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Old 10-18-2006, 04:01 AM   #11
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Location: Seattle
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These standard fry pans are mostly available in Seattle under the VOLLRATH brand. They make some quite good cookware for com'l use. Many if not most larger restaurant supplies seem to have them.

When used they will grow darker with every use. I guess that's seasoning because after a bit they are for all real purposes, non sticking.

edit, I guess I didn't get what skillet was being discussed before.
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Old 10-18-2006, 09:15 AM   #12
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the carbon steel fry pans are heavy. for those with arthritis or bad wrists, get a thick aluminum restaurant pan...one plain one silver stone/teflon, they will cook well and be lighter in weight. Nordic ware, and several other companies make them.

I decided to get the 14" too as my Wolf will be able to handle it. Yes these babies cook.
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Old 10-18-2006, 10:21 AM   #13
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Thanks for the advice.
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Old 10-18-2006, 02:18 PM   #14
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Quote:
Originally Posted by Robo410
the carbon steel fry pans are heavy. for those with arthritis or bad wrists, get a thick aluminum restaurant pan...one plain one silver stone/teflon, they will cook well and be lighter in weight. Nordic ware, and several other companies make them.

I decided to get the 14" too as my Wolf will be able to handle it. Yes these babies cook.
you're referring to the deBuyer pans, right? if so, i have to get used to mine... it takes a LOT of heat to get them hot; then, after getting to temp, they STAY hot for a LONG, LONG time.

i need to cook with them more often to get the feel for them.
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Old 10-18-2006, 02:26 PM   #15
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this is why they are great for browning meat for a stew or a whole roast before braising. The heat holds and the pan does its job. ALso fine for a saute finished in the oven because the whole pan goes in, no problem!
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