In article >,
"jacqui{JB}" > wrote:

> "SportKite1" > wrote in message
> ...
>
> > IMHO every kitchen should have a 12-14 inch
> > cast iron pan and/or a 14 inch SS pan that is oven
> > safe. A good oven safe slant sided sauteuse is nice
> > if you do that sort of cooking.
>
> As another poster mentioned, 14" is a very large pan indeed for most
> home stoves. Measure before you purchase. And if you purchase cast
> iron, be aware that you'll need to season the pan, otherwise things
> will stick.
>
> > >I do have a nice big SS expensive frying pan.
> > >Tried to cook a few things and they stuck bad...
> > >any suggestions on this?
>
> > You're not using enough oil.
>
> Not necessarily. I use SS pans very often and rarely use much
> oil/butter/whatever. The secret is heating the pan correctly, then
> adding whatever oil I'm using, allowing the oil to come up to
> temperature and then adding the food. Many foods -- frikadeller, for
> example -- have a natural release point, meaning that they'll come
> free of the cooking surface on their own once they've developed enough
> of a crust.
>
> -j
>
>

A #14 is great for roasting, and will fit a small turkey. ;-)

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