Default User > wrote in message
...
> Omelet wrote:
>
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> > > Om wrote:
> > >
> > > >> Why do YOU fry eggs in butter?
> > > > >
> > > >
> > > > I fry mine in coconut oil now. ;-d
> > >
> > > Yeah, but Susan fries in butter.
> > >
> > > Bob
> >
> > Her choice. :-) I used to too, but in my very personal opinion,
> > Coconut oil tastes even better, and it has a higher smoke point.
>
> Bacon grease is even better.
>
>
>
> Brian
>
> --
I use olive oil spray (Spectrum). Works great with eggs. And sausage and
onions and celery and garlic and---- everything I've tried.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

Susan wrote:

> If those pans don't come with a minimum IQ warning, I guess folks are SOL?

I just ran across this:

The net is like a vast sea of lutefisk with tiny dinosaur brains
embedded in it here and there. Any given spoonful will likely have an IQ
of
1, but occasional spoonfuls may have an IQ more than six times that!
-- James 'Kibo' Parry

Bob

On Sun, 1 Feb 2009 14:29:36 -0800 (PST), Lynn from Fargo
> wrote:

>
>SHHHHHHHHHHHHH!!!
>Be Quiet! Don't tell everybody. They'll all want one.
>Lynn in Fargo

Too late, Lynn.

Here in SE Texas, the young ones are already starting
to hit the flea markets and thrift shops looking for CI
utensils. It's practical, of course. (When young and poor,
is the time to act young and poor. Don't use the Credit
Card; buy used and save the $$.) I have lost count of
the times I have advised youth about how to to buy
and recondition cast iron pots and pans. A labor of
love.

Youth *is* wasted on the young. But... the rules
are not to be changed.

Alex

In article >,
"Default User" > wrote:

> Omelet wrote:
>
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> > > Om wrote:
> > >
> > > >> Why do YOU fry eggs in butter?
> > > > >
> > > >
> > > > I fry mine in coconut oil now. ;-d
> > >
> > > Yeah, but Susan fries in butter.
> > >
> > > Bob
> >
> > Her choice. :-) I used to too, but in my very personal opinion,
> > Coconut oil tastes even better, and it has a higher smoke point.
>
> Bacon grease is even better.
>
>
>
> Brian

Oh that does have it's uses!

Good for both fish and eggs.
I just don't always have it available. We don't eat a lot of bacon.
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

On Mon, 02 Feb 2009 08:43:41 -0500, "
> wrote:

>On Sun, 1 Feb 2009 10:50:36 -0500, "Ed Pawlowski" > wrote:
>
>>
>>"Susan" > wrote in message
>>>
>>> I'd never allow a non stick pan into my house for any purpose, frankly.
>>>
>>> Susan
>>
>>They are good for frying eggs. They are OK for a few other things, but not
>>really needed. Not allowing them in the house is a bit extreme, IMO, but
>>hey, its your house.
>>
>I disagree totaly, my 10 in. cast iron Lodge is the best egg fryer I've had in over 50
>years.

No offense, guy, but this logic says nothing, if it's the *only* egg
fryer you've had in 50 years. This is a relative comparison, without
reference to a specific base population, means nothing.

I've used CI, S/S, Teflon I and II, Silverstone. To this day ( and
yes I have good 10" Wagner CI, well seasoned), I still do my omelettes
in a NS pan. And my frittatas, tho sometimes I use a small CI
skillet, as the 10 is a little large.

Alex

Default User wrote:
> Bacon grease is even better.
> Brian
>
I finally found some decent lard. That tastes interesting--more
subtle than bacon fat.

--
Jean B.

On Mon, 02 Feb 2009 10:36:09 -0600, Omelet >
wrote:

>In article >,
> Susan > wrote:
>

>For stuck egg stuff, I put it in the sink, squirt a bit of dishwashing
>soap into it and lightly run a soft brush around it. It does not take
>much work at all.
>
>I then dry and re-oil it with a paper towel.

Ecco! E vero!

Alex

On Mon, 2 Feb 2009 08:48:34 -0800, "Bob Terwilliger"
> wrote:

>Susan wrote:
>
>> According to studies, you don't have to abuse the pans to create risks.
>>
>>> You posted contrary to laboratory findings.
>>
>> Uh, no. I posted in accordance with EPA and consumer group findings.
>
>Please provide a cite for any of those claims, especially the EPA one.
>
>Bob
>
I'd go one step further. All those who know that butter is the
end of all sticking prpoblems, stand up and be heard.

Alex, who uses CI, S/S and non-stick, as the situation requires.

On Feb 3, 6:55*pm, Chemiker > wrote:

> I'd go one step further. All those who know that butter is the
> end of all sticking prpoblems, stand up and be heard.

I suspect that the end of all sticking problems lies in the
quantity of butter used. If the food is floating in butter, it's
probably not sticking.

> Alex, who uses CI, S/S and non-stick, as the situation requires.

As do I.

Cindy Hamilton

On Sun, 01 Feb 2009 17:29:01 -0700 in rec.food.cooking, Gloria P
> wrote,
>Last summer I was in a surplus/camping store and looked at their
>no-name cast iron. Quite a few pieces had cracks, both lids and pots.
>Looking closer, I discovered--made in China.

The store bought a load of scrap?

Cast iron is not high tech. China has been doing it for a long, long
time, and they can do it right when they want to.

On Wed, 04 Feb 2009 13:58:03 -0800, David Harmon >
wrote:

>Cast iron is not high tech. China has been doing it for a long, long
>time, and they can do it right when they want to.


Moral of the story......insist on Lodge!

http://www.lodgemfg.com/

In rec.food.cooking, Janet Bostwick > wrote:
> Not being critical here, but I think that you have a habit that I don't have
> that puts your pans at risk. You put them on the burner, let them heat and
> go do something else. IMO the only pans you can possibly do that with are
> cast iron.

I do it regularly with machined aluminium pans, without any warping.


--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russell

In rec.food.cooking, Mark Thorson > wrote:

> The lid to my cast iron pot developed a huge crack
> in it a few days ago, and only has a few more uses left.
> It's only 28-29 years old. Shouldn't cast iron last
> longer than that?

I predict that some of my cast iron will be used by my children's
great-grandchildren. Currently, I use some that was used by my
grandmother when my mother was a child.

But back to your situation: dependig on the brand, it might have a
lifetime guarantee. I got a small crack in my Lodge Fajita pan. I called
them up, and asked about the model number, so I could buy another one.
They suggested that they should send me a brand new one for free, and they
did so.


> I had a chance to buy a second pot and lid at the same
> time, and now I wish I had it. The first one only cost
> $9.99 plus tax.

Yard sale season is coming right up. I'm on the lookout for old crappy
looking Griswold pans that will become good as new in my hands (along
with old tube-type electronics, old eletric guitars that middle-aged
folks left at their parent's house when they moved away, antique coffee
makers that were wedding gifts in the 1920's and have been on a shelf
ever since, and lots of other stuff...)

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russell

On Thu, 5 Feb 2009 15:31:47 +0000 (UTC),
wrote:

>In rec.food.cooking, Mark Thorson > wrote:
>
>> The lid to my cast iron pot developed a huge crack
>> in it a few days ago, and only has a few more uses left.
>> It's only 28-29 years old. Shouldn't cast iron last
>> longer than that?
>
>I predict that some of my cast iron will be used by my children's
>great-grandchildren. Currently, I use some that was used by my
>grandmother when my mother was a child.

I've got the cast from my mother, grandmother, and great-grandmother.
The older the better.
>
>But back to your situation: dependig on the brand, it might have a
>lifetime guarantee. I got a small crack in my Lodge Fajita pan. I called
>them up, and asked about the model number, so I could buy another one.
>They suggested that they should send me a brand new one for free, and they
>did so.
>
>
>> I had a chance to buy a second pot and lid at the same
>> time, and now I wish I had it. The first one only cost
>> $9.99 plus tax.
>
>Yard sale season is coming right up. I'm on the lookout for old crappy
>looking Griswold pans that will become good as new in my hands

The old Wagner pans are great too when you can find them cheap. I've
got a 10-12" set of pans that have the Cracker Barrel logo and a
little scene stamped on the backs. They must have sold them at their
stores. I paid 3 bucks for the set and they're great pans. They
don't have that rough finish that lodge pans have.

Lou

"Omelet" > wrote in message
news
> In article
> >,
> donny > wrote:
>
>> For Christmas I got a Cast Iron Skillet. I have been using non-stick
>> pots/pans for years. Was I ever wigged when I saw how wonderfully
>> this skillet can brown meat, onions etc. I'll never go back to non-
>> stick stuff for stews, meats etc. Eggs, yeah.
>
> It's worked for me for over 20 years...
> --
> Peace! Om
>
> "Any ship can be a minesweeper. Once." -- Anonymous

Once you drive a Ferrari is tough to go back to a Pinto.

Dimitri