Cool Tools - Printable Version
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RE: Cool Tools - Entre Nous - 04-22-2010 02:11 PM
I have to second the Pampered Chef tools: I LOVE their rubber spatulas! Indestructible!
I have a collection of Calphalon hard anodized pots, cast iron dutch ovens and frying pans, along with Belgian enameled cast iron bakeware I inherited from my Grandmother. All are like old friends: I couldn't imagine my kitchen without them.
RE: Cool Tools - vanfan - 04-27-2010 11:16 AM
i can't live without my ken hom wok, i've had it for more years than i can remember and it's seasoned to perfection and i've never had any kind of rust on it either which is a 1st. also as stupid as it sounds, the simplicity of a small mixing bowl where i can experiment with marinades then in with the meat and straight to the fridge and don't get me started on my global knives lol
RE: Cool Tools - Brutus - 04-27-2010 11:18 AM
Bubba's gone Global. I guess I'll have to check 'm out.
RE: Cool Tools - Arleen2112 - 04-27-2010 11:28 AM
What IS the best/easiest way to season a cast iron frying pan?
RE: Cool Tools - Bageleth - 04-27-2010 11:57 AM
Arleen, I season mine by heating it on the stove after I've cleaned it, and while hot, pouring vegetable oil in it, coating the bottom and sides.
RE: Cool Tools - Brutus - 04-27-2010 12:06 PM
Arlene, there is another thread in the "Tools of the Trade" forum that is entitled "Properly seasoning your cast iron pan". You might want to check that out too.
RE: Cool Tools - vanfan - 04-27-2010 12:11 PM
you'll have to start using them brutus, once you start you'll never want to use another set of knives again, expensive yes but they just feel so right in my big hands and in 2 years i'm just about to sharpen them for the 2nd time, they are works of art
RE: Cool Tools cast iron - dw2112 - 04-27-2010 01:10 PM
I have been in the fire service for more than twenty years, and cook for my crew almost every day, that being said I love cast iron and teach everyone how to care for it. I read a comment about a seasoning problem and have a solution. Pre-heat an oven to 350 degrees, grease your cast iron skillet with crisco cook the skillet for an hour, after an hour turn off oven and leave the skillet until it cools down. Repeat this step two or three times, and never wash your pan with anything other than hot water and it will be the greatest and cheapest pan you will ever own.
RE: Cool Tools - Sololson - 05-02-2010 11:27 AM
My wife has a ton of gadgets in her arsenal, but one I just used recently was her onion dicer. http://www.amazon.com/Progressive-GOC-300-International-Onion-Chopper/dp/B000A389IM All I had to do was quarter the onion and throw it on and "BAM", perfectly diced onion pieces. Easy to clean too. The Mrs. usually scopes out the recomendations from "America's Test Kitchen" as they do a pretty thourough test and analysis of many different items. http://www.americastestkitchentv.com/testinglist.asp
RE: Cool Tools - Flynn - 05-02-2010 03:24 PM
Lightweight enameled cast iron pans look pretty interesting. Does anyone have any information about them in comparison to traditional cast iron? They look like they'd be great for searing and such.