sm1nts2escape's Profile
Great fried calamari
I have to third clyde's calamari! It's very good. Mine was a little chewy and the breading is a bit thick but it was very tasty.This was a thick calamari. I was worried about the thai sauce since I love my calamari dipped in maranara sauce but it was very good plain and even better dipped in the maranara. So far the best calamari I've had is between carraba's, the olive garden and clyde's.
Lets see your favorite spatula?
I do agree making sauces with the flint is great as you don't have to deglaze no where near as much due to being sharp.Now if they only made one that was shaped like the one I just bought and still haven't used yet.
Lets see your favorite spatula?
Isn't that called a fish spatula?I want a solid spatula because I want to use it for pancakes and chopping up veggies and meats while on the gridde so I don't want food getting stuck in there while Im cooking and flipping.Sharp is good but I also want flexible and light.The one I have now is stiff and heavy.I could probably chop rocks with it:)
Best quality knifes?
I have had a few ss knives and none of them have rusted from being in the dishwasher.I even have a older faberware paring knife that doesn't rust from it.SS isn't suppose to rust.I only washed it in the dishwasher cause it was late and had to get ready for work.I usually do wash them by hand but sometimes I don't.
Best quality knifes?
I need to buy a knife set.I bought a faberware stainless knife from wallmart and when I pulled it out of the dishwasher it was rusting already.Looking for top quality and sharp.Whats the best?Thanks
Lets see your favorite spatula?
Here is the work horse in my kitchen it's a old flint stainless arrowhead spatula cooking some scrapple over a freshley cleaned and seasoned wagner 1058a..Haven't found any spatula's as good as this one yet.Next with the wood handle is a browne stainless. I just picked this up last week but wish I would have looked alittle longer.The browne is too heavy and it isn't flexible plus the wood is wearing off on the edges after one hand wash and the wood is loose on the handle after the wash as well.Any suggestions?
Seasoning Cast Iron WITHOUT Crisco?? [Moved from Home Cooking board]
Just go to black iron dudes website and learn how to properly season and clean a pan.Everybody makes too big of a deal with this and trys to make things complicated.Clean a pan completely with oven cleaner or electrolysys tank steel scrubbys are too much work and leave a roughned seasoned left.a bare cast pan should be medium gray in color.
A few questions about cast enamel ware vs cast.
Well I went ahead and bought it.I really liked the looks of this pot and its aplications.The pot is made by Dansk Im guessing 50 years old maybe..I found this place which I will probably be sending it to once it gets here.
http://www.customceramic.com/services.htm
A few questions about cast enamel ware vs cast.
well I haven't bought the pot yet as I wanted to know about getting it resurfaced first.I really like it and know I would use it alot.I would still prefer it to be new or at least look new.I am guessing I would have to take it apart and have it sandblasted or something then send it for enamel.I guess I'll buy it and see.Thanks
Bare Cast Iron Dutch Oven - For Chili and other Tomato-based dishes
I have been debating on going with the enameld cast dutch oven.I think that would be better for you.Also agree on the stainless for the pasta.I have never tasted a metallic taste and I cook thick tomatoe sauces in my cast pan quite often but it does eat the seasoning so I have to clean the pan and re-season it after every use.With enameled cast I wouldn't have to do this and could store it in the pan as well.
A few questions about cast enamel ware vs cast.
Ok so I found a really nice sauce pot/double broiler that looks to be love to cook with.Only thing is the cooking surface is very worn and has a few chips here and there.Is is there a place I can send it to have it re-enameled?Thanks
Losing faith in cast iron cookware
It sounds to me like you have learned to cook on light weight non-stick and you are not use to cooking on a heavy metal.I wouldn't diss cast like that being that you only just started using it.I have been using cast since I started cooking and will tell you that a nice #8 skillet will cook just about anything.I have no fear of cooking with heavy tomatoe sauces or baking anything.If you are burning while baking then it's the oven or temp your cooking at and not the cast!I use it as a skillet,a baking dish and a dutch oven.Proper seasoning wil let you cook anything.After I use my iron I ussually just clean it with a sharp metal spatula then wipe everything out with a paper towel then put some butter in it and heat it up on med till the butter melts and burns out all the water then wipe it down with a paper towel again.If I cook with a heavy tomatoe sauce or cook rice then I will sometimes wash with a mild soap and wipe with a rough sponge and rinse with hot water then oil it.Basically you should oil your pan after every use.You only get pitting from cooking with highly acidic foods if you burn them in the pan witch would be setting of fire alarms or leaving the acidic food in there for storage.I think cast is the best and would like to try cast enamelware for a dutch oven and casserole.Good luck anyways!
A few questions about cast enamel ware vs cast.
I cook everything in my #8 skillet:)I cook alot of mixed vegetables with various meats and will even do a couple pies a year.I was looking at the enamelware beacuse I like to cook with tomatoes alot.
ISO : Cast Iron Waffle Iron
go to ebay just type cast iron waffle and you will see tons to choose from.I am thinking about getting one myself!
A few questions about cast enamel ware vs cast.
First off let me say that I love my old wagner ware cast iron!I don't mind stainless but it sticks and is a pain to clean.I really hate the non stick pans cause you can't cook them real hot they heat up un evenly and the finish scratches and flakes off eventually.Now I just found out a couple weeks ago about enamel covered cast iron ware.This seems like a good idea but I was wondering can I use a sharp metal spatula on the skillet without fear of scratching the finish?Is it as non stick as a well seasoned cast pan?If not what do they compare to?Would I be better off with a cast pan and going with enamel coated cast for a dutch oven?By the way I am new here and thanks to all for the help.
