https://tinyurl.com/sgx8h36

On 2020-02-24 5:18 p.m., U.S. Janet B. wrote:
>
> https://tinyurl.com/sgx8h36
>
Buy a Lodge! You never know what crap the Chinese include in their cast
iron.

On Mon, 24 Feb 2020 20:58:50 -0600, Sqwertz >
wrote:

>On Mon, 24 Feb 2020 17:18:11 -0700, U.S. Janet B. wrote:
>
>> https://tinyurl.com/sgx8h36
>
>In just 4 hours since the article was published, the link to the
>Victoria @ Amazon is dead and the price went up $2.
>
>(Amazon: Cannot GET /products/5d1bab68abdab60008b8baf1)
>
>No commissions for Epicurious!
>
>-sw
Really, I didn't even think to look. I just thought the Lodge one was
eyebrow raising at $60.
Janet US

On Monday, February 24, 2020 at 7:18:19 PM UTC-5, U.S. Janet B. wrote:
> https://tinyurl.com/sgx8h36

I've already committed to the Lodge that I bought in 1975. I also
have one that was my great-grandmother's, but the uses for a 6" skillet
are pretty limited.

Cindy Hamilton

On 2/25/2020 5:38 AM, Cindy Hamilton wrote:
> On Monday, February 24, 2020 at 7:18:19 PM UTC-5, U.S. Janet B. wrote:
>> https://tinyurl.com/sgx8h36
>
> I've already committed to the Lodge that I bought in 1975. I also
> have one that was my great-grandmother's, but the uses for a 6" skillet
> are pretty limited.
>
> Cindy Hamilton
>
I have a Lodge 9 inch skillet that is strictly used for baking
cornbread. Use that smaller skillet for pan searing steak.

Jill

On Tuesday, February 25, 2020 at 6:02:20 AM UTC-5, jmcquown wrote:
> On 2/25/2020 5:38 AM, Cindy Hamilton wrote:
> > On Monday, February 24, 2020 at 7:18:19 PM UTC-5, U.S. Janet B. wrote:
> >> https://tinyurl.com/sgx8h36
> >
> > I've already committed to the Lodge that I bought in 1975. I also
> > have one that was my great-grandmother's, but the uses for a 6" skillet
> > are pretty limited.
> >
> > Cindy Hamilton
> >
> I have a Lodge 9 inch skillet that is strictly used for baking
> cornbread. Use that smaller skillet for pan searing steak.
>
> Jill

I almost exclusively cook steak on the grill. Last night was a
balmy 43 F so it was NY strip on the grill.

I don't think a steak would fit in a 6" pan. Certainly not steak
for two.

Cindy Hamilton

On 2/25/2020 6:06 AM, Cindy Hamilton wrote:
> On Tuesday, February 25, 2020 at 6:02:20 AM UTC-5, jmcquown wrote:
>> On 2/25/2020 5:38 AM, Cindy Hamilton wrote:
>>> On Monday, February 24, 2020 at 7:18:19 PM UTC-5, U.S. Janet B. wrote:
>>>> https://tinyurl.com/sgx8h36
>>>
>>> I've already committed to the Lodge that I bought in 1975. I also
>>> have one that was my great-grandmother's, but the uses for a 6" skillet
>>> are pretty limited.
>>>
>>> Cindy Hamilton
>>>
>> I have a Lodge 9 inch skillet that is strictly used for baking
>> cornbread. Use that smaller skillet for pan searing steak.
>>
>> Jill
>
> I almost exclusively cook steak on the grill. Last night was a
> balmy 43 F so it was NY strip on the grill.
>
> I don't think a steak would fit in a 6" pan. Certainly not steak
> for two.
>
> Cindy Hamilton
>
The steaks I cook would but then I'm only ever cooking small steaks for
one. It works for me. It's been mostly raining here for the last week
so I haven't used the grill. If it stops raining I'm thinking of
grilling swordfish steaks. Some zucchini or crookneck grilled alongside.

Jill

In article >,
says...
>
> https://tinyurl.com/sgx8h36

I've got two cast iron skillets, a small round one (like the above) I
use for cornbread and shortbread and a larger rectangular one I use for
steaks and lamb chops.

Both will outlast us (and our kids when they inherit them).

Janet UK

On Tue, 25 Feb 2020 11:11:11 -0600, Sqwertz >
wrote:

>Here's my next cast iron purchase. These are really sweet (looking,
>at least).
>
>https://finexusa.com/
>
>12" skillet only $275!
>
>-sw

You wouldn't want anyone other than yourself to cook with that
precious pan. Or to clean it.
I thought that was one of the advantages of cast iron pans, that they
were inexpensive and trustworthy,
Janet US

Sqwertz wrote:
> On Mon, 24 Feb 2020 17:18:11 -0700, U.S. Janet B. wrote:
>
>> https://tinyurl.com/sgx8h36
>
> I didn't even get to the second one yet. 10" Lodge with handle
> slightly bugger than Gregory's penis for $60 from William's Sonoma
> for $60?
>
> The same one on Amazon WITH red silicon handle cover is under $30.
>
> It appears Epicurius and MSN are in this for the greatest kickbacks.

wow, i think the last time i looked at Lodge pans (a few
weeks ago) the basic 10" pan was about $15 (no shipping
cost as it was right there in front of me). i want a bigger
one or a griddle, but i can wait for it since i don't use
them very often.


songbird

Cindy Hamilton wrote:
> On Monday, February 24, 2020 at 7:18:19 PM UTC-5, U.S. Janet B. wrote:
>> https://tinyurl.com/sgx8h36
>
> I've already committed to the Lodge that I bought in 1975. I also
> have one that was my great-grandmother's, but the uses for a 6" skillet
> are pretty limited.

if someone gave me three of them i'd take them for
making pancakes. i don't think i'd buy them for
much more than $1 each.


songbird

On Tuesday, February 25, 2020 at 1:34:51 PM UTC-5, songbird wrote:
> Sqwertz wrote:
> > On Mon, 24 Feb 2020 17:18:11 -0700, U.S. Janet B. wrote:
> >
> >> https://tinyurl.com/sgx8h36
> >
> > I didn't even get to the second one yet. 10" Lodge with handle
> > slightly bugger than Gregory's penis for $60 from William's Sonoma
> > for $60?
> >
> > The same one on Amazon WITH red silicon handle cover is under $30.
> >
> > It appears Epicurius and MSN are in this for the greatest kickbacks.
>
> wow, i think the last time i looked at Lodge pans (a few
> weeks ago) the basic 10" pan was about $15 (no shipping
> cost as it was right there in front of me). i want a bigger
> one or a griddle, but i can wait for it since i don't use
> them very often.

Still $14.90 at Target.

Williams-Sonoma is for people with more money than brains.

Cindy Hamilton

On 2/25/2020 12:11 PM, Sqwertz wrote:
> Here's my next cast iron purchase. These are really sweet (looking,
> at least).
>
> https://finexusa.com/
>
> 12" skillet only $275!
>
> -sw
>
Pricey but nice looking pans. I wonder if they are worth the premium price.

On Monday, February 24, 2020 at 2:18:19 PM UTC-10, U.S. Janet B. wrote:
> https://tinyurl.com/sgx8h36

The best cast iron pan is a carbon steel pan. The pan is so good that it has encouraged me to learn how to make a French style omelette. I'm about halfway there.

https://www.amazon.com/photos/shared...pHBro3fKaWlqrT

On 2020-02-25 3:32 p.m., dsi1 wrote:
> On Monday, February 24, 2020 at 2:18:19 PM UTC-10, U.S. Janet B.
> wrote:
>> https://tinyurl.com/sgx8h36
>
> The best cast iron pan is a carbon steel pan. The pan is so good that
> it has encouraged me to learn how to make a French style omelette.
> I'm about halfway there.
I wouldn't bother. Omelets could possible be my least favourite way to
eat eggs. I have had plenty of them in France and they aren't any better
over there than they are here.

My lodge sucks. It is not a smooth interior. Bummpy.

On 2020-02-25, Ed Pawlowski > wrote:

> On 2/25/2020 12:11 PM, Sqwertz wrote:

>> https://finexusa.com/
>>
>> 12" skillet only $275!


> I wonder if they are worth the premium price.

According to an ol' timey chuck-wagon cook, on Youtube, --who's been
cooking on CI most of his life-- NO!--They are not worth the price.

nb

On 2020-02-25, notbob > wrote:

> According to an ol' timey chuck-wagon cook, on Youtube, --who's been
> cooking on CI most of his life-- NO!--They are not worth the price.

Both he, and the misses, agree. The handles suck (even though the
look great!) The "triangular" pattern does nothing. Better off with
a deep-sided Lodge that's had the "seasoning" removed from the bottom
(he shows howto, too).

nb

On Tuesday, February 25, 2020 at 12:42:52 PM UTC-10, Dave Smith wrote:
> On 2020-02-25 3:32 p.m., dsi1 wrote:
> > On Monday, February 24, 2020 at 2:18:19 PM UTC-10, U.S. Janet B.
> > wrote:
> >> https://tinyurl.com/sgx8h36
> >
> > The best cast iron pan is a carbon steel pan. The pan is so good that
> > it has encouraged me to learn how to make a French style omelette.
> > I'm about halfway there.
> I wouldn't bother. Omelets could possible be my least favourite way to
> eat eggs. I have had plenty of them in France and they aren't any better
> over there than they are here.

French omelettes are rarer than babies with PhDs on this rock. I've never seen one until recently.

https://www.youtube.com/watch?v=Uu5zGHjRaMo

On Tuesday, February 25, 2020 at 11:22:57 PM UTC-5, dsi1 wrote:
> On Tuesday, February 25, 2020 at 12:42:52 PM UTC-10, Dave Smith wrote:
> > On 2020-02-25 3:32 p.m., dsi1 wrote:
> > > On Monday, February 24, 2020 at 2:18:19 PM UTC-10, U.S. Janet B.
> > > wrote:
> > >> https://tinyurl.com/sgx8h36
> > >
> > > The best cast iron pan is a carbon steel pan. The pan is so good that
> > > it has encouraged me to learn how to make a French style omelette.
> > > I'm about halfway there.
> > I wouldn't bother. Omelets could possible be my least favourite way to
> > eat eggs. I have had plenty of them in France and they aren't any better
> > over there than they are here.
>
> French omelettes are rarer than babies with PhDs on this rock. I've never seen one until recently.
>
> https://www.youtube.com/watch?v=Uu5zGHjRaMo

Would you even 'know' if an omelette was French styled or not?

On Wednesday, February 26, 2020 at 4:39:07 AM UTC-10, wrote:
> On Tuesday, February 25, 2020 at 11:22:57 PM UTC-5, dsi1 wrote:
> > On Tuesday, February 25, 2020 at 12:42:52 PM UTC-10, Dave Smith wrote:
> > > On 2020-02-25 3:32 p.m., dsi1 wrote:
> > > > On Monday, February 24, 2020 at 2:18:19 PM UTC-10, U.S. Janet B.
> > > > wrote:
> > > >> https://tinyurl.com/sgx8h36
> > > >
> > > > The best cast iron pan is a carbon steel pan. The pan is so good that
> > > > it has encouraged me to learn how to make a French style omelette.
> > > > I'm about halfway there.
> > > I wouldn't bother. Omelets could possible be my least favourite way to
> > > eat eggs. I have had plenty of them in France and they aren't any better
> > > over there than they are here.
> >
> > French omelettes are rarer than babies with PhDs on this rock. I've never seen one until recently.
> >
> > https://www.youtube.com/watch?v=Uu5zGHjRaMo
>
> Would you even 'know' if an omelette was French styled or not?

It has a fine grain appearance with no traces of browning. The appearance is due to the rapid agitation of the pan and constant stirring while cooking.. The inside should be somewhat runny. My aim is to get the omelette into an oval shape with pointed ends instead of a straight roll. The French will even grab the pan with an underhand grip when they plate it. It feels quite awkward to me. It was surprising when I saw my Swedish stepmom grip the pan in such a way when she was making an omelette. She wasn't making a French omelette, just a regular one - or maybe it was a Swedish omelette.

https://www.youtube.com/watch?v=s10etP1p2bU

On Wednesday, February 26, 2020 at 7:50:36 AM UTC-10, dsi1 wrote:
> On Wednesday, February 26, 2020 at 4:39:07 AM UTC-10, wrote:
> > On Tuesday, February 25, 2020 at 11:22:57 PM UTC-5, dsi1 wrote:
> > > On Tuesday, February 25, 2020 at 12:42:52 PM UTC-10, Dave Smith wrote:
> > > > On 2020-02-25 3:32 p.m., dsi1 wrote:
> > > > > On Monday, February 24, 2020 at 2:18:19 PM UTC-10, U.S. Janet B.
> > > > > wrote:
> > > > >> https://tinyurl.com/sgx8h36
> > > > >
> > > > > The best cast iron pan is a carbon steel pan. The pan is so good that
> > > > > it has encouraged me to learn how to make a French style omelette..
> > > > > I'm about halfway there.
> > > > I wouldn't bother. Omelets could possible be my least favourite way to
> > > > eat eggs. I have had plenty of them in France and they aren't any better
> > > > over there than they are here.
> > >
> > > French omelettes are rarer than babies with PhDs on this rock. I've never seen one until recently.
> > >
> > > https://www.youtube.com/watch?v=Uu5zGHjRaMo
> >
> > Would you even 'know' if an omelette was French styled or not?
>
> It has a fine grain appearance with no traces of browning. The appearance is due to the rapid agitation of the pan and constant stirring while cooking. The inside should be somewhat runny. My aim is to get the omelette into an oval shape with pointed ends instead of a straight roll. The French will even grab the pan with an underhand grip when they plate it. It feels quite awkward to me. It was surprising when I saw my Swedish stepmom grip the pan in such a way when she was making an omelette. She wasn't making a French omelette, just a regular one - or maybe it was a Swedish omelette.
>
> https://www.youtube.com/watch?v=s10etP1p2bU

https://www.youtube.com/watch?v=5__zptEU9vE