While other blogs I read are posting stories about life, family, books, world events, economics and computer stuff, I find it only fitting to post a message about my favorite frying pan. Yes, my Le Creuset enameled cast iron beauty has seared countless roasts. Caramelized thousands upon thousands of mushrooms. Sauteed hundreds of onions.
This pan has provided so much flavor in my life. Caramelization = Flavor. How did I learn that? My sister Donna told me. She gave me this pan when she got new cookware back in the mid 80's. She also gave me a passion for the culinary arts. Every time I use this pan I wonder how she could have given it up. Seasoned to perfection, it never fails me.
So let's turn this lame post about a pan into thanks to my sister for passing along her knowledge (and the pan)
and....
no, you can't have it back
8 comments:
I love that! I love that it's seasoned so well you could put just about anything in it (or so I assume) and it wouldn't stick.
Great post. . . and anything that involved sauteed mushrooms is good with me!!!
I began to read this and think, "Gee, I've got a pan just like that." And then I decided it must have been a bigger one that you bought. But then I looked at your hand and realized that is was indeed the same pan that I was thinking was up in my cabinet. And you have it? But you use it! So, then - fabulous! I'm still very happy with my Calphalon. Tuesday I went to Devon Avenue to replenish and stock my supply of Indian spices. I didn't happen to give you a tandoor, did I?
oh my, you forgot you gave it to me??
I'll give it back if you made a mistake....seriously.
Tandoor? *shuffling feet*
uhh....no, no I haven't seen it
I'm thrilled you love the pan and use it! Here's my big thing for the week: butternut squash. Yesterday it was curried butternut squash soup. Tomorrow is a roasted butternut squash soup. Mmmmmm... This weather just makes me want to eat, cook, and sew. Oh, wait...that's all weather.
Neat. Do you ever wash it? I think that would remove the seasoning, which is a Bad Thing.
Of course, there's a Philly cheesesteak place in town that I swear has some of the original grease from the day they opened. Adds that extra little touch of something.
Which is another Bad Thing.
I can rinse it out with water and a sponge. After it's clean I bring it up to temp and add a few drops of oil to seal it back up. I'm not sure how long my sister had it before me but it's held up. This will be a pan I pass down...Your comment about Philly Cheese Steaks has prompted my next post...
I thought there might be a thread . . .
Post a Comment