Cookware?
- Thread starter "J"
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Mickey Merrie
Junior Member
Tell her you love her so much that she should pick herself up a dozen roses from you when she's there next time! Oh, and when she is walking to the passenger door, tell her, "Hold on honey, let me get that door for you!" Then walk around part way and hit the unlock button on your key fob and say, 'there you go sweetie cuz I love you!"Gotcha. Mine just buys every good deal she finds at Aldi's
You think I'm gonna talk to her? That's cute.
Mickey Merrie
Junior Member
She would make you hot tongue and cold shoulder for dinner! Probably get you a Bud Light too! You should read that Love Language Book she got you several years ago!
I got a hex clad pan for myself for Christmas, a 12" skillet. It has really impressed me cooking eggs, omelets, and pan cooking a pork chop. It's been very nonstick and cleanup is a breeze. I may be slowly upgrading other pans as they aren't cheap.
I went the other direction this time when I bought a new 12" non-stick pan. I bought this one for $27 instead of spending over $150 again on a big name non-stick pan. I threw away the most expensive 12" skillet I've ever owned when this one arrived. Granted, it was three years old and used it A LOT, but it was completely useless at the end. Should have lasted twice as long as it did, imo. I chose not to pursue a warranty claim in favor of just moving on to something else.
Amazon.com: Tramontina Professional Fry Pans (12-inch): Frying Pans Nonstick With Lids: Home & Kitchen
I decided to risk my $27 based on 20,000+ reviews on Amazon and a very comprehensive test I saw on Americas Test Kitchen or Food Network or some such thing and this pan wound up at or near the top in every criteria going up against all the big names. Not a great loss if it does not measure up as advertised. I've been using it regularly since October, and I have to say that it heats up and cooks better than any other non-stick pan that I've ever had, and it looks and feels like "commercial" quality like you would find in use in a professional kitchen. I mean it is truly impressive to me how well it cooks, and nothing sticks to it. I use it for frying eggs, sausage, bacon, mushrooms and stuff like that most of the time. Being 500 degree oven safe is not important to me as I would use cast iron for something in that hot of an oven. The only test left is time, and so far so good as I have used this pan to death and it looks like brand new on the inside. If this one holds up for more than a year, I will probably do like Hedgelj and start replacing my other aging non-stick pots and pans with these. I like where it's made, too.
Amazon.com: Tramontina Professional Fry Pans (12-inch): Frying Pans Nonstick With Lids: Home & Kitchen
I decided to risk my $27 based on 20,000+ reviews on Amazon and a very comprehensive test I saw on Americas Test Kitchen or Food Network or some such thing and this pan wound up at or near the top in every criteria going up against all the big names. Not a great loss if it does not measure up as advertised. I've been using it regularly since October, and I have to say that it heats up and cooks better than any other non-stick pan that I've ever had, and it looks and feels like "commercial" quality like you would find in use in a professional kitchen. I mean it is truly impressive to me how well it cooks, and nothing sticks to it. I use it for frying eggs, sausage, bacon, mushrooms and stuff like that most of the time. Being 500 degree oven safe is not important to me as I would use cast iron for something in that hot of an oven. The only test left is time, and so far so good as I have used this pan to death and it looks like brand new on the inside. If this one holds up for more than a year, I will probably do like Hedgelj and start replacing my other aging non-stick pots and pans with these. I like where it's made, too.
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Perfect timing, I hope she likes her new kitchen addition for V-day. Thanks Jamie. She has been complaining about the boys not taking care of the cast iron when they use them.
For other content for this thread. We got a polished cast iron that is the cats ass. Love that thing. She likes it enough that she wants me to grind all of them for her.
For other content for this thread. We got a polished cast iron that is the cats ass. Love that thing. She likes it enough that she wants me to grind all of them for her.
Well she finally broke down and got a set, T-Fal and Our Place won her over. Cost and weight were the deciding factor. She likes the cook ability of cast but hates the weight. Used them a lot over the holidays and was pleased with the results. She does 90% of the cooking so I ain’t saying shit
The Our Place 12” skillet is really light and has a wooden spoon with a built in holder in the handle/lid.
The Our Place 12” skillet is really light and has a wooden spoon with a built in holder in the handle/lid.
be careful with what grit you go to, somewhere around 220 grit they say can be too smooth to be able to season
You got me fucked up...I said she wanted me to do it. She also wants me to quit hunting. Bitches be crazy.
We encountered the Our Place cookware this month at Amy's mom's while house sitting. I don't think I've ever heard my gf bitch as much as she did having to use "that little assed fucking skillet". Makes me chuckle every time she makes dinner. Nothing wrong with the skillet except that its about 2x too small for her. Plus, her background as a chef has her spoiled for every size, shape and composition of pan known to man. I just sit back and wait for supper and keep my mouth shut. Judging from my ample midsection, that strategy is working well.Well she finally broke down and got a set, T-Fal and Our Place won her over. Cost and weight were the deciding factor. She likes the cook ability of cast but hates the weight. Used them a lot over the holidays and was pleased with the results. She does 90% of the cooking so I ain’t saying shit
The Our Place 12” skillet is really light and has a wooden spoon with a built in holder in the handle/lid.
I’m with you, Steve!We encountered the Our Place cookware this month at Amy's mom's while house sitting. I don't think I've ever heard my gf bitch as much as she did having to use "that little assed fucking skillet". Makes me chuckle every time she makes dinner. Nothing wrong with the skillet except that its about 2x too small for her. Plus, her background as a chef has her spoiled for every size, shape and composition of pan known to man. I just sit back and wait for supper and keep my mouth shut. Judging from my ample midsection, that strategy is working well.
Buckmaster
Senior Member
I use mainly cast iron. Here’s the regular users. The rest is in the basement.
Smithey Ironware recommends grape seed oil and when I cooked my eggs the other night, that flavor permeated my eggs. 
I'd been contemplating ordering this tallow for a while because I have some cast iron that needs serious TCL, including two that I'm going to polish and re-season. I cleaned and re-seasoned my two main pieces today and this stuff proved it's worth. I also used it to fry an egg and
I'd been contemplating ordering this tallow for a while because I have some cast iron that needs serious TCL, including two that I'm going to polish and re-season. I cleaned and re-seasoned my two main pieces today and this stuff proved it's worth. I also used it to fry an egg and
I cook with that exact kind on the regular now for many months. Love cooking with beef tallow.
Haven't tried tallow yet but have plenty of good fresh lard that i use regularly.
For cast i use lard or crisco for initial seasoning but will use almost any fat for touch up work.
For cast i use lard or crisco for initial seasoning but will use almost any fat for touch up work.
I’ve got a 1920’s-1930’s Wagner cast iron skillet that is my go-to piece of cookware. I’ll have to try some of that Wagyu tallow. Rendered duck fat is also an awesome option, especially when frying pork chops for some reason.
My skillet has a really good seasoning on it from a lot of consistent usage. But I’ve found that any time I fry fish in it, using peanut oil, it’s like supercharging the non-stickiness of the seasoned surface afterwards. Little pro tip…
My skillet has a really good seasoning on it from a lot of consistent usage. But I’ve found that any time I fry fish in it, using peanut oil, it’s like supercharging the non-stickiness of the seasoned surface afterwards. Little pro tip…
This pan looks like it could be from that company? No name unless it wore off? I know the seasoning needs to be redone. Doing steaks in it today.
Flip yours over and have a look. This little flat spot at the base of the handle is a telltale Wagner characteristic.