Search results

I actually tried this with rocks once, but after that my mom switched to a wooden spoon...:angel:

It will be an interesting new chapter. Hopefully it can do as good at potato crust pizza as the electric range and 20 year old toaster oven...

I think we've got this covered for now. It has been useful. Remember: I've almost never cooked on gas before. And I'm getting to be an old codger by now. I'm from Oregon where electric is probably still more common than gas because it's cheaper here than the rest of the country. I will still...

I like to cook my eggs on a pretty cool pan so they don't brown and get that icky taste. And I also like the cheese to melt onto them before I fold it over. I like my cheese. Eggs are just there to contain the cheese and other fillings.

Thank you. That is interesting. What model is your range so I can figure out what cook top might have the same kind of burner. I wondered about this, but wasn't sure how much spreading and evening to expect. I'll ask about it. Maybe I'll take my pan in and some eggs and see if they'll...

No, of course not. As I said, it just occurred to me that this might be a chance to fix one thing that's really been bugging me. Plus the griddle and the large frying pan are the two pans I use most, so it is worth putting a bit of work into solving this problem. I'm not a glamour chef, but...

Oh, and what about those heat spreaders?

We're on the economy program here. No space for large grills and such and it seems pretty extravagant using two burners for one 11" pan. Maybe I'll have to make my own burner. (I have tools and know how to use them.) Do they make modular gas ranges or cook tops? Maybe that's how I need to go.

That's about what I do, but I use the whole pan, not just an 8" circle. Two eggs make a nice, uniform wrapper for my fillings. It is just challenging to get them cooked all the way to the edges without overcooking the center. I succeed once in a while, but not as often as I'd like. I am a...

Exactly my problem. Surely there is one. I also have a 14" deep sided frying pan and the bottom of that one is about the same diameter. (The sides curve up and outwards. I sure wish I had two of these!)

Wood Wood is better for the knife, things cut better on it, food doesn't get stuck down in all those little knife grooves that you get in plastic so it is easier to pick or slide off your food and it's easier to wipe down, and the big kicker: microbes tend to die on wood while they tend to...

I got 100%, but that only makes me a good guesser. :-)

Hi Everyone. We are starting to plan a kitchen remodel and this gives me the chance to fix a problem that has been bugging me for years. I have an 11" round cast iron griddle. One of its chief uses is making omelets. The problem is that it is really difficult to get the whole surface to a...