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I've used a T-Fal professional near daily for five years now. I don't put it in the dishwater and I don't use metal utensils on it, but other than than I don't follow any other precautions. It stills works like new.
And clearly marked as a 3.5" mini skillet. Exact same pic. So either your wife's a moron or you're a big fat phony.
Thats a good idea that came out awesome. As far as drawer hardware for this one you need to find a baby skillet and use it as the pull..... just found this Lodge LMS3 Miniature Skillet, 3.5", Black https://www.amazon.com/dp/B000LXA9YI/ref=cm_sw_r_cp_apa_i_4cqmDb1Z3E966
This is great advice. The only addition (or substitution for the Aluminum Skillet if you're on a budget) I would make is a cast iron skillet. Not as 'non-stick' as the caphalon but will literally last a lifetime.
Actually looks like the 6” model in the pic based off the pour spouts and space taken up on the cutting board underneath.
Edit: yup 6.5 pictured https://www.amazon.com/Lodge-Skillet-Miniature-Individual-Desserts/dp/B000LXA9YI/ref=sr_1_4?ie=UTF8
The 10.25" Lodge skillets is $14 and pretty much holds at that price on Amazon. They are BIFL as long as you season it correctly and condition it after every use.
I use this 10 inch pan mostly along with my all clad stainless steel pan.
All-Clad HA1 Hard Anodized Nonstick Frying Pans, Cookware Set, 8 Inch Pan and 10 Inch Pan, Black https://www.amazon.com/dp/B0170TFNXM/ref=cm_sw_r_cp_apa_aMY6BbC7D146B
It doesn't seem to be ceramic or Teflon. Not really sure what hard anodized means. Any clue?
My non stick used to be a ceramic pan but it started to show it's age. I really enjoyed it though but wasn't sure if it was still safe
That must have been a fun find!
Fortunately, we can all get lucky, but I know it's more fun to stumble on cast iron in a store unexpectedly. (I found this link only because your post set me to googling ...)
Thank you for this! I have one, not by Lodge, that came free with a kitchen utensil I bought years ago. I could never find a replacement and when I Googled in the past they were never this size or look.
This thing is the perfect tool when you need to scrape food off of pots, pans, bowls and the best is glass casserole dishes! No more scraping with your finger nails that dried on food debris!
Friends of Reddit, you need to buy it you will make cleanup way easier! Enjoy!
https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO
Couldn't sleep so I just made coffee and stayed up making doughnuts in my lodge combo cooker. https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_apa_i_-SD5Cb27754S0
Used this recipe
https://www.justapinch.com/recipes/dessert/cake/moms-raised-doughnuts-3.html
You might want to consider spending a little bit more money... you really do get what you pay for. My parents handed down to me a 20 year old set of stainless all-clad, as well as a 40 year old set of le creuset. The only “non-stick” pans I use are these
I also use cast iron a lot....
To sum it all up here is what I think every home cook should have when it comes to pots and pans. 12 inch Dutch oven, 12 inch cast iron. 8 inch non-stick, and a few stainless sauce pans of varying sizes.
Edit: you can find quality cast iron skillets from thrift stores for dirt cheap.
I like this one, it's the one America's Test Kitchen reccomends
Why are you looking for so many sizes of non-stick, do you cook everything on non-stick?
Try a Lodge scraper for cast iron. I use them for scraping just about all my cake pans, it should be able to get in those fine corners pretty well.
Meinung zur Pfanne kann ich ein paar Tagen geben, wenn ich die Gelegenheit hatte, sie zu benutzen
Everyone should own a cast iron skillet.
They are like $15 on Amazon
> spiceindiaonline.com/crispy-chicken-65/
I'm inclined to mostly agree with /u/Amnizu. I dont think I've ever seen deep frying in a pot like that, even if it is heavy bottomed, the outside is not heavy so it will not retain the temperature of the oil as well as cast iron would. A $20 Cast Iron pan is usually my go to for frying. Even safer and probably better would be something like this. A Quart of Oil is actually quite a bit in that kind of pot. When using the Cast Iron get an 1-1.5 inches of oil up to temp then slowly add in each piece of chicken. The recipe you are using has water in the ingredients which is ok, as long as you don't have excess sauce on the chicken when you put it in. Water and frying are not friends. You might even want to reduce the amount of water just a little. To be safe keep some Baking Soda near by to put out any potential grease fires. I'm no pro so take what I say with a grain of salt. I usually use a cast iron pan and it comes out great, makes the house smell though. Hope this helps.
Great combo small dutch oven that uses the skillet as the lid.
Great job! If you get really into it look for a lodge, cast iron duo pot/lid to get the best crust on that bread you could imagine.
Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch... https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_sms_c_api_i_ipDCCbNX8KY63
http://pinchmysalt.com/baking-from-tartine-bread/
My wife has been into this for a few years now, and we are never devoid of crispy, crackly bread!
Going on this, Lodge makes one where the lid is a shallow skillet. Great prices around now.
Fair warning, Lodge iron skillets are rough. I took a finishing sander to mine and after about a half hour of work it's nice and smooth all over. Before sanding slowly heat it up in the oven to 400f and let it cool again just to make sure it doesn't crack or anything before putting in the work.
Dunno if Amazon links are allowed here but this is the one I'm talking about. https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M/ref=sr_1_2?dchild=1&keywords=Lodge+cast+iron&qid=1605714835&s=home-garden&sr=1-2
I've joined the cast iron skillet cult.
Cast iron cookware has come up in a few cookbooks I own, so I read up a bit. When I saw that you could get the non-silicone handle 10 1/4" Lodge skillet marked down to 14 bucks on Amazon, I took the plunge. apparently Lodge is the only made-in-USA cast iron cookware maker left.
Anyways, I'm into it. I like the idea of, instead of it being something like average nonstick pans, which invariably eventually get kinda shitty and get tossed, this is supposed to be something that actually cooks better and better with time if you take care of it. Also, I just like how heavy and rough and burly it is, and that you can use metal implements on it without fear. It just feels like a neat part of cooking history to be connected with. I donated like half of my other pans, so I've got some extra cabinet space too, which is nice.
Plus you can throw it on the grill or in the oven.
Do you do cast iron cooking? What your favorite thing to cook in yr skillet?
$5 on amazon, 3.5" https://www.amazon.com/Lodge-Skillet-Miniature-Individual-Desserts/dp/B000LXA9YI
It's for eggs, reheating meals, or melting bries if you're fancy. I take it you do not own pans or cook much.
Hey, kitchen crew. Lodge is blowing out made-in-USA cast iron skillets on Amazon for $14.88. Just got mine last week!
Edit: Also, I want to do this on the weekend: https://www.bonappetit.com/test-kitchen/how-to/article/pan-pizza-video
Go for it! Turns out a pre-seasoned Lodge on Amazon is $15 right now.
Acidic dishes leach more iron -- some times you hear advice to not cook things like tomatoes in cast iron because it can impart a metallic taste. But I made the best tomato sauce of my life in one of my cast iron pans last week (and need the extra iron myself). But I hope you'll pick one up!
The Imgur album has the step-by-step details, but water is a great solvent. It does most of the heavy lifting. Lodge's scraper makes short work of anything left, and a good plastic scrub brush gets the last little bits.
I’ve never cooked with a copper pan, you should try it out! You can also get a cast iron for less than $20 and it’ll last a life time and takes your steaks up a whole other level, definitely recommend. You can also make a pan sauce in your nonstick pan, it’ll just be more of a wine reduction
The comments on the website were confused why the website recommended a 12 inch skillet under equipment while the recipe said 10 inch. I bought a 10 inch Lodge on Amazon (on sale for $14!) just for this. It came out perfect, something that would be served at brunch at a high end restaurant. Mmmm....
ooo I like this game. A small microplane is great. A good quality paring knife too I love the garnishing set from opinel. Or any opinel paring knife for that matter. handheld little blowtorch (check amazon, there are some decent ones for under 30$)
as a woman of the cheffy persuasion I always love getting little gourmet ingredients in my stocking too.
Have you ever had "Noble" syrup? https://www.mikuniwildharvest.com/shop/product/noble-tonic-01-tuthilltown-bourbon-barrel-matured-maple-syrup/
the tiny bottles of this product are ridiculously adorable.
I also love getting infused salts.
A tiny pestle and mortar might be cool too! They are around 10$ or so.
Also a little cast iron pan. And then suggest that she bake a chocolate chip cookie in it and that you top it with ice cream and you eat it together. Then you're pretty much a hero.
plus it's cast iron, so will last forever. like your love. (aww)
Not everyone loves nonstick, but if you already have cast iron I feel like it’s the best complement! I have this All-Clad set and love them. The 8 and 10 inch are good sizes, and they’ve held up super well over a few years even with me frequently putting them in the dishwasher - just don’t use any metal utensils!
I got this on amazon, it's very affordable and comes pre seasoned and with the silicone handle.
Lodge Cast-Iron Skillet L10SK3ASHH41B, 12-Inch https://www.amazon.com/dp/B00G2XGC88/ref=cm_sw_r_other_awd_zVPIwbQ4B6J1Y
The reason the handle is off in the oven is because it's not oven proof and can melt.