Tuesday, October 14, 2008

Pots and Pans

Just a quick link to a piece in the NY Times by Harold McGee about buying pots and pans for your kitchen. Thought it was of interest.

2 comments:

John said...

Chris:

Over the years I change my preference for pans. Right now I'm on a cast iron kick. I use it for everything except eggs. One tip I've found to be useful for cooking with cast iron is to heat up the pan a lot, then let it cool before cooking. I believe this method gets rid of hot spots better than cooking on the pan as soon as it gets hot.

Chris Connors said...

John,

I really like cast iron too. I believe preheating the pan closes the pores on the pan which helps keep food from sticking. The fat sits evenly on the surface of the pan instead of falling down into the pores.