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  1. #121
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    Hey bacon noobs! Cook your bacon on a cookie sheet (or some tinfoil) in your oven at 425 for like 8-10 minutes--it cooks more evenly, is less fuss and less mess, and spares the seasoning on your fancy carbon steel pans from all this hassle in the first place.


  2. #122
    Senior Member Lucretia's Avatar
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    Gotta cook the bacon in the pan so that you get all those stuck-on bits in your scrambled eggs. Yum!
    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #123
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    Quote Originally Posted by Lucretia View Post
    Gotta cook the bacon in the pan so that you get all those stuck-on bits in your scrambled eggs. Yum!
    Conversely, pour a bit of the bacon fat off the cookie sheet into the pan and use it as the fat for scrambling, then crumble more of the cooked bacon into the eggs after they start to set. The eggs will be prettier, just as tasty, and no sticky mess.

    Just sayin.

  4. #124
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    Quote Originally Posted by Vertigo View Post
    Hey bacon noobs! Cook your bacon on a cookie sheet (or some tinfoil) in your oven at 425 for like 8-10 minutes--it cooks more evenly, is less fuss and less mess, and spares the seasoning on your fancy carbon steel pans from all this hassle in the first place.

    My pans tend to heat up faster than the oven.

  5. #125
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    Quote Originally Posted by GlassEye View Post
    My pans tend to heat up faster than the oven.
    I hope your pans clean up faster than the oven too, because otherwise it's a moot point. Except sipping coffee and waiting is more fun than cleaning.

  6. #126
    Senior Member wenus2's Avatar
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    Quote Originally Posted by Vertigo View Post
    I hope your pans clean up faster than the oven too, because otherwise it's a moot point. Except sipping coffee and waiting is more fun than cleaning.
    Lol. Point aaand match.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  7. #127
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    Quote Originally Posted by Vertigo View Post
    I hope your pans clean up faster than the oven too, because otherwise it's a moot point. Except sipping coffee and waiting is more fun than cleaning.
    If I am using a cast iron pan or similar, it gets a quick wipe down before I eat and clean-up is done. Otherwise, cleaning the sheet pan wouldn't be any quicker than the skillet/fry-pan. I suppose you could just use foil and toss it, but I try to use consumables sparingly.

  8. #128
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by Vertigo View Post
    Hey bacon noobs! Cook your bacon on a cookie sheet (or some tinfoil) in your oven at 425 for like 8-10 minutes--it cooks more evenly, is less fuss and less mess, and spares the seasoning on your fancy carbon steel pans from all this hassle in the first place.

    That's how the "pros" do it on Epic Meal Time:
    BACON STRIPS
    BACON STRIPS
    BACON STRIPS
    BACON STRIPS
    BACON STRIPS
    BACON STRIPS


    However, I like the combination of crispy and chewy parts and more control over the process that pan frying provides.
    If I'm just cooking for 1 or 2 people it seems silly to fire up the oven ...And if I'm using the pan to make the eggs (and do the final browning of bread / melting of cheese for the breakfast samies) then why dirty the oven and baking sheet in addition to the pan? Plus, my total combined waiting and cleaning time when using a well seasoned carbon pan is less than 2 minutes total. And the bacon grease is good for the fancy carbon...

  9. #129
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    Quote Originally Posted by GlassEye View Post
    If I am using a cast iron pan or similar, it gets a quick wipe down before I eat and clean-up is done.
    And when I'm cooking for myself I fire it off in the microwave in some paper towels and call it a day. See, I was talking to the bacon noobs who keep gumming up their carbon steel pans, and complaining about the cleanup.

    My diverticulitis is flaring up today, anything else unrelated you want to talk about?

    Quote Originally Posted by Justin0505 View Post
    ...then why dirty the oven and baking sheet in addition to the pan?
    Well you're really just dirtying a piece of tin foil, from which all chewy bits/greasy bits/crunchy bits can be extracted. And it may seem "silly" to fire up the oven for 1-2 people, but it also seems "silly" to do this:

    Here's what i do:
    -with all of the bacon out of the pan, but the bacon grease still in the pan, adjust the heat so that you're just below the smoke point of the bacon grease.

    -use your metal spatula like a paint scraper to remove all of the burnt / gooey / sticky bits. A narrow and flexible one works best for getting into corners and around the sides.
    I like this one:
    Attachment 8301
    http://www.amazon.com/Global-GS-25-S...global+spatula - I actually sharpened the leading edge like a chisel and flattened the underside -it does a really great job of getting under the gunk. Removing a few scrapes of seasoning here and there is not a big deal. The key to making / keeping a good seasoning is to keep it thin and smooth. Thick, chunky bits will flake like a bad paint-job.

    - I have found that having the hot grease in the pan makes removing stuck-on stuff much easier than with water.

    -once you have liberated all of the gunk, dump the grease out (or reserve it for use later)

    -wad up a small bit (maybe 1/4 sheet) of paper towel and wipe around the pan. This will help to remove the last little flakes of burnt stuff and also spread a thin / even layer of grease.

    - for extra anti-stick / to repair the scratches left from your spatula, you can add back in a little oil or bacon grease and wipe again with the paper towel wad.

    -The surface of the pan should look shinny/glossy and smooth, not dull and smoking (again, too much smoke= too much heat).

    The pan is ready for eggs. (you will probably want to turn the heat back up a little bit to help the pan recover from the raw eggs pulling the heat out). Adding just a pinch of butter or a little of the bacon grease will even further increase the non-stick (and add flavor).
    Just to eat a few pieces of bacon. Rofls.

  10. #130
    Senior Member Justin0505's Avatar
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    Yeah, it looks long when broken onto blow-by-blow detail, but i did that just to explain the exact what and why.
    In practice, it looks like:
    - heat pan (20 sec)
    -inset and cook bacon
    -remove cooked bacob
    - scrape around pan with spatula (20sec.)
    -dump & wipe. (10sec)

    If i where cooking a lb or 2 of bacon and had a bunch of other stove top things to cook too, Id use the oven.

    But the microwave? Seriously dude... Microwaves are like the serrated "miracle blade knives" of kitchen appliances.

    I enjoy the manual process of cooking, not pushing buttons or setting knobs.

    If you what to get even faster and cleaner with the buttons and knobs: theres a thing called a phone which you just push buttons on and talk into and it makes the food show up at your door.

    -then youll have plenty of time to pat your own head, sip coffee, and write "lol, lol, lol bacon noobs" to people asking questions about using carbon steel pans on a thread about carbon steel pans...

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