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Bar keepers friend is the greatest for copper too. I would think it's a little scratchy for cleaning LC enameled insides.

I use a large unglazed ceramic floor tile and bake all my bread on it. When you start the last rise of your bread, turn on the oven and heat (400 degrees) oven and tile for the 20 minutes or so of that rise before putting the bread into the oven. A piazza peel (long handled flat wood item) is...

I have a well seasoned Lodge square cast iron grill pan and use it for grilling and toasting bread. Yes it's heavy but worth leaving on the back burner to use often and you can put away your toaster. When it gets REALLY greasy, paper towels and hot water clean it without much effort.

Gosh, will try garlic chives and WalMart shallots. We had an early spring here but it can't seem to warm up, still snow and sleet last week. Seems like good weather for shallots and chives.

Have made several omlettes, first one had slight metallic taste, after that pretty good. Did crepes a couple of times also a fried egg. Rinsing with hot water takes care of it. I'm waiting for it to be as good as my old omlette pan.

"The shallots I've grown are a bit too mild for my taste. In your area, I'd suggest you give garlic chives a try. Garlic chives (Chinese leeks) are a perennial that can survive summer heat averaging 90+F and thrive in the 40 - 70F spring and fall temps and survive 0 deg F. winters." Will...

"I don't like to wait to boil water in a large pot to cook artichokes. It's the proper way, but I use the microwave." I cook three or four large artichokes in about 1" of water in a 5 qt pan with lid. This gives one warm to eat or split with a friend (Bolas is right about that) as the...

The pan is 8.25" interior, 8.75" exterior, silvery grey not the blue black I expected. Somewhat rounded sides. I'll take a picture soon. My friends brought it back from Paris in their carry-on and evidently security did not think it was a weapon. :chef:

What sort of shallots do you plant? Any recommendations?

I finally dumped my microwave when I had the gas cooktop installed because there is NOTHING that tastes as good or better when cooked in a microwave. Cooking should be a pleasure and an art, not a race to "nuke" the vitamins and flavor out of our food.:chef:

Cleaning and seasoning Brought home from Post Office. Immediately washed it, boiled the potato peelings (lots of gunk comes out), washed in hot water, rubbed inside with oil and placed in 170 oven where it will stay for a while. I really like the size and weight of the metal. Need my...

First, let me say I think cooking them in a microwave is a dis-service to the artichoke. Yes it may be faster but the quality is much lower. Most of us have 40 minutes to steam a few artichokes. (Actually, I can't think of anything that isn't better cooked on a gas stove top or oven than in the...

Just received the Italian seeds I ordered: San Maranzo tomatoes recommended by CWS4322 as being the best short season tomato for canning tomato sauce. Also some Italian cherry tomatoes for eating and canning, arugala, and a wonderful yellow fleshy pepper. All instructions are in Italian but...

"Get a nice silicone spatula for eggs and crepes. OXO makes a good one." Nah .. I don't do silicone. I have a method for omlettes where I just use a fork to pull back the cooked part and let the runny part flow, then flip and slide onto plate when ready to serve. Takes about 12 seconds. YES I...

I steam mine about 40 minutes (50 minutes at high altitude). Add a clove of garlic, salt, lemon slice and a touch of olive to the water. Rub with lemon prior to steaming to prevent discoloration. When done, serve hot or cold with good mayonaise. (You dip the leaf bottom in the mayonaise before...

Thanks for the information and pictures on that earlier thread. Very clear. Yes I will treat like cast iron but had never seen the potato cleaning method. The pan is 2 mm and light enough to flip the omlette. It will be dedicated to eggs but maybe a crepe will sneak in there sometime.

Yes. Thanks for the pictures and information. Will see how low my non-convection oven will go. Very dry here in SW Colorado. The Anasazi may have dried food by stringing it and hanging from a tree (probably not tomatoes). But if my oven will hold a temp under 200 that seems easy. May try the...

Thanks for the info and pictures. Oh to be in Florida or California where there are ripe tomatoes in the spring!

Several months ago I asked for suggestions for a "perfect" 2-egg omlette pan, since my heavy stainless steel, aluminum exterior, 45 year old Farberware pan was pitting and loosing its temper. Several good cooks I know have used this pan but it is no longer made. I specified NO non-stick and NO...

Speaking as the OP, the program I saw was about drying tomatoes in the oven, not roasting them. I like the method mentioned here about flavoring then drying them in the oven and freezing. Submerging in olive oil does take lots of oil but it can be used for salads, cooking, and dipping bread once...

I don't salt and drain the eggplant either, just cook, bake, grill or slice into stir fry. My favorites are the Japanese variety because they grow and produce longer. In this area the nurseries don't carry anything but the large dark globe shaped plants, so you have to start your own. There is a...

Forty-- during the years you ignored the blackberry plants, did they receive any water? Does it freeze there in winter?

Snipped onto an omlette. Or avocado. Or mashed potatoes. Or onto sliced tomatoes.

medtran45: This sounds like a good method. How long do you keep them frozen?

Gardening program on PBS today showed dehydrating tomatoes. Using paste tomatoes (San Maranzo or Roma), cut into fourths or eighths, lay cut side up on olive oiled baking sheet, sprinkle with sea salt, dry in oven at 200F for 4 to 6 hours. Then submerge in olive oil. This looks appealing...