Food

[Henry Krinkle]

[geoffbot]

Oh yes.

[geoffbot]

I need a new frying pan. Is there anything better than a tefal for non-stickness? We've had 2 ceramic pans which literally last 3 cooks then stop being non-stick - they're rubbish. I googled and started reading reviews but they were just all positive and trying to get me to click on their amazon affiliate links. Man I hate capitalism.

Any real world experience?

[boatme99]

I've found that non stick is pretty much useless. I now use all stainless with no problems, even for crepes but before I was on boats (rust) I used cast iron pans. Absolutely nonstick when properly seasoned and cared for.
My only nonstick is a griddle for pancakes. And only because it's half the cost of cast. For the little I use it, it's ok.
Nonstick storage is a problem. You have to hang them. If you stack them, they get scratched rendering them useless.

[boatme99]

Made some cranberry orange french toast casserole for the grandspawn Sunday.

Served with a great heap of top notch smoked bacon and real maple syrup.

[gnuyork]

I need a new frying pan. Is there anything better than a tefal for non-stickness? We've had 2 ceramic pans which literally last 3 cooks then stop being non-stick - they're rubbish. I googled and started reading reviews but they were just all positive and trying to get me to click on their amazon affiliate links. Man I hate capitalism.

Any real world experience?

I use a Lodge cast iron for 90% of what I cook on top of the stove. Stainless steel pots and pans for everything else (pasta, sauces, etc.). Some Le Creusett dishes for the oven.

[Henry Krinkle]

I use steel, cast iron and le Creuset. Well seasoned cast iron is essentially non-stick. I make crispy skin fish in stainless steel. Non-stick can't get hot enough and with fish skin it isn't really non-stick. Stainless steel tells you when the fish is done. When the fish reaches the same temperature as the steel it releases from the pan.

[Henry Krinkle]

Hot sauce number 2. Cayennes, red shishitos and a couple of fresnos. Hard neck garlic and unpasteurised honey that was harvested yesterday. Mild to mid-level heat, very " red " tasting. It's not too sharp due to using a blend of rice wine vinegar and apple cider vinegar. The sweetness of the honey comes out in the incredibly long finish. Probably the most interesting and unique hot sauce I've yet made.

[geoffbot]

Please send me some - I've pm'd you my address. Ta.

[Henry Krinkle]

Please send me some - I've pm'd you my address. Ta.

They'd probably seize it at customs.