Traditionals and Cast Iron Cookware

French toast, a quick and easy breakfast...
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Two of my favorite cast iron pans here, nothing fancy, both Lodge. I got the 17" monster when I realized my two boys were going to out-eat our normal pan before long. The micro 3.5" pan is absolutely perfect for frying one single egg. Comes out the exact diameter of an english muffin, so my breakfast sandwiches are a huge hit. Old 9" German cleaver and a GEC Lil Rattler for scale :)
 
beezwax said:
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Two of my favorite cast iron pans here, nothing fancy, both Lodge. I got the 17" monster when I realized my two boys were going to out-eat our normal pan before long. The micro 3.5" pan is absolutely perfect for frying one single egg. Comes out the exact diameter of an english muffin, so my breakfast sandwiches are a huge hit. Old 9" German cleaver and a GEC Lil Rattler for scale :)
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I'm loving that cleaver... And I'm a big fan of your egg pan as well.:thumbsup:
 
beezwax said:
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Two of my favorite cast iron pans here, nothing fancy, both Lodge. I got the 17" monster when I realized my two boys were going to out-eat our normal pan before long. The micro 3.5" pan is absolutely perfect for frying one single egg. Comes out the exact diameter of an english muffin, so my breakfast sandwiches are a huge hit. Old 9" German cleaver and a GEC Lil Rattler for scale :)
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Love the micro-pan.:thumbsup:.
 
Wild Willie said:
I'm loving that cleaver... And I'm a big fan of your egg pan as well.:thumbsup:
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Thank you, I'll pass that along, the cleaver was actually a gift from a good friend!

cudgee said:
Love the micro-pan.:thumbsup:.
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The next time I'm making homemade egg McSammies I'll try to remember to take a pic. I don't know if this pan was supposed to be a joke, it's small enough to be a Christmas tree ornament. But it works so well for a single egg. The diameter is so small that one egg rides up the side to a half-inch depth or so and makes a perfect english muffin disc.
 
I’m not feeling good, so I’m gonna start a fight. :D I have been watching a lot of America’s Test Kitchen. Among other things, they test cooking equipment. In one episode, they lined up a bunch of woks. The recommendation? Find the nearest dumpster and deposit forcefully. There is nothing that can’t be done in a wok that can’t be done better in flat bottom skillet.

Of course, opinions vary. We all know what opinions are.
 
beezwax said:
Anyone else tried the Northwoods "kitchen" knives?
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I have not but it looks very nice.

UffDa said:
I’m not feeling good, so I’m gonna start a fight. :D I have been watching a lot of America’s Test Kitchen. Among other things, they test cooking equipment. In one episode, they lined up a bunch of woks. The recommendation? Find the nearest dumpster and deposit forcefully. There is nothing that can’t be done in a wok that can’t be done better in flat bottom skillet.

Of course, opinions vary. We all know what opinions are.
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I've never cooked in a wok myself, always wanted to give one a try. My big Dutch oven is my go to when there's serious cooking to be done.
 
UffDa said:
I’m not feeling good, so I’m gonna start a fight. :D I have been watching a lot of America’s Test Kitchen. Among other things, they test cooking equipment. In one episode, they lined up a bunch of woks. The recommendation? Find the nearest dumpster and deposit forcefully. There is nothing that can’t be done in a wok that can’t be done better in flat bottom skillet.

Of course, opinions vary. We all know what opinions are.
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I'll take up that gauntlet :) I've never watched America's Test Kitchen or any other cooking shows so I'm not sure what their tests were, but I have and use both styles regularly so that is the basis of my own opinions. A wok has more cooking volume for a given diameter, and the deep sloping sides and smaller contact area on the stovetop gain and retain heat differently (also, a noticeable difference here between woks that are cast iron or not). Unscientifically it also seems like I can get away with using less oil in a wok. I wouldn't want to sear a steak in a wok, but I'd take it over a flat pan (of the same diameter) if I had a large stir fry going.
 
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UffDa said:
I’m not feeling good, so I’m gonna start a fight. :D I have been watching a lot of America’s Test Kitchen. Among other things, they test cooking equipment. In one episode, they lined up a bunch of woks. The recommendation? Find the nearest dumpster and deposit forcefully. There is nothing that can’t be done in a wok that can’t be done better in flat bottom skillet.

Of course, opinions vary. We all know what opinions are.
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Well they are ignorant. If they knew how to cook with a wok, they’d understand. Plus it’s the kind of food you cook, think stirfry steak vs. a whole steak. Woks have a hotzone in the middle and cooler sides which cannot be done in a fry pan
 
brownshoe said:
Well they are ignorant. If they knew how to cook with a wok, they’d understand. Plus it’s the kind of food you cook, think stirfry steak vs. a whole steak. Woks have a hotzone in the middle and cooler sides which cannot be done in a fry pan
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That is why Asians and Eastern cultures have been using them since recorded time.:). Have a good week everyone..
 
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