Comanche County Posted December 19, 2012 Share Posted December 19, 2012 And I bought one of those orgreenic frying pans that advertise that you don't need any oil to fry an egg or anything else. Well, please allow me to attest that that commercial was full of horse puckey and pig urine. Every egg I tried today stuck like silly putty in a kids hair. Sausage went well, but cheese pulling off freely as was depicted in the commercial ended up being harder to scrap off than a crock full of pigeon droppings on a Central Park statue. One use and the thing is as sticky as all the rest of of my scratched up pots..... I'm going back to cast iron....and I apologize for getting all domestic on you all, the most manly of manliest Jeep men. Link to comment Share on other sites More sharing options...
Automan2164 Posted December 19, 2012 Share Posted December 19, 2012 Thanks for being the test mule on that... I was curious... Rob Link to comment Share on other sites More sharing options...
sinkrun Posted December 19, 2012 Share Posted December 19, 2012 Good to know thanks! Link to comment Share on other sites More sharing options...
Backdraft Posted December 19, 2012 Share Posted December 19, 2012 Domesticated....... Now you must send this sham back through one of their office windows and demand your money back plus 50%. After you return to your man cave, you must do 300 one handed push-ups with your children sitting on your back. Once finished, you are to drink a gallon of lighter fluid and piss on a bonfire. Upon completion of these tasks, you earn that man card back. Link to comment Share on other sites More sharing options...
gogmorgo Posted December 19, 2012 Share Posted December 19, 2012 Not having the foggiest clue about what an orgreenic pan might be, it sounds almost like something made of some kind of plant composite, which, when thoroughly soaked in oil, would then leach it back onto the cooking surface. I've had moderate success frying eggs with no grease/oil in near-new non-stick pans. But it's still not the same as using oil. It cooks really well where there's contact with the egg, but once an air bubble develops under the egg, it ends up a bit like a hard-boiled egg, not that greasy, crispy-ish oil-fryed goodness. I'm a big fan of cast iron for cooking over a fire or barbecue, but indoors on electric burners, I prefer cast aluminum. Coated, though. Link to comment Share on other sites More sharing options...
Comanche County Posted December 19, 2012 Author Share Posted December 19, 2012 Domesticated....... Now you must send this sham back through one of their office windows and demand your money back plus 50%. After you return to your man cave, you must do 300 one handed push-ups with your children sitting on your back. Once finished, you are to drink a gallon of lighter fluid and piss on a bonfire. Upon completion of these tasks, you earn that man card back. Well, 300 one handed pushups is out of the question, but 300 twelve ounce arm curls certainly is not! Link to comment Share on other sites More sharing options...
AMCJeepMJ Posted December 19, 2012 Share Posted December 19, 2012 Thank you for the review. I see the commercial from the orgreenic almost every time I turn on the tv, which isn't very often. I did spot them at Wally World the other day and they felt no different than any other coated skillet. Our set of Paula Deen [eek- yes, Paula Deen] 'copper'-bottomed cookware has held up admirably the past few years. With the exception of irreversible scorching via red beans and rice in one of the larger saucepans, they still look almost new with regular use. We have a glass cooktop, so the cast iron is saved for camping. Link to comment Share on other sites More sharing options...
skidoo_j Posted December 19, 2012 Share Posted December 19, 2012 I too purchased one just to make omelets and over easy eggs. I seasoned the pan like it suggested and it worked beautifully as long as the pan was hot, there was just a wipe of oil, and the pan never got over heated before you put the egg on. I used it regularly for two month making eggs every morning. It was awesome I had over easy eggs that were perfect non-broken yokes, and the whites were perfect and had no burnt edges. I never washed it, I'd just wipe it out after every use with an oiled towel to keep the seasoned effects. Then we had family visit. The MIL used the pan, must have over heated it, she burned stuff to the bottom then washed it with who knows what. It's never been the same. Everything sticks to it now. Everything! It's pretty much garbage. I'm just glad it was $20 and not a $120 pan gamble. Link to comment Share on other sites More sharing options...
TheJeepNut Posted December 19, 2012 Share Posted December 19, 2012 All my food is precooked at White Castle so there's no sticking and no mess. Well.... not in the kitchen anyway... :rolleyes: Link to comment Share on other sites More sharing options...
mountainman Posted December 19, 2012 Share Posted December 19, 2012 As soon as they proved that teflon coating causes cancer all my pans went in the trash and i have been a cast iron collector for quite some time now. Nothing beats a 80-100 year old cast iron pan. Its all i have. B) Link to comment Share on other sites More sharing options...
danbyrambler Posted December 19, 2012 Share Posted December 19, 2012 All my food is precooked at White Castle so there's no sticking and no mess. :rolleyes: Tried their new Delux Burger? - - - - Extra grease! :banana: Link to comment Share on other sites More sharing options...
mvusse Posted December 19, 2012 Share Posted December 19, 2012 I learned long ago to never buy anything off TV. But some people seem to think because it's on TV, it must be true. Much like with the internet. Oh, and I'm a French model. Link to comment Share on other sites More sharing options...
terrawombat Posted December 19, 2012 Share Posted December 19, 2012 The only "As seen on TV" item that has provided me with years of dedicated service is this: http://www.amazon.com/A-de-MB-Bacon%C2%AE-Microwave/dp/B0002HSFB2/ref=sr_1_1?ie=UTF8&qid=1355919895&sr=8-1&keywords=makin+bacon Link to comment Share on other sites More sharing options...
Comanche County Posted December 19, 2012 Author Share Posted December 19, 2012 Ooh, I like that! It saves the bacon grease for you, yummy! Link to comment Share on other sites More sharing options...
jpnjim Posted December 19, 2012 Share Posted December 19, 2012 We dumped all the teflon pans a while back. GF had to learn the 'Jimmy' cooking method; Stainless steel + lots of butter :) Tastes better that way anyhow (notice better sounds like butter, no coincidence there folks :) ) I saw those orgreenic pans trying to capitalize on the green thing, isn't ceramic an insulator?! Link to comment Share on other sites More sharing options...
gogmorgo Posted December 19, 2012 Share Posted December 19, 2012 As soon as they proved that teflon coating causes cancer False. One of the chemicals used during the process has been linked to cancer in rodents, but there's no conclusive evidence about it's effects in humans. However, once you get your pans, there's none of that chemical left in/on them (although with all new cookware, it's advisable to wash it first). If you overheat teflon (Health Canada says 350°C (~660F), DuPont says 500F (~260°C)) it can let off somewhat toxic fumes, but it's not going to do worse than give you flu-like symptoms. Flakes of the coating getting into your food won't do anything to you, since it just goes right out the other end. Pretty much, as long as you don't overheat the pan, you're fine. Link to comment Share on other sites More sharing options...
Lee21490 Posted December 19, 2012 Share Posted December 19, 2012 And I bought one of those orgreenic frying pans that advertise that you don't need any oil to fry an egg or anything else. Well, please allow me to attest that that commercial was full of horse puckey and pig urine. Every egg I tried today stuck like silly putty in a kids hair. Sausage went well, but cheese pulling off freely as was depicted in the commercial ended up being harder to scrap off than a crock full of pigeon droppings on a Central Park statue. One use and the thing is as sticky as all the rest of of my scratched up pots..... I'm going back to cast iron....and I apologize for getting all domestic on you all, the most manly of manliest Jeep men. Hard anodized pans are the way to go. Eggs slide out of them like butter, And they're usually metal utensil safe & tough as $#!&. Link to comment Share on other sites More sharing options...
Comanche County Posted December 20, 2012 Author Share Posted December 20, 2012 Hard anodized pans are the way to go. Eggs slide out of them like butter, And they're usually metal utensil safe & tough as $#!&. Link? Costs? Link to comment Share on other sites More sharing options...
fiatslug87 Posted December 20, 2012 Share Posted December 20, 2012 My wife swears by All-Clad stainless, no sticking and easy to clean. Link to comment Share on other sites More sharing options...
Comanche County Posted December 20, 2012 Author Share Posted December 20, 2012 Dang it!!! I should have held out for the blue pan, and its $10 cheaper!!! :fs1: https://www.yoshiblue.com/?mid=2826806 Link to comment Share on other sites More sharing options...
fiatslug87 Posted December 20, 2012 Share Posted December 20, 2012 Link to comment Share on other sites More sharing options...
gogmorgo Posted December 20, 2012 Share Posted December 20, 2012 Anodized aluminum pans sound pretty decent. And that's a killer deal, (65% off) but most of you likely don't have a Crappy Tire within reach... Link to comment Share on other sites More sharing options...
ParadiseMJ Posted December 23, 2012 Share Posted December 23, 2012 I am a professional chef by trade. I have been for over 30 years. I never buy pots/pans/cookware at WalMart or Target etc. I go to a restaurant supply house for my household kitchen stuff. Most household cookware, including knives totally suck for quality and durability. I have the same set of Henckel knives for 25-30 years and they are sharper than s**t still today. Wearever aluminum, with full strength rivets on the handles, new age ironstone teflon coated saute pans with rubber Cool Handles. I never use metal utensils on them...I rarely actually wash them with soap. Just wipe them out. My latest set is about 10 years old and has no teflon wearing off...still looks new. I cook at home every night. I use Stainless Steel and Nickel/Copper for saucepans and stock pots and cast iron for my big frying pan and dutch ovens. FWIW there is no pot or pan that I have seen that eliminates the use of cooking oil of some sort for a.) the first use or b.) long term. Kind of like buying something for your Jeep that promoses 15% more horsepower and 20% better mileage, it doesn't exist. Link to comment Share on other sites More sharing options...
Guest Posted December 23, 2012 Share Posted December 23, 2012 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. Link to comment Share on other sites More sharing options...
AMCJeepMJ Posted December 24, 2012 Share Posted December 24, 2012 Interesting insight from a chef, Paradise. Thank you. Do you suggest hanging skillets/frying/saute pans instead of stacking to protect their finish? Link to comment Share on other sites More sharing options...
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