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Yeah I don't have a strainer either :/ So chop instead of crush?

I'm at college and trying my second attempt at a really good tomato sauce. I'm following Marcella Hazan's Tomato Sauce II recipe which calls for whole plum tomatoes pureed through a food mill. I have the tomatoes imported in a can from Italy (was really happy I could find this), but I now am...

I make sure to do the clean thing as well (I noticed also how easily oil burns onto the pan and do use Barkeeper's Friend to get it off). I'm going to try your cooking technique tomorrow. I have a quick question though about when you jiggle the pan. Is this after a minute or two (once the...

Hmm, I was so hoping for a pan that could mostly function in every catagory (I didn't want to use teflon because I wanted to be able to do hot pan searing as well). Is there really no hope?

I like to make an Egg Beater Omellet everymorning and as a college student I decided to try and cook all my meals with one "everything" pan. So far this skillet has worked wonders for pretty much everydish, but I have yet to figure out how to make my omellets not stick. I've tried a very hot...

Thanks! Yeah I saw that before. The only problem is price as it does nearly break my budget limits, but still doable.

What do you mean mama? Are you talking about a hard anodized interior (that is without a non-stick coating)? Does that even exist? If so, how non-stick is it?

Yeah, I agree. I think I'm gonna stick to the nonstick option even though the carbon steel benefits do sound enticing I don't think they outweigh the additional hassle of cleanup and proper care.

Hmm this sounds pretty good then. A good quality nonstick might be the direction I end up going. On this other forum I posted a thread with the same topic and the community is pushing for a carbon steel pan. What do you guys thinks of this?

Thanks for the suggestions! My only concern with going the classic non-stick route is that if I am making something that requires high heat or transfers to the oven I want to be able to use my standard pan for those dishes as well.

Some great replies. Chef Munky, The equipment you mentioned is not allowed to be used inside my dorm. I could of course use it inside the kitchen, but then it sort of defeats the purpose since in that case why not just use the stovetop? The crockpot is a decent idea, but it's not really my...

Hi There, This coming fall semester I will be a sophmore and have decided to try out cooking instead of using my college's dining plan. I have access to a shared kitchen with a standard stovetop and oven. I am looking for advice on the perfect everday skillet. I cook eggs in the morning, but...