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Omelette Pan?

I wanted something more versatile, so I wound up buying the MStone2 Aluminum Frying Pan (9.4"). I have no idea if it's going to work or not. I too have a coiled stove. I'll let you know next week if I regret it or not. p.s., I pulled the buy button trigger before I saw your reply. I likely would have gone w/ the Boston. I just wanted to try something I don't have to season. My cast iron pan needs to be re-seasoned and I keep putting it off, though it's likely easy.

Jun 01, 2012
fingermark in Cookware

Omelette Pan?

MacGuffin, How are you liking the Boston pan? I honestly can't decide? Nice aluminum + non-stick (like the Mauviel), cheap non-stick, Boston, carbon-steel + seasoned?

May 31, 2012
fingermark in Cookware

3-egg Omelette Pan Size

Nice answer. Thanks. I now need to make a decision on what type of pan. I want something versatile, as I have limited cabinet space. I've currently don't own any non-stick pans, but have read that the All-Clad Non-Stick Frying Pan may do the job for me. Then, I also heard that people have also had success w/ non-sticking eggs on a normal finish All-Clad Frying Pan.

May 31, 2012
fingermark in Cookware

3-egg Omelette Pan Size

Ok, so after watching a ton of videos from respectable chefs, the majority seem to agree on a 3-egg omelette. There is no consensus on what sized pan to use for 3-eggs, though. I've heard 10-inch (alton brown), 9-inch (fine cooking), 8-inch (french), and 7-inch (jamie oliver). Is there a reason for using a different sized pan? And what size do you all prefer, and why?

May 31, 2012
fingermark in Cookware

Chocolate cake cookies taste flat

Yeah, I remember putting 1/2 teaspoon of table salt in there, because I didn't know whether to use kosher salt or table salt. And I figured if it didn't say, to use regular salt, since the other part of the recipe called for sea salt.

Dec 22, 2010
fingermark in Home Cooking

Chocolate cake cookies taste flat

I tried making the Mini Chocolate Peanut Butter Whoopie Pies featured on Serious Eats. It called for dutch-process cocoa powder. All I could find at my grocery store that was dutch processed was Hershey Special Dark Dutch & Natural Cocoa. After I made these cookies/cakes, I tasted them and they tasted flat -- I can't find a better word to describe it other than flat; it tasted like the chocolate wasn't activated (if that makes sense). Was the cocoa I used the problem? Or is the cookie supposed to taste like this?

Dec 22, 2010
fingermark in Home Cooking

Dutch Oven that will fit 4lb Pork Shoulder

I've never used a dutch oven before. I have a few questions for those with experience cooking a pork shoulder in a dutch oven.

1) Will the 4lb pork shoulder fit in a 7 quart round dutch oven?

2) This particular recipe calls for cooking it in a roasting pan and covered with foil. Will I get similar results with the dutch oven? It's basically a pulled pork recipe.

3) I plan on using this dutch oven for the pork shoulder and stews. I usually just cook for 2, but want to be able to fit the 4lb pork shoulder. Is this the one I should get: Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Ovens?

Thanks,
Bradford

Nov 26, 2010
fingermark in Cookware

Pancake Flipper

I'm using a a cast iron skillet. My plastic one melted too when my son left it on the skillet when it was still hot.

Feb 21, 2010
fingermark in Cookware

Pancake Flipper

What's the best tool for flipping pancakes -- brand/model requested? I have a flimsy plastic spatula right now that I'm looking to replace.

Feb 21, 2010
fingermark in Cookware