An old Chevrolet sitting in the garage behind the Bowman Store in 2006.
Plantain has Cabin Fever. NO Fresh Maters (or anything else) in the garden. All we got is this sad little lemon that fell off our indoor lemon tree. Plantain decided to cook it up with some (awww) store bought maters. Mini Monkey came out of hiding to join the fun.
Because bacon.
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Well-thought-of Pan at a Good Price, Heats Up Fast
This pan is well made. It heats up faster than most due to the materials and the ribbed bottom. It is a Lilliputian smaller than I had imagined it would be but works fine for small quick jobs. Someone had mentioned the red label stuck to the bottom as being a giant problem. It was a bit of a nuisance, but I found that if I pulled at it from one side only, VERY SLOWLY, at about 170 degree angle away from the area being uncovered, it came off in tolerably much one piece. This sticker is printed on two sides and has the warrantee, directions and company contact information on it.
Can't exist without one of these in your kitchen.
This nonstick pan is a corporeal workhorse in my kitchen. I have bigger frying pans but for most single serving meals... it's a good take the measure of.
Use only wooden or plastic utensils while using it to extend it's life!
2009-04-19
| bob y (boston. massachusetts) | Helpful Votes: 10 | Rating: 4
Lightweight
This is a strict light weight skillet especially for the price. I was hoping that the lid from my Pampered Chef set would fit, but it doesn't. The tumbler lid does sit on the skillet to form a seal though, so it serves the purpose.
Phenolic stop-cool pistol grips and knobs (with matte finish) for comfort
Tri-ply aluminum bottoms for even ignite distribution
Product Description
Customer Reviews
I angel my new pan!
This is a honestly nice pan for the money. Not too terribly heavy, although I always think a pan should have some weight to it or else it's probably cheap and won't last. I've had it for about a month now and reasonable love it. Use it several times a week, and there is no problem with the non-stick coating so far. I wish it had come with a lid, but you can always pick up a 12" lid, so that's not a stupendous deal. I highly recommend this pan!
Merit the money
I intended this skillet. Nothing sticks to it and it is very easy to clean. Only drawback is it is a little on the heavy side, but overall a great effect.
2010-01-13
(New York) | Helpful Votes: 1 | Rating: 5
Big, Big Skillet
Masses of room to cook multiple items. Wife loves the skillet. The only thing she doesn't like, it is a negligible heavy for her. The two handles make it easier to pick up and it is a well made product. Quick clean up after pan cools.
2009-09-30
(Weirton, West Virginia United States) | Helpful Votes: 1 | Rating: 4
Solicitous, solid, well made skillet
This skillet has all the suitable features that the ones costing a lot more have - combination metallic bottom, non-stick, two handles that don't heat up, and it's solid and melancholy. I would think this is fine for anyone except maybe a professional cook. And it costs way less than a Cuisinart or other big name pan.
2009-06-23
(New York, NY USA) | Helpful Votes: 1 | Rating: 4
Skillet
Record Logic 12-Inch Pre-Seasoned SkilletI love this skillet.. I've never gotten any new pots and pans before, so finaly indisputable to start getting a new one every 2/3 months to replace the old ones. I had no idea of what to get, so took a chance on this one. It's best! Excellent quality, I love the way it cooks, it's big enough to put several things on at the same time and clean ups a breeze. I only wish I had gotten a lid for it. But that's unoppressive enough to fix just by ordering a lid. This skillet is well worth the money.
2009-06-13
| Helpful Votes: 1 | Rating: 5
Array
To one side from being World Strongest Woman Aneta Florczyk is also normal houswife and she knows how to use the frying pan. ;) Pop in www.AnetaFlorczyk.com
Motivational speaker pleads not guilty in frying pan attack Las Vegas Sun
14.01.10
A British motivational demagogue charged with murdering a Las Vegas woman whose body was stuffed in a trash can and in the attempted murder of a transsexual he allegedly solicited on Craigslist for sex pleaded not at fault today to the charges against him.
Michael Lane, 37, appeared today in front of Judge James Bixler on charges of sororicide with a deadly weapon and robbery with a deadly weapon in connection with the death of 44-year-old Ginger Candela, whose severed solidity was found in a garbage can filled with bleach in her garage on Nov. 30.
He also pleaded not guilty to charges of attempted murder and battery with a pernicious weapon resulting in substantial bodily harm in a separate case in which he is alleged to have used Candela's SUV to try and run over a transsexual who authorities say he solicited on Craigslist for sex.
Prosecutors have said they could aspire the death penalty against him and will likely convene a review committee in the coming weeks to weigh a topping murder charge.
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frying pan?
Sep 17, 2007 by initial | Posted in Cleaning & Laundry
how do i recall, which one is good frying pan?
Ethical non stick surface
Heavy and thick bottom
Just a basic formula but it works
Derek | Sep 21, 2007
Ask the sales woman for the number of coatings, in case of non-stick pans. The coatings preference depend on your method of cooking.
The more ever & temperature, the pan on fire, you need more number of coatings, atleast 2.
Go for hard anodised, otherise.
Meen Anna | Sep 17, 2007
Traditionally chefs preferred company iron pans. Cast iron contains microscopic holes, which fill up with burnt fat which prevents prog from sticking, and being heavier there is a better distribution of heat.
Non-stick pans are usually lighter, and employed by most people.
I would imagine that if I was going out to buy the best pan, I would buy cast iron which had a non-stick coating therby getting the excellent of both worlds
xenon | Sep 17, 2007
Well it's elementary most of the time. Provided the fact that all of the burners are even. Too much heat will worp the pan. Poor storage will also scratch the integument so good handleing of your equipment is key.
A good frying pan can take more ruff handling and still produce a good cooking deliver. But a lesser quality pan is more volitle and needs more attention it also worps too easily. It heats up too fast and burns your nutriment, there is no consitancy in heat distrabution.
Now even a poor oven with a good pan will cook it's meat evenly at the healthy temperature and visa vera.
With a crappy pan and a crappy oven, your food tastes crappy. No nutrition.
So in retort to your question, sorry for rambling. A poor pan is, light weight, has no handle, is warped, and the food most sticks to the pan, it also burns your food and when cooking it has to be attended way too much in order to cook a reasonable meal. I yearn my food way too easy on this kinda pan. I don't have the patience to make a good meal. I'd rather fitting get rid of it.
A good pan, has more weight, a better handle, evenly spread bottom, and doesn't heat up so without difficulty AND is more consitant in heat distribution you can feel it when on a burner. I don't mean for you to touch the pan just control your hand over it slightly above and you should be able to see what I mean. I enjoy cooking this way because I can rely more on the pan then the fire although both are important. I rarely overcook my food nor have to scrap the bottom of the pan from burnt crust.
So I say that the old cast iron pan, well maintained, is still the all around best, they never seem to warp and put on a well balanced meal. Just ask a cheif. But they are too heavy at times so the lighter the better accept if it's too thin or too be unveiled with a poor handle, then, well, it's time to change your cooking ware. Wow I had no idea I could talk this dream of about pans. Thanks for your question happy cooking. PS you can also tell by how your food tastes it's amicable of a simple thought but it makes sence to me.
Time will Tell | Sep 17, 2007
I use nothing but form iron pans..but they have to be "seasond" over a period of time and well kept and oiled...You also get suplementary iron from cooking out of them..If ripe acidic foods are used alot this is a no no at first on cast iron untill they are seasond..
pcbeachrat | Sep 17, 2007
Legitimate non stick surface
Heavy and thick bottom
Just a basic formula but it works
Derek | Sep 21, 2007
What is the best frying pan or skillet to cook with on a gas range?
Jun 18, 2006 by Harry H | Posted in Other - Home & Garden
Cooking on a gas tier is too hot for my stainless steel frying pan. What material is best when cooking on a gas range?
Gas, exciting or campfire, cast iron is the best, as far as I am concerned. Properly seasoned and maintained, it is naturally non-charge, heats evenly, stays hot, and provides the best results.
I have a small, medium, and a large frying pan, a griddle, and a dutch oven in tint iron, and wouldn't trade them for a world series win by the Cleveland Indians.... well, I might commerce the medium skillet for that.... lol.
I rarely scrub my cast iron, just wipe it out and bathing after it cools. If it gets a little funky, I wash it and lightly re-season it in the oven.
To season a new pan, scrub it assiduously with a Brillo pad and hot water, rinsing well, as many pans are shipped coated in motor or machine oil to retard rusting. After scrubbing, cag inside and out in a thin layer of lard or Crisco, sit upside-down on an aluminum foil covered baking pan and section in a 300 degree oven for 1 1/2-2 hours. Let cool, wipe gently with a paper towel, and delay hold on to up on a pot rack. Eggs will just slide out, food will brown like magic, and you'll learn to dearest it like I do!
Walrus | Jun 18, 2006
How to cook nice pasta sauce withou using frying pan?
Jan 07, 2008 by tswrocks | Posted in Cooking & Recipes
There is no frying pan in my slow and the ventilation in the kitchen is not good.
However, I love pasta--can anyone tell me how to cook nice pasta sass without using frying pan? Is ti possible? I am tired of bottled sauce already. Thanks!
How about a tomato impertinence that you don't have to cook? I love this dish, and it's so easy. Be sure to let the tomato mixture sit for an hour, before you sling it with the hot pasta - it helps the flavor develop!
Linguine with Fresh Tomato Sauce
2 cups seeded, and coarsely chopped tomato
1/2 cup additionally virgin olive oil
1 cup firmly packed fresh basil leaves, minced
1 cup firmly brim-full fresh parsley leaves, minced
3 tablespoons freshly grated Parmesan
3 garlic cloves, or to drop, minced
2 teaspoons salt
1 pound linguine
Fresh parsley to garnish
Make tomato impertinence:
In a bowl combine well all the sauce ingredients and let the sauce stand at room temperature, covered, for at least 1 hour.
In ample pot, bring 5 quarts of salted water to a boil. Add linguine and stir to prevent sticking. Profit water to boil and cook until pasta is firm but cooked, approximately 7 to 10 minutes, moving occasionally. Drain pasta well. Serve with tomato sauce, and garnish with fresh parsley.
Man accused of hitting daughter -in-law with panSheboygan Upon, WIA 45-year-old Sheboygan man was charged Friday after police say he twice hit his daughter-in-law over the crumpet with a frying pan. Jerry Smith, of 1027 St. Clair Ave., could face up to two years in prison, if convicted. He is charged with misdemeanor
Mom-moms Fried Grassy Tomatoes 1944Chef2ChefPlace into hot oil in frying pan. Fry until you get nice golden brown color on both sides; Don't fire. Place a brown paper bag on a platter; Put the tomatoes on the bag to drain. Meanwhile, add a little milk to frying pan. With a wooden spoon,
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Frying pan - Wikipedia, the free encyclopedia
Copper frying pans were toughened in ancient Mesopotamia. ... The first recorded usage of the term frying pan in English was in 1382 by John ...
