blake murphy > wrote in
:

> On Tue, 27 Oct 2009 07:45:48 -0700 (PDT), Nancy2 wrote:
>
>>> use it as a base for a rocking chair. *Another woman. *How can women
>>> be so clueless about how to handle cookware?
>>>
>>> Damaeus
>>
>> The real question is how can men be so dense about how to get along
>> with women without making sweeping derogatory generalizations?
>>
>> N.


That's why "no legs" murphy, sqwertz, etc., turned out as fags!

Andy

Andy > wrote in :

> blake murphy > wrote in
> :
>
>> On Tue, 27 Oct 2009 07:45:48 -0700 (PDT), Nancy2 wrote:
>>
>>>> use it as a base for a rocking chair. *Another woman. *How can
women
>>>> be so clueless about how to handle cookware?
>>>>
>>>> Damaeus
>>>
>>> The real question is how can men be so dense about how to get along
>>> with women without making sweeping derogatory generalizations?
>>>
>>> N.
>
>
> That's why "no legs" murphy, sqwertz, etc., turned out as fags!
>
> Andy


They're free to go about their *** ways.

Angry butt fuc*ers!!!

Andy

Wilson wrote:
> OK. I got a nice tri-ply Calphalon frying pan. When it was out of the
> box, a little EVOO would make a fried egg slide around the pan like it
> was on wheels. After that, it's almost impossible to get eggs not to
> stick on. I've use butter w/oil, straight peanut oil, eggs dropped into
> cold pan & eggs dropped into hot pans and they all stick. I'm sick and
> tired of buying Teflon pans that I've got to through away after a year
> or so of use, not to mention what may or may not be getting into my food
> from it.
>
> How can I get the pan to cook eggs like my first experience?

That's life - it ain't perfect. I'm resigned to the fact that I'll just
let go and throw those old non-stick pans away when they no longer fit
my needs. I'm resistant to change my cooking style to suit the pan - why
should I?

On Oct 26, 5:01*pm, Wilson > wrote:
> OK. I got a nice tri-ply Calphalon frying pan. When it was out of the box, a
> little EVOO would make a fried egg slide around the pan like it was on
> wheels. After that, it's almost impossible to get eggs not to stick on. I've
> use butter w/oil, straight peanut oil, eggs dropped into cold pan & eggs
> dropped into hot pans and they all stick.

I have scanpan steel/copper pans and the way to make them work is to:
- make sure it is totally clean.
- make sur eit is hot beofre you add food
- brush on a bit of oil/butter
- after adding food make suire it is "crusted" before trying to remove
it


> I'm sick and tired of buying
> Teflon pans that I've got to through away after a year or so of use,

I had the problem once but then.... Scanpan nonstick coating ftw. use
your hard scrubs to remove burnt stuff sometimes and it will last a
long time.

On Tue, 27 Oct 2009 11:33:12 -0700 (PDT), Nancy2
> wrote:

>Grease is grease. There is no difference in cooking bacon first, than
>there is in heating the pan and then dropping in some butter and
>letting it melt. There's nothing magic about cooking bacon instead of
>just using butter.

Hey there, NanD.... Grease is not just grease. If that were so you
could cook with motor oil. Or mineral oil, or Oil of Olay (Olay/Olaj
is the Hungarian word for "oil"). <G>

By cooking the bacon first, one preheats the pan thoroughly.
That was one point. Second, the oil gets into the pores of the
metal surface more thoroughly, perhaps, than it might when
starting from a cold pan. You mentioned cooking the bacon first,
and I recalled that, when I did the same, I rarely had sticking
probs. Of course, I always had a *lot* more bacon grease in the
pan than when I use olive oil. All that yummy flavor. Who knew?

Alex

On Oct 28, 1:17*am, Chemiker > wrote:
> preheats the pan thoroughly.
> the oil gets into the pores

Yep, if you just squirt some grease on there it bubbles up and rides
the surface like a surfer. then you add teh food and it is glued onto
the bare surface as if with super glue. dont do that.

On Tue, 27 Oct 2009 07:45:48 -0700 (PDT), Nancy2
> wrote:

>
>> use it as a base for a rocking chair. *Another woman. *How can women be so
>> clueless about how to handle cookware?
>>
>> Damaeus
>
>
>The real question is how can men be so dense about how to get along
>with women without making sweeping derogatory generalizations?
>
>N.

To do so, Nancy, would be to admit to your unique identity. Only those
who remember the club of trollops and the cabal (TINC) could admit to
your staying power, and they are, for some reason, close-mouthed. <G>

Alex, glad to see you're still hanging in there. Among would-be
lawyers, yet.

Reading from news:rec.food.cooking,
blake murphy > posted:

> On Tue, 27 Oct 2009 07:45:48 -0700 (PDT), Nancy2 wrote:
>
> >> use it as a base for a rocking chair. +AKA-Another woman. +AKA-How can women be so
> >> clueless about how to handle cookware?
> >>
> >> Damaeus
> >
> > The real question is how can men be so dense about how to get along
> > with women without making sweeping derogatory generalizations?
>
> your assuming damaeus gets along with women.

I get along with everybody. I just seem to have more sensible,
stimulating conversations with women than with men.

Damaeus

On Oct 27, 7:17*pm, Chemiker > wrote:
> On Tue, 27 Oct 2009 11:33:12 -0700 (PDT), Nancy2
>
> > wrote:
> >Grease is grease. *There is no difference in cooking bacon first, than
> >there is in heating the pan and then dropping in some butter and
> >letting it melt. *There's nothing magic about cooking bacon instead of
> >just using butter.
>
> Hey there, NanD.... Grease is not just grease. If that were so you
> could cook with motor oil. Or mineral oil, or Oil of Olay (Olay/Olaj
> is the Hungarian word for "oil"). *<G>
>
> By cooking the bacon first, one preheats the pan thoroughly.
> That was one point. Second, the oil gets into the pores of the
> metal surface more thoroughly, perhaps, than it might when
> starting from a cold pan. You mentioned cooking the bacon first,
> and I recalled that, when I did the same, I rarely had sticking
> probs. Of course, I always had a *lot* more bacon grease in the
> pan than when I use olive oil. All that yummy flavor. Who knew?
>
> Alex

Cooking grease is cooking grease. Don't try to be ingenuous - it
doesn't work.

Whoever was cooking bacon first (aem?) said they dumped the excess
bacon grease out before dropping in the eggs.

If you drop a couple pats of butter into a HOT pan, and let it melt,
it is no different than bacon grease except for the flavor.

N.

On Oct 27, 7:22*pm, Michael Nielsen > wrote:
> On Oct 28, 1:17*am, Chemiker > wrote:
>
> > preheats the pan thoroughly.
> > the oil gets into the pores
>
> Yep, if you just squirt some grease on there it bubbles up and rides
> the surface like a surfer. then you add teh food and it is glued onto
> the bare surface as if with super glue. dont do that.

You guys live in an alternative universe. I've never had any problems
with my stainless, like-new, un"seasoned" pans.

N.

sometime in the recent past sf posted this:
> On Tue, 27 Oct 2009 09:40:23 -0400, "
> > wrote:
>
>> On Mon, 26 Oct 2009 15:50:57 -0400, Wilson > wrote:
>>
>>> sometime in the recent past maxine in ri posted this:
>>>> On Oct 26, 12:01 pm, Wilson > wrote:
>>>>
>>>>> How can I get the pan to cook eggs like my first experience?
>>>> Pan on burner. Turn on burner. Add generous amount of oil. Bring to
>>>> shimmer stage. Add egg.
>>>>
>>>> Works a treat in my cast iron pan every morning.
>>>>
>>>> maxine in ri
>>> Yes, I too have a nice seasoned black cast iron pan which works fine with
>>> eggs. I'm just a little lazy about cleaning it and re-seasoning which is why
>>> I thought I'd try the stainless steel.
>> Why should you have to re-season it. Just remember that thr ONLY proper way to clean a
>> cast iron pan is to scrub it out using salt dampened with a little oil.
>>
>> Never let water touch the interior of the pan.
>
> Oh, fer cryin out loud... that's going overboard. You can use soap
> and water on a well seasoned pan and not hurt anything.
>
>> A cast iron frying pan is for FRYING.
>
> I don't juggle with mine.
>
>> And if you use detergent on a cast iron pan the kitchen gods will turn their backs on
>> you for eternity
>
> Of course, you shouldn't put it in the dishwasher if that's what
> you're talking about.
>
>
You are right. I used to clean with salt and a paper towel, but it never
really stopped bringing up rusty looking stuff with every new sheet. One of
the reasons I got the SS pan was for omelets. The sloped sides make them
perfect for sliding out the finished omelet. But, if it sticks, it isn't
working for me.

I have a wonderfully seasoned CI frying pan that works well frying eggs. I
just want to be able to use my SS pan with the same level of performance as
when I first used it. Thanks

--
Wilson 44.69, -67.3

sometime in the recent past Wilson posted this:
> OK. I got a nice tri-ply Calphalon frying pan. When it was out of the
> box, a little EVOO would make a fried egg slide around the pan like it
> was on wheels. After that, it's almost impossible to get eggs not to
> stick on. I've use butter w/oil, straight peanut oil, eggs dropped into
> cold pan & eggs dropped into hot pans and they all stick. I'm sick and
> tired of buying Teflon pans that I've got to through away after a year
> or so of use, not to mention what may or may not be getting into my food
> from it.
>
> How can I get the pan to cook eggs like my first experience?
Thanks all. I got the nerve to try frying in it again. Cold pan, add oil &
some butter, bring up heat & melt butter. Once heated enough for the oil &
butter to flow, I dropped two eggs in which began to immediately sizzle. I
like my yolks runny and over easy, so I started teasing my spatula under the
eggs until they freed up enough to get all the way under them. Then flipped
them and in 30 secs. or so, took them out. No broken yolks.

I think maybe I was stingy on the oil and must be careful with cooking
sausage or bacon first that might have a bit of sugar in them.

Again, this was in a stainless steel pan and not a non-stick pan.

--
Wilson 44.69, -67.3

On Thu, 29 Oct 2009 09:50:48 -0400, Wilson >
wrote:

>You are right. I used to clean with salt and a paper towel, but it never
>really stopped bringing up rusty looking stuff with every new sheet. One of
>the reasons I got the SS pan was for omelets. The sloped sides make them
>perfect for sliding out the finished omelet. But, if it sticks, it isn't
>working for me.
>
>I have a wonderfully seasoned CI frying pan that works well frying eggs. I
>just want to be able to use my SS pan with the same level of performance as
>when I first used it. Thanks

OK, here's the scoop. I just got off 28 days on a ship and one thing
they had at every morning buffet was eggs to order. Fried eggs,
omelets, the works... and they used SS pans. The heat was not very
high (fried eggs took a minute or two just to cook "easy") and they
were not afraid of oil. In fact, we had to tell them to cut back. My
advice is to start with med-low heat and what you'd think of as too
much oil. Go from there. Use a little less oil next time and keep
cutting back until you've reached the minimal amount you can cook with
successfully. You might even need to lower the heat. Does any of
that make sense to you?

Of course, they had the added benefit of just wiping out the pan with
a paper towel before going on to the next customer, but that's how a
line cook works.

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

Ranee at Arabian Knits wrote:
> I posted how I make eggs in ours. High (or medium high, our stove
> heats pretty high) heat in a dry pan, add fat just to melt, add egg(s).
> They don't stick, no slow cooking or low heat. I think because of
> non-stick coating, people have forgotten how to use uncoated pans.

It has been so long since I have fried eggs in anything except a
non-stick pan or a cast iron pan. I think you are right, many of us have
forgotten, at least I have.


Becca