I went to Ross looking for a new frypan yesterday and they had a small
cast iron skillet for eight bucks... when I went into Anna's Linens
looking for something else, an apparantly identical skillet was $24! I
couldn't go past a bargain like that so I ducked into Ross after
church today to get it... I got another nice deal while I was there -
a deep rectangular stoneware baking dish with a non-stick coating
inside.

I made meatloaf for dinner tonight in the baking dish and it slid
right out onto the plate with all its crusty goodness intact... and I
rubbed the skillet with bacon grease and put it into the oven while
the dinner cooked. Hopefully that'll give it a good start on its
finish! And now I can try my hand at frying in cast iron... any
tricks, hints or tips for me before I start frying?

Kajikit wrote:
> I went to Ross looking for a new frypan yesterday and they had a small
> cast iron skillet for eight bucks... when I went into Anna's Linens
> looking for something else, an apparantly identical skillet was $24! I
> couldn't go past a bargain like that so I ducked into Ross after
> church today to get it... I got another nice deal while I was there -
> a deep rectangular stoneware baking dish with a non-stick coating
> inside.
>
> I made meatloaf for dinner tonight in the baking dish and it slid
> right out onto the plate with all its crusty goodness intact... and I
> rubbed the skillet with bacon grease and put it into the oven while
> the dinner cooked. Hopefully that'll give it a good start on its
> finish! And now I can try my hand at frying in cast iron... any
> tricks, hints or tips for me before I start frying?

Yeah, don't let your spouse or the kids wash that pan! :-)

I go to Ross to look for pans every once in a while. These days, most of
the pans are no longer made with a sandwich of a jacketed copper or
aluminum core which is what I need. Have manufacturers abandoned this
type of construction?

They have some great anodized spun-aluminum frypans but those warp too
easily in my hands. Anodized pans BTW, have a cooking surface very much
like perfectly seasoned cast iron and they heat up faster. Too bad they
can't take the heat and the bottom gets all rolly-polly after a while.
:-)

Kajikit wrote:
>
> I went to Ross looking for a new frypan yesterday and they had a small
> cast iron skillet for eight bucks... when I went into Anna's Linens
> looking for something else, an apparantly identical skillet was $24! I
> couldn't go past a bargain like that so I ducked into Ross after
> church today to get it... I got another nice deal while I was there -
> a deep rectangular stoneware baking dish with a non-stick coating
> inside.
>
> I made meatloaf for dinner tonight in the baking dish and it slid
> right out onto the plate with all its crusty goodness intact... and I
> rubbed the skillet with bacon grease and put it into the oven while
> the dinner cooked. Hopefully that'll give it a good start on its
> finish! And now I can try my hand at frying in cast iron... any
> tricks, hints or tips for me before I start frying?

Make certain the frying pan is well and truly heated before frying
anything. It can take a bit longer than one might think. Start with a
small flame/low power for a couple of minutes. Then crank it up to where
it needs to be for what is being cooked.

Don't soak it in soapy water ever. Plain water is OK for a *few minutes*
if something does get stuck on it. No scrubbing with steel wool or
abrasive cleaner. Initially it might need reseasoning a few times until
a good coating is formed. Be liberal with cooking fat the first few
times you use it. After that it should turn out to be fairly nonstick
long term.

Kajikit said...

> any tricks, hints or tips for me before I start frying?


As a rule, NEVER do any frying in bare feet!!!!!!!!!!!!

Good cookin',

Andy

"Kajikit" > wrote in message
...
>I went to Ross looking for a new frypan yesterday and they had a small
> cast iron skillet for eight bucks... when I went into Anna's Linens
> looking for something else, an apparantly identical skillet was $24! I
> couldn't go past a bargain like that so I ducked into Ross after
> church today to get it... I got another nice deal while I was there -
> a deep rectangular stoneware baking dish with a non-stick coating
> inside.
>
> I made meatloaf for dinner tonight in the baking dish and it slid
> right out onto the plate with all its crusty goodness intact... and I
> rubbed the skillet with bacon grease and put it into the oven while
> the dinner cooked. Hopefully that'll give it a good start on its
> finish! And now I can try my hand at frying in cast iron... any
> tricks, hints or tips for me before I start frying?


Repeat the seasoning process 2 more times before using. Coat the skillet
inside and out. Bake at 350 for 30 minutes, cool, then wipe clean. Bacon
grease is OK, vegetable shortening works too.

Cleaning - NEVER any soap. Repeat NEVER any soap. Clean with a paper towel
and coarse sea salt or kosher salt. The salt is an abrasive and will do a
great job of scouring the pan out without stripping the patina. If you have
to soak, use plain water only and only for a few minutes.

Clean the pan immediately when done cooking and the pan is still hot. Just
wipe it down with paper towels. When you let the pan cool with the remains
in it the food will stick and make cleaning much harder.

Use it often, in fact make it your favorite skillet. The more you use it
the better it gets.

Try not to use it or acidic foods as it will erode the patina you've worked
so hard to create.

Never use scouring pads or cleanser.

If you do all that you will create a non-stick surface so slick you can fry
an egg in it with no oil or butter at all and it will not stick.

Paul

On Sun, 09 Aug 2009 13:25:23 -1000, dsi1 wrote:

> Yeah, don't let your spouse or the kids wash that pan! :-)
>
> I go to Ross to look for pans every once in a while.

Don't forget Marshall's, too. It's a Ross-like clone. I picked up
two bottles of Smith and Wollenski's Steak Sauce there for a buck
each yesterday.

(Why does a supposedly high-end steak house even *have* a steak
sauce, BTW - Isn't steak sauce in that setting sacrilegious?)

-sw

"Paul M. Cook" > wrote in message >
> Repeat the seasoning process 2 more times before using. Coat the skillet
> inside and out. Bake at 350 for 30 minutes, cool, then wipe clean. Bacon
> grease is OK, vegetable shortening works too.

Rather than do that, fry up a half pound of bacon and get some use while
seasoning the pan. You can also make basted eggs while you are at it.

"Kajikit" > wrote:
>
>I went to Ross looking for a new frypan yesterday and they had a small
> cast iron skillet for eight bucks... when I went into Anna's Linens
> looking for something else, an apparantly identical skillet was $24! I
> couldn't go past a bargain like that so I ducked into Ross after
> church today to get it... any tricks, hints or tips for me before I
> start?

Yeah, rush right back and buy a second one. Then three times every day hold
one in each hand with arms down at your sides and raise your arms up
straight out in front of you so they're parallel to the floor, move your
arms out to your sides and rotate your arms ten times. Then repeat ten
times. You're on your way to developing a larger, firmer, more youthful
attractive bust. Otherwise you are now the proud owner of a cutesy
doorstop.

On Mon, 10 Aug 2009 01:45:23 GMT, "brooklyn1"
> wrote:

>
>"Kajikit" > wrote:
>>
>>I went to Ross looking for a new frypan yesterday and they had a small
>> cast iron skillet for eight bucks... when I went into Anna's Linens
>> looking for something else, an apparantly identical skillet was $24! I
>> couldn't go past a bargain like that so I ducked into Ross after
>> church today to get it... any tricks, hints or tips for me before I
>> start?
>
>Yeah, rush right back and buy a second one. Then three times every day hold
>one in each hand with arms down at your sides and raise your arms up
>straight out in front of you so they're parallel to the floor, move your
>arms out to your sides and rotate your arms ten times. Then repeat ten
>times. You're on your way to developing a larger, firmer, more youthful
>attractive bust. Otherwise you are now the proud owner of a cutesy
>doorstop.
>
LOL! It's not THAT small. There ARE only two of us in the family...
it's a 10-inch skillet, which should be plenty big enough to make DH
his fried potatoes or to do some eggs. I would have got a larger one
but it was the only one they had... I was tempted by a big Caphalon
skillet, but it was pretty beat-up on the inside so it didn't really
seem like $35 bucks worth. Besides, I already have a Caphalon covered
skillet that I use pretty often.

On Aug 9, 6:51*pm, Arri London > wrote:
> Kajikit wrote:
>
> > I went to Ross looking for a new frypan yesterday and they had a small
> > cast iron skillet for eight bucks... when I went into Anna's Linens
> > looking for something else, an apparantly identical skillet was $24! I
> > couldn't go past a bargain like that so I ducked into Ross after
> > church today to get it... I got another nice deal while I was there -
> > a deep rectangular stoneware baking dish with a non-stick coating
> > inside.
>
> > I made meatloaf for dinner tonight in the baking dish and it slid
> > right out onto the plate with all its crusty goodness intact... and I
> > rubbed the skillet with bacon grease and put it into the oven while
> > the dinner cooked. Hopefully that'll give it a good start on its
> > finish! And now I can try my hand at frying in cast iron... any
> > tricks, hints or tips for me before I start frying?
>
> Make certain the frying pan is well and truly heated before frying
> anything. It can take a bit longer than one might think. Start with a
> small flame/low power for a couple of minutes. Then crank it up to where
> it needs to be for what is being cooked.
>
> Don't soak it in soapy water ever. Plain water is OK for a *few minutes*
> if something does get stuck on it. No scrubbing with steel wool or
> abrasive cleaner. Initially it might need reseasoning a few times until
> a good coating is formed. Be liberal with cooking fat the first few
> times you use it. After that it should turn out to be fairly nonstick
> long term.

The key to properly "seasoning" a cast iron skillet is to know the
chemistry of iron. Iron has two common oxides, Iron II Oxide (Ferrous)
or black/protective iron oxide and Iron III Oxide (Ferric) or red/
destructive iron oxide or RUST!

If you want to cheat, use metal conditioner sold in auto paint stored.
It's mostly if not entirely phosphoric acid, and does a really nice
job of reacting with iron to form a nice protective coating of Iron II
Oxide on iron or steel, plus it reduces any Iron III Oxide down to
Iron II Oxide. Naval Jelly works too, because it too is mostly
phosphoric acid.

Otherwise jimmy around with the heat and oil tricks recounted here.

John Kuthe...

John Kuthe...

In article >,
Kajikit > wrote:

> finish! And now I can try my hand at frying in cast iron... any
> tricks, hints or tips for me before I start frying?

Nothing that hasn't been said here a million times already. I don't
wash my cast iron; I scour it while still warm with salt, using a paper
towel. Have fun with it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

Sqwertz wrote:
> On Sun, 09 Aug 2009 13:25:23 -1000, dsi1 wrote:
>
>> Yeah, don't let your spouse or the kids wash that pan! :-)
>>
>> I go to Ross to look for pans every once in a while.
>
> Don't forget Marshall's, too. It's a Ross-like clone. I picked up
> two bottles of Smith and Wollenski's Steak Sauce there for a buck
> each yesterday.

I don't think there's a Marshall's on this little rock. Sounds like my
kind of store.

I have bought hot sauce at Ross. Near as I can figure, they're bottles
of distressed-sale stock made by small bottlers. I've even bought boxed
sets of hot sauce - holy smokes. A compilation of hot sauce - that's great!

>
> (Why does a supposedly high-end steak house even *have* a steak
> sauce, BTW - Isn't steak sauce in that setting sacrilegious?)

Good question, was the sauce any good?

>
> -sw

On Sun, 09 Aug 2009 21:00:21 -1000, dsi1 wrote:

> Sqwertz wrote:
>
>> (Why does a supposedly high-end steak house even *have* a steak
>> sauce, BTW - Isn't steak sauce in that setting sacrilegious?)
>
> Good question, was the sauce any good?

Yeah - it's pretty good. Kinda a cross between an A1 and an H57
with small bits of onion in it. I'd always wanted to try it but
it's $7/bottle at the regular grocery store.

Ross, Marshalls, and Tuesday Morning(*) often have miscellaneous
"gourmet" crap on sale for cheap. I've never seen any pots/pans
that I thought were a steal, though.

(*) Tuesday Morning is yet another dept store liquidator for
housewares, mostly. They don't even open their stores for a few
weeks at a time because they haven't collected enough to re-stock
their stores. That seems to have changed recently, though - now
that people aren't buying much.

(Glad I don't work there)

http://www.tuesdaymorning.com/indexCatalogOn.asp
(See how they tell you at the top-right of the web page if their
stores are open or not that week or not?)

-sw

On Sun, 09 Aug 2009 21:00:21 -1000, dsi1 > wrote:

>I don't think there's a Marshall's on this little rock. Sounds like my
>kind of store.

TJ Max is another one like that.

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

On Sun, 09 Aug 2009 13:25:23 -1000, dsi1 > wrote:


>I go to Ross to look for pans every once in a while. These days, most of
>the pans are no longer made with a sandwich of a jacketed copper or
>aluminum core which is what I need. Have manufacturers abandoned this
>type of construction?

All-clad maintains the laminated process. Their MC2, Copper-core and
copperchef lines seem to meet your specs, and they still make the LTD
line which has an anodized Aluminum exterior.

Alex

On Sun, 09 Aug 2009 19:09:55 -0400, Kajikit >
wrote:



>I made meatloaf for dinner tonight in the baking dish and it slid
>right out onto the plate with all its crusty goodness intact... and I
>rubbed the skillet with bacon grease and put it into the oven while
>the dinner cooked. Hopefully that'll give it a good start on its
>finish! And now I can try my hand at frying in cast iron... any
>tricks, hints or tips for me before I start frying?

One thought.....if you fry something salty in it, like salt pork or
bacon, remember that salt will be left in the grease and, if left
ovenight, may damage your seasoning. Better to clean up the
pan timely.

Alex

On Mon, 10 Aug 2009 01:45:23 GMT, "brooklyn1"
> wrote:

>
>"Kajikit" > wrote:
>>
>>I went to Ross looking for a new frypan yesterday and they had a small
>> cast iron skillet for eight bucks... when I went into Anna's Linens
>> looking for something else, an apparantly identical skillet was $24! I
>> couldn't go past a bargain like that so I ducked into Ross after
>> church today to get it... any tricks, hints or tips for me before I
>> start?
>
>Yeah, rush right back and buy a second one. Then three times every day hold
>one in each hand with arms down at your sides and raise your arms up
>straight out in front of you so they're parallel to the floor, move your
>arms out to your sides and rotate your arms ten times. Then repeat ten
>times. You're on your way to developing a larger, firmer, more youthful
>attractive bust. Otherwise you are now the proud owner of a cutesy
>doorstop.

If your skillet is a 7- or 8- inch pan, it is handy for frying
tortillas, as well as making individual deep-dish pizzas or
clafoutis.

Do not ever let that skillet see the inside of a dishwasher.

Alex

Kajikit > wrote:
>
> I went to Ross looking for a new frypan yesterday and they had a small
> cast iron skillet for eight bucks... when I went into Anna's Linens
> looking for something else, an apparantly identical skillet was $24! I
> couldn't go past a bargain like that so I ducked into Ross after
> church today to get it...

Cast iron lasts a lifetime unless abused so it has a better
price performance ratio than any other type of material I
can think of. Cheaper stuff tends to wear out, other stuff
that lasts tends to be more expensive.

> I made meatloaf for dinner tonight in the baking dish and it slid
> right out onto the plate with all its crusty goodness intact... and I
> rubbed the skillet with bacon grease and put it into the oven while
> the dinner cooked. Hopefully that'll give it a good start on its
> finish! And now I can try my hand at frying in cast iron...

Lots of others posted advice about seasoning. My conclusion
is it can seem like so many alternatives but they all work about
the same - Start building up a carbon layer that has oil in it to
coat the iron surface to prevent rusting and act as a "stick
resistant" coating.

> any tricks, hints or tips for me before I start frying?

Tune your cooking method to the material.

Consider that "stick resistant" means you put meat in the hot
pan and for a bit it sticks. When the meat is ready to turn it
releases. So if it seems like the food is sticking the issue is
you're flipping it too fast not that it's actually sticking. This
is a large mental difference from "non-stick" pans where the
food can swish around from start to finish. Tune your timing
to the material and its traits!

Consider that cast iron has high thermal mass so it can take
the sort of high flame that will cause hot spots and burning
in pans that have fast thermal response. A stainless clad
aluminum pan will take lower heat. Get used to the slow
response of cast iron and you'll burn food in stainless clad
aluminum or anodized aluminum. Get used to the fast
response of stainless clad and the cast iron will seem cold
and slow. Tune the heat to the specific material!

Then start figuring out recipes that take advantage of that
specific heating profile and stick characteristics - Blackened
meat starts with a cast iron pan that's heated very hot taking
a long time to do so. Then toss in heavily spiced meat and
let it sear until it releases. Then flip and sear again until it
releases. It's a method fine tuned to the behavior of cast iron.

Cast iron is tuned for slower frying not sauteeing because of
how it behaves.

Next get a dutch oven. One with the legs and the lip on its
lid so you can put hot coals on top to bake the food inside.

After that, age gracefully for a few decades and notice that
the cast iron is a lot heavier than it used to be. ;^) Then
switch to using lighter cookware and different methods.
Maybe you can even pull out your dentures and wave them
while telling stories that start with "In my day, Sonny ..."

Kajikit wrote:
> LOL! It's not THAT small. There ARE only two of us in the family...
> it's a 10-inch skillet, which should be plenty big enough to make DH
> his fried potatoes or to do some eggs. I would have got a larger one
> but it was the only one they had... I was tempted by a big Caphalon
> skillet, but it was pretty beat-up on the inside so it didn't really
> seem like $35 bucks worth. Besides, I already have a Caphalon covered
> skillet that I use pretty often.
>

Frying potatoes would be a great start, it will also help season your
pan. If you want to fry eggs, it needs to be seasoned well. I hope
you enjoy your cast iron pan, I think you made a wonderful purchase.
Good for you!


Becca

Sqwertz wrote:
>
> Ross, Marshalls, and Tuesday Morning(*) often have miscellaneous
> "gourmet" crap on sale for cheap. I've never seen any pots/pans
> that I thought were a steal, though.
>
> (*) Tuesday Morning is yet another dept store liquidator for
> housewares, mostly. They don't even open their stores for a few
> weeks at a time because they haven't collected enough to re-stock
> their stores. That seems to have changed recently, though - now
> that people aren't buying much.

Don't forget Big Lots, formerly known as MacFrugal's.
They always have cookware, wine, and lots of food,
but the selection varies dramatically depending on
what was auctioned recently. You don't go there
expecting to find any particular thing, because they
might not have it. Which is exactly why I seldom
go there. My time is too valuable to spend on a
fishing expedition. If I need to visit a store near
the Big Lots, I may stop there, but otherwise I don't
make a special trip to visit the Big Lots.

On Mon, 10 Aug 2009 12:51:16 -0700, Mark Thorson wrote:

> Sqwertz wrote:
>>
>> Ross, Marshalls, and Tuesday Morning(*) often have miscellaneous
>> "gourmet" crap on sale for cheap. I've never seen any pots/pans
>> that I thought were a steal, though.
>>
>> (*) Tuesday Morning is yet another dept store liquidator for
>> housewares, mostly. They don't even open their stores for a few
>> weeks at a time because they haven't collected enough to re-stock
>> their stores. That seems to have changed recently, though - now
>> that people aren't buying much.
>
> Don't forget Big Lots, formerly known as MacFrugal's.

Did they finally change the McFrugals to Big Lots? I remember the
McFrug's on Almaden. They were always the same company anyway.

I consider Big Lots to be the K-Mart/Target/Walmart clearinghouse.
The quality of their stuff isn't as good as the three I mentioned
(not that Ross and Marshall's are really competitors in the
household departments).

> They always have cookware, wine, and lots of food,

Wine? At Big Lots/McFrugals? I don't remember that at all. That
must be new.

-sw

Sqwertz wrote:
>
> Wine? At Big Lots/McFrugals? I don't remember that at all. That
> must be new.

I don't know if it's new, but indeed they do
have wine. A lot of it is Australian. I bought
some, and I don't recall being impressed.
I'd rather go to Trader Joe's for wine.
And not just for the $2 stuff -- their other
wines are also good values.

"Kajikit" wrote

>I went to Ross looking for a new frypan yesterday and they had a small
> cast iron skillet for eight bucks... when I went into Anna's Linens

> rubbed the skillet with bacon grease and put it into the oven while
> the dinner cooked. Hopefully that'll give it a good start on its
> finish! And now I can try my hand at frying in cast iron... any

It will! It's about the optimal way to do it. Next time, rub some all over
the handle and outside too as you want to rust proof it well.

> tricks, hints or tips for me before I start frying?

Standard ones. For the first 5-6 uses, stick with anything fatty and add no
acids (tomatoes, juices, even wine not recommended). Use to make bacon,
sausages, sunny side etc non-scrambled eggs with lots of butter, fried
'things'.

Wipe clean with paper towel and if you have some minor stickage, scrub with
plastic sponge and a bit of cool oil then wipe with towel. Never submerge
in water or use dishwasher on it. It wont *need* that though. It will
rapidly become stick free on it's own treated right.

Mine's been going nye on 20 years now and been able to do chili with
tomatoes and such for last 19 of it. T'aint much I can't do with that set
other than use the dishwasher.

Sqwertz wrote:
> Did they finally change the McFrugals to Big Lots? I remember the
> McFrug's on Almaden. They were always the same company anyway.
>
> I consider Big Lots to be the K-Mart/Target/Walmart clearinghouse.
> The quality of their stuff isn't as good as the three I mentioned
> (not that Ross and Marshall's are really competitors in the
> household departments).
>
>
>> They always have cookware, wine, and lots of food,
>>
>
> Wine? At Big Lots/McFrugals? I don't remember that at all. That
> must be new.
>
> -sw
>

My experience at Big Lots has been limited, but I did find this Cosco
stool for $20.

http://www.csnchairs.com/Cosco-Home-...1-ACR1003.html


Becca

"Chemiker" > wrote in message
>
> One thought.....if you fry something salty in it, like salt pork or
> bacon, remember that salt will be left in the grease and, if left
> ovenight, may damage your seasoning. Better to clean up the
> pan timely.
>
> Alex

I've been doing that off and on over the past 25 years or so. As soon as I
see the damage, I'll report on it.

On Sun, 09 Aug 2009 19:09:55 -0400, Kajikit >
wrote:

>I went to Ross looking for a new frypan yesterday and they had a small
>cast iron skillet for eight bucks...

I bought a 6 qt Fagor gasketless pressure cooker at Ross today for
$42. WooHoo!

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

On 2009-08-11, sf > wrote:

> I bought a 6 qt Fagor gasketless pressure cooker at Ross today for
> $42. WooHoo!

Great! I never heard of a gasketless PC, but if it works, good for you.

nb

On Tue, 11 Aug 2009 00:40:22 GMT, notbob > wrote:

>On 2009-08-11, sf > wrote:
>
>> I bought a 6 qt Fagor gasketless pressure cooker at Ross today for
>> $42. WooHoo!
>
>Great! I never heard of a gasketless PC, but if it works, good for you.
>
It's the new thing these days. I wasn't going to buy one unless it
was gasketless. Places to find pressure cooker gaskets are as scarce
as hen's teeth around here.

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

Sqwertz wrote:
> On Sun, 09 Aug 2009 21:00:21 -1000, dsi1 wrote:
>
>> Sqwertz wrote:
>>
>>> (Why does a supposedly high-end steak house even *have* a steak
>>> sauce, BTW - Isn't steak sauce in that setting sacrilegious?)
>> Good question, was the sauce any good?
>
> Yeah - it's pretty good. Kinda a cross between an A1 and an H57
> with small bits of onion in it. I'd always wanted to try it but
> it's $7/bottle at the regular grocery store.
>
> Ross, Marshalls, and Tuesday Morning(*) often have miscellaneous
> "gourmet" crap on sale for cheap. I've never seen any pots/pans
> that I thought were a steal, though.
>
> (*) Tuesday Morning is yet another dept store liquidator for
> housewares, mostly. They don't even open their stores for a few
> weeks at a time because they haven't collected enough to re-stock
> their stores. That seems to have changed recently, though - now
> that people aren't buying much.
>
> (Glad I don't work there)
>
> http://www.tuesdaymorning.com/indexCatalogOn.asp
> (See how they tell you at the top-right of the web page if their
> stores are open or not that week or not?)

That's amazing - a store where the hours are uncertain. You guys on the
mainland got everything! :-)

>
> -sw

sf wrote:
> On Sun, 09 Aug 2009 21:00:21 -1000, dsi1 > wrote:
>
>> I don't think there's a Marshall's on this little rock. Sounds like my
>> kind of store.
>
> TJ Max is another one like that.
>

This tiny speck in the Pacific doesn't have that one either. Damn this
rock! :-)

dsi1 wrote:
> Sqwertz wrote:
>> On Sun, 09 Aug 2009 21:00:21 -1000, dsi1 wrote:
>>
>>> Sqwertz wrote:
>>>
>>>> (Why does a supposedly high-end steak house even *have* a steak
>>>> sauce, BTW - Isn't steak sauce in that setting sacrilegious?)
>>> Good question, was the sauce any good?
>>
>> Yeah - it's pretty good. Kinda a cross between an A1 and an H57
>> with small bits of onion in it. I'd always wanted to try it but
>> it's $7/bottle at the regular grocery store.
>>
>> Ross, Marshalls, and Tuesday Morning(*) often have miscellaneous
>> "gourmet" crap on sale for cheap. I've never seen any pots/pans
>> that I thought were a steal, though.
>>
>> (*) Tuesday Morning is yet another dept store liquidator for
>> housewares, mostly. They don't even open their stores for a few
>> weeks at a time because they haven't collected enough to re-stock
>> their stores. That seems to have changed recently, though - now
>> that people aren't buying much.
>>
>> (Glad I don't work there)
>>
>> http://www.tuesdaymorning.com/indexCatalogOn.asp
>> (See how they tell you at the top-right of the web page if their
>> stores are open or not that week or not?)
>
> That's amazing - a store where the hours are uncertain. You guys on the
> mainland got everything! :-)
>
>>
>> -sw

DSI1 - I have not noticed you having mentioned where you are from...
where are you now that you have gotten my curiosity up? Kiwi land? That
would be my guess.

Bob

dsi1 wrote:
> sf wrote:
>> On Sun, 09 Aug 2009 21:00:21 -1000, dsi1 > wrote:
>>
>>> I don't think there's a Marshall's on this little rock. Sounds like
>>> my kind of store.
>>
>> TJ Max is another one like that.
>>
>
> This tiny speck in the Pacific doesn't have that one either. Damn this
> rock! :-)

So what is your damned rock's name?

Bob

Chemiker wrote:
> On Sun, 09 Aug 2009 13:25:23 -1000, dsi1 > wrote:
>
>
>> I go to Ross to look for pans every once in a while. These days, most of
>> the pans are no longer made with a sandwich of a jacketed copper or
>> aluminum core which is what I need. Have manufacturers abandoned this
>> type of construction?
>
> All-clad maintains the laminated process. Their MC2, Copper-core and
> copperchef lines seem to meet your specs, and they still make the LTD
> line which has an anodized Aluminum exterior.
>
> Alex

Thanks for the tip. Looks like very elegant yet purposeful cookware. The
price is a bit hard to swallow. I might feel a little better about
spending that much when I get into a kitchen that's up to the build
quality of the pans - sometime in the future. :-)

Bob Muncie wrote:
> dsi1 wrote:
>> sf wrote:
>>> On Sun, 09 Aug 2009 21:00:21 -1000, dsi1 > wrote:
>>>
>>>> I don't think there's a Marshall's on this little rock. Sounds like
>>>> my kind of store.
>>>
>>> TJ Max is another one like that.
>>>
>>
>> This tiny speck in the Pacific doesn't have that one either. Damn this
>> rock! :-)
>
> So what is your damned rock's name?
>
> Bob

Oahu. I've heard rumors that a tropical storm is bearing down on us. I'm
hopping to see some action here real soon. :-)

dsi1 wrote:
> Bob Muncie wrote:
>> dsi1 wrote:
>>> sf wrote:
>>>> On Sun, 09 Aug 2009 21:00:21 -1000, dsi1 > wrote:
>>>>
>>>>> I don't think there's a Marshall's on this little rock. Sounds like
>>>>> my kind of store.
>>>>
>>>> TJ Max is another one like that.
>>>>
>>>
>>> This tiny speck in the Pacific doesn't have that one either. Damn
>>> this rock! :-)
>>
>> So what is your damned rock's name?
>>
>> Bob
>
> Oahu. I've heard rumors that a tropical storm is bearing down on us. I'm
> hopping to see some action here real soon. :-)

DSI1 - If I could come and help you board up for the storm, I would. The
only thing I don't like about your zone is spam.

The fish is something I'd even help to catch. The island beauty, is
something I wish I had my own eyes to share. I will come and visit
someday. When I can, I will bug you for personal contact. I'd like to
meet you.

Bob

"dsi1" > wrote in message
>
> Thanks for the tip. Looks like very elegant yet purposeful cookware. The
> price is a bit hard to swallow. I might feel a little better about
> spending that much when I get into a kitchen that's up to the build
> quality of the pans - sometime in the future. :-)

Look for a place that sells seconds. Williams Sonoma has them in their
outlet stores, abut half price. There are other brands that will perform as
well also.

On Mon, 10 Aug 2009 16:16:33 -1000, dsi1
> wrote:

>sf wrote:
>> On Sun, 09 Aug 2009 21:00:21 -1000, dsi1 > wrote:
>>
>>> I don't think there's a Marshall's on this little rock. Sounds like my
>>> kind of store.
>>
>> TJ Max is another one like that.
>>
>
>This tiny speck in the Pacific doesn't have that one either. Damn this
>rock! :-)

You don't need any of that cr*p, dsl1. Enjoy your rock! I wish I was
there.

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

Bob Muncie wrote:
> dsi1 wrote:
>> Oahu. I've heard rumors that a tropical storm is bearing down on us.
>> I'm hopping to see some action here real soon. :-)
>
> DSI1 - If I could come and help you board up for the storm, I would. The
> only thing I don't like about your zone is spam.
>
> The fish is something I'd even help to catch. The island beauty, is
> something I wish I had my own eyes to share. I will come and visit
> someday. When I can, I will bug you for personal contact. I'd like to
> meet you.

At the moment, the air hangs heavy because of the storm approaching. I'm
in my bedroom with the AC on trying to keep cool. We could use a nice
little storm - that 35 to 45 MPH wind should cool things down just fine.
My guess is that there's a good chance we could be out of electricity
for a while. Those power lines coming over the Ko'olaus - so fragile!

If you ever get here give me a call, I can hook you up with some nice NY
style pizza. Oddly enough, Wally Amos is in my hometown of Kailua making
chocolate chip cookies that will make you think it's the mid-seventies
again. :-)

>
> Bob

On Mon, 10 Aug 2009 14:33:42 -0500, Becca > wrote:

>Kajikit wrote:
>> LOL! It's not THAT small. There ARE only two of us in the family...
>> it's a 10-inch skillet, which should be plenty big enough to make DH
>> his fried potatoes or to do some eggs. I would have got a larger one
>> but it was the only one they had... I was tempted by a big Caphalon
>> skillet, but it was pretty beat-up on the inside so it didn't really
>> seem like $35 bucks worth. Besides, I already have a Caphalon covered
>> skillet that I use pretty often.
>>
>
>Frying potatoes would be a great start, it will also help season your
>pan. If you want to fry eggs, it needs to be seasoned well. I hope
>you enjoy your cast iron pan, I think you made a wonderful purchase.
>Good for you!
>
I made home fries yesterday... I've never done them before but boy
were they good! When I was done I let the pan cool down a bit and
poured the oil out into a jar, then wiped it down with some paper
towel. It made just enough fried potatoes for the two of us.

On Mon, 10 Aug 2009 17:33:25 -0700, sf > wrote:

>On Sun, 09 Aug 2009 19:09:55 -0400, Kajikit >
>wrote:
>
>>I went to Ross looking for a new frypan yesterday and they had a small
>>cast iron skillet for eight bucks...
>
>I bought a 6 qt Fagor gasketless pressure cooker at Ross today for
>$42. WooHoo!

You can get some real goodies at the outlet stores if you keep your
eyes open... but then there's days when you go in and the shelves are
bare, or they just plain don't have what you were looking for.
Patience is it's own reward... I have Marshalls, Ross, TJ Max, and
Homegoods all in walking distance! The place I get the most bargains
would have to be Ross. The Marshalls is tiny and they don't have much
housewares, but then that's all Homegoods sells. I love prowling
around Homegoods and drooling on their stuff, but it's a bit expensive
for me. Ross has some of everything, and the prices are rockbottom
low.