[TheForge] RE: Frying pan

[Phlip]

Ene bichizh ogsen baina shuu...

> Andy,
>
> It sounds thin to me also.  But never having made one before who am I to
> say. We never use anything but cast, I have never used a steel fry pan.
> Once upon a time we had an aluminum pan with a teflon coating, it was
really
> bad.
>
> Bob Ehrenberger
> Shelbyville, Mo

My teacher, the chef, gave me a common chef's sauteeing pan, merely a very
plain, steel frying pan with a fairly long handle, that you season and treat
like cast iron. It's maybe about 12 guage, the weight of most steel woks,
and is my favorite omelet pan- the reason being that it's fairly light,
unlike cast iron, but still has the non-stick surface provided by proper
seasoning.

Cooking utensils, like hammers or tongs, come in a variety of shapes and
sizes, depending on your intended usage. I basicly agree about things like
the aluminum pan with the teflon coating- most of those are very cheaply
made and look pretty, but can't cook worth a hoot, but some of the quality
pans are very nice indeed. It really depends on a couple of factors- is this
a specialty utensil, or intended for more general usage, and what specificly
are the intended usages? I would no sooner fry my chicken in my sautee pan
than I'd cook my omelets in my cast iron, unless I had no choice, but each
of those tools do the jobs for which I purchased them beautifully.

You've got my curiosity up now, guys- if someone sends me the address, I
think I'll buy a blank, and play with both my beloved skills ;-)

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....