its turdsday gfmt....
- Thread starter stevew
- Start date
the enameled coating is easy enough to care for there's really no need to have to resurface.
that being said, i am absolutely still keeping my regular (seasoned) skillets. for certain things i still prefer them over the enamel coated.
not once growing up during all the nuclear winter/the sky is falling bullshit of the seventies....the cold war nonsense of the 80's...did it dawn on me to piss and moan to my parents and blame their generation or the previous one....
FTR - our county turned down weed retail/grow *again*... fuckin' Boomers. 
Neither am I, I just find it humorous that you’re essentially blaming the next generation for climate change? No?
because dogs do not talk back....or require college...
they just need....belly/back//butt scratches...food...
and on occasion....step on your nuts on accident...
in addition to new stock pots, i *may* get one more dutch oven. the oval is nice for some things, but sometimes i wish i had a round.
And how do you know this ?This is why I find syadasti's ramblings quite amusing... he's got *2* kids now.
We still have a few non-stick pans, but I mostly use SS and on occasion, (steaks, bacon) cast iron. Still adapting to using SS, as the pans get waaaay hotter than our old pans. Still hit and miss on scrambled eggs sticking to the SS pan....
no.
given humanities track record....at what point would you think it would be a good idea to bring kids inro the world and expect it to be a better place...
Well you got me there. I guess I still have a slight glimmer of hope for the future. Hopefully I can raise my off spring to create a better world than we have now.
either too hot and/or not enough butter/oil. i find with cooking eggs on cast iron i have to back the heat off a good amount compared to other cookware. on my non-stick skillets i was cooking eggs medium-low (3-4 out of 10) but with cast iron its down at low (1-2 out of 10). fwiw i have a glass top electric stove.
Are you sure the cooking side is enamel? I have one of those skillets and a smattering or regular LC stuff. If that skillet is enamel, it is the toughest enamel I’ve ever seen! All my other LC enamel shows some degree of wear. The skillet looks brand new still (on the inside) after 5+ years…
As far as performance and ease of use, I would say the LC is slightly easier to take care of than regular cast iron and a lot easier than the de Buyer.
Can we tie cookware and the dim future of humanity back into a single cohesive thread? Maybe a "what's the best pan to properly sear the flesh of my enemies" discussion?
This is one thing that I probably could make use of - a nice enameled dutch oven for shit like beef Bourguignon, coq au vin, and miner's steak. Currently I just use one of my *heavy* SS stock pots, which works fine, I guess.
Yeah - I use the cast iron exclusively for eggs.
Yeah, I found out pretty quickly that I had to lower the heat using the SS pan. Oddly, eggs seem to stick less when the heat is higher. Also, the more I stir, the more it sticks. If I leave them alone as if cooking an omelette, sticking is less of a problem.
100% the cook surface is enamel. the two I got are both the signature skillets:
i am sure you will...
you think i haven't looked? with the real estate market being what it is, we may be staying in our house longer term than planned, and a kitchen remodel would be the next big project.
titanium skewer...open flame...
well, to get what I want it's gonna require a remodel, sooooooooo..........Get the induction stove you want NOW then.
Do you have some weird non-standard range/cooktop size now? Seriously... you're gonna be irritated once you get it that you didn't get it earlier.
Speaking in Farmington NM on Saturday morning for a vet's day function, not sure if there are any monkies in the area.
the most frustrating phrase you will hear on any home remodel show...
"open concept"
because i want to hear the kids screaming bloody murder without obstruction...
we hear it even with obstructions.
no. i want a double wall oven. which mandates a separate cooktop.Do you have some weird non-standard range/cooktop size now? Seriously... you're gonna be irritated once you get it that you didn't get it earlier.
I remain unconvinced that the solution to all problems is not “angle grinder with a cutoff wheel.”
Just had a bike "stolen". Vintage 26", too good of a deal to be passed up. I was not home when postal service tried to deliver it and needed to go to the logistics hub because it was too heavy for the local post office. When I arrived, someone had already picked it up. Dude just had the tracking number not the actual paper you get in the mailbox telling you where to pick it up, his address didn't match mine, he signed with a different name but hey, Danish postal service still handed him a big ass box!
I would be surprised if the delivery driver is not in on this. How did this dude get the tracking number?
Of course, customer "service" is not open anymore. FTS!
Hope I can at least get the money back.
I would be surprised if the delivery driver is not in on this. How did this dude get the tracking number?
Of course, customer "service" is not open anymore. FTS!
Hope I can at least get the money back.
dunkin donuts....this is not...
I'll be a little jelly when you get your double wall oven. We settled for an induction range with built-in double oven 'cause FUCK home remodels.
Il libro dei volti