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Originally Posted by RJVB
l'd like to have a 'statement' everyday pan I could always leave on my cooktop.....Staub has this enameled CI pan in this color and I may just have to pull the trigger.
I'd really like one about 9.5 in. covered, but no one makes one like that. Just not sure how forgiving pans are these days, w/seasonings, preheatings, maintenance etc etc etc.... Oh well......: )
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12-23-2023 01:45 AM
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Originally Posted by Dennis D
l'd like to have a 'statement' everyday pan I could always leave on my cooktop.....Staub has this enameled CI pan in this color and I may just have to pull the trigger.
I'd really like one about 9.5 in. covered, but no one makes one like that. Just not sure how forgiving pans are these days, w/seasonings, preheatings, maintenance etc etc etc.... Oh well......: )
The nice thing with CI skillets is that not much has changed compared to how it always was. It's really a vintage way of cooking, even if you do it on induction, but they're not for those who think cookware should be scrubbed of dishwasher-washed clean with an ample amount of detergent.
If you do get one of those beauties just remember that enamel *can* chip if you cook with steel utensils or cut meat on it without consideration or put it on the bottom of a pile of dirty dishes. And don't preheat them too fast on induction.
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Originally Posted by RJVB
Thanks man, now that's a collection !
And of course I've been drawn big-time to that wood handle one. Both LeC and Staub still offer a variation. Are they practical or ?? I know you've got the ' wood doesn't go in the oven ' issue, but again, I like that look !
Thanks again for the info.
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Lol, yes, I'm running out of wall space to hang 'em
The wood handle one looks beautiful, with its thinner bottom it heats up quicker than the Lodge skillets, and the enamel means it's unlikely to rust plus you can leave food in it for the next day if you really want. Its rims are relatively low which can be a pro and a con, and the long handle isn't that practical TBH. It's nice to prevent burning your hands but it takes place and most of the time I find myself using a glove to hold the thing close to the body because it gets heavy. I have already made skillet pizzas in it though: the aluminium tip it's hanging from in the picture screws off and then the wood handle can be removed.
I used it for the past dinner and lunch to toast old baguette, cut into short chunks cut in half and with a light coating of "demi-sel" butter
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Originally Posted by RJVB
Thanks again !
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Originally Posted by Dennis D
Couldn't resist having a peak at Lodge's new USA-enamel collection. Pricey, and for now only Dutch ovens. Even the imported line doesn't have a skillet but does have something that could be used as a "2-handed skillet" and definitely has stovetop appeal:
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.......And if you happen to have a pan w/this ' spider' logo, check out the value - -
Why This Cast-Iron Skillet Costs $8,000
...guess there's gold in them there chuck wagons ! : )
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I just found a very old 12" Wagner cast iron skillet in beautiful condition at a thrift store for $9.95
just needs seasoning, can't wait to use it.
it's gonna displace the Lodge that I need to restore as well
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Originally Posted by Dennis D
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RJVB -
Anyway, having diagnosed the issue fairly scientifically, the question now is have you solved the problem in the kitchen? Is your oil still retreating to the outer limits of the skillet? We need to know!
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Originally Posted by ragman1
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I think I already know. I suspect you can't fight thermocapillary convection. Mind you, it apparently happens if you only use a small amount of oil so I'd up the oil level or reduce the heat.
See, the real point is that the retreating effect tends to leave a dry area in the middle where the heat's highest, possibly leading to burnt food. I'd be concerned more with that than anything else.
But apparently you think I'm just making silly remarks or something. I'm not, I do the cooking at home. Anyway, good luck. Have a nice Xmas :-)
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PS. All that fried stuff isn't good for you.
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Well, I'm clearly not the only one who had doubts about your contributions.
Of course I know the implications of the dry centre spot, if I wasn't concerned about that I wouldn't have bothered getting confirmation here about my understanding of the underlying physics princples at play.
I never leave my skillets alone while cooking, or make sure there's sufficient liquid (of any kind) and the heat is at an appropriate level to prevent carbonisation. I think I've described how I clean my skillets; I rarely need a brush to remove cooking residue.
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Originally Posted by ragman1
(If only I didn't hate feeling fat I'd be eating into the cardiac arrest insurance against cancer and dementia )
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Originally Posted by RJVB
Of course I know the implications of the dry centre spot, if I wasn't concerned about that I wouldn't have bothered getting confirmation here about my understanding of the underlying physics princples at play.
I never leave my skillets alone while cooking, or make sure there's sufficient liquid (of any kind) and the heat is at an appropriate level to prevent carbonisation. I think I've described how I clean my skillets; I rarely need a brush to remove cooking residue.
In the days before non-stick even expensive pans would build up unhealthy gunge and need to be cleaned. Balancing that with good seasoning was a bit of an art.
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Originally Posted by RJVB
By the way, what oil do you use?
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@Ragman1 - you're right: I was rude, and I hope you'll accept my apology.
As for the physics: all of the fluid simulation work I've done has been at a significantly larger scale where the effects of surface tension and viscosity are not significant compared with the other terms in the Navier-Stokes equation. Even at the scale of around 1mm thick layers of oil, I wouldn't discount the effects of temperature/pressure-induced gradients at the centre versus edges of oil in the pan.
What oil do folks use? Surely we're all using canola/rapeseed?
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Originally Posted by CliffR
As for the physics: all of the fluid simulation work I've done has been at a significantly larger scale where the effects of surface tension and viscosity are not significant compared with the other terms in the Navier-Stokes equation.
Even at the scale of around 1mm thick layers of oil, I wouldn't discount the effects of temperature/pressure-induced gradients at the centre versus edges of oil in the pan.
What oil do folks use? Surely we're all using canola/rapeseed?
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I'm a bit surprised here, I was still at the page where rapeseed oil was great for salads but not baking/frying because of a too low smoking point but that's no longer the case?!
I do prefer olive oil for taste, sunflower or rice bran oil when (deep) frying.
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I'm told this stuff's quite good.
I think rapeseed's good for seasoning. Either way, I've had no problem with it. Maybe if I was cooking steak I might use something more robust.
I haven't tried rice bran but apparently it's as good as peanut, nice earthy flavor. So I'll definitely give it a spin!
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Originally Posted by ragman1
Rice bran oil has a subtle sweetish taste that works really well with many fried foods, even simple fried-up potatoes. It's supposed to have plenty of healthy stuff and I like the idea that it allows to do something useful with all that by-product from white rice production. Dunno if that's actually the case but it'd be nice esp. since rice culture apparently isn't as sustainable as one could think.
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Originally Posted by RJVB
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Originally Posted by CliffR
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The only way is olive.
Transcriber wanted
Today, 04:35 PM in Improvisation