Good morning all!
I want to get my husband a real nice egg frying pan for a gift.
We all love eggs and he is very good at making them sunny side up, but
the Teflon pans he uses are not the best and he would like the type that
restaurants use.
Not having worked in a Denny's or other breakfast type rest., I have no
idea what they use.
Can anyone help here! We use a gas stove.

TIA, Mary

M D wrote:
> Good morning all!
> I want to get my husband a real nice egg frying pan for a gift.
> We all love eggs and he is very good at making them sunny side up, but
> the Teflon pans he uses are not the best and he would like the type that
> restaurants use.
> Not having worked in a Denny's or other breakfast type rest., I have no
> idea what they use.

Breakfast restuaurants don't use pans, they cook most everythinng on a
cast iron griddle, an *UNseasoned* griddle, one that each night is
*scoured* perfectly clean (seasoning cast iron is actually a myth - for
people who cook by cult rather than common sense). Low volume
restaurants typically use carbon steel pans, that's what I use at home,
for breakfast items they're far superiour to riduculously heavy cast
iron pans (dinosaur cookware)... actually if you had to choose but one
piece of cookware to do fried eggs/fried potatoes/fried anything,
nothing beats a carbon steel wok... again, seasoning is a myth... after
each dish Chinese cooks scrub/scour their wok inside right down to bare
metal (it's important to 'season/blacken' the *exterior* of cookware,
dark surfaces absorb heat, shiny reflects heat away), there's no reason
to cook on filhty surfaces. Seasoning is actually
schmutz/dirt/filth... it's a deep south hillybilly thang.

Sheldon

Actually, you are wrong! We go to Denny's when we don't feel like cooking
and have watched them use a nice looking pan for eggs! We usually talk to
the cook as he prepares our eggs. He just didn't know what type of pan it
was...just came with the job he says!



"Sheldon" > wrote in message
oups.com...
>
> M D wrote:
>> Good morning all!
>> I want to get my husband a real nice egg frying pan for a gift.
>> We all love eggs and he is very good at making them sunny side up,
>> but
>> the Teflon pans he uses are not the best and he would like the type that
>> restaurants use.
>> Not having worked in a Denny's or other breakfast type rest., I have
>> no
>> idea what they use.
>
> Breakfast restuaurants don't use pans, they cook most everythinng on a
> cast iron griddle, an *UNseasoned* griddle, one that each night is
> *scoured* perfectly clean (seasoning cast iron is actually a myth - for
> people who cook by cult rather than common sense). Low volume
> restaurants typically use carbon steel pans, that's what I use at home,
> for breakfast items they're far superiour to riduculously heavy cast
> iron pans (dinosaur cookware)... actually if you had to choose but one
> piece of cookware to do fried eggs/fried potatoes/fried anything,
> nothing beats a carbon steel wok... again, seasoning is a myth... after
> each dish Chinese cooks scrub/scour their wok inside right down to bare
> metal (it's important to 'season/blacken' the *exterior* of cookware,
> dark surfaces absorb heat, shiny reflects heat away), there's no reason
> to cook on filhty surfaces. Seasoning is actually
> schmutz/dirt/filth... it's a deep south hillybilly thang.
>
> Sheldon
>

M D wrote:
> Good morning all!
> I want to get my husband a real nice egg frying pan for a gift.
> We all love eggs and he is very good at making them sunny side up, but
> the Teflon pans he uses are not the best and he would like the type that
> restaurants use.
> Not having worked in a Denny's or other breakfast type rest., I have no
> idea what they use.
> Can anyone help here! We use a gas stove.
>
> TIA, Mary


>From my experience, most diners that aren't using the steel griddle are
using commercial aluminum pans... Lincoln Wear-Ever with the bright
blue handles.

~john

[that should have read]

>From my experience, most diners that aren't using the steel griddle are
using commercial aluminum pans... Lincoln Wear-Ever with the bright
blue handles.

~john

[that should have read]

>From my experience, most diners that aren't using the steel griddle are

using commercial aluminum pans... Lincoln Wear-Ever with the bright
blue handles.

~john

WTF.... ok back to Thunderbird. Google's acting strange...

M D babbled:

> Actually, you are wrong! We go to Denny's when we don't feel like cooking
> and have watched them use a nice looking pan for eggs! We usually talk to
> the cook as he prepares our eggs. He just didn't know what type of pan it
> was...just came with the job he says!


Next time you talk to him you might have him tell you why top - posting is
considered rude...

--
Best
Greg

>
>
>
> "Sheldon" > wrote in message
> oups.com...
> >
> > M D wrote:
> >> Good morning all!
> >> I want to get my husband a real nice egg frying pan for a gift.
> >> We all love eggs and he is very good at making them sunny side up,
> >> but
> >> the Teflon pans he uses are not the best and he would like the type
that
> >> restaurants use.
> >> Not having worked in a Denny's or other breakfast type rest., I
have
> >> no
> >> idea what they use.
> >
> > Breakfast restuaurants don't use pans, they cook most everythinng on a
> > cast iron griddle, an *UNseasoned* griddle, one that each night is
> > *scoured* perfectly clean (seasoning cast iron is actually a myth - for
> > people who cook by cult rather than common sense). Low volume
> > restaurants typically use carbon steel pans, that's what I use at home,
> > for breakfast items they're far superiour to riduculously heavy cast
> > iron pans (dinosaur cookware)... actually if you had to choose but one
> > piece of cookware to do fried eggs/fried potatoes/fried anything,
> > nothing beats a carbon steel wok... again, seasoning is a myth... after
> > each dish Chinese cooks scrub/scour their wok inside right down to bare
> > metal (it's important to 'season/blacken' the *exterior* of cookware,
> > dark surfaces absorb heat, shiny reflects heat away), there's no reason
> > to cook on filhty surfaces. Seasoning is actually
> > schmutz/dirt/filth... it's a deep south hillybilly thang.
> >
> > Sheldon
> >
>
>

Oh, come on Greg. People who blather and blither on about how awful
top posting is are even more rude. So, next time - if the only reply
you can think of is to criticize a top post - don't do it... use your
kill file instead.

```````````````````````````

On Sat, 17 Sep 2005 22:55:27 GMT, Gregory Morrow wrote:

>
> M D babbled:
>
> > Actually, you are wrong! We go to Denny's when we don't feel like cooking
> > and have watched them use a nice looking pan for eggs! We usually talk to
> > the cook as he prepares our eggs. He just didn't know what type of pan it
> > was...just came with the job he says!
>
>
> Next time you talk to him you might have him tell you why top - posting is
> considered rude...

On Sat, 17 Sep 2005 15:07:13 GMT, "M D"
> wrote:

>Actually, you are wrong! We go to Denny's when we don't feel like cooking
>and have watched them use a nice looking pan for eggs! We usually talk to
>the cook as he prepares our eggs. He just didn't know what type of pan it
>was...just came with the job he says!
>
>
>
>"Sheldon" > wrote in message
roups.com...
>>
>> M D wrote:
>>> Good morning all!
>>> I want to get my husband a real nice egg frying pan for a gift.
>>> We all love eggs and he is very good at making them sunny side up,
>>> but
>>> the Teflon pans he uses are not the best and he would like the type that
>>> restaurants use.
>>> Not having worked in a Denny's or other breakfast type rest., I have
>>> no
>>> idea what they use.
>>
>> Breakfast restuaurants don't use pans, they cook most everythinng on a
>> cast iron griddle, an *UNseasoned* griddle, one that each night is
>> *scoured* perfectly clean (seasoning cast iron is actually a myth - for
>> people who cook by cult rather than common sense). Low volume
>> restaurants typically use carbon steel pans, that's what I use at home,
>> for breakfast items they're far superiour to riduculously heavy cast
>> iron pans (dinosaur cookware)... actually if you had to choose but one
>> piece of cookware to do fried eggs/fried potatoes/fried anything,
>> nothing beats a carbon steel wok... again, seasoning is a myth... after
>> each dish Chinese cooks scrub/scour their wok inside right down to bare
>> metal (it's important to 'season/blacken' the *exterior* of cookware,
>> dark surfaces absorb heat, shiny reflects heat away), there's no reason
>> to cook on filhty surfaces. Seasoning is actually
>> schmutz/dirt/filth... it's a deep south hillybilly thang.
>>
>> Sheldon
>>
>
Actually, many years ago when working my way through college, I worked
the grill in a Student Union. The grill was cast iron, about 6 or 8
feet long. It was scraped clean every night and several times during
the day. It was never scoured but simply scraped with a soft steel
spatula. It sure was interesting after a basketball game ended at
night when 300 people walked in for burgers.

Allan Matthews wrote:
> Actually, many years ago when working my way through college, I worked
> the grill in a Student Union. The grill was cast iron, about 6 or 8
> feet long. It was scraped clean every night and several times during
> the day. It was never scoured but simply scraped with a soft steel
> spatula. It sure was interesting after a basketball game ended at
> night when 300 people walked in for burgers.

Yes, of course. I had the same experience at both places I did that
kind of work. Sheldon's claims are nonsense, about both the griddle
and the wok. It wouldn't surprise me, though, if the old Navy cooks
did it that way. The military raises 'clean' to quite absurd heights
in its hierarchy of good things. Even when extreme cleaning is less
than best. -aem

On Sat, 17 Sep 2005 22:55:27 GMT, "Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

>Next time you talk to him you might have him tell you why top - posting is
>considered rude...

being rude it trying to tell somelse how they should respond....

M D wrote:
>
> Not having worked in a Denny's or other breakfast type rest.,
> I have no idea what they use.
> Can anyone help here! We use a gas stove.

Get the book Kitchen Secrets THEY Don't Want You To Know About
by Kevin Trudeau. Pay no attention to his criminal history
or his many previous frauds/scams. Hope this helps! :-)

aem wrote:
> Allan Matthews wrote:
> > Actually, many years ago when working my way through college, I worked
> > the grill in a Student Union. The grill was cast iron, about 6 or 8
> > feet long. It was scraped clean every night and several times during
> > the day. It was never scoured but simply scraped with a soft steel
> > spatula. It sure was interesting after a basketball game ended at
> > night when 300 people walked in for burgers.
>
> Yes, of course. I had the same experience at both places I did that
> kind of work. Sheldon's claims are nonsense, about both the griddle
> and the wok. It wouldn't surprise me, though, if the old Navy cooks
> did it that way. The military raises 'clean' to quite absurd heights
> in its hierarchy of good things. Even when extreme cleaning is less
> than best. -aem

Well I've use pumice stones and in more drastic cases oven cleaner to
clean grills, usually every day. It is very difficult to fry eggs
successfully on grill that has not been cleaned and for some reason
bacon seems to act like crazy glue. Always rememberto oil the grill
afterwards. One does not want the boss/customer/client to walk into the
kitchen the next morning and find a rusty grill The grills I remember
were steel slabs though not cast iron like my frying pans.

I tend to season the cast iron pans but certainly not the grills.

BTW I was never in the army, I just worked for a professional catering
company, the type that feeds breadfast to 500 people in the morning.

Ward Abbott > wrote in
:

> On Sat, 17 Sep 2005 22:55:27 GMT, "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net>
> wrote:
>
>>Next time you talk to him you might have him tell you why top -
>>posting is considered rude...
>
> being rude it trying to tell somelse how they should respond....

Depends on the response. Top posting is an annoyance for some people
because top posters generally feel they don't need to pare down the
original message(s) to the pertinent points, which as netiquette faqs
point out is what you SHOULD do. Therefore, it is hardly rude to
point out what is considered proper etiquette, It is, in fact,
instructive and a proper demonstration of information sharing,
whether it is donw tongue-in-cheek or with a touch of annoyance.

Of course, if you believe in ignoring local etiquette, that is your
lookout, but don't complain if some people take exception to it.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

"M D" > wrote in
:

> Good morning all!
> I want to get my husband a real nice egg frying pan for a
> gift. We all love eggs and he is very good at making them
> sunny side up, but the Teflon pans he uses are not the best and he
> would like the type that restaurants use.

I use a 30cm (1 ft.) Rondine teflon pan (Made in Italy) and it lasts
about a year. I buy a new one at the local hardware store (in the
old Italian neighbourhood) when it starts to get pitted. Costs about
25$CDN (or a bit more than 1$ million US :-) ).

The other option is to get him a carbon steel pan (a bit cheaper,
about 20$CDN) but I find that eggs don't cook well on straight
metal. Carbon steel will, with care, last "forever" and is much more
versatile than cast iron.

Obviously, having said this, I am opening myself to vapid criticism
from know-nothing blowhards, but that's life on the edge :-)

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

On 18 Sep 2005 11:03:24 -0700, "jrkrideau"
> wrote:

>
>aem wrote:
>> Allan Matthews wrote:
>> > Actually, many years ago when working my way through college, I worked
>> > the grill in a Student Union. The grill was cast iron, about 6 or 8
>> > feet long. It was scraped clean every night and several times during
>> > the day. It was never scoured but simply scraped with a soft steel
>> > spatula. It sure was interesting after a basketball game ended at
>> > night when 300 people walked in for burgers.
>>
>> Yes, of course. I had the same experience at both places I did that
>> kind of work. Sheldon's claims are nonsense, about both the griddle
>> and the wok. It wouldn't surprise me, though, if the old Navy cooks
>> did it that way. The military raises 'clean' to quite absurd heights
>> in its hierarchy of good things. Even when extreme cleaning is less
>> than best. -aem
>
>Well I've use pumice stones and in more drastic cases oven cleaner to
>clean grills, usually every day. It is very difficult to fry eggs
>successfully on grill that has not been cleaned and for some reason
>bacon seems to act like crazy glue. Always rememberto oil the grill
>afterwards. One does not want the boss/customer/client to walk into the
>kitchen the next morning and find a rusty grill The grills I remember
>were steel slabs though not cast iron like my frying pans.
>
>I tend to season the cast iron pans but certainly not the grills.
>
>BTW I was never in the army, I just worked for a professional catering
>company, the type that feeds breadfast to 500 people in the morning.
Over the four years that I ran the grill at the Student Union, I
probably fried thousands of eggs. Since we never scoured the grill,
it always was seasoned and I don't recall anything ever sticking..and
of course we did not have to worry about oiling the grill at night.
It got oil when it needed it, not to prevent rust.Also, bacon behaved
like bacon, never stuck. Just adifferent way of doing things I guess.

Modern ediquitte is to top post, but of course, there are
luddites/dinosaurs like you who are stuck in the bulletin board/list
serve age who want to still drive around in a horse and buggy. Get
with the times! In my experience, the worst offenders are those who
bottom post.... WHY you ask? It's because it makes me wade through
way too many lines to find a reply I wish I hadn't wasted my time on -
that's why.

If the only reason for bottom posting is "to follow" the conversation,
then top posting is the way to go. That way those of us who don't
need to read the last 10 million unedited posts are spared and those
who want to read EVERYTHING can read from the bottom up.

sf
```````````````````````````

On Sun, 18 Sep 2005 16:25:25 -0500, Michel Boucher wrote:

> Ward Abbott > wrote in
> :
>
> > On Sat, 17 Sep 2005 22:55:27 GMT, "Gregory Morrow"
> > <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net>
> > wrote:
> >
> >>Next time you talk to him you might have him tell you why top -
> >>posting is considered rude...
> >
> > being rude it trying to tell somelse how they should respond....
>
> Depends on the response. Top posting is an annoyance for some people
> because top posters generally feel they don't need to pare down the
> original message(s) to the pertinent points, which as netiquette faqs
> point out is what you SHOULD do. Therefore, it is hardly rude to
> point out what is considered proper etiquette, It is, in fact,
> instructive and a proper demonstration of information sharing,
> whether it is donw tongue-in-cheek or with a touch of annoyance.
>
> Of course, if you believe in ignoring local etiquette, that is your
> lookout, but don't complain if some people take exception to it.

On Sun, 18 Sep 2005 22:49:33 -0700, sf > wrote:

>Modern ediquitte is to top post, but of course, there are
>luddites/dinosaurs like you who are stuck in the bulletin board/list
>serve age who want to still drive around in a horse and buggy. Get
>with the times! In my experience, the worst offenders are those who
>bottom post.... WHY you ask? It's because it makes me wade through
>way too many lines to find a reply I wish I hadn't wasted my time on -
>that's why.
>
>If the only reason for bottom posting is "to follow" the conversation,
>then top posting is the way to go. That way those of us who don't
>need to read the last 10 million unedited posts are spared and those
>who want to read EVERYTHING can read from the bottom up.

Hello,

Can you show me one example of an "Inter-post" (that is, one
in which the person responding places their comments at a
few points within the post to which they are responding)
that is top posted within the original post?

I can't find such an example.

That's because people cannot understand a threaded
communication when they read the response before the
question.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

sf > wrote in
:

> Modern ediquitte is to top post, but of course, there are
> luddites/dinosaurs like you who are stuck in the bulletin
> board/list serve age who want to still drive around in a horse and
> buggy. Get with the times! In my experience, the worst offenders
> are those who bottom post.... WHY you ask? It's because it makes
> me wade through way too many lines to find a reply I wish I hadn't
> wasted my time on - that's why.

Top posting in itself is not the issue. It's just that it's lazy.
Top posters do not edit the part of the post they are responding to.
They just leave it hanging under their contribution, and one is hard
pressed sometimes to know which part they are referring to. But I
guess accuracy took a back seat to quick retorts after they took
Latin out of the schools.

If you top posters hold that you can't be bothered reading what
people have written, I can see how that might cause some people to
jump to conclusions. It also makes me wonder what you're doing in a
discussion group, but hey...I guess it takes all kinds.

P.S.: The modern age began in 1648. What you may be meaning is
"contemporary" or "à la page".

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

M D wrote:
> Good morning all!
> I want to get my husband a real nice egg frying pan for a gift.
> We all love eggs and he is very good at making them sunny side up, but
> the Teflon pans he uses are not the best and he would like the type that
> restaurants use.
> Not having worked in a Denny's or other breakfast type rest., I have no
> idea what they use.
> Can anyone help here! We use a gas stove.
>
> TIA, Mary

Go to http://www.bigtray.com/productlist.asp!catid.16530.html

Cindy Hamilton

"sf" > wrote in message
...
> Modern ediquitte is to top post, but of course, there are
> luddites/dinosaurs like you who are stuck in the bulletin board/list
> serve age who want to still drive around in a horse and buggy. Get
> with the times! In my experience, the worst offenders are those who
> bottom post.... WHY you ask? It's because it makes me wade through
> way too many lines to find a reply I wish I hadn't wasted my time on -
> that's why.

Well, modern ediquitte is actually properly spelled "etiquette," but
I digress...

Top posting suffers from lack of context, or at best context which
is out of order. Bottom posting is preferred for that reason alone, but
bottom posting also REQUIRES, for acceptable readability, that people
learn to trim the stuff that precedes their response and keep just that
which is relevant to placing their remarks in the proper context. Far too
many people - especially in this group, for some reason - seem to be
congenitally incapable of trimming even a single line from previous
posts, which leads to the classic "twelve hundred lines of old crap followed
by a 'ME TOO!'" type of response that used to be the hallmark of the
newsgroup newbie.

You can defend either form until you're blue in the face - it will make
little difference in the number of people who find your posting style
worthy of reading, and if you're not ultimately writing to BE READ,
then what, I ask, is your point?

Bob M.

On Sun, 18 Sep 2005 22:49:33 -0700, sf > wrote:

>Modern ediquitte is to top post, but of course, there are
>luddites/dinosaurs like you who are stuck in the bulletin board/list
>serve age who want to still drive around in a horse and buggy. Get
>with the times!

<snip>

Source, please? I cannot believe "modern ediquitte" <sic> condones top
posting.

"Get with the times"? Y'know, this is a small example, IMHO, why RL
etiquette and manners have gone to hell in a hand cart. Top posting is
*lazy*. Usenet is Q and A, not A and Q. The top poster is too lazy to
trim posts, so sticks it on top where the reader has to scroll down to
see what the top post references. Rude. It is also rude for a bottom
poster not to trim, which is what seems to have given rise to top
posting - that, and bandwidth that is no longer conserved.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"