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Old 07-08-2007, 06:01 PM   #21
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Quote:
Originally Posted by Robo410
anyway, didn't we all find a lot of things to do in that little pan whatever you call it !
Amen, Robo. We've either confused the OP (Black Chef) or inspired him to keep his cookware.

I've even learned some additional uses for my pans.
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Old 07-08-2007, 07:26 PM   #22
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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?


Some of my Emerilware SS pans are so big that they allow me to make marinara, meat sauce and stovetop casseroles in them!
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Old 07-11-2007, 01:51 PM   #23
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Originally Posted by Katie E
Amen, Robo. We've either confused the OP (Black Chef) or inspired him to keep his cookware.

I've even learned some additional uses for my pans.
you've all inspired me...

i've been using these little guys for sauteeing shrimp, cooking 2 egg omelettes, etc.

tonight, i'm going to cook a "big daddy" lamb burger with the 8" cast iron.
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Old 07-11-2007, 01:53 PM   #24
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don't forget they're good for protecting your heine from a spanking.

(making note: remember to teach that to the boy tonight.)
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Old 07-11-2007, 01:58 PM   #25
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Originally Posted by buckytom
...(making note: remember to teach that to the boy tonight.)

Are you sure you want to do that? It's your hand, after all that will suffer.
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Old 07-11-2007, 02:00 PM   #26
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i'm no dummy. i get to be the good cop. mommy's the bad cop...
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