Gravy's Cooking Thread

  • Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!



    Go here and give us your nominations!
    Who's been the biggest Asshat in the last year? Give us your worst ones!
Aaron

Aaron

Goonsquad Officer
<Bronze Donator>
9,013
21,511
My eggs have always stuck to my teflon pan. As I say, it may be because it was a shit pan.
 
Eomer

Eomer

Trakanon Raider
5,472
272
Even with a non-stick pan it's still a good idea to use a bit of oil or butter when cooking eggs. I have a good coated Lagostina pan that I cook eggs in every morning that's been going strong for nearly 10 years now, but it's starting to lose it's non-stickiness. Dumb cunt of a cleaning lady keeps running it through the dishwasher, which has ruined it.
 
N

Neph_sl

shitlord
1,635
0
If you're looking to save a bit of cash while shopping for your pan, go to TJ-Max or Ross or any one of those reseller type stores. They carry brand names at a pretty steep discount. It probably won't be in a package and might be stacked with other pans, but a good quality pan will take a lot more abuse in the kitchen than sitting on a store shelf.
 
Aaron

Aaron

Goonsquad Officer
<Bronze Donator>
9,013
21,511
Unfortunately I live in a small European country so we don't have those stores, but thanks anyway.
 
T

Tea_sl

shitlord
1,019
0
I think you really need a set of cast iron, stainless steel or aluminium, and non stick. I use at least one of those every day and they all do things the others can't. Well the non stick doesn't do anything the others can't, but it makes things a hell of a lot easier. All three can be had cheaply. My shitty aluminium pan from a restaurant supply store and non stick from target have lasted for years and they were less than $25 combined. Cast iron is always reasonably cheap. A really nice stainless steel skillet is a thing of beauty, but if you don't mind a little extra work then aluminium is fine for a tenth the price.
 
Deathwing

Deathwing

<Bronze Donator>
17,011
8,029
Convince me to buy a cast iron. I've watched every Good Eats episode. I understand the physics involved. I understand what it's good at. But I've cooked things in a stainless steel pan and they come out just fine. Caramalized onions. Deep fried food. Range to oven recipes. I've never thought "if only I had cast iron".

It might be that I don't like deep frying much. I mean, I love the food it makes. But the prep and cleanup involved with deep frying almost always kills my motivation for cooking it. My wife and I have resorted to bulk deep frying and refrigerating/freezing the food we don't eat, which of course degrades the quality. Works pretty well for applications like chicken parm though.
 
Adebisi

Adebisi

Clump of Cells
<Silver Donator>
27,774
32,880
I have a beautifully seasoned cast iron that I split in half recently
frown.png


I can't start over man. I just can't do it.
 
N

Neph_sl

shitlord
1,635
0
The thing about cast iron is that it is dense, giving it a high heat capacity, meaning it holds more heat. This is good for searing because more heat can transfer into the meat in a shorter period of time, leading to better crusts.

Edit: I don't think it's completely necessary to have a cast iron pan. I basically only use mine for searing meats and then popping it in the oven. I use my carbon steel wok the most, which is a lot like a cast iron pan in that it needs to be seasoned and cleaned/stored properly, but a lot more versatile in what I can cook. Really, you can sear just fine with stainless steel, and if you don't need a cast iron pan, then don't get one.
 
chaos

chaos

Buzzfeed Editor
17,324
4,839
Deathwing_sl said:
Convince me to buy a cast iron. I've watched every Good Eats episode. I understand the physics involved. I understand what it's good at. But I've cooked things in a stainless steel pan and they come out just fine. Caramalized onions. Deep fried food. Range to oven recipes. I've never thought "if only I had cast iron".

It might be that I don't like deep frying much. I mean, I love the food it makes. But the prep and cleanup involved with deep frying almost always kills my motivation for cooking it. My wife and I have resorted to bulk deep frying and refrigerating/freezing the food we don't eat, which of course degrades the quality. Works pretty well for applications like chicken parm though.
Click to expand...
I never deep fry anything. I just use my cast iron for everything because I only have that and some nonstick aluminum pans. It's just a really versatile pan.
 
BoldW

BoldW

Molten Core Raider
2,081
25
I like to use my Le Creuset for eggs. I have a 5qt and not a pan yet so it can be hard to get a spatula in there (need to get one of their pans), but otherwise cooks perfectly, no sticking, and cleans up in a flash.

Related test of different non-teflon pans:http://www.nytimes.com/2006/06/07/di...anted=all&_r=0

And on a different topic:

I've always been amazed that some people don't like Cilantro. I always have some on hand, and it can turn a bland meal into a delight, and has some extremely powerful health benefits. I can't imagine any type of south-west or Thai cooking without it (great with eggs too).
At any rate, I recently read that some people have a genetic prredisposition to cilantro that makes it taste like soap.
 
A

Adam12

Molten Core Raider
2,067
35
Eggs should be cooked in bacon grease. Shit, almost everything should be cooked in bacon grease.
 
You must log in or register to reply here.