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Old 03-22-2007, 03:06 AM   #11
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for crepes go for a 10" cast iron griddle, lodge makes one for less than 15 bucks, nothing browns creps and pancakes better than cast iron.
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Old 03-27-2007, 03:18 PM   #12
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Michael, I agree, my gramma's old cast iron spider griddle from Griswold is an awesome crepe pan. A true family piece and piece of Americana I'm proud to have and use.
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Old 03-27-2007, 09:50 PM   #13
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UPDATE: Well tonight I had a chance to put the AllClads to the test. Keep in mind, this is my first time ever to cook with stainless steel cookware. Let me tell you, I will never go back to non stick pans. Everything I cooked was in the same 10" fry pan(washing in between of course).

First, I cooked a batch of crepes. I was very worried about sticking, but I let the pan do IT'S work and they came out perfect. The crepes slid right off the pan into a plate. Second, I sauteed shrimp with a butter & garlic sauce. I achieved nice browning and a sauce to die for. Third, the topping for the crepe. Sliced strawberries marinated in spiced rum and sugar, reduced to a glaze.

As I said, I was truly worried about sticking, but I listened to comments from others on this site (don't use high heat, don't try and turn the food too fast, the food will release itself from the pan, etc.) and it worked out great!

I now have EVEN temps throughout the pan surface. And clean up is just as easy as with a non stick pan. I don't need the range cranking to get a good sear. And I have a set of pans that will last a heck of alot longer than any non stick pan. They are truly a dream to cook with.

Thanks for everyones help!
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Old 03-27-2007, 09:58 PM   #14
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It wsure is a fine feeling, isn't it?
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Old 03-28-2007, 08:26 AM   #15
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One note I forgot to add. I found that higher quality pans will hold heat longer than cheaper pans. When I laid the pan down in the sink with some soapy water in it to soak for a few minutes, the pan was still pretty hot. Whereas, my cheaper cookware would be the temp of the sink by then.
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Old 03-28-2007, 09:07 AM   #16
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I got most all my SS cookware from Ikea, they`re heavy based with a copper or alu filled center (I forgot which), the rest of the vessel is pure SS.
I`ve had them for many years now, and they can really take some Punishment! :)

IKEA | home | Cookware | IKEA/365+ series | IKEA/365+ pots & pans series
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Old 03-28-2007, 10:24 AM   #17
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you may still want a teflon skillet for omlets. eggs are a world to themselves.
you can pick up a pro restaurant pan for reasonable rates.
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