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Old 12-14-2011, 04:24 PM   #1
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I want a "French fry" pan!

The Chef's Catalog has a sort of serrated pan that you can bake crispy french fries on. I think I want it !!!

Anyone ?

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Old 12-14-2011, 04:27 PM   #2
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Link?
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Old 12-14-2011, 04:39 PM   #3
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I meant to add one, I was too excited.

Shop Crossini Nonstick French Fry Baking Sheet at CHEFS.

I'm sorry.
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Old 12-14-2011, 04:42 PM   #4
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OK, I was a little confused. I thought you wanted a fry pan from France. Now I get it.
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Old 12-14-2011, 05:34 PM   #5
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Oh. I see. It's for hotting up frozen food. I rarely do that. I guess it's got to be an improvement if heat circulates to all sides of the food. Seems I remember the bottoms coming out soggy sometimes. I checked the reviews on Amazon because the reviewers at the linked site sounded a bit too pat. But the Amazon reviewers prone to using frozen tots and such seem to like it a lot. But I gather you have to put something under it, because the holes go through, as I guess they need to if it's going to work as advertized. Good enough. I like to see someone coming up with better ways. I suppose I could do pretty much the same thing with my perforated baguette pan.
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Old 12-14-2011, 07:17 PM   #6
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I tend to agree with GLC.

It seems like a cooling rack on a baking sheet or a perforated broiler pan would do the same thing.

I do not have room anymore for all of these extra goodies and I tend to put the money into the food and not the pan.

Not trying to be a wet blanket that's just me.
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Old 12-14-2011, 07:51 PM   #7
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You might be right, although my broiler pans haven't had that kind of perforation. But it occurs to me that I have something close, my perforated pizza pan. It's not non-stick, but there are plenty of those around. And they make these things for grill toppers. But the French fry baker pan also has the corrugation to collect the oil that weaps out of frozen fried stuff. All in all, it's probably the right tool and worth it, if you do a lot of that sort of thing.
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Old 12-14-2011, 08:13 PM   #8
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Quote:
Originally Posted by Andy M. View Post
OK, I was a little confused. I thought you wanted a fry pan from France. Now I get it.
That's how I read it at first, also:

I want a French "Fry pan".
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Old 12-14-2011, 08:17 PM   #9
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According to the instructions I found on a bag of rippled frozen fries, crumpled foil does the same thing.

Unless you make fries a lot, it seems unnecessary to have a pan that only does one thing, IMO.
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Old 12-14-2011, 08:28 PM   #10
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Quote:
Originally Posted by Zhizara View Post
According to the instructions I found on a bag of rippled frozen fries, crumpled foil does the same thing.

Unless you make fries a lot, it seems unnecessary to have a pan that only does one thing, IMO.
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