Re: [CH] Off topic some what, but still cooking...
Marilyn Reese (plantphreak@hotmail.com)
Sat, 4 May 2002 07:54:17 -0700
I never buy those fancy-schmancy pans. I find a properly seasoned cast-iron
skillet works better, and lasts longer.
Marilyn
~~~~~
"When one tugs at a single thing in nature, he finds it attached to the rest
of the world"
John Muir
----- Original Message -----
From: "Steve M Duddy" <timetiles@icon.co.za>
To: "Chile Heads" <Chile-Heads@globalgarden.com>
Sent: Saturday, May 04, 2002 7:12 AM
Subject: [CH] Off topic some what, but still cooking...
> Hi Chilens,
>
> Tex-Mex Sloppy Joes recipe asked for a non-stick skillet.
>
> Just wondering what other peoples experiences have been with these
so-called
> non-stick skillets. They seem to work for such a short period of time!
> I've bought the most expensive, I've kept them in a pillow case in my pan
> cupboard, I've never used any abrasive cleaner nor anything other than
nylon
> utensils, and they never seem to work well for more than a year! Baring
> mysterious scratches that can never be accounted for, they look just like
> new. But try and cook an egg (with chile sauce, to make things more
> on-topic) and it needs to be pried and poked from many different angles,
> center bit sticking and braking the yolk, of course. This in a non-stick
> pan with a generous glugg of olive oil. I cook with gas....
>
> Steve
> Wilderness
> South Africa
>
>