On Tuesday, December 24, 2019 at 1:39:37 AM UTC-10, Nemo wrote:
> On Mon, 23 Dec 2019 17:58:29 -0500, jmcquown wrote:
>
> > On 12/22/2019 2:30 PM, U.S. Janet B. wrote:
> >>
> >> I got a couple of packages of bacon in my meat Christmas present. From
> >> a ranch in state, smoked and approx. 3/8 inch thick. It reminds me of
> >> pork belly. The slices are overall huge.
> >> How do I cook this bacon? Big frying pan? Sheet pan in the oven/ A
> >> lot of fat -- I'm afraid that I will smoke up the oven and house if I
> >> do it in the oven. Help please.
> >> Janet US
> >>
> > Do you have a broiler pan with a rack? Bake the bacon on that so the
> > fat drips into the pan rather than just pool around the bacon on a sheet
> > pan. (Line the broiler pan with foil, if you don't intend to save the
> > drippings, for easy cleanup.)
> >
> > Jill
>
> I have a rather unorthodox method of cooking bacon that works well if
> if you don't care about the slices coming out flat. It also requires
> minimal cleanup. I put the slices in a 3 qt. boiler and add a little
> water. Bring the water to a boil and continue stirring as the volume
> of water increases. This separates the slices. As the water boils off,
> the amount of grease increases. You don't need to stand there and stir
> continuously as it does take a fair amount of time, perhaps 30 to 40
> minutes from start to finish depending on how high you have the heat.
> At a certain point, the grease will begin to foam. This is a critical
> point. If you like your bacon crispy, you have to watch it closely and
> stir almost continuously to keep from burning it. When the foam covers
> the bacon, it's done. I then lay it out on layers of paper towels and
> smush it down with wads of more paper towels and put what I feel like
> eating on buttered toast. I always cook at least a 12 oz. package and
> don't do this very often. I realize this is a rather plebian way of
> cooking bacon but it certainly is tasty!

My brother-in-law recommended cooking a pound of bacon by dumping the entire thing in a big pan and separating them as they cook. He was a cook in the merchant marines so he knows a thing or two. The bacon ends up being deep fried in the end. That seemed goofy as hell to me but if I need a bunch of bacon cooked, that's the way I do it.

On Tuesday, December 24, 2019 at 10:48:11 AM UTC-6, jmcquown wrote:
>
> On 12/24/2019 11:29 AM, wrote:
> >
> > He could have been through with that whole 12 ounce package in a matter
> > of mere minutes done in the oven or even in a frying pan.
> >
> Talk about making something simple difficult. I see no point in going
> through all this rigamarole. And then you have to be very careful
> because it will go from crisp to burnt in a matter of seconds? Hmmm.
> We can check on the doneness of the bacon in the oven, just open the
> door. We can see it in the frying pan. I'm certainly not going to be
> stirring a pot of boiling in water with bacon and watching the foaming
> fat carefully to figure out when it's done.
>
> Jill
>
High 5!

>>>> He's *boiling* the bacon.Â* Unorthodox for sure!
>>>>
>>>>
>>>
>>> Of course it is unorthodox. If he was Orthodox he would not be eating
>>> bacon.
>>
>> Could be Eastern Orthodox Christian.
>>
>> Cindy Hamilton
>>
> Does this explain why cooking bacon in boiling water is a better way to
> cook it? I think not.
>
> Jill

I know this thread is getting long in the tooth, but it's not *boiling*
the bacon or cooking the bacon in "boiling water". It's exactly the
same as frying the bacon in a skillet on the stove top. The water in
the bacon boils away, changes to a gaseous state, and the bacon frys
in the remaining grease. The only difference being that the boiler
has higher sides which makes for less spatter on the stove top. As
far as cooking it in the oven, not everyone has a self-cleaning oven
or a dishwasher. If I wanted a dishwasher, I'd marry one! Then if the
mule happened to die I could still get in a crop. Just kidding! It's
an old hillbilly joke.

On Sunday, December 29, 2019 at 8:02:38 PM UTC-6, Nemo wrote:
>
> As
> far as cooking it in the oven, not everyone has a self-cleaning oven
> or a dishwasher.
>
There is no mess to clean up in the oven if you lay, not crimp, a sheet of
aluminum foil over the pan of bacon. No splatters and no oven to clean but
there is some glorious bacon grease to save for future cooking. The sheet
pan the bacon cooks in is easily washed in the sink.

On Sun, 29 Dec 2019 18:19:03 -0800, wrote:

> On Sunday, December 29, 2019 at 8:02:38 PM UTC-6, Nemo wrote:
>>
>> As far as cooking it in the oven, not everyone has a self-cleaning oven
>> or a dishwasher.
>>
> There is no mess to clean up in the oven if you lay, not crimp, a sheet
> of aluminum foil over the pan of bacon. No splatters and no oven to
> clean but there is some glorious bacon grease to save for future
> cooking. The sheet pan the bacon cooks in is easily washed in the sink.

I cooked a 12 oz. package this evening on the stovetop in a Lodge cast
iron 10 1/4" saute pan. To filter the bacon grease, I use a coffee
filter pushed partly down into a short glass jar and push the part that's
above the rim over the rim and put a rubber band around it. Works well
enough. I consider bacon grease a necessity for baking corn bread.

On 12/24/2019 11:15 AM, Gary wrote:
> " wrote:
>> He could have been through with that whole 12 ounce package in a matter
>> of mere minutes done in the oven or even in a frying pan.
> I still always cook my bacon in a frying pan. Several batches
> but I always cook the entire package at once. Leftovers go in
> a tupperware covered bowl and into the freezer.

Â* We buy bacon by the 10 lb box , divide it into packages of ~ 8 slices
each and freeze it . There are seldom any leftovers and if there are any
it ends up on my wife's breakfast burrito .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Sunday, December 29, 2019 at 9:49:42 PM UTC-6, Terry Coombs wrote:
> On 12/24/2019 11:15 AM, Gary wrote:
> > " wrote:
> >> He could have been through with that whole 12 ounce package in a matter
> >> of mere minutes done in the oven or even in a frying pan.
> > I still always cook my bacon in a frying pan. Several batches
> > but I always cook the entire package at once. Leftovers go in
> > a tupperware covered bowl and into the freezer.
>
> Â* We buy bacon by the 10 lb box , divide it into packages of ~ 8 slices
> each and freeze it . There are seldom any leftovers and if there are any
> it ends up on my wife's breakfast burrito .
>
> --
> Snag
> Yes , I'm old
> and crochety - and armed .
> Get outta my woods !

Bacon is Meat Candy!

Ever make/eat Chocolate Covered Candy? I did once as a test to see how it would taste and how long it would last unrefrigerated. I made 6 test strips. 4 did not last the day! :-)

John Kuthe...

On Sunday, December 29, 2019 at 9:00:11 PM UTC-6, Nemo wrote:
>
> I consider bacon grease a necessity for baking corn bread.
>
Absolutely.

On 12/29/2019 11:20 PM, John Kuthe wrote:
> On Sunday, December 29, 2019 at 9:49:42 PM UTC-6, Terry Coombs wrote:
>> On 12/24/2019 11:15 AM, Gary wrote:
>>> " wrote:
>>>> He could have been through with that whole 12 ounce package in a matter
>>>> of mere minutes done in the oven or even in a frying pan.
>>> I still always cook my bacon in a frying pan. Several batches
>>> but I always cook the entire package at once. Leftovers go in
>>> a tupperware covered bowl and into the freezer.
>>
>> Â* We buy bacon by the 10 lb box , divide it into packages of ~ 8 slices
>> each and freeze it . There are seldom any leftovers and if there are any
>> it ends up on my wife's breakfast burrito .
>>
>> --
>> Snag
>> Yes , I'm old
>> and crochety - and armed .
>> Get outta my woods !
>
> Bacon is Meat Candy!
>
> Ever make/eat Chocolate Covered Candy? I did once as a test to see how it would taste and how long it would last unrefrigerated. I made 6 test strips. 4 did not last the day! :-)
>
> John Kuthe...
>
Christmas Eve someone brought the cocktail hot dogs wrapped in bacon
with a brown sugar glaze. Just like eating candy.

Nemo wrote:

> On Sun, 29 Dec 2019 18:19:03 -0800, wrote:
>
> > On Sunday, December 29, 2019 at 8:02:38 PM UTC-6, Nemo wrote:
> > >
> >> As far as cooking it in the oven, not everyone has a self-cleaning
> oven >> or a dishwasher.
> > >
> > There is no mess to clean up in the oven if you lay, not crimp, a
> > sheet of aluminum foil over the pan of bacon. No splatters and no
> > oven to clean but there is some glorious bacon grease to save for
> > future cooking. The sheet pan the bacon cooks in is easily washed
> > in the sink.
>
> I cooked a 12 oz. package this evening on the stovetop in a Lodge
> cast iron 10 1/4" saute pan. To filter the bacon grease, I use a
> coffee filter pushed partly down into a short glass jar and push the
> part that's above the rim over the rim and put a rubber band around
> it. Works well enough. I consider bacon grease a necessity for baking
> corn bread.

Grin, I don't bother to filter it but then it goes in the fridge for
other uses later.

On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
>
> Grin, I don't bother to filter it but then it goes in the fridge for
> other uses later.
>
I don't either and I remember my mother had one of those metal 'grease
keepers' on the stove. It did have a metal filter in it but I don't
bother as mine goes into a half pint canning jar then to the refrigerator.

wrote:

> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
> >
> > Grin, I don't bother to filter it but then it goes in the fridge for
> > other uses later.
> >
> I don't either and I remember my mother had one of those metal 'grease
> keepers' on the stove. It did have a metal filter in it but I don't
> bother as mine goes into a half pint canning jar then to the
> refrigerator.

Same ere except the container is a full pint.

On Mon, 30 Dec 2019 15:15:47 -0800, wrote:

> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
>>
>> Grin, I don't bother to filter it but then it goes in the fridge for
>> other uses later.
>>
> I don't either and I remember my mother had one of those metal 'grease
> keepers' on the stove. It did have a metal filter in it but I don't
> bother as mine goes into a half pint canning jar then to the
> refrigerator.

I normally wouldn't filter it either but I've been working on seasoning
this cast iron skillet off and on for weeks. It's the Lodge 10 1/4" one
with the matching cast iron lid. The sides are about 3 and 1/2" high.
The inside bottom of the skillet is much rougher and pebbled than
another Lodge skillet I own. It took multiple applications of high-
oleic Sunflower oil and EVOO before the paper-towel pads stopped coming
out with a reddish tinge. I decided to try bacon grease even though some
people say it can go rancid. I'm seriously considering giving it a
Kluthe Treatment. I'll use my angle grinder with a 120 grit flap disk
and smooth the inside bottom and a little of the sides. Then I'll start
over.

On 12/31/2019 3:34 PM, Nemo wrote:
> On Mon, 30 Dec 2019 15:15:47 -0800, wrote:
>
>> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
>>> Grin, I don't bother to filter it but then it goes in the fridge for
>>> other uses later.
>>>
>> I don't either and I remember my mother had one of those metal 'grease
>> keepers' on the stove. It did have a metal filter in it but I don't
>> bother as mine goes into a half pint canning jar then to the
>> refrigerator.
> I normally wouldn't filter it either but I've been working on seasoning
> this cast iron skillet off and on for weeks. It's the Lodge 10 1/4" one
> with the matching cast iron lid. The sides are about 3 and 1/2" high.
> The inside bottom of the skillet is much rougher and pebbled than
> another Lodge skillet I own. It took multiple applications of high-
> oleic Sunflower oil and EVOO before the paper-towel pads stopped coming
> out with a reddish tinge. I decided to try bacon grease even though some
> people say it can go rancid. I'm seriously considering giving it a
> Kluthe Treatment. I'll use my angle grinder with a 120 grit flap disk
> and smooth the inside bottom and a little of the sides. Then I'll start
> over.
>
>
>
>
Â*Finish it off with 320 on a random orbit sander . Should get enough
curl on the edges to buff it up the sides just a bit . My 12" Lodge is a
little rough too , but not enough that I'm going to smooth it - just
checked , the Lodge 10" x 16" griddle is quite rough too . I think they
just sandblast them now instead of polishing them as they did in the
past .Â* Both my 9" Wagner and a 10"Â* unbranded one ("made in USA" and
about 45 yrs old) are polished , the "Country Girl" 8" that came with a
set of pots is pretty rough , looks like a totally untouched (fine
grain) sand cast .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Tue, 31 Dec 2019 16:29:57 -0600, Terry Coombs wrote:

> On 12/31/2019 3:34 PM, Nemo wrote:
>> On Mon, 30 Dec 2019 15:15:47 -0800, wrote:
>>
>>> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
>>>> Grin, I don't bother to filter it but then it goes in the fridge for
>>>> other uses later.
>>>>
>>> I don't either and I remember my mother had one of those metal 'grease
>>> keepers' on the stove. It did have a metal filter in it but I don't
>>> bother as mine goes into a half pint canning jar then to the
>>> refrigerator.
>> I normally wouldn't filter it either but I've been working on seasoning
>> this cast iron skillet off and on for weeks. It's the Lodge 10 1/4"
>> one with the matching cast iron lid. The sides are about 3 and 1/2"
>> high. The inside bottom of the skillet is much rougher and pebbled than
>> another Lodge skillet I own. It took multiple applications of high-
>> oleic Sunflower oil and EVOO before the paper-towel pads stopped coming
>> out with a reddish tinge. I decided to try bacon grease even though
>> some people say it can go rancid. I'm seriously considering giving it
>> a Kluthe Treatment. I'll use my angle grinder with a 120 grit flap
>> disk and smooth the inside bottom and a little of the sides. Then I'll
>> start over.
>>
>>
>>
>>
> Â*Finish it off with 320 on a random orbit sander . Should get enough
> curl on the edges to buff it up the sides just a bit . My 12" Lodge is a
> little rough too , but not enough that I'm going to smooth it - just
> checked , the Lodge 10" x 16" griddle is quite rough too . I think they
> just sandblast them now instead of polishing them as they did in the
> past .Â* Both my 9" Wagner and a 10"Â* unbranded one ("made in USA" and
> about 45 yrs old) are polished , the "Country Girl" 8" that came with a
> set of pots is pretty rough , looks like a totally untouched (fine
> grain) sand cast .

I decided to forgo the Kuthe Treatment. It seems to be coming along well
with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
that, I use a Calpholon skillet.

On Tuesday, December 31, 2019 at 1:03:33 PM UTC-10, Nemo wrote:
> On Tue, 31 Dec 2019 16:29:57 -0600, Terry Coombs wrote:
>
> > On 12/31/2019 3:34 PM, Nemo wrote:
> >> On Mon, 30 Dec 2019 15:15:47 -0800, wrote:
> >>
> >>> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
> >>>> Grin, I don't bother to filter it but then it goes in the fridge for
> >>>> other uses later.
> >>>>
> >>> I don't either and I remember my mother had one of those metal 'grease
> >>> keepers' on the stove. It did have a metal filter in it but I don't
> >>> bother as mine goes into a half pint canning jar then to the
> >>> refrigerator.
> >> I normally wouldn't filter it either but I've been working on seasoning
> >> this cast iron skillet off and on for weeks. It's the Lodge 10 1/4"
> >> one with the matching cast iron lid. The sides are about 3 and 1/2"
> >> high. The inside bottom of the skillet is much rougher and pebbled than
> >> another Lodge skillet I own. It took multiple applications of high-
> >> oleic Sunflower oil and EVOO before the paper-towel pads stopped coming
> >> out with a reddish tinge. I decided to try bacon grease even though
> >> some people say it can go rancid. I'm seriously considering giving it
> >> a Kluthe Treatment. I'll use my angle grinder with a 120 grit flap
> >> disk and smooth the inside bottom and a little of the sides. Then I'll
> >> start over.
> >>
> >>
> >>
> >>
> > Â*Finish it off with 320 on a random orbit sander . Should get enough
> > curl on the edges to buff it up the sides just a bit . My 12" Lodge is a
> > little rough too , but not enough that I'm going to smooth it - just
> > checked , the Lodge 10" x 16" griddle is quite rough too . I think they
> > just sandblast them now instead of polishing them as they did in the
> > past .Â* Both my 9" Wagner and a 10"Â* unbranded one ("made in USA" and
> > about 45 yrs old) are polished , the "Country Girl" 8" that came with a
> > set of pots is pretty rough , looks like a totally untouched (fine
> > grain) sand cast .
>
> I decided to forgo the Kuthe Treatment. It seems to be coming along well
> with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
> that, I use a Calpholon skillet.

You might want to try a carbon steel pan. It's surface is very close to cast iron but it weighs a lot less. It works just fine with glass top stoves and doesn't take forever to heat up. There's no need to take a grinder to the surface, it's surface in smooth as a baby's butt.

https://www.amazon.com/photos/shared...zaK42t1B8OLM7m

On Tue, 31 Dec 2019 18:25:54 -0800, dsi1 wrote:


>> I decided to forgo the Kuthe Treatment. It seems to be coming along
>> well with EVOO at 325 Degrees. It's not like I intend to fry eggs in
>> it. For that, I use a Calpholon skillet.
>
> You might want to try a carbon steel pan. It's surface is very close to
> cast iron but it weighs a lot less. It works just fine with glass top
> stoves and doesn't take forever to heat up. There's no need to take a
> grinder to the surface, it's surface in smooth as a baby's butt.
>
> https://www.amazon.com/photos/shared...Q42ZVldqejgZUg.
0E6zPM14zaK42t1B8OLM7m

The one I'm currently messing around with is sold on Amazon as a 3 Qt.
Cast Iron Deep Skillet with Lid and selling for a very reasonable $24.99.
Your skillet looks a lot like what I call 14 gauge black iron. I used to
run a computerized plasma cutter that cut out designs and patterns on
10'x36" and 46" black iron as well as all kinds of sizes and gauges of
galvanized sheet-metal. Also plate up to a thickness of about 1/4".

I don't think your carbon steel skillet would work too well for frying
Chicken, at least not without a lid, and wouldn't work at all for baking
a small chicken with potatoes, carrots, etc.

On Tuesday, December 31, 2019 at 5:30:28 PM UTC-10, Nemo wrote:
> On Tue, 31 Dec 2019 18:25:54 -0800, dsi1 wrote:
>
>
> >> I decided to forgo the Kuthe Treatment. It seems to be coming along
> >> well with EVOO at 325 Degrees. It's not like I intend to fry eggs in
> >> it. For that, I use a Calpholon skillet.
> >
> > You might want to try a carbon steel pan. It's surface is very close to
> > cast iron but it weighs a lot less. It works just fine with glass top
> > stoves and doesn't take forever to heat up. There's no need to take a
> > grinder to the surface, it's surface in smooth as a baby's butt.
> >
> > https://www.amazon.com/photos/shared...Q42ZVldqejgZUg.
> 0E6zPM14zaK42t1B8OLM7m
>
> The one I'm currently messing around with is sold on Amazon as a 3 Qt.
> Cast Iron Deep Skillet with Lid and selling for a very reasonable $24.99.
> Your skillet looks a lot like what I call 14 gauge black iron. I used to
> run a computerized plasma cutter that cut out designs and patterns on
> 10'x36" and 46" black iron as well as all kinds of sizes and gauges of
> galvanized sheet-metal. Also plate up to a thickness of about 1/4".
>
> I don't think your carbon steel skillet would work too well for frying
> Chicken, at least not without a lid, and wouldn't work at all for baking
> a small chicken with potatoes, carrots, etc.

You have to use the right pan for the job alright. That pan works great for frying steaks. For fried chicken, I'd use a bigger pan. If I was going to bake a chicken, I'd use my non-stick pan. I like to buy pans with all metal handles so that it can be used in an oven at high heat.

I made some pork and green beans today. For that I used a wok. The wok is made of the same stuff as the carbon steel pan. I can do pretty much anything in the wok. The beans were blanched first in the wok and then it was fried. There's not too many pans around that are as versatile.

On Tue, 31 Dec 2019 20:07:19 -0800, dsi1 wrote:

> You have to use the right pan for the job alright. That pan works great
> for frying steaks. For fried chicken, I'd use a bigger pan. If I was
> going to bake a chicken, I'd use my non-stick pan. I like to buy pans
> with all metal handles so that it can be used in an oven at high heat.
>
> I made some pork and green beans today. For that I used a wok. The wok
> is made of the same stuff as the carbon steel pan. I can do pretty much
> anything in the wok. The beans were blanched first in the wok and then
> it was fried. There's not too many pans around that are as versatile.

A sister of mine once gave me a wok along with some utensils and a fire
ring. However, it was flat-bottomed and had a nonstick surface, two
things that were exactly what I didn't want. I ended up burning the
coating and tossed it. Lodge makes cast iron woks and I'd bet those are
some heavy suckers. The skillet I'm working on weighs about 13 lbs. with
the lid on. I can pick it up with one hand but prefer not to as it has
a helper handle opposite the handle.

"Nemo" wrote in message
...

On Tue, 31 Dec 2019 16:29:57 -0600, Terry Coombs wrote:

> On 12/31/2019 3:34 PM, Nemo wrote:
>> On Mon, 30 Dec 2019 15:15:47 -0800, wrote:
>>
>>> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
>>>> Grin, I don't bother to filter it but then it goes in the fridge for
>>>> other uses later.
>>>>
>>> I don't either and I remember my mother had one of those metal 'grease
>>> keepers' on the stove. It did have a metal filter in it but I don't
>>> bother as mine goes into a half pint canning jar then to the
>>> refrigerator.
>> I normally wouldn't filter it either but I've been working on seasoning
>> this cast iron skillet off and on for weeks. It's the Lodge 10 1/4"
>> one with the matching cast iron lid. The sides are about 3 and 1/2"
>> high. The inside bottom of the skillet is much rougher and pebbled than
>> another Lodge skillet I own. It took multiple applications of high-
>> oleic Sunflower oil and EVOO before the paper-towel pads stopped coming
>> out with a reddish tinge. I decided to try bacon grease even though
>> some people say it can go rancid. I'm seriously considering giving it
>> a Kluthe Treatment. I'll use my angle grinder with a 120 grit flap
>> disk and smooth the inside bottom and a little of the sides. Then I'll
>> start over.
>>
>>
>>
>>
> Finish it off with 320 on a random orbit sander . Should get enough
> curl on the edges to buff it up the sides just a bit . My 12" Lodge is a
> little rough too , but not enough that I'm going to smooth it - just
> checked , the Lodge 10" x 16" griddle is quite rough too . I think they
> just sandblast them now instead of polishing them as they did in the
> past . Both my 9" Wagner and a 10" unbranded one ("made in USA" and
> about 45 yrs old) are polished , the "Country Girl" 8" that came with a
> set of pots is pretty rough , looks like a totally untouched (fine
> grain) sand cast .

I decided to forgo the Kuthe Treatment. It seems to be coming along well
with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
that, I use a Calpholon skillet.

===

Sorry if this is a daft question, what do you fry in it?

"dsi1" wrote in message
...

On Tuesday, December 31, 2019 at 1:03:33 PM UTC-10, Nemo wrote:
> On Tue, 31 Dec 2019 16:29:57 -0600, Terry Coombs wrote:
>
> > On 12/31/2019 3:34 PM, Nemo wrote:
> >> On Mon, 30 Dec 2019 15:15:47 -0800, wrote:
> >>
> >>> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
> >>>> Grin, I don't bother to filter it but then it goes in the fridge for
> >>>> other uses later.
> >>>>
> >>> I don't either and I remember my mother had one of those metal 'grease
> >>> keepers' on the stove. It did have a metal filter in it but I don't
> >>> bother as mine goes into a half pint canning jar then to the
> >>> refrigerator.
> >> I normally wouldn't filter it either but I've been working on seasoning
> >> this cast iron skillet off and on for weeks. It's the Lodge 10 1/4"
> >> one with the matching cast iron lid. The sides are about 3 and 1/2"
> >> high. The inside bottom of the skillet is much rougher and pebbled than
> >> another Lodge skillet I own. It took multiple applications of high-
> >> oleic Sunflower oil and EVOO before the paper-towel pads stopped coming
> >> out with a reddish tinge. I decided to try bacon grease even though
> >> some people say it can go rancid. I'm seriously considering giving it
> >> a Kluthe Treatment. I'll use my angle grinder with a 120 grit flap
> >> disk and smooth the inside bottom and a little of the sides. Then I'll
> >> start over.
> >>
> >>
> >>
> >>
> > Finish it off with 320 on a random orbit sander . Should get enough
> > curl on the edges to buff it up the sides just a bit . My 12" Lodge is a
> > little rough too , but not enough that I'm going to smooth it - just
> > checked , the Lodge 10" x 16" griddle is quite rough too . I think they
> > just sandblast them now instead of polishing them as they did in the
> > past . Both my 9" Wagner and a 10" unbranded one ("made in USA" and
> > about 45 yrs old) are polished , the "Country Girl" 8" that came with a
> > set of pots is pretty rough , looks like a totally untouched (fine
> > grain) sand cast .
>
> I decided to forgo the Kuthe Treatment. It seems to be coming along well
> with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
> that, I use a Calpholon skillet.

You might want to try a carbon steel pan. It's surface is very close to cast
iron but it weighs a lot less. It works just fine with glass top stoves and
doesn't take forever to heat up. There's no need to take a grinder to the
surface, it's surface in smooth as a baby's butt.

https://www.amazon.com/photos/shared...zaK42t1B8OLM7m

==

I have some like that and the rest are non stick.

Ophelia wrote:
>
> "Nemo" wrote:
> I decided to forgo the Kuthe Treatment. It seems to be coming along well
> with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
> that, I use a Calpholon skillet.
>
> ===
>
> Sorry if this is a daft question, what do you fry in it?

Any decent cook will adapt to what they have. All the nifty
different pans and kitchen gadgets are just fluff.

I've tried several things and rejected them. Stainless steel
pans serve me well. No need for others.

I especially laughed at the recent thing about buying
a $7.00 tool to separate coffee filters. LOL@

On Wed, 01 Jan 2020 09:16:52 -0500, Gary > wrote:

>Ophelia wrote:
>>
>> "Nemo" wrote:
>> I decided to forgo the Kuthe Treatment. It seems to be coming along well
>> with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
>> that, I use a Calpholon skillet.
>>
>> ===
>>
>> Sorry if this is a daft question, what do you fry in it?
>
>Any decent cook will adapt to what they have. All the nifty
>different pans and kitchen gadgets are just fluff.

Absolutely... although some cookware is handier for specific types of
cooking. That said I can cook anything with sucess in an enpty coffee
can or a hubcap.

>I've tried several things and rejected them. Stainless steel
>pans serve me well. No need for others.

I use only SS cookware, which is quite simple to make nonstick
(explained several times previously).
For ovenware I do use some with a nonstick coating.

>I especially laughed at the recent thing about buying
>a $7.00 tool to separate coffee filters. LOL@

It costs nothing to pucker-up and puff... sometimes I'll separate an
entire stack of a hundred in a few minutes. Can also use a hairdryer
on low with no heat, but the puffing method leaves both hands free
making restacking much easier.

"Gary" wrote in message ...

Ophelia wrote:
>
> "Nemo" wrote:
> I decided to forgo the Kuthe Treatment. It seems to be coming along well
> with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
> that, I use a Calpholon skillet.
>
> ===
>
> Sorry if this is a daft question, what do you fry in it?

Any decent cook will adapt to what they have. All the nifty
different pans and kitchen gadgets are just fluff.

I've tried several things and rejected them. Stainless steel
pans serve me well. No need for others.

I especially laughed at the recent thing about buying
a $7.00 tool to separate coffee filters. LOL@

===

LOL I love my kitchen gadgets but I think I would give a miss to that
one <g>

On Wed, 01 Jan 2020 11:34:26 -0500, penmart01 wrote:

>>I've tried several things and rejected them. Stainless steel pans serve
>>me well. No need for others.
>
> I use only SS cookware, which is quite simple to make nonstick
> (explained several times previously).
> For ovenware I do use some with a nonstick coating.
>
>>I especially laughed at the recent thing about buying a $7.00 tool to
>>separate coffee filters. LOL@
>
> It costs nothing to pucker-up and puff... sometimes I'll separate an
> entire stack of a hundred in a few minutes. Can also use a hairdryer on
> low with no heat, but the puffing method leaves both hands free making
> restacking much easier.

I've owned a lot of cookware and gadgets over the years and gave away or
threw away most of it. Never owned any All-Clad though. We poor folk
heah.

On Wed, 01 Jan 2020 14:54:43 -0600, Nemo >
wrote:

>On Wed, 01 Jan 2020 11:34:26 -0500, penmart01 wrote:
>
>>>I've tried several things and rejected them. Stainless steel pans serve
>>>me well. No need for others.
>>
>> I use only SS cookware, which is quite simple to make nonstick
>> (explained several times previously).
>> For ovenware I do use some with a nonstick coating.
>>
>>>I especially laughed at the recent thing about buying a $7.00 tool to
>>>separate coffee filters. LOL@
>>
>> It costs nothing to pucker-up and puff... sometimes I'll separate an
>> entire stack of a hundred in a few minutes. Can also use a hairdryer on
>> low with no heat, but the puffing method leaves both hands free making
>> restacking much easier.
>
>I've owned a lot of cookware and gadgets over the years and gave away or
>threw away most of it. Never owned any All-Clad though. We poor folk
>heah.

You mean All Crap.

On Wednesday, January 1, 2020 at 12:12:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, December 31, 2019 at 1:03:33 PM UTC-10, Nemo wrote:
> > On Tue, 31 Dec 2019 16:29:57 -0600, Terry Coombs wrote:
> >
> > > On 12/31/2019 3:34 PM, Nemo wrote:
> > >> On Mon, 30 Dec 2019 15:15:47 -0800, wrote:
> > >>
> > >>> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
> > >>>> Grin, I don't bother to filter it but then it goes in the fridge for
> > >>>> other uses later.
> > >>>>
> > >>> I don't either and I remember my mother had one of those metal 'grease
> > >>> keepers' on the stove. It did have a metal filter in it but I don't
> > >>> bother as mine goes into a half pint canning jar then to the
> > >>> refrigerator.
> > >> I normally wouldn't filter it either but I've been working on seasoning
> > >> this cast iron skillet off and on for weeks. It's the Lodge 10 1/4"
> > >> one with the matching cast iron lid. The sides are about 3 and 1/2"
> > >> high. The inside bottom of the skillet is much rougher and pebbled than
> > >> another Lodge skillet I own. It took multiple applications of high-
> > >> oleic Sunflower oil and EVOO before the paper-towel pads stopped coming
> > >> out with a reddish tinge. I decided to try bacon grease even though
> > >> some people say it can go rancid. I'm seriously considering giving it
> > >> a Kluthe Treatment. I'll use my angle grinder with a 120 grit flap
> > >> disk and smooth the inside bottom and a little of the sides. Then I'll
> > >> start over.
> > >>
> > >>
> > >>
> > >>
> > > Finish it off with 320 on a random orbit sander . Should get enough
> > > curl on the edges to buff it up the sides just a bit . My 12" Lodge is a
> > > little rough too , but not enough that I'm going to smooth it - just
> > > checked , the Lodge 10" x 16" griddle is quite rough too . I think they
> > > just sandblast them now instead of polishing them as they did in the
> > > past . Both my 9" Wagner and a 10" unbranded one ("made in USA" and
> > > about 45 yrs old) are polished , the "Country Girl" 8" that came with a
> > > set of pots is pretty rough , looks like a totally untouched (fine
> > > grain) sand cast .
> >
> > I decided to forgo the Kuthe Treatment. It seems to be coming along well
> > with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
> > that, I use a Calpholon skillet.
>
> You might want to try a carbon steel pan. It's surface is very close to cast
> iron but it weighs a lot less. It works just fine with glass top stoves and
> doesn't take forever to heat up. There's no need to take a grinder to the
> surface, it's surface in smooth as a baby's butt.
>
> https://www.amazon.com/photos/shared...zaK42t1B8OLM7m
>
> ==
>
> I have some like that and the rest are non stick.

The carbon steel pans are popular in your part of the world. The trend hasn't reached the colonies yet. It probably will shortly.

https://www.youtube.com/watch?v=-suTmUX4Vbk

"dsi1" wrote in message
...

On Wednesday, January 1, 2020 at 12:12:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, December 31, 2019 at 1:03:33 PM UTC-10, Nemo wrote:
> > On Tue, 31 Dec 2019 16:29:57 -0600, Terry Coombs wrote:
> >
> > > On 12/31/2019 3:34 PM, Nemo wrote:
> > >> On Mon, 30 Dec 2019 15:15:47 -0800, wrote:
> > >>
> > >>> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
> > >>>> Grin, I don't bother to filter it but then it goes in the fridge
> > >>>> for
> > >>>> other uses later.
> > >>>>
> > >>> I don't either and I remember my mother had one of those metal
> > >>> 'grease
> > >>> keepers' on the stove. It did have a metal filter in it but I don't
> > >>> bother as mine goes into a half pint canning jar then to the
> > >>> refrigerator.
> > >> I normally wouldn't filter it either but I've been working on
> > >> seasoning
> > >> this cast iron skillet off and on for weeks. It's the Lodge 10 1/4"
> > >> one with the matching cast iron lid. The sides are about 3 and 1/2"
> > >> high. The inside bottom of the skillet is much rougher and pebbled
> > >> than
> > >> another Lodge skillet I own. It took multiple applications of high-
> > >> oleic Sunflower oil and EVOO before the paper-towel pads stopped
> > >> coming
> > >> out with a reddish tinge. I decided to try bacon grease even though
> > >> some people say it can go rancid. I'm seriously considering giving
> > >> it
> > >> a Kluthe Treatment. I'll use my angle grinder with a 120 grit flap
> > >> disk and smooth the inside bottom and a little of the sides. Then
> > >> I'll
> > >> start over.
> > >>
> > >>
> > >>
> > >>
> > > Finish it off with 320 on a random orbit sander . Should get enough
> > > curl on the edges to buff it up the sides just a bit . My 12" Lodge is
> > > a
> > > little rough too , but not enough that I'm going to smooth it - just
> > > checked , the Lodge 10" x 16" griddle is quite rough too . I think
> > > they
> > > just sandblast them now instead of polishing them as they did in the
> > > past . Both my 9" Wagner and a 10" unbranded one ("made in USA" and
> > > about 45 yrs old) are polished , the "Country Girl" 8" that came with
> > > a
> > > set of pots is pretty rough , looks like a totally untouched (fine
> > > grain) sand cast .
> >
> > I decided to forgo the Kuthe Treatment. It seems to be coming along
> > well
> > with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
> > that, I use a Calpholon skillet.
>
> You might want to try a carbon steel pan. It's surface is very close to
> cast
> iron but it weighs a lot less. It works just fine with glass top stoves
> and
> doesn't take forever to heat up. There's no need to take a grinder to the
> surface, it's surface in smooth as a baby's butt.
>
> https://www.amazon.com/photos/shared...zaK42t1B8OLM7m
>
> ==
>
> I have some like that and the rest are non stick.

The carbon steel pans are popular in your part of the world. The trend
hasn't reached the colonies yet. It probably will shortly.

https://www.youtube.com/watch?v=-suTmUX4Vbk

==

LOL Good stuff )

On Wednesday, January 1, 2020 at 4:54:09 PM UTC-5, Sheldon wrote:
> On Wed, 01 Jan 2020 14:54:43 -0600, Nemo >
> wrote:
>
> >On Wed, 01 Jan 2020 11:34:26 -0500, penmart01 wrote:
> >
> >>>I've tried several things and rejected them. Stainless steel pans serve
> >>>me well. No need for others.
> >>
> >> I use only SS cookware, which is quite simple to make nonstick
> >> (explained several times previously).
> >> For ovenware I do use some with a nonstick coating.
> >>
> >>>I especially laughed at the recent thing about buying a $7.00 tool to
> >>>separate coffee filters. LOL@
> >>
> >> It costs nothing to pucker-up and puff... sometimes I'll separate an
> >> entire stack of a hundred in a few minutes. Can also use a hairdryer on
> >> low with no heat, but the puffing method leaves both hands free making
> >> restacking much easier.
> >
> >I've owned a lot of cookware and gadgets over the years and gave away or
> >threw away most of it. Never owned any All-Clad though. We poor folk
> >heah.
>
> You mean All Crap.

It might be overpriced, but it's quite good cookware. Not crap at all.

Cindy Hamilton

On Wednesday, January 1, 2020 at 10:16:33 PM UTC-5, dsi1 wrote:
> On Wednesday, January 1, 2020 at 12:12:38 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, December 31, 2019 at 1:03:33 PM UTC-10, Nemo wrote:
> > > On Tue, 31 Dec 2019 16:29:57 -0600, Terry Coombs wrote:
> > >
> > > > On 12/31/2019 3:34 PM, Nemo wrote:
> > > >> On Mon, 30 Dec 2019 15:15:47 -0800, wrote:
> > > >>
> > > >>> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
> > > >>>> Grin, I don't bother to filter it but then it goes in the fridge for
> > > >>>> other uses later.
> > > >>>>
> > > >>> I don't either and I remember my mother had one of those metal 'grease
> > > >>> keepers' on the stove. It did have a metal filter in it but I don't
> > > >>> bother as mine goes into a half pint canning jar then to the
> > > >>> refrigerator.
> > > >> I normally wouldn't filter it either but I've been working on seasoning
> > > >> this cast iron skillet off and on for weeks. It's the Lodge 10 1/4"
> > > >> one with the matching cast iron lid. The sides are about 3 and 1/2"
> > > >> high. The inside bottom of the skillet is much rougher and pebbled than
> > > >> another Lodge skillet I own. It took multiple applications of high-
> > > >> oleic Sunflower oil and EVOO before the paper-towel pads stopped coming
> > > >> out with a reddish tinge. I decided to try bacon grease even though
> > > >> some people say it can go rancid. I'm seriously considering giving it
> > > >> a Kluthe Treatment. I'll use my angle grinder with a 120 grit flap
> > > >> disk and smooth the inside bottom and a little of the sides. Then I'll
> > > >> start over.
> > > >>
> > > >>
> > > >>
> > > >>
> > > > Finish it off with 320 on a random orbit sander . Should get enough
> > > > curl on the edges to buff it up the sides just a bit . My 12" Lodge is a
> > > > little rough too , but not enough that I'm going to smooth it - just
> > > > checked , the Lodge 10" x 16" griddle is quite rough too . I think they
> > > > just sandblast them now instead of polishing them as they did in the
> > > > past . Both my 9" Wagner and a 10" unbranded one ("made in USA" and
> > > > about 45 yrs old) are polished , the "Country Girl" 8" that came with a
> > > > set of pots is pretty rough , looks like a totally untouched (fine
> > > > grain) sand cast .
> > >
> > > I decided to forgo the Kuthe Treatment. It seems to be coming along well
> > > with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
> > > that, I use a Calpholon skillet.
> >
> > You might want to try a carbon steel pan. It's surface is very close to cast
> > iron but it weighs a lot less. It works just fine with glass top stoves and
> > doesn't take forever to heat up. There's no need to take a grinder to the
> > surface, it's surface in smooth as a baby's butt.
> >
> > https://www.amazon.com/photos/shared...zaK42t1B8OLM7m
> >
> > ==
> >
> > I have some like that and the rest are non stick.
>
> The carbon steel pans are popular in your part of the world. The trend hasn't reached the colonies yet. It probably will shortly.
>
> https://www.youtube.com/watch?v=-suTmUX4Vbk

Not in this part of the colonies. If it can't go in the dishwasher,
I don't want it.

Cindy Hamilton

On Thu, 2 Jan 2020 02:54:23 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, January 1, 2020 at 4:54:09 PM UTC-5, Sheldon wrote:
>> On Wed, 01 Jan 2020 14:54:43 -0600, Nemo >
>> wrote:
>>
>> >On Wed, 01 Jan 2020 11:34:26 -0500, penmart01 wrote:
>> >
>> >>>I've tried several things and rejected them. Stainless steel pans serve
>> >>>me well. No need for others.
>> >>
>> >> I use only SS cookware, which is quite simple to make nonstick
>> >> (explained several times previously).
>> >> For ovenware I do use some with a nonstick coating.
>> >>
>> >>>I especially laughed at the recent thing about buying a $7.00 tool to
>> >>>separate coffee filters. LOL@
>> >>
>> >> It costs nothing to pucker-up and puff... sometimes I'll separate an
>> >> entire stack of a hundred in a few minutes. Can also use a hairdryer on
>> >> low with no heat, but the puffing method leaves both hands free making
>> >> restacking much easier.
>> >
>> >I've owned a lot of cookware and gadgets over the years and gave away or
>> >threw away most of it. Never owned any All-Clad though. We poor folk
>> >heah.
>>
>> You mean All Crap.
>
>It might be overpriced, but it's quite good cookware. Not crap at all.
>
>Cindy Hamilton

For its overly inflated price it's All CRAP.
This is the Rolls Royce of cookwa
http://www.piazza.it/en/welcome.htm

On Thursday, January 2, 2020 at 11:17:50 AM UTC-5, Sheldon wrote:
> On Thu, 2 Jan 2020 02:54:23 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, January 1, 2020 at 4:54:09 PM UTC-5, Sheldon wrote:
> >> On Wed, 01 Jan 2020 14:54:43 -0600, Nemo >
> >> wrote:
> >>
> >> >On Wed, 01 Jan 2020 11:34:26 -0500, penmart01 wrote:
> >> >
> >> >>>I've tried several things and rejected them. Stainless steel pans serve
> >> >>>me well. No need for others.
> >> >>
> >> >> I use only SS cookware, which is quite simple to make nonstick
> >> >> (explained several times previously).
> >> >> For ovenware I do use some with a nonstick coating.
> >> >>
> >> >>>I especially laughed at the recent thing about buying a $7.00 tool to
> >> >>>separate coffee filters. LOL@
> >> >>
> >> >> It costs nothing to pucker-up and puff... sometimes I'll separate an
> >> >> entire stack of a hundred in a few minutes. Can also use a hairdryer on
> >> >> low with no heat, but the puffing method leaves both hands free making
> >> >> restacking much easier.
> >> >
> >> >I've owned a lot of cookware and gadgets over the years and gave away or
> >> >threw away most of it. Never owned any All-Clad though. We poor folk
> >> >heah.
> >>
> >> You mean All Crap.
> >
> >It might be overpriced, but it's quite good cookware. Not crap at all.
> >
> >Cindy Hamilton
>
> For its overly inflated price it's All CRAP.
> This is the Rolls Royce of cookwa
> http://www.piazza.it/en/welcome.htm

Two words: Buy American!

I bought mine as factory seconds (the occasional blemish in the polishing)
at about the same prices as your imports.

Cindy Hamilton

On 1/2/2020 12:59 PM, Cindy Hamilton wrote:
> On Thursday, January 2, 2020 at 11:17:50 AM UTC-5, Sheldon wrote:
>> On Thu, 2 Jan 2020 02:54:23 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Wednesday, January 1, 2020 at 4:54:09 PM UTC-5, Sheldon wrote:
>>>> On Wed, 01 Jan 2020 14:54:43 -0600, Nemo >
>>>> wrote:
>>>>
>>>>> On Wed, 01 Jan 2020 11:34:26 -0500, penmart01 wrote:
>>>>>
>>>>>>> I've tried several things and rejected them. Stainless steel pans serve
>>>>>>> me well. No need for others.
>>>>>>
>>>>>> I use only SS cookware, which is quite simple to make nonstick
>>>>>> (explained several times previously).
>>>>>> For ovenware I do use some with a nonstick coating.
>>>>>>
>>>>>>> I especially laughed at the recent thing about buying a $7.00 tool to
>>>>>>> separate coffee filters. LOL@
>>>>>>
>>>>>> It costs nothing to pucker-up and puff... sometimes I'll separate an
>>>>>> entire stack of a hundred in a few minutes. Can also use a hairdryer on
>>>>>> low with no heat, but the puffing method leaves both hands free making
>>>>>> restacking much easier.
>>>>>
>>>>> I've owned a lot of cookware and gadgets over the years and gave away or
>>>>> threw away most of it. Never owned any All-Clad though. We poor folk
>>>>> heah.
>>>>
>>>> You mean All Crap.
>>>
>>> It might be overpriced, but it's quite good cookware. Not crap at all.
>>>
>>> Cindy Hamilton
>>
>> For its overly inflated price it's All CRAP.
>> This is the Rolls Royce of cookwa
>> http://www.piazza.it/en/welcome.htm
>
> Two words: Buy American!
>
> I bought mine as factory seconds (the occasional blemish in the polishing)
> at about the same prices as your imports.
>
> Cindy Hamilton
>
Did the same, AC is good stuff. I rarely use it these days because the
one we have is large, but it works well. 85% of the time I use my Woll
non-stick and 10% my copper pan that is fantastic for two pork chops or
things of that size. The other 5% is a small cheap non-stick just the
size for two eggs.

On Thursday, January 2, 2020 at 6:17:50 AM UTC-10, Sheldon wrote:
> On Thu, 2 Jan 2020 02:54:23 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, January 1, 2020 at 4:54:09 PM UTC-5, Sheldon wrote:
> >> On Wed, 01 Jan 2020 14:54:43 -0600, Nemo >
> >> wrote:
> >>
> >> >On Wed, 01 Jan 2020 11:34:26 -0500, penmart01 wrote:
> >> >
> >> >>>I've tried several things and rejected them. Stainless steel pans serve
> >> >>>me well. No need for others.
> >> >>
> >> >> I use only SS cookware, which is quite simple to make nonstick
> >> >> (explained several times previously).
> >> >> For ovenware I do use some with a nonstick coating.
> >> >>
> >> >>>I especially laughed at the recent thing about buying a $7.00 tool to
> >> >>>separate coffee filters. LOL@
> >> >>
> >> >> It costs nothing to pucker-up and puff... sometimes I'll separate an
> >> >> entire stack of a hundred in a few minutes. Can also use a hairdryer on
> >> >> low with no heat, but the puffing method leaves both hands free making
> >> >> restacking much easier.
> >> >
> >> >I've owned a lot of cookware and gadgets over the years and gave away or
> >> >threw away most of it. Never owned any All-Clad though. We poor folk
> >> >heah.
> >>
> >> You mean All Crap.
> >
> >It might be overpriced, but it's quite good cookware. Not crap at all.
> >
> >Cindy Hamilton
>
> For its overly inflated price it's All CRAP.
> This is the Rolls Royce of cookwa
> http://www.piazza.it/en/welcome.htm

Buying a brand name pan won't make you a better cook or make the food you prepare tastier so what's the point? I have no idea who makes the pans that I use even though I'm quite attached to the little darlings.

On Thursday, January 2, 2020 at 2:37:09 PM UTC-5, dsi1 wrote:
> On Thursday, January 2, 2020 at 6:17:50 AM UTC-10, Sheldon wrote:
> > On Thu, 2 Jan 2020 02:54:23 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> > >On Wednesday, January 1, 2020 at 4:54:09 PM UTC-5, Sheldon wrote:
> > >> On Wed, 01 Jan 2020 14:54:43 -0600, Nemo >
> > >> wrote:
> > >>
> > >> >On Wed, 01 Jan 2020 11:34:26 -0500, penmart01 wrote:
> > >> >
> > >> >>>I've tried several things and rejected them. Stainless steel pans serve
> > >> >>>me well. No need for others.
> > >> >>
> > >> >> I use only SS cookware, which is quite simple to make nonstick
> > >> >> (explained several times previously).
> > >> >> For ovenware I do use some with a nonstick coating.
> > >> >>
> > >> >>>I especially laughed at the recent thing about buying a $7.00 tool to
> > >> >>>separate coffee filters. LOL@
> > >> >>
> > >> >> It costs nothing to pucker-up and puff... sometimes I'll separate an
> > >> >> entire stack of a hundred in a few minutes. Can also use a hairdryer on
> > >> >> low with no heat, but the puffing method leaves both hands free making
> > >> >> restacking much easier.
> > >> >
> > >> >I've owned a lot of cookware and gadgets over the years and gave away or
> > >> >threw away most of it. Never owned any All-Clad though. We poor folk
> > >> >heah.
> > >>
> > >> You mean All Crap.
> > >
> > >It might be overpriced, but it's quite good cookware. Not crap at all.
> > >
> > >Cindy Hamilton
> >
> > For its overly inflated price it's All CRAP.
> > This is the Rolls Royce of cookwa
> > http://www.piazza.it/en/welcome.htm
>
> Buying a brand name pan won't make you a better cook or make the food you prepare tastier so what's the point?

True. But good equipment can make cooking easier.

For certain brand names, it's an indicator that you're getting a sturdy,
well-made piece that should last a lifetime. I can buy those online
without the need to physically see, touch, or test the item.

> I have no idea who makes the pans that I use even though I'm quite attached to the little darlings.

I'm glad you like them. The pan I use most often is a restaurant-grade
nonstick, heavyweight aluminum pan. I'd have to check the bottom to see
what the manufacturer is.

Cindy Hamilton