I was wondering what types of pans people own and what they use them for. Inspired by Kenji's tramontina vs all-clad post, I picked up a 10" saute.
My pans now are:
-Tramontina 10" saute (stainless steel)
-Lodge Logic 12" skillet (cast iron)
-Vollrath 8" fry pan (aluminum)
-Basic soup pot from Macys
I'm a college student so this is about all I can use.
I use my cast iron the most as cleanup is a breeze; searing meat or for a stirfry, sticking a casserole in the oven, it's perfect. I basically "retired" my vollrath because everything stuck like crazy and the surface scratched and stained really easily (I was heartbroken every time).
The tramontina is new so I've only tested frying an egg on it so far. It was pretty sticky. That said, a hot water soak was sufficient to clean it off. What is stainless steel usually used for?
What kinds of pans do you own?
What do you use them for?
I love my cast iron
What is stainless steel good for?
I've gotten really into making my own yogurt recently; supermarket yogurt is just starch thickened sugar milk anyways.
As greek yogurt is taking off, I've been straining my yogurt via cheesecloth over a sieve over night and I'm not 100% happy with the results. The yogurt gets plenty thick but the cheese cloth is a pain to clean and it's hard to process as much yogurt as I make in a timely fashion.
Any advice on:
-how to clean cheese cloth
-better straining methods
Thanks in advance!
I purchased two value containers of skin-on chicken thighs recently and I've cooked off about 15 thighs already in a couple different ways. Long story short, I botched up the majority of said thighs and I'm really looking for a good way to use these thighs, preferably while leaving the skin on. Any suggestions? Any tips for how to effectively roast thighs in an oven with crispy skin?
thanks in advance
I'm going off to college in about a month and I really want to cook for myself. There's this episode of No Reservations where Tony talks about chef fry pans and he buys a few from a restaurant supply store and says they never wear, cheap, reliable, etc. Obviously, I wanted one. So I went to a kitchen supply store in boston and bought this: http://www.vollrathco.com/catalog_product.jsp?id=5682
The problem is, I tried seasoning it once with shortening as it said on its label; it left weird brown stains. Cleaning the pan is really difficult as those stains do not come off with cream of tartar, vinegar, or dishwashing liquid (I know, ruining the seasoning...). The only thing that works is steel wool. And also, even after seasoning, it still could not fry an egg as well as a crappy non stick pans.
So help! How do I clean this pan and is the performance I'm getting expected or did I season it wrong?
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