- Aug 9, 2015
- My own little Idaho
I used to ruin perfectly good food by trying to make fancy stuff. These days it's usually pretty basic stuff.
Here is today's breakfast/brunch:I used to ruin perfectly good food by trying to make fancy stuff. These days it's usually pretty basic stuff.
Bacon on the side, those [email protected]@K perfect as is.Here is today's breakfast/brunch:
Pretty basic from leftover mashed potatoes.
Renamed Aunt Jemima's pancake mix, and egg and whatever.
Overall it was good, and was satisfying, but still needed something to make it exceptional. Maybe applesauce, or strawberry jam? IDK, but something was missing.
Ahhh... Chance, what do you think? Maybe bacon?
anyone a fan of carbon steel pans? there big in the uk i here but not so much in the usa.i prefere it to cast iron now
That's my point. Stainless is smooth and easy to clean. Takes NO maintenance, and if it has layers, and is heavy, has the same or similar cooking properties to cast. What's not to like?I used to restore cast iron pans. I have an older propane bottle not regulated with a burner that shoots a blue flame high in the air. I’d heat the pans until they were grey ash…rust would just burn off. Season them and they are as good as new. Intense heat doesn’t change their cooking properties.
The older cast iron pans are as smooth as stainless steel. The ones today are very porous.