Got rid if all my non-stick skillets, etc. Now, what?

How do I cook an egg? I'd like to do scrambled, lately, but scrambled
seem to be out. Too messy. My steel skillet is OK with fried and
over-easy, what I bought non-stick fer. but my scrambled eggs are a
mess. I've got a couple of Wagner's (not cooked in 'em fer yrs), but
both are currently being reconditioned. Gotta start from scratch
(seasoining) on the larger Wagner. I got flax seed oil.

Gotta carbon steel skillet (Fr.), but it sucks fer scrambled. Likewise,
my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet. Maybe
if I use more oil, like with aluminum (aluminium fer you Limey's).

You'll hafta excuse me. I've hadda 'couple o' puffs.

nb

On 8/7/2019 11:10 AM, notbob wrote:
> Got rid if all my non-stick skillets, etc.Â* Now, what?
>
> How do I cook an egg?Â* I'd like to do scrambled, lately, but scrambled
> seem to be out.Â* Too messy.Â* My steel skillet is OK with fried and
> over-easy, what I bought non-stick fer. but my scrambled eggs are a
> mess.Â* I've got a couple of Wagner's (not cooked in 'em fer yrs), but
> both are currently being reconditioned.Â* Gotta start from scratch
> (seasoining) on the larger Wagner.Â* I got flax seed oil.
>
> Gotta carbon steel skillet (Fr.), but it sucks fer scrambled.Â* Likewise,
> my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet.Â* Maybe
> if I use more oil, like with aluminum (aluminium fer you Limey's).
>
> You'll hafta excuse me.Â* I've hadda 'couple o' puffs.Â*
>
> nb

Different tools for different jobs. I'd just get another non-stick pan.
Great for eggs. Why did you ditch them?

writes:
>On 8/7/2019 11:10 AM, notbob wrote:
>> Got rid if all my non-stick skillets, etc.A Now, what?
>>
>> How do I cook an egg?A I'd like to do scrambled, lately, but scrambled
>> seem to be out.A Too messy.A My steel skillet is OK with fried and
>> over-easy, what I bought non-stick fer. but my scrambled eggs are a
>> mess.A I've got a couple of Wagner's (not cooked in 'em fer yrs), but
>> both are currently being reconditioned.A Gotta start from scratch
>> (seasoining) on the larger Wagner.A I got flax seed oil.
>>
>> Gotta carbon steel skillet (Fr.), but it sucks fer scrambled.A Likewise,
>> my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet.A Maybe
>> if I use more oil, like with aluminum (aluminium fer you Limey's).
>>
>> You'll hafta excuse me.A I've hadda 'couple o' puffs.A
>>
>> nb
>
>Different tools for different jobs. I'd just get another non-stick pan.
> Great for eggs. Why did you ditch them?


I can do scrambled eggs in an iron skillet with no cleanup problems if
there's enough fat and the heat is high enough, but that only yields
firm scrambles. If I want them wet I'll have a little more cleanup but
it's not bad. I just wipe the still hot pan with a clean sponge under
hot spraying water and it's literally cleaned up in like 15 seconds.

On Wednesday, August 7, 2019 at 11:10:22 AM UTC-4, notbob wrote:
> Got rid if all my non-stick skillets, etc. Now, what?

<https://www.amazon.com/Vollrath-Z4010-Wear-Ever-Non-Stick-Aluminum/dp/B003ZTNLFO>

If you're willing to put pot smoke in your lungs, you don't need
to worry about offgassing Teflon.

Cindy Hamilton

On Wednesday, August 7, 2019 at 11:17:53 AM UTC-5, Ed Pawlowski wrote:
>
> Different tools for different jobs. I'd just get another non-stick pan.
> Great for eggs. Why did you ditch them?
>
I gotta agree. Just spring for another non-stick skillet and if you want to
prolong its' life just use it for scrambled eggs.

On 2019-08-07 11:10 a.m., notbob wrote:
> Got rid if all my non-stick skillets, etc.Â* Now, what?
>
> How do I cook an egg?Â* I'd like to do scrambled, lately, but scrambled
> seem to be out.Â* Too messy.Â* My steel skillet is OK with fried and
> over-easy, what I bought non-stick fer. but my scrambled eggs are a
> mess.Â* I've got a couple of Wagner's (not cooked in 'em fer yrs), but
> both are currently being reconditioned.Â* Gotta start from scratch
> (seasoining) on the larger Wagner.Â* I got flax seed oil.
>
> Gotta carbon steel skillet (Fr.), but it sucks fer scrambled.Â* Likewise,
> my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet.Â* Maybe
> if I use more oil, like with aluminum (aluminium fer you Limey's).
>
> You'll hafta excuse me.Â* I've hadda 'couple o' puffs.Â*
>



Sorry. Can't help. You have Julied all the suggestions I was going to
make. At least you did it in advance . ;-)

Maybe you just need to wait until you have the pans nicely tempered and
then use more fat to prevent sticking.

On 2019-08-07 12:53 p.m., Cindy Hamilton wrote:
> On Wednesday, August 7, 2019 at 11:10:22 AM UTC-4, notbob wrote:
>> Got rid if all my non-stick skillets, etc. Now, what?
>
> <https://www.amazon.com/Vollrath-Z4010-Wear-Ever-Non-Stick-Aluminum/dp/B003ZTNLFO>
>
> If you're willing to put pot smoke in your lungs, you don't need
> to worry about offgassing Teflon.

True enough. It reminds me of one nephew and his wife. When they visit
his parents they insist that they not smoke in the house for at least a
week before they come. They are concerned about second hand smoke. Both
are ex smokers and both drink a lot of alcohol and smoke a lot of pot.

notbob wrote:
> Got rid if all my non-stick skillets, etc. Now, what?

....

i like my cast iron pan, hope to get another one sooner
or later. i'd like one a bit bigger (an inch or two) than
the one i have so that when i make breakfast pancakes and
sausage i can do both at the same time. we don't do that
very often, but it would be nice. the pan i have is slightly
too small for doing two grilled cheese sammiches at a time.


songbird

On 2019-08-07 11:22 a.m., Dave Smith wrote:
> On 2019-08-07 12:53 p.m., Cindy Hamilton wrote:
>> On Wednesday, August 7, 2019 at 11:10:22 AM UTC-4, notbob wrote:
>>> Got rid if all my non-stick skillets, etc.Â* Now, what?
>>
>> <https://www.amazon.com/Vollrath-Z4010-Wear-Ever-Non-Stick-Aluminum/dp/B003ZTNLFO>
>>
>> If you're willing to put pot smoke in your lungs, you don't need
>> to worry about offgassing Teflon.
>
> True enough. It reminds me of one nephew and his wife. When they visit
> his parents they insist that they not smoke in the house for at least a
> week before they come. They are concerned about second hand smoke.Â* Both
> are ex smokers and both drink a lot of alcohol and smoke a lot of pot.
>
Thereby subjecting themselves to just as much carbon monoxide as when
they smoked tobacco.

writes:
>notbob wrote:
>> Got rid if all my non-stick skillets, etc. Now, what?
>
>...
>
> i like my cast iron pan, hope to get another one sooner
>or later. i'd like one a bit bigger (an inch or two) than
>the one i have so that when i make breakfast pancakes and
>sausage i can do both at the same time. we don't do that
>very often, but it would be nice. the pan i have is slightly
>too small for doing two grilled cheese sammiches at a time.
>
>
> songbird


I have one of these which is great for pancakes, crepes, and omelets

<https://shop.lodgemfg.com/griddles-and-grill-pans/10-5-inch-cast-iron-griddle.asp>

On Wed, 7 Aug 2019 09:58:31 -0700 (PDT), "
> wrote:

>On Wednesday, August 7, 2019 at 11:17:53 AM UTC-5, Ed Pawlowski wrote:
>>
>> Different tools for different jobs. I'd just get another non-stick pan.
>> Great for eggs. Why did you ditch them?
>>
>I gotta agree. Just spring for another non-stick skillet and if you want to
>prolong its' life just use it for scrambled eggs.

Best method for scrambledd eggs is in a double boiler, a couple
nesting ss bowls works.

On Wed, 7 Aug 2019 12:26:46 -0600, graham > wrote:

>On 2019-08-07 11:22 a.m., Dave Smith wrote:
>> On 2019-08-07 12:53 p.m., Cindy Hamilton wrote:
>>> On Wednesday, August 7, 2019 at 11:10:22 AM UTC-4, notbob wrote:
>>>> Got rid if all my non-stick skillets, etc.Â* Now, what?
>>>
>>> <https://www.amazon.com/Vollrath-Z4010-Wear-Ever-Non-Stick-Aluminum/dp/B003ZTNLFO>
>>>
>>> If you're willing to put pot smoke in your lungs, you don't need
>>> to worry about offgassing Teflon.
>>
>> True enough. It reminds me of one nephew and his wife. When they visit
>> his parents they insist that they not smoke in the house for at least a
>> week before they come. They are concerned about second hand smoke.Â* Both
>> are ex smokers and both drink a lot of alcohol and smoke a lot of pot.
>>
>Thereby subjecting themselves to just as much carbon monoxide as when
>they smoked tobacco.

A severely exaggerated story, I'm sure.

On Wed, 07 Aug 2019 14:35:39 -0400, wrote:

>On Wed, 7 Aug 2019 09:58:31 -0700 (PDT), "
> wrote:
>
>>On Wednesday, August 7, 2019 at 11:17:53 AM UTC-5, Ed Pawlowski wrote:
>>>
>>> Different tools for different jobs. I'd just get another non-stick pan.
>>> Great for eggs. Why did you ditch them?
>>>
>>I gotta agree. Just spring for another non-stick skillet and if you want to
>>prolong its' life just use it for scrambled eggs.
>
>Best method for scrambledd eggs is in a double boiler, a couple
>nesting ss bowls works.

Best method? Are you becoming soft in your old age? Only method!

Dave Smith submitted this idea :
> Both are ex smokers and both drink a lot of alcohol
> and smoke a lot of pot.
>
BOGARTS!

On 8/7/2019 11:37 AM, songbird wrote:
> notbob wrote:
>> Got rid if all my non-stick skillets, etc. Now, what?
>
> ...
>
> i like my cast iron pan, hope to get another one sooner
> or later.

I'm refurbishing two old Wagner's, one down to bare metal and one jes
needs simple de-rusting (wht vinegar). One, no. 10, the other a
"Chef's" skillet, of some sort.

i'd like one a bit bigger (an inch or two) than
> the one i have.....

Fortunately, there's only one of me.

nb

On 8/7/2019 10:53 AM, Cindy Hamilton wrote:

> If you're willing to put pot smoke in your lungs, you don't need
> to worry about offgassing Teflon.

SSShhh..... (the proper term is "out-gassing").

......and don't be getting all logical on me.

nb

On Wednesday, August 7, 2019 at 5:10:22 AM UTC-10, notbob wrote:
> Got rid if all my non-stick skillets, etc. Now, what?
>
> How do I cook an egg? I'd like to do scrambled, lately, but scrambled
> seem to be out. Too messy. My steel skillet is OK with fried and
> over-easy, what I bought non-stick fer. but my scrambled eggs are a
> mess. I've got a couple of Wagner's (not cooked in 'em fer yrs), but
> both are currently being reconditioned. Gotta start from scratch
> (seasoining) on the larger Wagner. I got flax seed oil.
>
> Gotta carbon steel skillet (Fr.), but it sucks fer scrambled. Likewise,
> my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet. Maybe
> if I use more oil, like with aluminum (aluminium fer you Limey's).
>
> You'll hafta excuse me. I've hadda 'couple o' puffs.
>
> nb

Weed is good yes? Yes.

On Wednesday, August 7, 2019 at 1:40:05 PM UTC-5, tert in seattle wrote:
>
> I have one of these which is great for pancakes, crepes, and omelets
>
> <https://shop.lodgemfg.com/griddles-and-grill-pans/10-5-inch-cast-iron-griddle.asp>
>
I've got one of those but whether it's the Lodge brand, I don't know. Mine is
over a hundred years old.

"notbob" wrote in message ...

Got rid if all my non-stick skillets, etc. Now, what?

How do I cook an egg? I'd like to do scrambled, lately, but scrambled
seem to be out. Too messy. My steel skillet is OK with fried and
over-easy, what I bought non-stick fer. but my scrambled eggs are a
mess. I've got a couple of Wagner's (not cooked in 'em fer yrs), but
both are currently being reconditioned. Gotta start from scratch
(seasoining) on the larger Wagner. I got flax seed oil.

Gotta carbon steel skillet (Fr.), but it sucks fer scrambled. Likewise,
my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet. Maybe
if I use more oil, like with aluminum (aluminium fer you Limey's).

You'll hafta excuse me. I've hadda 'couple o' puffs.

nb

===

nb why did you get rid of all your non-stick ware??

On Wed, 7 Aug 2019 09:10:14 -0600, notbob > wrote:

>Got rid if all my non-stick skillets, etc. Now, what?
>
>How do I cook an egg? I'd like to do scrambled, lately, but scrambled
>seem to be out. Too messy. My steel skillet is OK with fried and
>over-easy, what I bought non-stick fer. but my scrambled eggs are a
>mess. I've got a couple of Wagner's (not cooked in 'em fer yrs), but
>both are currently being reconditioned. Gotta start from scratch
>(seasoining) on the larger Wagner. I got flax seed oil.
>
>Gotta carbon steel skillet (Fr.), but it sucks fer scrambled. Likewise,
>my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet. Maybe
>if I use more oil, like with aluminum (aluminium fer you Limey's).

No non-stick anything here, just stainless, cast iron and some enamel.
It's just down to practice and experience to avoid stuff sticking too
much.

On 8/7/2019 6:53 PM, Sqwertz wrote:
> On Wed, 7 Aug 2019 12:17:50 -0400, Ed Pawlowski wrote:
>
>> Different tools for different jobs. I'd just get another non-stick pan.
>> Great for eggs. Why did you ditch them?
>
> He ditched them because he saw a kook-science youtube video telling
> him to throw them all away.
>
> If you already own Teflon non-stick cookware, throwing them away and
> not using them is pointless and wasteful.
>
> -sw
>
Yep. Teflon out gasses at 500+ degrees and that is too hot to cook
anyway. Plenty of other coatings used now too and no problems.

I have both coated and non coated pans and each has a place in cooking.
For eggs that I have multiple times a week, coated is just easier.

Ophelia wrote:
> "notbob"* wrote in message ...
> Got rid if all my non-stick skillets, etc.* Now, what?
>
> How do I cook an egg?* I'd like to do scrambled, lately, but
> scrambled seem to be out.* Too messy.* My steel skillet is OK with
> fried and over-easy, what I bought non-stick fer. but my scrambled
> eggs are a mess.* I've got a couple of Wagner's (not cooked in 'em
> fer yrs), but both are currently being reconditioned.* Gotta start
> from scratch (seasoining) on the larger Wagner.* I got flax seed oil.
>
> Gotta carbon steel skillet (Fr.), but it sucks fer scrambled.
> Likewise, my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm
> skillet.* Maybe if I use more oil, like with aluminum (aluminium fer
> you Limey's).
>
> You'll hafta excuse me.* I've hadda 'couple o' puffs.*
>
> nb
>
> ===
>
> ** nb why did you get rid of all your non-stick ware??
>
>

He had a coupla puffs.

On 8/7/2019 8:01 PM, Ed Pawlowski wrote:
> On 8/7/2019 6:53 PM, Sqwertz wrote:
>> On Wed, 7 Aug 2019 12:17:50 -0400, Ed Pawlowski wrote:
>>
>>> Different tools for different jobs.Â* I'd just get another non-stick pan.
>>> Â*Â* Great for eggs.Â* Why did you ditch them?
>>
>> He ditched them because he saw a kook-science youtube video telling
>> him to throw them all away.
>>
>> If you already own Teflon non-stick cookware, throwing them away and
>> not using them is pointless and wasteful.
>>
>> -sw
>>
> Yep.Â* Teflon out gasses at 500+ degrees and that is too hot to cook
> anyway.Â* Plenty of other coatings used now too and no problems.
>
> I have both coated and non coated pans and each has a place in cooking.
> For eggs that I have multiple times a week, coated is just easier.

Actual teflon coating hasn't been legal for many years. But I have to
say, as much as I like nb (I've known him for years), he does tend to be
a tad paranoid. Oh, and I would't use flax seed oil to condition those
Wagner cast iron pans. Lard, bacon grease or even Crisco, dude!

Jill

notbob wrote:
> On 8/7/2019 11:37 AM, songbird wrote:
>> notbob wrote:
>>> Got rid if all my non-stick skillets, etc. Now, what?
>>
>> ...
>>
>> i like my cast iron pan, hope to get another one sooner
>> or later.
>
> I'm refurbishing two old Wagner's, one down to bare metal and one jes
> needs simple de-rusting (wht vinegar). One, no. 10, the other a
> "Chef's" skillet, of some sort.

why in the world would you do that?! taking any
iron ware down to bare metal is a waste, scrub 'em
a bit and hit them with some cooking oil and they're
fine.

if i want some carbon on one i'll cook something
with sugar in it and burn it a bit.

the easiest way to condition a pan is to just use
it and don't worry about how it looks, eventually it
just works out fine. when i'm done cooking with it
and rinse it off then i wipe it down with a bit of
oil.

i once went through some finicky process of getting
a pan cleaned down to the metal, oiled it, seasoned
it in the oven, had it all nice and someone decided
to take some rock salt and steel wool to it to get
that nasty stuff off it. lol i had to explain to
them to not use my pan any more if that's what they
were going to do to it, but i didn't bother to
season it again anything special. it now looks like
it should and cooks like it should.


>> i'd like one a bit bigger (an inch or two) than
>> the one i have.....
>
> Fortunately, there's only one of me.

for sure, i have no desire to have clones...
minions would be useful, but as of yet they're not
appearing. that's ok with me.


songbird

In article >, notbob >
wrote:

> I'm refurbishing two old Wagner's, one down to bare metal and one jes
> needs simple de-rusting (wht vinegar). One, no. 10, the other a
> "Chef's" skillet, of some sort.

A Brillo Pad or two does wonders for *light* rust and old seasoning on
black iron. Emery cloth takes off heavier rust. A half-hour's work on
any standard black iron pan is more than enough. Then re-season which
ain't difficult. I suppose one could *refurbish* with a sandblaster,
but that seems excessive.

leo

On Wed, 7 Aug 2019 20:01:24 -0400, Ed Pawlowski > wrote:

>On 8/7/2019 6:53 PM, Sqwertz wrote:
>> On Wed, 7 Aug 2019 12:17:50 -0400, Ed Pawlowski wrote:
>>
>>> Different tools for different jobs. I'd just get another non-stick pan.
>>> Great for eggs. Why did you ditch them?
>>
>> He ditched them because he saw a kook-science youtube video telling
>> him to throw them all away.
>>
>> If you already own Teflon non-stick cookware, throwing them away and
>> not using them is pointless and wasteful.
>>
>> -sw
>>
>Yep. Teflon out gasses at 500+ degrees and that is too hot to cook
>anyway. Plenty of other coatings used now too and no problems.
>
>I have both coated and non coated pans and each has a place in cooking.
>For eggs that I have multiple times a week, coated is just easier.

I can't be bothered with coatings, they all tend to need special care
if you want them to last a long time. I make my omelets in a plain SS
pan... doesn't stick at all. Just takes some practice.

"notbob" > wrote in message
...
> Got rid if all my non-stick skillets, etc. Now, what?
>
> How do I cook an egg? I'd like to do scrambled, lately, but scrambled
> seem to be out. Too messy. My steel skillet is OK with fried and
> over-easy, what I bought non-stick fer. but my scrambled eggs are a mess.
> I've got a couple of Wagner's (not cooked in 'em fer yrs), but both are
> currently being reconditioned. Gotta start from scratch (seasoining) on
> the larger Wagner. I got flax seed oil.
>
> Gotta carbon steel skillet (Fr.), but it sucks fer scrambled. Likewise,
> my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet. Maybe
> if I use more oil, like with aluminum (aluminium fer you Limey's).
>
> You'll hafta excuse me. I've hadda 'couple o' puffs.
>
> nb

Nuke them.

" wrote:
>
> On Wednesday, August 7, 2019 at 1:40:05 PM UTC-5, tert in seattle wrote:
> > I have one of these which is great for pancakes, crepes, and omelets
> >
> > <https://shop.lodgemfg.com/griddles-and-grill-pans/10-5-inch-cast-iron-griddle.asp>

> I've got one of those but whether it's the Lodge brand, I don't know. Mine is
> over a hundred years old.

High school graduation present?

(JUST kidding)

On 8/7/2019 10:29 PM, Leonard Blaisdell wrote:
> In article >, notbob >
> wrote:
>
>> I'm refurbishing two old Wagner's, one down to bare metal and one jes
>> needs simple de-rusting (wht vinegar). One, no. 10, the other a
>> "Chef's" skillet, of some sort.
>
> A Brillo Pad or two does wonders for *light* rust and old seasoning on
> black iron. Emery cloth takes off heavier rust. A half-hour's work on
> any standard black iron pan is more than enough. Then re-season which
> ain't difficult. I suppose one could *refurbish* with a sandblaster,
> but that seems excessive.
>
> leo
>
I seem to recall someone once suggested putting a cast iron pan in a
plastic bag with ammonia and setting it outside overnight (or some such
thing). Then again, this same person also said they'd never use cast
iron cookware so take that advice with a grain of salt.

Jill

On Thu, 8 Aug 2019 08:36:49 -0400, jmcquown >
wrote:

>On 8/7/2019 10:29 PM, Leonard Blaisdell wrote:
>> In article >, notbob >
>> wrote:
>>
>>> I'm refurbishing two old Wagner's, one down to bare metal and one jes
>>> needs simple de-rusting (wht vinegar). One, no. 10, the other a
>>> "Chef's" skillet, of some sort.
>>
>> A Brillo Pad or two does wonders for *light* rust and old seasoning on
>> black iron. Emery cloth takes off heavier rust. A half-hour's work on
>> any standard black iron pan is more than enough. Then re-season which
>> ain't difficult. I suppose one could *refurbish* with a sandblaster,
>> but that seems excessive.
>>
>> leo
>>
>I seem to recall someone once suggested putting a cast iron pan in a
>plastic bag with ammonia and setting it outside overnight (or some such
>thing). Then again, this same person also said they'd never use cast
>iron cookware so take that advice with a grain of salt.
>
>Jill

Put it inside the oven when the clean cycle is used. Re-season it
afterwards..

On 8/8/2019 8:51 AM, Boron Elgar wrote:
> On Thu, 8 Aug 2019 08:36:49 -0400, jmcquown >
> wrote:
>
>> On 8/7/2019 10:29 PM, Leonard Blaisdell wrote:
>>> In article >, notbob >
>>> wrote:
>>>
>>>> I'm refurbishing two old Wagner's, one down to bare metal and one jes
>>>> needs simple de-rusting (wht vinegar). One, no. 10, the other a
>>>> "Chef's" skillet, of some sort.
>>>
>>> A Brillo Pad or two does wonders for *light* rust and old seasoning on
>>> black iron. Emery cloth takes off heavier rust. A half-hour's work on
>>> any standard black iron pan is more than enough. Then re-season which
>>> ain't difficult. I suppose one could *refurbish* with a sandblaster,
>>> but that seems excessive.
>>>
>>> leo
>>>
>> I seem to recall someone once suggested putting a cast iron pan in a
>> plastic bag with ammonia and setting it outside overnight (or some such
>> thing). Then again, this same person also said they'd never use cast
>> iron cookware so take that advice with a grain of salt.
>>
>> Jill
>
> Put it inside the oven when the clean cycle is used. Re-season it
> afterwards..
>
If you don't have a 1987 oven and the clean cycle works, that's a good
idea.

Jill

On 8/7/2019 9:10 AM, notbob wrote:

> Likewise,
> my enameled Cuesances no. 26 (pre-dates Le Creuset) 26mm skillet.
I cooked 2 scrambled eggs in my Cousances 26 enameled cast iron skillet.
Jes added more oil (OO). Still sticks, but not so bad. Clean-up is
time consuming (long soak), but easy. Used silicon spatula to stir.

Cooked 'em Fr. style (low/slow).

nb

On 8/7/2019 6:20 PM, jmcquown wrote:

Lard, bacon grease or even Crisco, dude!

I can see "Lard" or "bacon grease", Jill, but not Crisco.

nb --it's "my" paranoia, by-crackie!

On Thursday, August 8, 2019 at 12:20:19 PM UTC-4, notbob wrote:
> On 8/7/2019 6:20 PM, jmcquown wrote:
>
> Lard, bacon grease or even Crisco, dude!
>
> I can see "Lard" or "bacon grease", Jill, but not Crisco.
>
> nb --it's "my" paranoia, by-crackie!

Why not Crisco? All of the trans-fats will be "denatured" by
the time the fat is polymerized onto the cast iron.

The best seasoning I ever got on a cast iron pan was by repeatedly
using it to make pork roast.

Cindy Hamilton

On 2019-08-08, Cindy Hamilton > wrote:

> The best seasoning I ever got on a cast iron pan was by repeatedly
> using it to make pork roast.


I may get a CI dutch oven, as I learn more.

Now, I use my Le Creuset 5 qt dutch oven (Big Orange), like seen on
all the cooking shows. I agree about the pork roast.

I can make better Mexican food than one can buy, hereabouts. I Made
carnitas a couple wks, ago.

nb

On Thursday, August 8, 2019 at 1:37:38 PM UTC-4, notbob wrote:
> On 2019-08-08, Cindy Hamilton > wrote:
>
> > The best seasoning I ever got on a cast iron pan was by repeatedly
> > using it to make pork roast.
>
>
> I may get a CI dutch oven, as I learn more.

Too heavy for me. Mine is AllClad.

> Now, I use my Le Creuset 5 qt dutch oven (Big Orange), like seen on
> all the cooking shows. I agree about the pork roast.

Isn't that cast iron underneath the enamel?

> I can make better Mexican food than one can buy, hereabouts. I Made
> carnitas a couple wks, ago.

That's sounds good. I've never developed much of a taste for Mexican food.

My next experiment is likely to be Bun Cha:

<https://www.recipetineats.com/bun-cha-vietnamese-meatballs/>

Cindy Hamilton

On 8/8/2019 1:10 PM, Sqwertz wrote:

> All my non-nonstick pans require more cleaning and care than my
> stainless steel, cast iron, carbon steel wok, and aluminum sheet
> pans. My my only non-non-stick pans that are maintenance-free are
> my old Revereware VaporSeals. They're so old and unique I can't
> find pictures of them on the net.
>
> -sw
>

They don't last forever. Most of the time I clean my Woll pan by just
wiping it with a paper towel. Overheating can cause deterioration too.
My grandson abused my original one and it was mediocre after that.

On Thu, 8 Aug 2019 12:10:58 -0500, Sqwertz >
wrote:

>On Thu, 08 Aug 2019 12:41:31 +1000, Je?us wrote:
>
>> On Wed, 7 Aug 2019 20:01:24 -0400, Ed Pawlowski > wrote:
>>
>>>On 8/7/2019 6:53 PM, Sqwertz wrote:
>>>> On Wed, 7 Aug 2019 12:17:50 -0400, Ed Pawlowski wrote:
>>>>
>>>>> Different tools for different jobs. I'd just get another non-stick pan.
>>>>> Great for eggs. Why did you ditch them?
>>>>
>>>> He ditched them because he saw a kook-science youtube video telling
>>>> him to throw them all away.
>>>>
>>>> If you already own Teflon non-stick cookware, throwing them away and
>>>> not using them is pointless and wasteful.
>>>>
>>>> -sw
>>>>
>>>Yep. Teflon out gasses at 500+ degrees and that is too hot to cook
>>>anyway. Plenty of other coatings used now too and no problems.
>>>
>>>I have both coated and non coated pans and each has a place in cooking.
>>>For eggs that I have multiple times a week, coated is just easier.
>>
>> I can't be bothered with coatings, they all tend to need special care
>> if you want them to last a long time. I make my omelets in a plain SS
>> pan... doesn't stick at all. Just takes some practice.
>
>All my non-nonstick pans require more cleaning and care than my
>stainless steel, cast iron, carbon steel wok, and aluminum sheet
>pans. My my only non-non-stick pans that are maintenance-free are
>my old Revereware VaporSeals. They're so old and unique I can't
>find pictures of them on the net.

Vapor seals are mentioned he
https://www.reverewareparts.com/photo-guide/
Not the same?

On Thursday, August 8, 2019 at 9:27:52 PM UTC-4, Ed Pawlowski wrote:
> On 8/8/2019 1:10 PM, Sqwertz wrote:
>
> > All my non-nonstick pans require more cleaning and care than my
> > stainless steel, cast iron, carbon steel wok, and aluminum sheet
> > pans. My my only non-non-stick pans that are maintenance-free are
> > my old Revereware VaporSeals. They're so old and unique I can't
> > find pictures of them on the net.
> >
> > -sw
> >
>
> They don't last forever. Most of the time I clean my Woll pan by just
> wiping it with a paper towel. Overheating can cause deterioration too.
> My grandson abused my original one and it was mediocre after that.

I just jam my nonstick pans in the dishwasher. They hold up reasonably
well. More than five years, anyway. Amazon tells me I last bought one
in 2014, and it's still going strong.

I don't try to cook eggs in them without fat. Where's the fun in that?

Cindy Hamilton

Cindy Hamilton