The frying pan I have:

Aside from a carbon-steel wok, I have a big frying pan (hard anodize;
Cephalon ; paid $100 almost 10 years agao), a big skillet (hard
anodized; Cephalon; paid over $100 and boguht last yeat), an 8in round
frying pan(hard anodized don't remember the brand but paid fro $29.99,
I think).

I use my an 8in round frying pan for cooking eggs (for breakfast). I
like using as little oil as possible. Unless I don't wash the pan with
soap, the eggs gets stuck unless I use enough oil.

I want to start makign omlet on reuglar basis for breakfast. Should I
keep T-Fal brand hard anodized griddle pan that I bought last night or
should I just use the 8 in round fryign pan I got. BTW, there is only
1 person in this household.

Manda Ruby wrote:
>
> The frying pan I have:
>
> Aside from a carbon-steel wok, I have a big frying pan (hard anodize;
> Cephalon ; paid $100 almost 10 years agao), a big skillet (hard
> anodized; Cephalon; paid over $100 and boguht last yeat), an 8in round
> frying pan(hard anodized don't remember the brand but paid fro $29.99,
> I think).
>
> I use my an 8in round frying pan for cooking eggs (for breakfast). I
> like using as little oil as possible. Unless I don't wash the pan with
> soap, the eggs gets stuck unless I use enough oil.
>
> I want to start makign omlet on reuglar basis for breakfast. Should I
> keep T-Fal brand hard anodized griddle pan that I bought last night or
> should I just use the 8 in round fryign pan I got. BTW, there is only
> 1 person in this household.

When it comes down to it - ultimately it's up to you and what you
prefer! There's no easy "yes" or "no" answer, sowwy

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Manda Ruby" > wrote in message
...
> The frying pan I have:
>
> Aside from a carbon-steel wok, I have a big frying pan (hard anodize;
> Cephalon ; paid $100 almost 10 years agao), a big skillet (hard
> anodized; Cephalon; paid over $100 and boguht last yeat), an 8in round
> frying pan(hard anodized don't remember the brand but paid fro $29.99,
> I think).
>
> I use my an 8in round frying pan for cooking eggs (for breakfast). I
> like using as little oil as possible. Unless I don't wash the pan with
> soap, the eggs gets stuck unless I use enough oil.
>
> I want to start makign omlet on reuglar basis for breakfast. Should I
> keep T-Fal brand hard anodized griddle pan that I bought last night or
> should I just use the 8 in round fryign pan I got. BTW, there is only
> 1 person in this household.
>
>
It's Calphalon, and you should never use "soap" on it. Use scouring powder
or soft scrub.

On Aug 12, 2:51*pm, Manda Ruby > wrote:
> The frying pan I have:
>
> Aside from a carbon-steel wok, I have *a big frying pan (hard anodize;
> Cephalon ; paid $100 almost 10 years agao), a big skillet (hard
> anodized; Cephalon; paid over $100 and boguht last yeat), an 8in round
> frying pan(hard anodized don't remember the brand but paid fro $29.99,
> I think).
>
> I use my an 8in round frying pan for cooking eggs (for breakfast). *I
> like using as little oil as possible. Unless I don't wash the pan with
> soap, the eggs gets stuck unless I use *enough oil.
>
> I want to start makign omlet on reuglar basis for breakfast. *Should I
> keep T-Fal brand hard anodized griddle pan that I bought last night or
> should I just use the 8 in round fryign pan I got. BTW, there is only
> 1 person in this household.

Use whichever one you want, but heat the pan first, then add oil and
let it get hot, then put in your egg mixture. "Hot pan, cold [food],
[food] won't stick." It's true, no matter which pan you use. Use the
one that's easiest to clean.

N.

On Aug 12, 1:16 pm, "cybercat" > wrote:
> "Manda Ruby" > wrote in message
>
> ...
>
>
>
> > The frying pan I have:
>
> > Aside from a carbon-steel wok, I have a big frying pan (hard anodize;
> > Cephalon ; paid $100 almost 10 years agao), a big skillet (hard
> > anodized; Cephalon; paid over $100 and boguht last yeat), an 8in round
> > frying pan(hard anodized don't remember the brand but paid fro $29.99,
> > I think).
>
> > I use my an 8in round frying pan for cooking eggs (for breakfast). I
> > like using as little oil as possible. Unless I don't wash the pan with
> > soap, the eggs gets stuck unless I use enough oil.
>
> > I want to start makign omlet on reuglar basis for breakfast. Should I
> > keep T-Fal brand hard anodized griddle pan that I bought last night or
> > should I just use the 8 in round fryign pan I got. BTW, there is only
> > 1 person in this household.
>
> It's Calphalon, and you should never use "soap" on it. Use scouring powder
> or soft scrub.- Hide quoted text -
>
> - Show quoted text -

I was about to correct my error.

So, I should not use dishwashing detergent on any of these hard
anodized Calphalon pans I have? Except for the round one (I use for
eggs only), I have been washing with detergent in every use. I
usually cook Asian food in those frying pan. I am very disappointed
that the lady who explained to me to heat it for one minute before
using it - this was the first time I ever bought hard anodized
calphalon pan a little over 10 years ago - didn't tell me that.

BTW, the round one I have is also Calphalon.
It seems that I don't need that griddle thing I bought last night
though I like that flatness and lighter weigth than my round pan.
But, I don't like that the instruction says not to use high heat.

On Wed, 12 Aug 2009 12:51:02 -0700 (PDT), Manda Ruby wrote:

> I want to start makign omlet on reuglar basis for breakfast. Should I
> keep T-Fal brand hard anodized griddle pan that I bought last night or
> should I just use the 8 in round fryign pan I got. BTW, there is only
> 1 person in this household.

I have plenty of expensive pans (Kitchenaide, All-Clad, Circulon,
Magnalite, Calphalon) and I have inexpensive pans. What I reach for
most often are the Bialetti non-stick pans I got from CoStCo - a
3-pack of 6-8 and 12" non-stick pans were about $28. Thety've
lasted quite well for the last 3 years. And I'll probably look for
the same brand in another 3 years when these start to fade.

I hardly ever use my "designer" cookware any more - except the dutch
ovens and larger pots. And the two cast iron skillets, of course.

-sw

"Sqwertz" > wrote in message
...
> On Wed, 12 Aug 2009 12:51:02 -0700 (PDT), Manda Ruby wrote:
>
>> I want to start makign omlet on reuglar basis for breakfast. Should I
>> keep T-Fal brand hard anodized griddle pan that I bought last night or
>> should I just use the 8 in round fryign pan I got. BTW, there is only
>> 1 person in this household.
>
> I have plenty of expensive pans (Kitchenaide, All-Clad, Circulon,
> Magnalite, Calphalon) and I have inexpensive pans. What I reach for
> most often are the Bialetti non-stick pans I got from CoStCo - a
> 3-pack of 6-8 and 12" non-stick pans were about $28.

They sell these at Target and Marshall's too. I thought they were nice
looking.

On Aug 12, 3:09*pm, "cybercat" > wrote:
> "Sqwertz" > wrote in message
>
> ...
>
> > On Wed, 12 Aug 2009 12:51:02 -0700 (PDT), Manda Ruby wrote:
>
> >> I want to start makign omlet on reuglar basis for breakfast. *Should I
> >> keep T-Fal brand hard anodized griddle pan that I bought last night or
> >> should I just use the 8 in round fryign pan I got. BTW, there is only
> >> 1 person in this household.
>
> > I have plenty of expensive pans (Kitchenaide, All-Clad, Circulon,
> > Magnalite, Calphalon) and I have inexpensive pans. *What I reach for
> > most often are the Bialetti non-stick pans I got from CoStCo - a
> > 3-pack of 6-8 and 12" non-stick pans were about $28.
>
> They sell these at Target and Marshall's too. I thought they were nice
> looking.

You mean Bialetti? I am heading to target to go see a Tortilla press.
( I called and they have Victoria Cast Iron one. I am not going to
buy any Tortilla or Roti formt he store AGAIN.)

I am assuming that $28 for all 3 of the pans at Costco.

On Wed, 12 Aug 2009 18:09:15 -0400, cybercat wrote:

> "Sqwertz" > wrote in message
> ...
>
>> I have plenty of expensive pans (Kitchenaide, All-Clad, Circulon,
>> Magnalite, Calphalon) and I have inexpensive pans. What I reach for
>> most often are the Bialetti non-stick pans I got from CoStCo - a
>> 3-pack of 6-8 and 12" non-stick pans were about $28.
>
> They sell these at Target and Marshall's too. I thought they were nice
> looking.

Bialetti has high and low-end pans. I can't vouch that they all
work as well as the ones at CostCo - which is known for choosing
items of higher quality than average.

-sw

"Sqwertz" wrote:
>Someone says:
>> I have plenty of expensive pans (Kitchenaide, All-Clad, Circulon,
>> Magnalite, Calphalon) and I have inexpensive pans. What I reach for
>> most often are the Bialetti non-stick pans I got from CoStCo - a
>> 3-pack of 6-8 and 12" non-stick pans were about $28.
>
> Bialetti has high and low-end pans. I can't vouch that they all
> work as well as the ones at CostCo - which is known for choosing
> items of higher quality than average.
>
>

Three pans @ $28 is not going to be very high quality... that dumps your
"Costo chooses better quality" into the terlit... none of the big box stores
sell high quality cookware and none sell any better quality than the other.

Manda Ruby > wrote:
>
> So, I should not use dishwashing detergent on any of these hard
> anodized Calphalon pans I have?

Read the guarantee carefully - Putting it in the dishwasher
voids the warranty. Apparently the harsh chemicals in the
detergent etch the anodized surface. I've ruined some pans
that way. My reaction was to reenforce my attitude that I
live in the wrong century to tolerate anything that doesn't go
in the machine and buy something else that doesn't have
this problem.

Hand washing detergents don't seem to be a problem.

I've seen pans with non-stick internal coat and anodized
external coat. I don't know if I'd care if the anodized outside
got etched on such a pan. It would look bad but not have
any effect on the pan's performance.

One of my small non-stick egg skillets has an anodized
outside. I put it in the machine and I don't care about
the warranty. I treat small non-stick skillets as disposable
items so I buy a new one every couple of years and trash
the oldest one in the cycle.

> But, I don't like that the instruction says not to use high heat.

Why don't you like that? Different material, different cooking
heats. Over time there's a steady stream of folks reporting
that the are misusing their equipment and the food is
sticking or burning or whatever. That's a user training issue
not a problem with the equipment. Cooking methods and
heat used are not the same material to material so the
instructions reflect that fact.

Equipment that has high thermal conductivity does not
requie high heat and using high heat with it burns the food.
Having the instructions say that just means the piece has
high thermal conductivity. Anodized aluminum has high
thermal conductivity.

Doug Freyburger wrote:
> Manda Ruby > wrote:
>
>> But, I don't like that the instruction says not to use high heat.
>
> Why don't you like that? Different material, different cooking
> heats. Over time there's a steady stream of folks reporting
> that the are misusing their equipment and the food is
> sticking or burning or whatever. That's a user training issue
> not a problem with the equipment. Cooking methods and
> heat used are not the same material to material so the
> instructions reflect that fact.
>
> Equipment that has high thermal conductivity does not
> requie high heat and using high heat with it burns the food.
> Having the instructions say that just means the piece has
> high thermal conductivity. Anodized aluminum has high
> thermal conductivity.

These pan probably do have hight thermal conductivity but the reason
high heat is not recommended is because they'll warp. Very easily, in
fact. I like them a lot but can't use them with my halogen cooktop.

On Thu, 13 Aug 2009 14:22:20 GMT, brooklyn1 wrote:

> Three pans @ $28 is not going to be very high quality...

Sheldon on Quality. Hah!

Everybody gather around... NOT!

-sw