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I got a 12 inch pan for Christmas to go with my 7 inch pan, and when using a coil burner that is about 9 inches wide I just give it a longer time to heat up and move it around occasionally. If the tops of the sides are hot, then the cooking surface is plenty hot. The maiden voyage was searing a beef brisket for Hannukah (brother in law is Jewish) and it did just fine. Now it lives in the oven because it's loving enormous. I can't wait to spatchcock a chicken and roast it over some root veggies. I asked for the 12 inch because I tried and love the Alton Brown green bean casserole but the 7 inch just wasn't cutting it and I had to split the recipe between the pan and a corning wear dish. Now it's just one big pan going from stove to oven.
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Jan 27, 2015 04:26
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| # ¿ Apr 29, 2024 07:11 |
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I vote for frying a whole chicken. Maybe a turkey, I can't tell how deep it is.
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Mar 9, 2015 20:31
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I would like to more about the froggy hob cover. That Dutch oven and lid was a great find. CannonFodder fucked around with this message at 05:50 on May 29, 2016 |
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May 29, 2016 05:46
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Enourmo posted:
Good find!
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Aug 6, 2016 19:00
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OMGVBFLOL posted:in my experience that level of histronics is the exclusive domain of hobbyists Or hand them paper towels that have detergent built into the paper. They are great for cleaning countertops and not much else.
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Mar 3, 2017 02:55
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| # ¿ Apr 29, 2024 07:11 |
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Dr. Gitmo Moneyson posted:I might as well ask this again because I’m about to season the grate tonight, probably with either coconut oil or corn oil. Also we may be using solid coconut oil instead of liquid; I don’t know if there’s a difference but please tell me if there is. Whenever you use the grill, just wipe it down with an oily paper towel afterwards. No need to use a wire brush if it's seasoned right.
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Mar 5, 2018 01:22
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