Recent content by BamBam

Nice new skillet! Let us know how you like the rougher surface of the new Lodge. All my CI is hand-me-down from family members. I've always heard that cast iron heats evenly, but the article at the following links explains why its low conductivity actually results in hot spots and why copper...

I jiggle the pan after the eggs start to coagulate. If the pan and egg temps are just right with the right amount of oil (actually I usually use margarine:wacko:), nothing sticks. If they stick a little, then jiggling the pan loosens them, whereas using a spatula may tear them. Hope this helps.

Carefully... I have Calphalon One Infused (not nonstick) and can usually cook eggs without sticking. The 2 secrets I find are preheating the pan to the right temp (trial and error) and having a scrupulously clean pan. I preheat the pan to medium low or slightly lower. The eggs should sizzle...

Hi Robo410. I just want to clarify your last point. It sounds like you are saying the disc bottom pan did not cook as well as the tri-ply copper. Please confirm that is what you mean. Also what pan shape and cooking task were you doing when you made the comparison if you don't mind saying...

If you go to egullet.org and search for "Understanding Stovetop Cookware" you will find a very good and detailed explanation. There is a Q&A forum at the end of it too. I would provide the direct link but I don't have enough posts here to post URLs.

I wonder about that myself. Logic tells me if I use tongs to put a raw steak in a pan and cook it, by the time the inside is 140 degrees, the outside is definitely hot enough that any bacteria on the tongs that gets transferred back to the food would be killed when picking up the done steak...

Wow, this is a friendly place. Thanks to both of you for your kind and welcoming comments. To get really silly with the analogy, multi-layer PTFE coatings are like multi-layer breading. The flour sticks to the meat, the egg sticks to the flour and the bread crumbs stick to the egg...

Hi Easton, Your hard anodized skillet might also have a nonstick coating. (Teflon is a brand of nonstick coating.) If the cooking surface of the pan feels similar to the outside surface (hard and metallic), then it is an anodized surface, which will be very durable and heat resistant. If the...