Re: Dinner in the year of our lord 20241031.

dsi1 wrote:

On Tue, 12 Nov 2024 15:50:15 +0000, Coogan's Bluff wrote:
 

dsi1 wrote:

On Tue, 12 Nov 2024 1:06:56 +0000, Coogan's Bluff wrote:
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dsi1 wrote:

On Mon, 11 Nov 2024 22:35:44 +0000, Coogan's Bluff wrote:
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dsi1 wrote:

On Sun, 10 Nov 2024 14:48:12 +0000, Dave Smith wrote:
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On 2024-11-09 11:25 p.m., dsi1 wrote:

On Sun, 10 Nov 2024 2:54:14 +0000, Dave Smith wrote:

>

I cook those things too. Most people do. You can't cook these
things
without special heat retaining pans? Yoose people are delusional.
I am
the king of pineapple upside down cake, and pancakes too.

>
Nobody said that is the only way to cook them. You challenged
Carol to
name one dish that people would cook in a pain that retains heat.

>
She said that people down South cook with heat retention. Obviously
that's not true. You could cook a roast by turning a very hot
oven off
and letting the oven coast for an hour or so but that has nothing
to do
with the pan. If I was cooking a steak or pork chop or pancakes, I
don't
turn the heat off and just leave stuff in the pan. You don't do that
either.

>
You are deliberately overlooking to context.... cast iron frying
pans.
You heat them up and slap a piece of meat on and the give a good sear
without the temperature of metal dropping.  Aluminum will heat up
very
quickly, but if you apply a large piece of meat it cools way down.
That
is why cast iron is so good for browning.

>
That's not true at all. I can sear a steak in an aluminum or carbon
steel pan that'll make your head spin around. It will cook faster than
in any of your cast iron pans. Beats the heck out of me why you'd make
such a misleading statement. You're a slave to dogma, ignorance, and
your desire to be one of the rfc gang.

>
I use carbon steel and cast iron but when I want a perfect steak or
fried fish or chicken breast - the carbon steel always wins out. And a
bonus is that it will surrender heat when you need it to - cast iron
just incinerates onward.
>
Otoh, for cornbread - gimme my cast iron every time.
>
>

My guess is that you've never cooked a steak in an aluminum or carbon
steel pan. OTOH, I don't recommend that you try to sear a steak in an
aluminum pan. You'll just end up hurting yourself or the pan - but
mostly the pan
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https://photos.app.goo.gl/4ZvyftVWevzEZV4s8
>
https://photos.app.goo.gl/HpMXDtdWQJyxoNXf9

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Because "lesser" pans have feelings too!
>
😱

>
The truth is that I was never been a big fan of aluminum pans, my high
temperature cooking would cause them to warp.

>
I had some old ones that were thick enough not to worry over, but those
are longer in the market.
>

My search for pans has
been extensive. At this point in time, I'm using aluminum pans that
allow me to cook at high temperatures without warping. I'm not sure why
that is. Near as I can tell, the construction/manufacturing is
different.

>
The older ones were sorta like this:
>
https://thumbs.worthpoint.com/zoom/images1/1/1115/16/club-aluminum-10-inch-skillet_1_053e8fab882e1d90436bcf7de2f2dac3.jpg >
>
>
>
I guess mine were Club, never paid attention to branding back then.
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>

rfc'ers can use whatever they want. It's not a concern of mine.
>
https://groups.google.com/g/rec.food.cooking/c/9JmWtlFwuQk/m/lMg14HInhFIJ >
>

>
>
"sf
Oct 28, 2010, 8:56:27 AM
>
They are not my cup o' tea and a major reason why I haven't hopped on
the stainless steal cookware bandwagon. I still remember how even
full fat hamburgers stuck to the frying pan."
>
And she's right, we used to have stainless fry pans and they for some
reason they stuck in a way that the old thick aluminum never did.
>
Maybe it was the metal's porosity, I recall the aluminum as a far better
egg slider.
>
This guy knows pans, boy does he:
>
https://www.youtube.com/@UncleScottsKitchen
>
"Our Philosophy: If you have great equipment and great ingredients, with
a little practice you can cook any dish in the world. We review pots and
pans, deep fryers, knives, grain mills, and anything else you might find
in a high-end fancy kitchen. We obsess a little over how to season
carbon steel, tell a few jokes, and occasionally cook something
delicious. We really like brands like De Buyer, Matfer, Lodge, Mauviel,
Kramer Knives, Zwilling, Staub, and others. And we live by the motto:
you can never have too much great kitchen gear.
>
Additionally, Uncle Scott has a little corollary to the Golden Rule,
which he calls the Carbon Steel Rule: Never recommend that someone else
buy a frying pan if you wouldn't buy it yourself. As such, he buys all
of the products he reviews with his own money, no free review copies are
accepted. This keeps product reviews as genuine as possible and also
means that Uncle Scott is out there hunting for bargains on great gear
just like you are."
>
(full discloure he does advertise endorse DeBuyer now)

>
If I find a well constructed pan at a cheap price, I'll snap it up.
Seasoning is no problem, probably because it's similar to a wok. I know
how to take care of a wok. To me, construction and build quality is more
important than brand.
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https://photos.app.goo.gl/m3j6qJs3xKTGEX9TA

>
She's a well-seasoned workhorse alright.
>
And indeed functionality need not be locked to price.
>
Ever see the IMUSA light cast iron wok?
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https://youtu.be/5IBy6bt4B6E
>
I do have concerns for where the factory black goes and just what it is
made of, hopefully only well baked-on oil.
>
Also note the casting spin marks in the pan, yours shows a far more even
surface and beads well.
>
I think I rate this with Circulon pans as interesting but maybe not
ideal.
>
That's my $20 wok review.

 That's interesting. I wish he'd have gone through why he uses the cast
iron pan instead of the carbon steel one.

Me too.
I found other reviews that hated the black coating release.
Live and learn.

These days I use a cast aluminum maifan coated wok-like pan. I like the
durable non-stick coating and that I can use it for any cooking. I do
have to use non-metal tools with that pan.
 The carbon steel wok used to be my favorite pan. One day, I'll probably
start using it again.
 https://photos.app.goo.gl/RdpVMBZfq3a4QxLz7
 https://photos.app.goo.gl/8ACs4NM4h9trmZ6p8

I think aluminum IS _the way to go_ (for quick heat transfer), and I think that a good non-stick surface is a most logical wok coating.
For over 13 years this T-fal has been my go-to:
https://youtu.be/HtEm9tGZDTo?t=321
It has lost no coating, never over-heated, but it also does not go in the oven, as most wok cooking is stovetop only.
The Calphalon non-stick is rated best, but expect to pay twice what the Tfal costs:
https://www.target.com/p/t-fal-14-34-specialty-wok-simply-cook-nonstick-cookware-black/-/A-12406211
T-fal 14" Specialty Wok, Simply Cook Nonstick Cookware Black
4.6 out of 5 stars with 174 reviews
$27.99
https://www.target.com/p/select-by-calphalon-nonstick-with-aquashield-wok-pan/-/A-86002327#lnk=sametab
Select by Calphalon Nonstick with AquaShield Wok Pan
4.7 out of 5 stars with 55 reviews
$54.99
However it also has a lifetime warranty which Calphalon is most responsive to.
I see IMUSA pans are now up t $28 at Walmart, so avoid their light cast iron but consider their carbon steel if you are so inclined.
The great thing about an older steel pan is you will get the "wok char" taste to some extent - though not as much as in a commercial burner setup.