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Old 07-05-2007, 11:00 AM   #1
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8-inch skillets... for what use?

i've got 3 8-inch fry pans that i've accumulated over the years.

this weekend, while preparing to move, i realized something... i don't use these little guys at all.

do you?

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Old 07-05-2007, 11:02 AM   #2
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Perfect for frying eggs or a two-egg omlet. Also for pan-frying a single serving of fish, or meat.

Also, use it to make a roux for stews or gumbos.

Make a grilled cheese sandwich.

I have two, a SS clad pan and an aluminum with a teflon interior.
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Old 07-05-2007, 11:08 AM   #3
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Quote:
Originally Posted by black chef
i've got 3 8-inch fry pans that i've accumulated over the years.

this weekend, while preparing to move, i realized something... i don't use these little guys at all.

do you?
Yes (I have two). I like them for making things that I feel have a better presentation if served in smaller, individual servings, like an apple pancake or a mini-frittata.
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Old 07-05-2007, 11:17 AM   #4
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all the above, plus certain crepe recipes, sauteeing mushroom slivers for garnish, shallots for a dressing, you name it, they are very useful,

Also in my house when cooking for two, if one doesn't like one of the ingredients I can do two small separate pans and please both. Very pro kitchen style...the 8" saute is the most used pan.
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Old 07-05-2007, 11:20 AM   #5
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In addition to the above, i use mine to toast spices.
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Old 07-05-2007, 11:23 AM   #6
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Quote:
Originally Posted by Robo410
all the above, plus certain crepe recipes, sauteeing mushroom slivers for garnish, shallots for a dressing, you name it, they are very useful,

Also in my house when cooking for two, if one doesn't like one of the ingredients I can do two small separate pans and please both. Very pro kitchen style...the 8" saute is the most used pan.
Robo, do you find yourself using the 8" sautes more than the 8" fry pans? Just curious...
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Old 07-05-2007, 11:26 AM   #7
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I also have 2 of these skillets and they get used all the time. It's only Buck and me, so I regularly use one of them to make scrambled eggs for us.

They're also handy for sauteeing small amounts of mirepoix or trinity to be included in a recipe. In a pinch, I've used my non-stick one to make crepes. Although, I do much prefer my crepe pan for making wonderful crepes.

In short, I wouldn't be without my little skillets.
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Old 07-05-2007, 11:27 AM   #8
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I have 2 SS and 1 nonstick and use them all the time.
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Old 07-05-2007, 12:03 PM   #9
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I use my 8" cast iron for cornbread and soda bread.
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Old 07-05-2007, 12:53 PM   #10
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Quote:
Originally Posted by Andy M.
Perfect for frying eggs or a two-egg omlet. Also for pan-frying a single serving of fish, or meat.

Also, use it to make a roux for stews or gumbos.

Make a grilled cheese sandwich.

I have two, a SS clad pan and an aluminum with a teflon interior.


I usually do that - make a roux in one for stews and pot roast gravy.

Or to make light thin sauces for shrimp scampi.
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