"It is so responsive to heat changes on the gas stove". You hear people say that cast does not respond to heat changes, That's such crap!!!! I couldn't agree more with you Fp! There is "nothing like a good pan"! I have a #10 that is one of my favorites that responds soooooo well, I can tell by ESP when to throw the eggs in!
The # 8 I used has a slight warp in the bottom, so the oil puddles around. I have a #10, and it is a great pan for stews, salisbury steaks and larger meals. I'm hungry now.
I do a fried Chicken breast for the wife and I in the #10 with fried oinions and garlic, Pull chicken out once it's done I throw a can of cream of mushroom over it with a pinch of black pepper and stir in with 1/4 cup half and half right in the juices, put chicken back in, simmer a couple more minutes.
That sounds really good Dave. All this talk of #10 pans, I decided to put my regular #10 to use for supper. I fried Panko breaded chicken breasts in olive oil with garlic and pancetta to 150 degrees. I added penne and my wife's sauce that we canned last fall. Some mozz and parmesan cheese then into the oven for 20 minutes to finish the chicken.
Here's what happens when you try to get that warp out! I had a nice #8 I tried to slow heat with a rose bud and had it on a press, Didn't work so well!
There is also lactose free milk. Either the "brand name" or a store version (less expensive) if u are looking for milk (not sure of the alfraedo ingerdients and you want to make ur own).
I think you'll find they are good and very heavy, but usually don't have the really nice cooking surface of the old stuff.
I got a spot of rust on one of my skillets. Not sure how or why. Even reappeared after a couple uses and being oiled. Do I need to do a full restoration on it?
Nope! Take a Brillo or SOS pad and under warm water, scour the spots. Dry with a towl and throw it right on the stove on medium, spray it with pam as soon as it warms up then let it cool with spray in it, Should be fine.
I have a Cabelas # 14 with the lid. I'm understood that there is a well known USA company that makes them for Cabela's. So, the quality is there and I've cooked a lot of stuff on my #14 and it's just fine! I think it's a good piece to own.
Fired up some cast iron tonight. Corn Bread New York Strip Steaks and Portabella mushrooms Plated with baked potato, green beans, and creamed spinach. Oh yeah!
