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Latest Activity: Apr 11
Fervet olla, vivit amicitia.
"While the pot boils, friendship endures."
Started by Loren Miller. Last reply by Michael Penn Mar 15.
Started by Grinning Cat. Last reply by Idaho Spud Mar 14.
Started by Patricia. Last reply by Joan Denoo Mar 2.
Started by Idaho Spud. Last reply by k.h. ky Mar 1.
Started by Ruth Anthony-Gardner. Last reply by Michael Penn Feb 18.
Started by Idaho Spud. Last reply by Michael Penn Feb 8.
Started by Loren Miller. Last reply by Loren Miller Feb 6.
Started by sk8eycat. Last reply by Pat Jan 26.
Started by Daniel W. Last reply by sk8eycat Dec 20, 2014.
Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17, 2014.
Would a 17 inch (or even a 12 inch) cast iron skillet cook reasonably well out to the edges on a small natural gas burner?
Thanks for the skillet website Pat. My cast iron skillet is probably an 9 inch. My non-stick is 12 inch, and it's my favorite. I'm alone, but still like to cook large portions so I don't have to cook so often.
I see the site has a 12 inch "seasoned" skillet for $37, and a 17 inch for $105. I think I would love a 17 inch!
Thanks Joan. I'll start looking in second-hand stores and try to find my medium sized cast iron one in the meantime. And thanks for the care instructions.
I have a huge non-stick skillet I loved until I stupidly got it too hot and the center bulged-up. Doesn't work nearly as well now.
I assume a heavy cast iron pan will not bulge, but will too much heat ruin the glaze?
Spud, here's the website skillets for Lodge Cast Iron Cookware. Considering that if this stuff is properly cared for, it is passed down to great-grandchildren, the prices are reasonable. The size depends on how many people you cook for. If it's just you and someone else, start with the 10" the 12" would definitely be big enough for almost any need. Since I collect the stuff, I have a 16" skillet, with cast iron lid, at home. It generally takes two mules and a football team to move it. This stuff is a heck of a lot heavier than you initially imagine.
sk8eycat I just read this, Joan, do the directions suggest wearing a gas mask while mashing and scraping the garlic paste?
You really do have a thing about garlic! Gee, one of the great pleasures of life; so sorry your body doesn't tolerate it.
Spud, I like cast iron, too. A well seasoned iron skillet will fry eggs as beautifully as a new non-stick skillet. I have yet to find a brand of non-stock that lasts. When the non-stick wears out, the skillet is worse than a steel skillet for frying.
The first place I would look is a second-hand store. Even if the iron is rusty, just clean it well and get as much rust off as possible. Give it a good oiling inside and out with vegetable oil (actually, I like bacon grease). Then put it in the oven at 150 degrees and leave it for a couple of hours. The oil seeps into the iron pores and gives a patina that will easily be ruined if not properly maintained. I do wash mine with soapy water, which most people do not. I re-glaze the skillet until the patina builds up. It takes time, but if maintained, will be a great gift for your great-grandchildren, or whoever.
This is right up there with religious beliefs:
Neither plague, nor war, nor small-pox have produced results so disastrous to humanity as the pernicious habit of onanism.
--Dr. John Kellog
Felaine, this story of the Kellogs and Post certainly is a surprise to me. What a tale. Flaked cereal will never be the same. Kind of makes me want to boycott the companies. Which I do anyway. I don't like the tastes.
Oh yes, Bertold, saltpeter will do nicely.
Sk8eycat, that was a great morning laugh! Would you like some saltpeter with those cornflakes?
GOD AND CORN FLAKES
For your breakfast amusement. The entire history of Kellogs and Post is just plain crazy. SDA all the way!
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