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Started By
Message
Born This Day, 2014, My New Egg Pan
Posted on 9/3/14 at 4:30 pm
Posted on 9/3/14 at 4:30 pm
I don't really like cookware with non-stick coatings such as Teflon. I use mostly stainless steel pots and pans with some cast iron, and anodized aluminum mixed in.
I have had my eye on this one for a little while. I finally bought one. It arrived today.
It's all fancy cause it's from France. That's like a whole nother country.
Instead of being cast iron. This is a pan machined from a plate of 99% elemental iron. It is coated in bee's wax to prevent it from corroding during shipment.
A quick rapid boil of some water aided in removing the bee's wax. With a little elbow grease, it wiped right off.
Pan, meet bacon. Over a med-low flame, I massaged some bacon around the surface, and the edges.
The bacon was a little lean for this task. I pulled out the tub-o-lard I keep handy.
I got it really hot, almost smoking the fat as I rolled the hot oil around the sides, keeping it moving and somewhat even. I then poured out the oil, and let the pan completely cool. I repeated this twice more. It started to get a little color.
I was about to let it cool completely again, then I couldn't resist temptation.
The fried egg slid straight out of the pan unassisted, albeit a little unsavory with the seasoning oil. My dog approved.
Poor video attempt.
Overall, I think I will really like this pan. I hope it lasts for decades only to get better with each use. It has the same, or better properties as cast iron without the rough bottom.
Hopefully, when it grows up and matures, it will become a useful member of society as my omelet pan.
tl/dr csb
I have had my eye on this one for a little while. I finally bought one. It arrived today.
It's all fancy cause it's from France. That's like a whole nother country.
Instead of being cast iron. This is a pan machined from a plate of 99% elemental iron. It is coated in bee's wax to prevent it from corroding during shipment.
A quick rapid boil of some water aided in removing the bee's wax. With a little elbow grease, it wiped right off.
Pan, meet bacon. Over a med-low flame, I massaged some bacon around the surface, and the edges.
The bacon was a little lean for this task. I pulled out the tub-o-lard I keep handy.
I got it really hot, almost smoking the fat as I rolled the hot oil around the sides, keeping it moving and somewhat even. I then poured out the oil, and let the pan completely cool. I repeated this twice more. It started to get a little color.
I was about to let it cool completely again, then I couldn't resist temptation.
The fried egg slid straight out of the pan unassisted, albeit a little unsavory with the seasoning oil. My dog approved.
Poor video attempt.
Overall, I think I will really like this pan. I hope it lasts for decades only to get better with each use. It has the same, or better properties as cast iron without the rough bottom.
Hopefully, when it grows up and matures, it will become a useful member of society as my omelet pan.
tl/dr csb
Posted on 9/3/14 at 4:33 pm to Btrtigerfan
Sweet range
quote:
tub-o-lard
This post was edited on 9/3/14 at 4:34 pm
Posted on 9/3/14 at 4:35 pm to Btrtigerfan
What brand of bacon is that?
Posted on 9/3/14 at 4:38 pm to Btrtigerfan
quote:
I don't really like cookware with non-stick coatings such as Teflon.
Why not?? Explain yourself.
Posted on 9/3/14 at 4:47 pm to Btrtigerfan
Looks like a paella pan with a handle
Posted on 9/3/14 at 5:51 pm to Btrtigerfan
You a-hole I really didn't need to buy more pans, but you just had to go showing your pictures and making me impulse buy one
Posted on 9/4/14 at 8:00 am to Btrtigerfan
Your stovetop is way too clean.
Posted on 9/4/14 at 8:55 am to Btrtigerfan
Son of a bitch. I think you just found my next kitchen purchase
Posted on 9/4/14 at 9:15 am to Btrtigerfan
quote:
with some cast iron,
cmon man. my iron skillet is like my #1, #2 and #3 choice when making anything
i really need to video me making scrambled eggs in it. they NEVER stick.
i get that sucker good & hot..then in goes a little bacon grease or butter (gotta be quick so the butter won't burn!) and in go the eggs.
i immediately turn it down to '1' and swoop the eggs around the skillet.
nothing sticks, eggs are amazing.
if you properly season a cast iron, its better than teflon by like a million percent.
Posted on 9/4/14 at 11:32 pm to Btrtigerfan
debuyer French steel and cast is what all of the best spots in the world use
Posted on 9/9/14 at 12:14 am to Btrtigerfan
Thanks to you and my impulse buying problem I now own 4 of these pans
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