Originally posted by Paul Wheaton:
I'm convinced that the non-stick goo on pans is super toxic.
Originally posted by Michael Ernest:
Eggs are tough to get right, that's all. Cook with authority! That'll set 'em straight...
Ernest Friedman-Hill wrote:The real unspoken secret to using cast-iron pans.... you don't really wash it, you just wipe it out. If you wash it with soap and wate.... ruined it and have to start seasoning all over again.
Pat Farrell wrote:
He says get Calphalon Commercial Hard Anodized, not their "non-stick" pans. You can clean them, they last forever.
Ernest Friedman-Hill wrote: it's possible to completely destroy them.
Absolutely! It's the workhorse of my kitchen.
Ernest Friedman-Hill wrote:@Bear -- I wants me onea dem dutch ovens. Worth the $?
paul wheaton wrote:I'm convinced that the non-stick goo on pans is super toxic.
We paid $200 for the first one, the cook still loves it. So we got a second. Did some shopping and found it for about $80. They are heavy, but then so is a cast iron skillet, I'd say they are much lighter than cast iron, but not at all light as an aluminum skillet with teflon.
Ernest Friedman-Hill wrote:@Pat -- come to think of it, my Calphalon wasn't that expensive; maybe it was a cheaper line, not the Commercial.?