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Old 08-31-2009, 10:36 AM   #11
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Quote:
Originally Posted by Wyogal View Post
It should start frying as soon as it hits the oil. And, yes, use that cast iron!!!
and, btw, not everything is "understood," especially in this forum. I was just trying to be helpful, and your "No offence" doesn't make your comment towards me less offensive. I found it rather sarcastic and rude.
When i said "no offence" i totally meant it,but anyways i'm sorry if it offended you!i didnt mean to be sarcastic or rude at all!
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Old 08-31-2009, 10:42 AM   #12
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apology accepted, thank-you.
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Old 09-13-2009, 10:06 AM   #13
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whenever I want to fry something breaded, I frequently go into Easy Mode. :) that basically means I whip out the pan with the nonstick surface, just so I don't have t odeal with using too much oil. In my opinion, stainless steel is amazing when you want to have bits left over for deglazing, such as to make a sauce or gravy. if I'm going to cook something breaded, I'll bake it or pan fry it in a teflon pan.

the advice about the heavier skillet is also spot on. I own a set of tri-ply all-clad pans and love em. just wish I could afford the five ply ones. lol.
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