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Old 07-05-2007, 01:12 PM   #11
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Mine find their way into the depths of the pan cabinet. This is why I've been buying individual pans and not sets.
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Old 07-05-2007, 02:39 PM   #12
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I have 8" teflon and cast iron pans. Cooking for one, the 8" cast iron is one of the most often used. Could never bring myself to spring for an 8" stainless though.
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Old 07-05-2007, 05:23 PM   #13
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Quote:
Originally Posted by Jeekinz
Mine find their way into the depths of the pan cabinet. This is why I've been buying individual pans and not sets.


Two frying pans came with the Emerilware SS set that I bought in October, '05 - a 10" and an 8".
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Old 07-05-2007, 07:30 PM   #14
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Scallops, Shrimp, Side Veggies, Eggs, Roast Spices, Spiced Oils, Sauces
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Old 07-05-2007, 08:15 PM   #15
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For steaks, I like to use the cast iron fry pans.

They hold the heat better and there's no worry of burning the SS pans!
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Old 07-06-2007, 06:39 AM   #16
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I use mine for scrambled and fried eggs, hash brown potatoes, toasting nuts (especially pine nuts), melting butter, sauteeing garlic and onions, sauteeing mushrooms and garlic to top a steak, making a roux, toasting spices, and heating small tortillas.
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Old 07-08-2007, 01:33 PM   #17
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Quote:
Originally Posted by foodstorm
Robo, do you find yourself using the 8" sautes more than the 8" fry pans? Just curious...
Allow me to confuse everyone: it seems only in America do we have the terms backwards thanks to our pioneer ancestors on covered wagons. What we call a frying pan is a saute pan...the sloping edges, the one you can toss the food in like a pro with a bit of practice. What we call a saute pan with straight sides and a lid is a frying pan...used for shallow frying, braising and poaching more than anything else. Sauteuse and Sautoir.

So to answer the question, I use the 8" fry much more than the 8" saute, because I saute in the fry and fry in the saute but prefer a bigger pan for that, 9" or 10" . How's that for confusion?
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Old 07-08-2007, 02:11 PM   #18
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I am so glad you brought that up Robo. I couldn't agree more that we have those terms backwards.
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Old 07-08-2007, 05:15 PM   #19
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Quote:
Originally Posted by Robo410
Allow me to confuse everyone: it seems only in America do we have the terms backwards thanks to our pioneer ancestors on covered wagons. What we call a frying pan is a saute pan...the sloping edges, the one you can toss the food in like a pro with a bit of practice. What we call a saute pan with straight sides and a lid is a frying pan...used for shallow frying, braising and poaching more than anything else. Sauteuse and Sautoir.

So to answer the question, I use the 8" fry much more than the 8" saute, because I saute in the fry and fry in the saute but prefer a bigger pan for that, 9" or 10" . How's that for confusion?
Er...thanks for the clarification/confusion, lol!
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Old 07-08-2007, 05:29 PM   #20
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anyway, didn't we all find a lot of things to do in that little pan whatever you call it !
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