryer
>with a cover and I was thinking that might work better than a Dutch
>oven.
>
>If I can not, what kind of pan should I use?
>
What do you have with straight sides? Enameled or pottery would be
best... it doesn't necessarily need to be high, just large enough to
accommodate the filling. Butter well and coat with bread crumbs or
sugar depending on what kind of souffle you intend to make.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 29 Jun 2009 14:28:40 -0500, Vesper > wrote:

>Can I cook a souffle in a cast iron pan or oven? I have a deep fryer
>with a cover and I was thinking that might work better than a Dutch
>oven.
>
>If I can not, what kind of pan should I use?
>
>V

No cast iron for a souffle. I wouldn't use a Dutch oven, either.

Do you have a ceramic or glass casserole with straight sides?

Boron

On Mon, 29 Jun 2009 16:32:28 -0400, Boron Elgar
> wrote:

>On Mon, 29 Jun 2009 14:28:40 -0500, Vesper > wrote:
>
>>Can I cook a souffle in a cast iron pan or oven? I have a deep fryer
>>with a cover and I was thinking that might work better than a Dutch
>>oven.
>>
>>If I can not, what kind of pan should I use?
>>
>>V
>
>No cast iron for a souffle. I wouldn't use a Dutch oven, either.
>
>Do you have a ceramic or glass casserole with straight sides?
>
>Boron


No but I can get one. Thanks.

V

On Mon, 29 Jun 2009 13:30:20 -0700, sf > wrote:

>On Mon, 29 Jun 2009 14:28:40 -0500, Vesper > wrote:
>
>>Can I cook a souffle in a cast iron pan or oven? I have a deep fryer
>>with a cover and I was thinking that might work better than a Dutch
>>oven.
>>
>>If I can not, what kind of pan should I use?
>>
>What do you have with straight sides? Enameled or pottery would be
>best... it doesn't necessarily need to be high, just large enough to
>accommodate the filling. Butter well and coat with bread crumbs or
>sugar depending on what kind of souffle you intend to make.


Sounds good. Thanks.

V

On Mon, 29 Jun 2009 21:38:55 +0200, "Michael Kuettner"
> wrote:

>Vesper wrote:
>> Can I cook a souffle in a cast iron pan or oven? I have a deep fryer
>> with a cover and I was thinking that might work better than a Dutch
>> oven.
>>
>> If I can not, what kind of pan should I use?
>>
>(a) No, you can't.
>(b) Spring form
>(c) Do not open the oven while the souffle is baking.
>
>Cheers,
>
>Michael Kuettner
>


Got it. Thanks.

V

On Jun 29, 3:53*pm, Vesper > wrote:
> On Mon, 29 Jun 2009 16:32:28 -0400, Boron Elgar
>
>
>
>
>
> > wrote:
> >On Mon, 29 Jun 2009 14:28:40 -0500, Vesper > wrote:
>
> >>Can I cook a souffle in a cast iron pan or oven? *I have a deep fryer
> >>with a cover and I was thinking that might work better than a Dutch
> >>oven.
>
> >>If I can not, what kind of pan should I use?
>
> >>V
>
> >No cast iron for a souffle. *I wouldn't use a Dutch oven, either.
>
> >Do you have a ceramic or glass casserole with straight sides?
>
> >Boron
>
> No but I can get one. *Thanks.
>
> V- Hide quoted text -
>
> - Show quoted text -

Greasing the sides depends on what kind of a souffle it is. My cheese
souffle recipes don't call for greasing the sides, so the souffle can
"climb" the sides and rise higher (like angel food cake). Other
recipes differ. So follow the recipe.

N.

On Tue, 30 Jun 2009 08:46:21 -0700 (PDT), Nancy2
> wrote:

>On Jun 29, 3:53*pm, Vesper > wrote:
>> On Mon, 29 Jun 2009 16:32:28 -0400, Boron Elgar
>>
>>
>>
>>
>>
>> > wrote:
>> >On Mon, 29 Jun 2009 14:28:40 -0500, Vesper > wrote:
>>
>> >>Can I cook a souffle in a cast iron pan or oven? *I have a deep fryer
>> >>with a cover and I was thinking that might work better than a Dutch
>> >>oven.
>>
>> >>If I can not, what kind of pan should I use?
>>
>> >>V
>>
>> >No cast iron for a souffle. *I wouldn't use a Dutch oven, either.
>>
>> >Do you have a ceramic or glass casserole with straight sides?
>>
>> >Boron
>>
>> No but I can get one. *Thanks.
>>
>> V- Hide quoted text -
>>
>> - Show quoted text -
>
>Greasing the sides depends on what kind of a souffle it is. My cheese
>souffle recipes don't call for greasing the sides, so the souffle can
>"climb" the sides and rise higher (like angel food cake). Other
>recipes differ. So follow the recipe.
>
>N.


Thanks. Can I use an Angel Food Cake pan with the push-up bottom for
souffles? I also can get straight side ceramic if not.

V