The underside of it doesn’t matter that much. It may not have had it when you got it, but I’d bet good money all of that used to be a non-stick coating. Look how it goes up the walls of the pan and none of that has been scoured off with cleaning.
Let me tell you, Homer Simpson is cock of nothing!
- C. Montgomery Burns
Chris_H_2 wrote:i bet if dime took some barkeeper's friend and a rough sponge to that he'd find out it's stainless steel. either that or it's carbon steel.
either way, dime's throwing off a ton of radioactive material every time he burps or craps.
Not being funny. That would go a long long way to explain my health travails of late.
I bought a mildly expensive stainless steel pan to cook steaks in and on first use managed to burn it so badly its all but fucked now (used my single burner thingy that I didn't know got so damn hot). So then went and bought a cast iron pan that I am far more careful with. Cooks a mean steak, and I love doing Eye Fillet roasts in it (brown in the pan and then put the whole pan into the BBQ to roast with lashings of garlic/rosemary butter on top).
Easy as to keep clean, but I'm yet to re-season it. The wease method sounds simple enough.
Also have a cast iron camp stove that has only been used a few times, but to excellent effect.
One of my cast irons is a small one, I think meant for camping. But it is the perfect size for a pancake, and when I pour batter in, it goes to the edge and makes a perfectly round pancake every time. I feel like an iron chef walking to the breakfast table serving everyone my perfect pancakes.
E.H. Ruddock wrote:One of my cast irons is a small one, I think meant for camping. But it is the perfect size for a pancake, and when I pour batter in, it goes to the edge and makes a perfectly round pancake every time. I feel like an iron chef walking to the breakfast table serving everyone my perfect pancakes.
this sounds super inefficient if making more than one or even a few. why not cook several at a time in a pan with a larger surface area?