Snails - Response on Threads Part 3

Status
Not open for further replies.

SilverBear

Super Member
ECF Veteran
Verified Member
Sep 30, 2009
351
54,956
i have nothing against teflon...and don't cook enough to have any knowledge on this topic whatsoever...

I'm OK with other no-stick stove-top instruments in a pinch. But it's not an intelligent choice when there is a heating element embedded directly under it. It will be the first (and fastest) spot to bubble and flake. And by Teflon, I mean ANY anti-stick surface.

1) Wait a bit if you can. Just use other stuff in the meantime. Reason being...they are eliminating Teflon. So EVERYTHING will be non-teflon soon. And prices will drop.
2) Don't use electric skillets. Use crock pots or real skillets. Cast iron or stainless steel (heavy).
3) Get a wok. You can cook anything in a wok (carbon steel). If you have any problems with it, just sand it or wire brush or whatever and re-season it. True for cast iron too.

I'll keep looking. I use the electric skillet just about weekly for something. PLENTY of real skillets, yes, both stainless and cast iron. And one wok, which has not seen the light of day in decades. It has a small (if any?) flat cooking area. Bought that when stir-fry was all the rage.
 

AttyPops

Vaping Master
ECF Veteran
Jul 8, 2010
8,708
134,928
Hc Svnt Dracones - USA EST
I'll keep looking. I use the electric skillet just about weekly for something. PLENTY of real skillets, yes, both stainless and cast iron. And one wok, which has not seen the light of day in decades. It has a small (if any?) flat cooking area. Bought that when stir-fry was all the rage.

Ooohh!
Is it an "Original Hand-Hammered Carbon Steel Wok?" :D (lol)
 

SilverBear

Super Member
ECF Veteran
Verified Member
Sep 30, 2009
351
54,956
I JUST REMEMBERED ABOUT THE WOK!!! (Your pic above.)

The first time I used it, that "heat ring" (or whatever it is called) completely scorched the area around the burner. Gas, if I recall... the previous range pre-'86. THAT is why I never used it again... could never get rid of the burn/scorch... and was glad to get the new range. Never wanted to chance it again.
 

AttyPops

Vaping Master
ECF Veteran
Jul 8, 2010
8,708
134,928
Hc Svnt Dracones - USA EST
I JUST REMEMBERED ABOUT THE WOK!!! (Your pic above.)

The first time I used it, that "heat ring" (or whatever it is called) completely scorched the area around the burner. Gas, if I recall... the previous range pre-'86. THAT is why I never used it again... could never get rid of the burn/scorch... and was glad to get the new range. Never wanted to chance it again.

Yeah. For American ranges, either get a 14-inch carbon steel flat bottom wok, or don't use the heat ring and hang on to the handle. Not recommended for deep-frying unless you're REAL careful (tippy if not flat bottomed).
 

AttyPops

Vaping Master
ECF Veteran
Jul 8, 2010
8,708
134,928
Hc Svnt Dracones - USA EST
Yeah Tibs. When I learned that little factoid (Teflon = dead birds) I really started thinking twice about it.
I learned how to cook without it (and it's better without it).

Not that I haven't purchased my share of teflon for myself or gifts in previous decades (and particularly when my income was higher).
All decent pans are moderately expensive...or worse...very expensive.
The other thing you can do is A) Find a restaurant supply shop that also sells to retail, or B) find outlet malls that discount such stuff or C) use the internet.
 
Status
Not open for further replies.

Users who are viewing this thread