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The Water Cooler
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Buying kitchen stuff that lasts.
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<blockquote data-quote="Droff" data-source="post: 3922800" data-attributes="member: 26615"><p>Look into waterless cookware, it's not cheap but it cooks good and looks good. We've got several pots we've used almost exclusively for close to 10 years now.</p><p></p><p>I'm migrating away from non-stick pans and moving toward cast iron. I've tried some Lodge but they seemed to take more work to season, even though they are 'pre-seasoned'. I've got 2 or 3 pans made by Victoria Cast Iron from Columbia. Their pans feel smoother than Lodge and they seasoned a little better for me. With just a little butter in the 8" pan, I can flip an egg, yoke intact. Clean up is pretty easy and then put a light coat of oil on it and it's ready for the next day. I also use the cast iron to sear our steaks.</p><p></p><p>I've also tried a carbon stainless steel pan but still trying to get it figured out. Like mentioned previously, need to learn temp and time requirements and you're good to go.</p></blockquote><p></p>
[QUOTE="Droff, post: 3922800, member: 26615"] Look into waterless cookware, it's not cheap but it cooks good and looks good. We've got several pots we've used almost exclusively for close to 10 years now. I'm migrating away from non-stick pans and moving toward cast iron. I've tried some Lodge but they seemed to take more work to season, even though they are 'pre-seasoned'. I've got 2 or 3 pans made by Victoria Cast Iron from Columbia. Their pans feel smoother than Lodge and they seasoned a little better for me. With just a little butter in the 8" pan, I can flip an egg, yoke intact. Clean up is pretty easy and then put a light coat of oil on it and it's ready for the next day. I also use the cast iron to sear our steaks. I've also tried a carbon stainless steel pan but still trying to get it figured out. Like mentioned previously, need to learn temp and time requirements and you're good to go. [/QUOTE]
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