Been thinking about the right tools for the job here lately. In the cornbread thread, CI seems to be the popular way to do it (and it’s my preferred method).
Last night when I was making Sass’s Potato Rounds, I needed to cook a bunch of bacon, so I grabbed my biggest skillet to get the job done more quickly (holds more, so done faster right). The skillet is Stainless Steel.
I don’t know if you’ve ever tried making bacon in stainless steel, but it blows. I was not happy. It stuck horribly, the “fond” blackened and bordered on burning. I should have stuck with CI. It seems that some “shortcuts” aren’t short at all!
So, share your personal horror stories and life lessons about the right tool for the job.
Ever try searing a steak in SS, used a paring knife to chop tomatoes, placed a glass measuring cup on an electric eye to bowl water, used non-stick spray in a Teflon pan? Got any stories and life lessons about what works really well for you…..and what might not work so well?
Last night when I was making Sass’s Potato Rounds, I needed to cook a bunch of bacon, so I grabbed my biggest skillet to get the job done more quickly (holds more, so done faster right). The skillet is Stainless Steel.
I don’t know if you’ve ever tried making bacon in stainless steel, but it blows. I was not happy. It stuck horribly, the “fond” blackened and bordered on burning. I should have stuck with CI. It seems that some “shortcuts” aren’t short at all!
So, share your personal horror stories and life lessons about the right tool for the job.
Ever try searing a steak in SS, used a paring knife to chop tomatoes, placed a glass measuring cup on an electric eye to bowl water, used non-stick spray in a Teflon pan? Got any stories and life lessons about what works really well for you…..and what might not work so well?