http://blogcritics.org/ A sinister cabal of superior bloggers on music, books, film, popular culture, politics, and technology - updated continuously. en Copyright 2005-2007 by the authors Tue, 18 Mar 2008 18:36:19 EDT http://backend.userland.com/rss Blogcritics.org custom software http://blogcritics.org/archives/2008/03/17/140916.php#comment-703673 I love my cast iron, some of them have been with me for decades. I remember the cheap teflon coated pans of my early adulthood, the instant coffee of cookware. Supposed to be better, but actually suck badly. Nothing beats a well seasoned iron skillet. Once you understand that even the toughest stuck food (crusty corned beef hash) will release a half minute or so after turning off the heat, you're golden. Nice article Tom! 703673@blogcritics.org Tue, 18 Mar 2008 18:36:19 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703532 Only problem I have with electric is that it's hard to sear meat (which I eat little of anyway) and it's hard to make stir fry. 703532@blogcritics.org Tue, 18 Mar 2008 12:02:27 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703449 I'm with Mark on the electric. I have electric, and have cooked on gas. Though it takes getting used to, I always preferred the fast, even, and reliable heat of gas. Plus you can use it to toast marshmallows. 703449@blogcritics.org Tue, 18 Mar 2008 09:00:41 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703412 infrared thermometer? geebies. yeah, i guess i can't argue with the "repeatable results" thing but what about fast temperature adjustments? you're in the middle of a saute and want to crank it up for a bit to carmelize something...and then back off. i always thought electrics reacted too slowly. by the way, the corned beef hash came out nice 'n crunchy last night. you're right tom, cast iron rules! 703412@blogcritics.org Tue, 18 Mar 2008 06:36:12 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703365 Yes, I used to be a gas fanatic. But no longer. the electric is easier to set at a correct temp for each requirement, and the nunmeric setting is reproducible. Plus, that flattop is SO easy to clean! I LOVE the sight of my 4 gleaming pots and sautee pans sitting on the gleaming clean flattop ready to go! 703365@blogcritics.org Tue, 18 Mar 2008 00:05:13 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703231 electric flattop? yeesh! one word: gas. ;-) 703231@blogcritics.org Mon, 17 Mar 2008 16:47:38 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703230 I used castiron for many years, carefully seasoning the surface after baking the raw skillet to drive off the oils. But eventually I switched to very heavy stainless steel for two reasons: sauteeing tomatoes and such would erode the seasoning, and difficulty of using a dishwasher. I'm very happy with the SS stuff, it looks good, works like castiron, and I got them for about $15 each by selective shopping at Marshalls and Ross. I also managed to get nice glasstops with non-metallic handles. Nowadays I always install a flattop electric stove and I use a remote Infrared thermometer to ensure repeatable temperature results. The SS looks great sitting on that flattop ready to go to work. 703230@blogcritics.org Mon, 17 Mar 2008 16:45:15 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703218 i also have one of those cast flattop things: flat on one side, raised on the others. man, i love that thing, but getting it back into the storage bin on the bottom of the stove...it's a tricky little exercise. 703218@blogcritics.org Mon, 17 Mar 2008 16:22:14 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703215 The newest piece to our collection we got from QVC. It is a Paula Deen 12" deep fryer. We weighed it when it arrived. It alone weighs 12 pounds!! 703215@blogcritics.org Mon, 17 Mar 2008 16:20:19 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703213 in fact, i will be making hash tonight in my big cast iron skillet (because the wife hates corned beef by itself). i tell you, it's the way to go. and i know want lisa means about the weight. man, we have one of those french enameled dutch ovens (great for making marinara) that i leave in the cupboard when my back is acting up. 703213@blogcritics.org Mon, 17 Mar 2008 16:18:17 EDT http://blogcritics.org/archives/2008/03/17/140916.php#comment-703198 Tom, interesting article on cast iron cookware. I recently bought a 6.5 quart enameled cast iron Dutch oven, and while I love cooking in it, I have to say that its weight is somewhat of a drawback (the shipping weight on this piece, according to Wal-Mart, is just over 19 pounds!). It's probably the one thing that prevents me from buying more cast iron cookware (although I suspect a small skillet is in my future). Oh, and anyone who owns a Capresso coffeemaker clearly knows their stuff. 703198@blogcritics.org Mon, 17 Mar 2008 15:33:15 EDT