Free: Contests & Raffles.
Anyone hopping off the cast iron train for the stainless train? I have 3 cast iron skillets now. A 12", 8" and 6". I'll keep the smaller ones for sure but not as happy with the 12". It's the one I've had the longest and I'm starting to notice how uneven the cooking surface is. The center of it is a high point. Cornbread burns more in the center, uneven sear on meat, eggs slide away from center, etc. Maybe a "high quality" cast iron skillet wouldn't have that issue but I'm kinda over the nostalgia of it. I always thought stainless was inferior and "sticky", maybe due to having super cheap pans. After watching an excessive amount of cooking videos lately I'm giving a quality stainless frying pan a go. I imagine there's a good reason stainless is used in most professional kitchens. Also, I can't get the words, "fond" or "deglaze" out my head.
Crazy how the electrical current causes a circular current in the water.
Quote from: Boss .300 winmag on November 30, 2024, 06:48:22 PMCrazy how the electrical current causes a circular current in the water.Does the water go the opposite way Down-under?