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Path: ...!news.roellig-ltd.de!open-news-network.org!weretis.net!feeder8.news.weretis.net!reader5.news.weretis.net!news.solani.org!.POSTED!not-for-mail From: Coogan's Bluff <ft.tryon@park.invalid> Newsgroups: rec.food.cooking Subject: Re: Dinner in the year of our lord 20241031. Date: Tue, 12 Nov 2024 08:50:15 -0700 Message-ID: <vgvtfo$3eps$1@solani.org> References: <2471dc38-b872-9e11-242b-fde8224f0398@example.net> <1c55991b8638a242015f78172a6fd024@www.novabbs.org> <vggkdd$294lv$1@dont-email.me> <a7bbced1caf7f7b617f4312fb8905839@www.novabbs.org> <jlWWO.372354$kxD8.266421@fx11.iad> <vgjkn0$2r6fl$7@dont-email.me> <d8eb6fb3ab63ef9a9eda981725cce498@www.novabbs.org> <vglrga$3bfkn$1@dont-email.me> <e44bad825de53aebf4b366dea1ab82dd@www.novabbs.org> <vgo853$3t8vj$1@dont-email.me> <c637a195f833f2234fd84a8d4aceb522@www.novabbs.org> <_bTXO.328442$WXO8.118356@fx13.iad> <294692a56994060e8ff1356d145633b1@www.novabbs.org> <rfVXO.384796$kxD8.366234@fx11.iad> <5ca3a88fc4039753b202adba9a88cc14@www.novabbs.org> <LI3YO.4$FDI6.3@fx15.iad> <58663848b33df2bd29f99d32e93ea700@www.novabbs.org> <vgu0s2$1vav$1@solani.org> <d0f55782207baa0b77e1f756c45b5601@www.novabbs.org> <vgu9ni$2flr$1@solani.org> <b7330995245cb8a2831b795429ef0ea0@www.novabbs.org> MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Injection-Date: Tue, 12 Nov 2024 15:50:16 -0000 (UTC) Injection-Info: solani.org; logging-data="113468"; mail-complaints-to="abuse@news.solani.org" User-Agent: Mozilla/5.0 (Windows NT 10.0; Win64; x64; rv:91.0) Gecko/20100101 Firefox/91.0 SeaMonkey/2.53.19 Cancel-Lock: sha1:3ks8YfZ84EpOvnDz2Tqf3TX3Sdg= In-Reply-To: <b7330995245cb8a2831b795429ef0ea0@www.novabbs.org> X-User-ID: eJwFwQEBwCAMAzBLMNaNyuGF+pfwBKtmqbNQCcMuvamz/K7mXmYQX2RTdJ+rNwYzkd9BGJc6o3Y3w9xR0g9yzxXi Bytes: 8137 Lines: 154 dsi1 wrote: > On Tue, 12 Nov 2024 1:06:56 +0000, Coogan's Bluff wrote: > >> dsi1 wrote: >>> On Mon, 11 Nov 2024 22:35:44 +0000, Coogan's Bluff wrote: >>> >>>> dsi1 wrote: >>>>> On Sun, 10 Nov 2024 14:48:12 +0000, Dave Smith wrote: >>>>> >>>>>> 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 >>>>> >>>>> https://photos.app.goo.gl/4ZvyftVWevzEZV4s8 >>>>> >>>>> https://photos.app.goo.gl/HpMXDtdWQJyxoNXf9 >>>> >>>> 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. >> >> >>> 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. > > 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? 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.