I like this idea. Although I think there are times throughout the week when someone might want to post a question on a Thursday but can’t because it’s not the correct day of the week. And make them megathreads so they can be referenced throughout the week.
I think themed days for techniques, methods and practices of cooking would be fun. How about something like Ferment Friday or meal prep Sunday (I know it’s stealing from Reddit but eff Reddit, Spez or whatever the case may be)
Although I think there are times throughout the week when someone might want to post a question on a Thursday but can’t because it’s not the correct day of the week.
Agreed, I don’t think there’s any benefit to forcing questions in the weekly one. If you have a question, please make a post. The weekly posts would be more of a prompt to stir up an idea.
I think themed days for techniques, methods and practices of cooking would be fun.
Yes, meal prep would be a great one. I know a lot of the meals I cook end up basically being meal prep since I have leftovers for days.
I have a Greenpan 10?-inch skillet that I really like and use a lot. I’ve had it for several years - pretty sure I bought it before the start of the pandemic, so it’s definitely seen plenty of action. On the stove I primarily use cast iron, but for fish and eggs I break out the ceramic non-stick. It works great for those applications and I really like it. That said, it has started to develop one spot along the side where the coating is wearing off. I actually suspect that was my fault for letting something burn onto it and not cleaning it right away. It any case, I still use it and it still works great on the bottom of the pan, just need to avoid that one spot. I give it a thumbs-up.
Objectively, yes. They do stain easily if you’re not careful. I’d say they’re between a properly seasoned cast iron and Teflon in non-stick, so better than iron, but not sliding around like Teflon.
I.have them, but they are not really more durable than Teflon. I somehow destroyed the seasoning on one and I have no idea how to fix it. It looks perfect, but eggs stick. I.use cast iron or stainless steel for most cooking, reserving these for eggs only. I just plan on replacing my egg pans every 3-5 years, they are cheap.
Ceramics also can’t get super hot and the coating will break down with repeated high heat. Your Teflon pans will outgas and poison you and high temperatures, so it’s not only bad for the pan but just a bad idea overall to use them high heat. If that’s your typical cooking scenario, then switch to ceramic.
If you’re doing lots of high heat and transfer between oven and range, you can’t really beat solid metal or a cast iron.
Almost all the ceramic coated dishes you buy in the lower price range are the same. Blasting ceramic powder via plasma onto metal. As long as the application was done properly, which it probably is unless you’re buying factory rejects, it’ll last the same and act the same. They also get very heavy which may be a concern as you try to strain gallons of pasta water out.
Your Teflon pans will outgas and poison you and high temperatures, so it’s not only bad for the pan but just a bad idea overall to use them high heat. If that’s your typical cooking scenario, then switch to ceramic.
Yeah, this is what I meant by “not so great” for high heat applications. I use my carbon steel pan for that sort of stuff, but thought it would be nice to try ceramic if that worked well for it, too (which it sounds like it’s not the case). Thanks for the in depth reply!
I have and still use a few, but for new pans I’ll only get bare metal (stainless or Carbon steel) for new pans. One is a Tefal sauté pan. It’s not too thick aluminium and the coating has developed hair cracks over time and the antistick properties aren’t consistent. The other is a small frying pan by a well regarded (local) company and only got good once I started abusing it because I thought it was a write off. That’s the one I mostly use to fry eggs, but you still need oil and a hot pan to have the egg not stick.
Meanwhile I have a seasoned carbon steel frying pan that is more non-stick than either of them, and a cheap carbon steel wok (under €20) that’s also doing great in the non-stick department. And you can clean either of them with a coarse steel wool without destroying the non-stick properties as long as you’re not too rough. And any damage to the seasoning is easily touched up.
Stainless initially stick for meat, but once the crust develops it will detach itself. And sometimes you want some stickage to develop flavour, for gravies etc., which you then deglaze.
I’ve got a carbon steel pan, too! It works great. The only issue is that it’s heavy (not as bad as cast iron, but certainly heavier than my teflon coated pans).
That’s one unfortunate downside of carbon steel. Stainless can be a bit lighter, but needs a different technique to get it to not stick (of which several demonstrations can be found on Youtube.)
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.
These look nice, thanks for the links! Some reviews say the coating comes off after a bit, but I guess that’ll happen with anything. These don’t look like teflon - any idea what the coating is made of?
It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking.
I’ve had this pan for about a year and really like it. I do tend to turn up the heat pretty high (though never the max) and so far so good. I also run stuff through the dishwasher which is often a no-no with nonstick and there are a few spots on the underside but the inside is fine.
For some inexplicable reason, all my soups turn into stews. It’s a mystery, really.
In any case I’ve been experimenting with chili- cooking off andouille sausage for its fond, starting with a sofrito sort of thing using fine chopped onion and celery, garlic towards the end, ginger. deglaze with booze- I’ve been settling to burbon, but white wine was fairly neutral. Enough water for the sofrito to cook down into almost nothingness, followed by the pepper purée.
That’s been a mix of sweet peppers, serano and smoked red chili’s that I’ve grown fresh, mostly aiming for a more mild heat.
Once that’s hot and simmering and cohesive, it’s the beef, I use rump cut into smallish pieces, that I first marinate with fish sauce and some extra booze. (Don’t worry the fish sauce only smells awful until you cook it.) some lime and orange zest, and lime juice. simmer until heavenly.
Other stews are chicken stew (lemon and white wine stock cooks down wonderfully. Add what ever vegetables you’d like- carrots, celery, onion, maybe green beans.). This finds its way into pot pie as often as not;
the GF’s go to is mushrooms soup. I’ll also go to town with a creamy pea soup if I can get my hands on a ham hock.
Though I personally- and without any real authority- divide the line based on how it behaves on a plate (well, hypothetically,)- if the stock/broth would stay clinging on the topping/filling/whateveritscalled rather than just spilling out and making a hypothetical mess…. It’s a stew
I have no idea where it comes from but here I go : A long time ago, we were invited at some German friends place (I am french) for dinner and they served us a weird unidentifiable “mud” that we did not thought much of.
Well I like to try new food so I dug in and wouldn’t you know it I still eat it today and everyone I made some for told me that it was amazingly good for what it is.
The recipe is simple : For a can of tune, you add a box of creamy cheese (I don’t know if there is a word in English, if you look for “Philadelphia” on the internet, you will find it) and some finely cut dried tomatoes. Be careful to strain everything (remove the water from the tuna, from the cheese and remove most of the oil of the tomatoes) and mix everything together. Salt, pepper and you are good to go. I recommend eating it with plain crackers as the preparation is already salty.
Unfortunately I don’t have the name as we did not understood what our friends told us and simply named it “carabistouille”
Tuna, cream cheese, and chopped tomatoes. That sounds like tuna spread. I like to make mine with tuna, cream cheese, freshly chopped chives and chopped pickles. Great thing to spread on crackers.
I call mine “rillettes de thon” or “rillettes de sardines” depending on which canned fish I put in them. Also, I love to twist them with chopped cilantro, chopped shallots and lime juice or smoked paprika (pimientón de la Vera).
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