I found it at an auction. Otherwise I would not have it. It's a copper core 5 qt at $750 MSRP. It's ok but nothing special imo.
Fry pans
- Thread starter MacDoc
- Start date
They are a beautiful thing , my buddy the cook must have a dozen in various sizes . My other playmate , a trained in Italy chef says , it’s not the pot that makes the meal , however his cookware collection would suggest otherwise .
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That's a great deal. If they weren't coated, I'd be all over it.
KLR Junkie
Well-known member
Not quite the right thread, but pretty close so here goes.
Does anyone know of a George Foreman style grill that doesn't use coated grill plates? I use my little 2 serving Foreman grill all the time but I only get about 3 years out of the plates before the coating starts to wear off, and they don't sell replacement plates. I know I could switch to a cast iron stovetop grill pan but the Foreman is so fast and easy, plus for some things it just does an outright better job.
Does anyone know of a George Foreman style grill that doesn't use coated grill plates? I use my little 2 serving Foreman grill all the time but I only get about 3 years out of the plates before the coating starts to wear off, and they don't sell replacement plates. I know I could switch to a cast iron stovetop grill pan but the Foreman is so fast and easy, plus for some things it just does an outright better job.
I'm pretty sure there used to be one available with cast iron, non-coated plates. I think my grandma had one. Keep your eyes open in thrift stores. They should be cheap there.
We have a Breville version with coated plates but it’s lasted way more than 3 years with no sign of it delaminating or even scratching. We aren’t especially gentle with it but we don’t use metal implements. The plates are not removable but it’s not too bad to clean. Anytime I’ve had to use a Breville warranty (food processor) it’s been a great experience too.
Bourdain had a good line on frying pans..."A proper saute pan ... should cause serious head injury if brought down hard against someone's skull"
dont buy cheap **** unless you enjoy buying it over and over again.
I have a stainless steel copper lined saute pan that I bought almost 20 years ago, it gets used regularly and goes in the dishwasher regularly
dont buy cheap **** unless you enjoy buying it over and over again.
I have a stainless steel copper lined saute pan that I bought almost 20 years ago, it gets used regularly and goes in the dishwasher regularly
I made some crumpets yesterday and did them in a cast iron pan. It worked great.
I heated the pan to about 400° F, poured the mix into the rings, then turned the heat down. The residual heat toasted the bottom and the lower heat followed through baking the starchy things.
I make mine an inch thick so they can be sliced in half and used for sandwiches.
Non stick aluminum doesn't have the residual heat.
I heated the pan to about 400° F, poured the mix into the rings, then turned the heat down. The residual heat toasted the bottom and the lower heat followed through baking the starchy things.
I make mine an inch thick so they can be sliced in half and used for sandwiches.
Non stick aluminum doesn't have the residual heat.
