Well I Took The Bait...

[Pete M]

A cooking thread; on my Comanche Club?

 

. . . .

 

My day just got better. I love a good cooking discussion. Nice to see I'm not the only one out there who's a fan of the kitchen. :cheers: Been thinking about getting some good, sturdy cookware for a while now.

 

the pub is open to any topic you'd like. :thumbsup: no sense in waiting for someone else to start it.

[Eagle]

I'm going back to cast iron....and I apologize for getting all domestic on you all, the most manly of manliest Jeep men.

 

There are few things more manlier than cooking on/in cast iron.

 

And there are NO synthetic coatings that are as reliably non-stick as properly-seasoned cast iron cookware.

[Comanche County]

I bought this up because I'm actually a closet chef/cook... First real job besides a paper route and shoveling snow was at 16. I worked at a McDonalds for a year. My Boss then, Mr. C was a good boss. Gave me my first butt chewing when I threatened to quit one time. Anyway, I didn't learn how to cook there but I learned how to multi-task, move quickly around a kitchen, quality control etc all from Mr. C. It served me well, because later it helped pay for my last two years of college working in family restaurants and a steak house. I love cooking and was even thinking of taking a course in it. But I probably won't, think I'd rather waste my time playing with Jeeps instead and in my spare time I'll try to tame my OCD tendencies when it comes to cookware.

[HOrnbrod]

As a young boot in the Navy, normally the first job you have when assigned to a ship or sub, as a rite of passage, is mess cooking. It consists of participating in all phases of feeding the troops; swabbing the mess area, cleaning utensils and cookware, serving chow, and occasionally participating in creatively food preparation. Mess cooking was also used as a form of punishment when you FU on your normal job assignment, as I sometimes did. Looking back it was all good and necessary training. Unfortunately it instilled within me a lifelong no-joy attitude for expending any effort preparing raw materials that qualify as exquisite human cuisine. Kudos to those chefs who do and enjoy, but I don't cook. Never will.

[ParadiseMJ]

Interesting insight from a chef, Paradise. Thank you.

 

Do you suggest hanging skillets/frying/saute pans instead of stacking to protect their finish?

 

For the most part mine are stacked in the cabinet. If I had a place/rack to hang them, I would. I have some copper pans out...for sauces & desserts...and bling!

 

But really, most important to use plastic, rubber, wood utensils on those coated, treated or teflon pans. They're just tools...I take care of my tools. My AT WORK tools, almost all aluminum pots/pans, stainless steel utensils, etc are all on a huge rack overhead to save space.

[Eagle]

Oh, and I'm a French model.

 

Which one, Renault Deux Chevaux?

[RubberDuck]

My wife swears by All-Clad stainless, no sticking and easy to clean.

When I'm at the stove, all i'll use is Stainless with a copper bottom. We had a set of non-stick pots and pans that lasted for about three months, and a few stainless that have been in the family for over 20 years. At the BBQ, on the other hand, i have a 12x24 cast iron skillet and a #12 cast iron skillet that belonged to my grandparents.

[BIGHEEP]

I got one of these pans for christmas. My first impression was that it is a well made pan. It's got some weight to it and has a nice rivited handle. Much like a cast iron pan it must be seasoned before you use it. So far I have no complaints about the pan.