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Sep
24
awarded  Autobiographer
Oct
27
comment Cookware, copper or cast iron or just buy the right tool for the job?
Same here...I have an 8" ceramic coated skillet for eggs. Unless you have strong wrists, flipping the eggs is a no-go with cast iron.
Oct
27
comment Cookware, copper or cast iron or just buy the right tool for the job?
I'd argue FOR a new Lodge. Especially for a cast iron newbie. They are cheap, and if you screw it up, easy to replace. The good thrift store pieces (Griswold, etc) are expensive and need to be stripped and re-seasoned before using. The only thing you can't do in a Lodge is eggs, but everything else is a go. Learn how to use, clean and maintain cast iron on a cheap Lodge, and then when you are comfortable, move up to a vintage Griswold or the like.
Mar
2
awarded  Teacher
Jan
9
awarded  Scholar
Jan
9
accepted For baking, is there a common “done” temperature across different kinds of breads?
Dec
31
awarded  Student
Dec
30
asked For baking, is there a common “done” temperature across different kinds of breads?
Dec
30
comment How should I cook bacon in an oven?
What do you do to avoid spattering grease all over the oven? Or is there not spattering with this method? I don't want to have to clean the oven afterwards.
Jul
26
answered Is it possible to make cookies without creaming the butter?
Jul
26
awarded  Critic
Jul
26
awarded  Supporter