Andy M.
Certified Pretend Chef
It appears your mind is made up on clay cookware. I wish you the best of luck with it.
...the best foods are not not always cooked in 2 minutes. its worth waiting longer for delicious food. for example, couscous, takes 2 hours to make. usually 3 hours. Most delicious tagines, stews, bone broth soups takes hours to make. chili, pot roast, etc.
just my 50 cents.
Your posts seem to suggest clay cookware is the only way to cook food slowly for a long period of time. That's clearly not true.
I cook exclusively in various metal cookware and often cook foods for hours when appropriate. The cook makes delicious food, not the cookware.
no I do not. sahm, its in my intro. btw , real frittatas are supposed to be cooked partially on the stove and then baked in the oven. thats why clay or cast iron is a really good bet.
Seem s hard to believe that the Italian fritatta was traditionally made under a broiler.Actually, a real fritatta is cooked on top of the stove, then put under the broiler, not baked in the oven. Baked in the oven would be a quiche or a soufflé.
I have fully clad stainless steel pots and pans literally hanging off my walls, and I also own a couple of cast iron skillets and a 5 quart enameled cast iron Dutch oven.
But my current go-to pan is the Calphalon 10-inch non-stick Everyday pan. I also bought a Calphalon 10-inch omelette pan which I use, but not as often as the appropriately named everyday pan. If you check out Amazon.com, they usually have a piece or two of Calphalon hard anodized aluminium pots and pans on sale at all times. I think they're a good investment and plan on adding more of them to my kitchen, one or two at a time.
Seem s hard to believe that the Italian fritatta was traditionally made under a broiler.
When I was in Italy most foods were prepared on top of the stove or in an oven and that was at probably at least 100 years after Italians started making frittatas. I had some pretty tasty cinghiale that was roasted in front of a vertical bed of coals with potatoes underneath that were cooked in the drippings.Why? Do you think stoves are something new to Italy?